Patriotic Potatoes

We are harvesting All Red potatoes and All Blue potatoes nowadays.  We have white ones, too, and they will come out soon.

All Red, also known as Cranberry Red.

Potatoes are not mentioned in the Bible.   Long long ago ministers condemned them as evil. Some even speculate that it was a potato not an apple that led to all the antics in the Garden of Eden.  These voluptuous forms dug from the underworld have had to struggle for popularity. They were domesticated about 10,000 years ago in the Andes of Peru but for many years in Europe were thought of as evil, poisonous, "the one that makes the new bride weep" and the bastard version of the sweet potato (so wrong).

Potatoes are not related to the sweet potato. Like tomatoes and eggplant and peppers and belladonna,  they are members of the delectable Nightshade family.  Potato leaves actually resemble those of a tomato plant.  

"All Red's" are heirlooms cultivated for their ability to hold their beautiful color while not tasting bitter.  Cut open one and see a stunning pink which actually deepens when cooked.  All Blue's, on the other hand, were cultivated as markers (according to my book 100 Vegetabeles and Where They Came From by William Woys Weaver) in order for potato farmers to tell when one variety stopped and the other began.

It may be true that if you eat the leaves of a potato, you may get very very sick and possibly die a slow and uncomfortable death, but if you eat the tuber or the lumpy part we are giving you today, you will find...heaven.  

My favorite way:  

Slice thinly and fry in one layer over medium heat in plenty of oil, turning to brown both sides.  After browning, add some stock or white wine and cook for ten minutes more. 

Or boil whole until easily poked with a fork and toss with walnut oil, recommended for the All Red variety especially.

More recipes on our Recipes page.  Just click on the potato or here:   http://www.peasantsplot.com/recipe_potatoe.html

STORING POTATOES:  Simply keep your potatoes in the brown paper bag in a cool, dry place. Eat soon!  These potatoes are "new" and will be more tender, requiring less cook time, than your common Russet or 'storing' potato.  They were just dug up from darkness this morning and have dirt still clinging to the skins.  If you put them under a faucet today, the skins will fall right off.  They keep better with the skins on, so that's why we are leaving the washing to you.

Enjoy once again a nice bouquet of chard. 

STORING OUR BUNCHED GREENS:  Remember to throw the kale and chard into a reusable bag (can be the same bag) for its time in the fridge.

...and D'avignon radishes, a breakfast treat.  

D'avignon radishes.

STORING RADISHES: Separate the roots from the greens.  You can save the greens to cook with in a plastic bag.  For the  bright pink radishes themselves, once again turn to the plastic bag method (you can reuse bags specifically for this veggie storing purpose), sealing the bag with a twist.  OR Another method that is easy and encourages more snacking is this:  Wash the radishes, chop to whatever size you like for snacking, and then place in a dish with water and right into the fridge.  

Kohlrabi transplants.