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Partners Offering Up a Variety of Potatoes
Wednesday, September 23, 2009
Partners Offering Up a Variety of Potatoes
Crop can be enjoyed in a number of different ways
By Denise Miller
For the Albuquerque Journal
Eric Garretson and Scott Espe of Worthwhile Farms grow five varieties of potatoes in La Madera, not far from the hot springs of Ojo Caliente.
All varieties have a creamy, full-potato flavor that doesn't let your mouth forget for a minute how amazing fresh, local food can be.
Sometimes the more simple the food -- like a straightforward potato -- the more profound the effect.
Boil them and serve with salt, pepper and green chile, and you have an epicurean delight. Add them to soups and stews, stir-fry them with other garden vegetables or mash them with garlic and you have comfort food extraordinaire.
Do you like your potatoes blue, red or yellow? Each week through at least the end of October, Garretson and Espe offer All Blue, Yukon Gold, Colorado Rose, Sangre and German Butterball.
Does one potato variety taste different from another? While it was hard for even Garretson to describe the nuances in flavor or texture of his various spuds, one difference can be storage longevity. Some like German Butterballs and Yukon Golds can last several months in a cool, dark place.
When you buy potatoes at a growers' market, they may come with an extra serving of dirt, and if you're lucky, an extra measure of education.
The extra dirt is a good thing, as potatoes generally store longer when not prewashed, Garretson, says.
But because shoppers tend to expect cleaner potatoes, sometimes growers like Garretson and Espe give the potatoes a quick rinse before market.
"People need to know they come from the dirt," says Garretson, who is always eager to educate customers about the origin of their food.
He explains how potatoes originated in the Andes about 7,000 years ago, discovered by Spanish conquistadors, and then made their way to Ireland, the place most readily associated with potatoes.
Whether he's delving into a food's history, nutrition or cultivation, Garretson says his intense love of food and working the land alongside birds, insects and snakes have drawn him to growing food throughout his life.
Raised in Albuquerque and eastern Washington, Garretson is a fourthgeneration farmer who has always had a garden, though not until recently has he been able to afford farming.
The answer came in an offer to be the caretaker of the farm where he now lives and works, and at least temporarily he has found a way to circumvent the high cost of land while growing the food he loves.
Finding a farming partner also was essential. Garretson praises Espe's skill and knowledge regarding the handling and display of every kind of produce gleaned from his many years of working in retail produce.
SIMPLY DELICIOUS FARMERS POTATOES
Serves 4.
When the nights start cooling off and thoughts of a heartier dinner beckon, try this tasty dish made with ingredients that highlight the pleasure of market-fresh potatoes.
Ingredients:
1 pound boiling potatoes
Pinch of coarse salt
1 large clove garlic
10 sprigs Italian parsley
2 basil leaves chopped
¼ cup virgin olive oil Salt & Ground Pepper, to taste
Place a flameproof casserole containing the potatoes, about 7 cups of cold water and coarse salt on a medium flame. Simmer until the potatoes are soft (about 40 minutes). Finely chop the garlic and then the parsley plus basil. Place them in a serving bowl, along with the olive oil and salt and pepper to taste. When the potatoes are ready, peel them (or not) while still very hot and cut them into pieces about 1 inch square. Add the potato pieces to the bowl and mix with the other ingredients, using a wooden spoon.
Adapted from GroupRecipes.com
FEATURED GROWERS: Eric Garretson and Scott Espe, Worthwhile Farms
FEATURED CROP: Potatoes
WHERE TO FIND THEM: Santa Fe Farmers' Market (Saturdays only), Ojo Caliente Farmers' Market
NUTRITIONAL VALUE: A very good source of vitamin C, vitamin B6, copper, potassium, manganese and dietary fiber. Potatoes are quite healthy when not fried or loaded down with fats like butter, sour cream, melted cheese and bacon bits.
