Valley Bounty: Potatoes

Mar 7 2015

By Margaret Christie of Community Involved in Sustaining Agriculture (CISA).
Potatoes are a winter staple. Luckily, they come in a rainbow of colors and can be spiced and prepared in countless ways, with varying flavors, textures, and appearance. I could eat crispy roasted potatoes with garlic and onions every day, but in the last few weeks I’ve also had potato pizza, spiced Indian potatoes, a potato and beet tart, and potato and parsnip soup.

Sources

Local potatoes are available all winter from farmers’ markets, in winter CSA shares, and at year-round farm stores or groceries that prioritize local sourcing. Our Find Local This Winter http://www.buylocalfood.org/buy-local/find-local/find-local-this-winter/ page is a great place to find all the details on these options.

Recipes

Potato Pizza: http://smittenkitchen.com/blog/2008/06/jim-laheys-potato-pizza/

Masala Dosa: http://cooking.nytimes.com/recipes/1017153-classic-masala-dosa-dosa-with-potato-filling I have not yet made homemade dosas, but the potato filling is good by itself.

Potato Beet Tart: https://cedarcirclefarm.org/recipes/entry/potato-beet-galette Mine was not as beautiful as the one pictured here, but it was delicious. Next time I might use less cheese.

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