"Every good and perfect gift is from above"...James 1:17
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Preserving Your Potato Crop
by Rachel Paxton -
rachel@...
Potatoes are one of the most versatile vegetables around--as well
as one of my most favorite! When stored properly, your potato
crop will last throughout most of the winter.
There are more than 80 varieties of potatoes. The most common
variety is the brown Russet potato, which is long and cylindrical
in shape.
Potatoes are grown more extensively than any other vegetable.
They were originally brought to Europe from South America, but
Europeans didn't pay much attention to this underground tuber
until well into the eighteenth century. Before that time
potatoes were planted in flower gardens because of their
star-shaped blossoms that thrive when they are left to grow wild.
The Europeans, in fact, thought that the underground portion of
the potato could cause leprosy and other frightful diseases. The
Irish, however, took quickly to growing potatoes as one of their
major food crops because they grew so well in poor soil. When
the potato was brought to North America, is was known as the
"Irish potato," so as to differentiate it from the sweet potato.
Americans now consume a large quantity of potatoes each year,
many of which are grown right here in the Pacific Northwest.
Potatoes are high in vitamins B and C, and they also contain a
lot of potassium. A medium-sized potato contains only 80 to 90
calories! (It's the stuff we love to put on them that adds all
of the extra calories). Most of a potato's nutrients are located
right under the potato's skin. If you peel your potatoes before
cooking, you might be taking away some of their nutrients. When
you boil potatoes to use in your cooking, boil them with their
skins on and then if you want to remove the skins, do it after
they are cooked. That way you will retain more of their
nutritional value than if you had peeled them first. I just
leave the skins on there most of the time anyway.
Did you know you can substitute potato starch for flour as a
thickener for soups and sauces? You can also use potato starch
instead of flour in many cookie and cake recipes. Experiment for
yourself to see which works best. To make your own potato
starch, peel and grate your raw potatoes. Place the potatoes in
a double layer of cheesecloth and squeeze the liquid from the
potatoes into a bowl. Let it sit for a little while, and then
carefully pour off the accumulated water into another bowl (to be
used as added liquid in other recipes). The remaining potato
matter in the first bowl is your potato starch! Try it for
yourself and see what you can do with it.
If you grow your own potatoes, harvest them when the vines have
died and the potato skins have toughened up. You should leave
the potatoes in the ground for about 2 weeks after the vines die
to make sure they are mature enough for harvesting.
If you buy potatoes from the store, look through the plastic and
examine each potato as well as you can. One potato can ruin the
whole bunch. Select them individually if you can. Gently
squeeze the potatoes, they should be firm and their skin should
be tight. Make sure they are free of breaks and bruises (signs
of rot). Sprouting potatoes are edible, but avoid them if you
can.
Store your potatoes in anything that allows air to circulate. If
possible, store in a dark, humid place at around 40 degrees for
maximum storage life (at this temperature they can last as long
as the entire winter). They should be kept in the dark because
light contributes to greening. Don't wash them until you're
ready to use them--a buildup of moisture encourages decay. And
don't store potatoes next to onions or apples--they each exude a
gas that shortens the life of the other.
To dehydrate your potatoes, wash them and cut them into 1/4 inch
slices. You don't even have to peel them unless you want to.
Blanch the potatoes in a pot of boiling water for 5 minutes and
then soak them in 1/2 cup lemon juice and 2 quarts cold water for
about 45 minutes to keep them from oxidizing while they dry--the
lemon juice also helps them retain their original color when you
cook them. Dry your potato slices by whichever drying od you
prefer until all the moisture is gone--they will be brittle when
dry. Store your dried potatoes in heavy-duty plastic bags, or an
airtight container, and keep away from direct light. To use
your dried potatoes, soak them in an equal amount of water for 25
minutes. Cook as you would raw potatoes.
If you're going to try to freeze some of your potato crop, there
are several ways you can prepare them for freezing:
French Fries. Wash, peel, and cut into 1/4-inch slices. Cut
slices into 1/4-inch strips, to resemble french fries. Soak the
fries in cold water for 5 minutes, drain them, and let them dry
on a towel. Fry the potatoes in hot oil until they are pale
and gold in color. Spread them out on a baking sheet and freeze
until just chilled. Package the chilled fries compactly in
freezer cartons, leaving 1/2-inch head space. Place cartons in
freezer. Don't store longer than 6 weeks.
Mashed Potatoes. Mashed potatoes can be frozen in pint or quart
containers for up to 4 to 6 months. Mashed potatoes can also be
formed into patties and packaged in layers between sheets of
freezer paper. You don't even have to thaw them out before
heating--you can brown them in a skillet or in the oven while
frozen.
Baked Potatoes. Most sources agree that baked potatoes don't
freeze well. They lose their original texture and consistency.
Twice-baked potatoes fare better in the freezer. Cut your baked
potatoes in half and scoop out the pulp. Mash the potato pulp
and mix it with milk, butter, and seasonings, and refill the
potato halves. Wrap each half with freezer paper or aluminum
foil and store in freezer. Thaw baked potatoes in oven at 325
degrees for 30 minutes. They can be stored in the freezer for 4
to 6 months.
Rachel Paxton is a freelance writer and mom who is the author of
the Creative Homemaking Recipe of the Week Club Cookbook, a
cookbook containing more than 250 quick easy dinner
ideas. For recipes, tips to organize your home, home decorating,
crafts, frugal living, and family fun, visit Creative Homemaking
at http://www.creativehomemaking.com
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