Potato Types

Russets

Characterized by their rough brown skin and white flesh, varieties such as Butte fall into the dry/mealy end of the texture spectrum. When baked, the thick skin crisps up to create a perfect “jacket” for the fluffy interior. They’re easy to mash and ideal for frying and roasting. However, they’ll disintegrate in soups and stews.

White Potatoes

Compared to russets, white potatoes, such as Onaway and Elba have smoother, thinner and lighter-colored skin. Considered all-purpose potatoes, they are creamy when baked yet hold their texture when boiled. If you don’t know what potatoes to use in a recipe, you’ll be safe with white potatoes.

Waxy Potatoes

Made familiar by the popular Yukon Gold variety, these potatoes have fine-grained, dense flesh that holds its shape when cooked. They’re ideal for potato salad, soups and stews, but can also be roasted and baked. Carola potatoes also fall into this category.

Colorful Potatoes

Potatoes with red/pink or purple/blue flesh are as easy to grow in your garden as any other potato and, if you ask me, way more fun to harvest, cook and eat. All-Blue has dark, purple-blue skin and lighter blue flesh. It is somewhat mealy, making it good for baking. All-Blues keep their color best when baked, microwaved or fried; when boiled, the flesh fades to a grayish blue. Some people think it has a subtle nutty flavor. Cranberry Red, also known as All-Red, has red skin and pink flesh (sometimes swirled with white) with a dense texture that holds its shape, making it ideal for boiling and sauteing. Red Cloud is a red-skinned potato with dry, white flesh that’s perfect for baking.

Fingerling Potatoes

Like the name implies, fingerling potatoes, such as Russian Banana, are shaped like fingers — small and elongated. They have thin, tender skin (thankfully, because they’d be difficult to peel) and are fantastic roasted. Because they’re so small, you can boil them whole, skin intact, so they don’t absorb as much water as potato chunks, making them great for potato salad, too.

New Potatoes

Immature potatoes that are harvested in early summer before they are fully mature (before the vines die back) are called “new potatoes.” They can be any variety. Their skin is thin and tender, and they’re often boiled whole and tossed with butter and fresh parsley. They have a shorter shelf life than mature potatoes.

 

From http://www.gardeners.com/Potato-Varieties/7556,default,pg.html which also has other interesting potato tidbits.

December soup

I was hungry last night, and realized that we had some kale that had been in the refrigerator for about a month. It was a BIG bag of kale – large garbage bag size that we had rapidly hurried to harvest for the last delivery of last season with the expectation of freezing what was left for our own use throughout the winter. The freezing part just had not happened yet.

So. I had kale and leftover ham from a Christmas dinner. Sounded like time for soup! I took a big pot and filled it 1/3 of the way with water, and put it on the stove to get hot. Then I chopped up several potatoes – enough that I was sure I could feed three people dinner and still have leftovers. I put the potatoes in the pot, then moved on to onions. I chopped up a few small yellow onions and two bigger red onions. The yellow onions I sautéd in a frying pan to sweeten them up, then put them in the soup pot. The red ones I put directly in with the potatoes. Next I pulled kale off the stem by folding the leaves over (the long way) and pulling 1-2 inch strips off the stem. This way I had a nice size to go into the soup, and I could quality check the kale and easily put bad parts of leaves into the compost bucket. Then I chopped up the ham and added it. I went ahead and added a 1/4 teaspoon (t.) salt and maybe 1/2 t. oregano. Then let it sit for about 45 minutes – until the potatoes were soft – and started eating!

20131230_kalehampotatooonion_soup

Getting underway

I’ve been thinking about farming for a few years now. After a summer of intensive, hands-on learning and working with other vegetable farmers to further evaluate if this is something I *really* want to do… it seems that I’m ready to go for it. I’ve got a business plan. I’ve got support from Practical Farmers of Iowa through their Savings Incentive Program. I’ve got support from family – including providing access to land. I’ve used some of my savings to buy equipment to get that land prepared for next spring. I even have a farm name! The next step is connecting with people who want support local, healthy food.

Your efforts to help with this – either by signing up for a weekly share yourself, or by sharing this information with friends and family – are much appreciated!