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Potatoes
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Potatoes are the leading vegetable crop in the United States (not including sweet potatoes), contributing about 15 percent of farm sales receipts for vegetables. Among major produce crops, potatoes are second only to grapes in farm cash receipts. Americans consume about 130 pounds of fresh and processed potatoes annually, 40 pounds more than tomatoes, the next most commonly eaten vegetable. Over 50 percent of potato sales are to processors for French fries, chips, dehydrated potatoes, and other potato products, while the remainder goes to the fresh market.
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Potatoes are a good source of vitamin C and potassium. Unfortunately, they have been accused for many years of being a high-calorie food. This is unfair: one medium baked potato contains only 110 calories. But beware! If you add one tablespoon each of sour cream and butter or margarine, the calories jump to 240!
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Potatoes' reputation as a high-carb, white starch has removed them from the meals of many a weight-conscious eater, but this stereotype is due for a significant overhaul. A new analytical method developed by Agricultural Research Service plant geneticist Roy Navarre has identified 60 different kinds of phytochemicals and vitamins in the skins and flesh of 100 wild and commercially grown potatoes. Analysis of Red and Norkotah potatoes revealed that these spuds' phenolic content rivals that of broccoli, spinach and Brussels sprouts, and includes flavonoids with protective activity against cardiovascular disease, respiratory problems and certain cancers. Navarre's team ... identified potatoes with high levels of vitamin C, folic acid, quercetin and kukoamines. These last compounds, which have blood pressure lowering potential, have only been found in one other plant, Lycium chinense (a.k.a., wolfberry/gogi berry). How much kukoamine is needed for a blood pressure lowering effect in humans must be assessed before it can be determined whether an average portion of potatoes delivers enough to impact cardiovascular health.
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Potatoes may be planted as soon as the ground can be worked in the early spring, but you must use good judgment. Potato plants will not begin to grow until the soil temperature has reached 45 degrees F. The soil should be evenly moist, but not wet or soggy. If the soil is water logged when you dig, not only will you risk "caking" the soil, your seed potatoes will probably rot before they even get started. Potatoes can tolerate a light frost, but you should provide some frost-protection for the plants when they are young. This can be a loose covering of straw, or a temporary plastic tent. (Be sure to remove or ventilate the plastic on sunny days!) If you plan to store potatoes through the winter, you can plant a second crop as late as June 15.
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Potatoes were introduced to North America in the 18th century via Irish immigrants... their native home is South America. Potatoes were first cultivated in the Andes Mountains over 7,000 years ago. Many kinds of potatoes are seen in restaurants, grocery stores, and even homes today, but the most common of these are the russet, round white, and the red potato. Potatoes are tough and durable, store well, and have an impressive nutritional content including being a rich source of fiber, potassium and vitamin C. Like other fruits and vegetables, potatoes are a low calorie food and are free of fat, cholesterol, and sodium. Keep in mind, however, that the leaves and stems of a potato plant are poisonous and may cause illness when ingested.
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Potatoes should be kept in a cool, dark place with good ventilation. the ideal storage temperature is 45 to 30 degrees F. At these temperature, the potatoes will keep for several weeks. Do not store potatoes in the refrigerator, as a temperature below 40 degrees F. will cause the potatoes to develop a sweet taste. This is due to the conversion of starch to sugar, which causes potatoes to darken when cooked.
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