We’ve got potatoes! At the last Farmer’s market of the season I bought quite the bag of potatoes, which we grazed on for several months. Unfortunately, in January they started to sprout — I kept intending to use them, but forgot — and by March they looked more like mutant spiders than potatoes.  Around that time, I read somewhere that sprouted potatoes can be planted and will grow, but that I should wait until a few weeks before the last potential frost. So, I held out until the end of April to bury my crazy spider spuds.

They are supposed to grow quickly (or so I read) so at 2 weeks out I thought my experiment had failed, then one morning after a day of rain, I went out to drop some compost — lo and behold — I had baby potato plants! 4 weeks later they are nearly 2 feet tall (about a 1.5 feet in the photo) and growing like mad! I also planted some little purple potatoes in our side yard that sprouted and they too are growing (slowly).

What is so cool about growing potatoes? They are nearly the perfect food — if you are near starving, potatoes are a much better option than rice or wheat or a variety of other staples. Fried spuds get a bad rap, but potatoes themselves are naturally fat free, and quite nutritious, boasting a variety of vitamins and minerals. To boot, your average spud has more potassium than a banana, some iron, and vitamins C & B. If you eat the skin, they are also high in fiber! No wonder the little tubers have become a world wide staple.

I am not much for doom and gloom, but with the high cost of oil, Climate Change and all that, I find it reassuring to know that at least at the start, potatoes are very easy to grow! Maybe next summer I’ll try planting some quinoa — if that grows we’ll be set feast or famine!

Two of our household’s favorite (and healthy) ways to eat potatoes:

Rosemary Roasted Potatoes:

• Wash several medium sized potatoes well to remove any dirt, cut off bad spots and remove “eyes.”
• Cut potatoes into 1 inch square chunks.
• Toss with 1 to 2 table spoons olive oil (lets say 1 tbsp for 2 to 3 potatoes, 2 tbsp for 4 to 6 potatoes).
• Sprinkle with salt (to taste or 1/2 tsp to 1 tsp) and 1 to 2 tsp of fresh (best) or dried rosemary.
• Mix well and spread in the bottom of a roasting pan.
• Bake at 350 for 30 minutes or until tender when pierced with a fork!

Serve with a garden salad, and roast free range chicken or Q patties!

Fresh vegetable Frittata (if you can use only Farmers Market veggies):

• Saute one onion in 2 tsp olive oil until clear and tender. Remove from pan & set aside.
• Add 1/2 cup to 1 cup mixed mushrooms to the same pan. Add 1 tsp butter and sprinkle mushrooms with 1/2 tsp salt — saute until tender. Remove from pan and set aside.
• Add 1 tsp olive oil to pan. Slice 2 medium potatoes into 1/8th to 1/4 inch slivers. Add 1/4 water, sprinkle with salt, pepper and 1/4 tsp garlic powder (or add several cloves fresh garlic). Cover and cook on medium until tender (about 5 minutes). Remove from pan and set aside.
• Take 2 cups fresh chopped spinach, lambs ear or swiss chard. Saute on high with a little water in the pan until bright green and limp. Remove from pan and set aside.
• Scrape out pan or start with a fresh oven safe skillet (100% cast iron, stainless steel or copper). Preheat the oven to 350 F.
• Spread 1 tbsp high heat canola oil in bottom of pan. Mix potatoes & onions together and spread in the bottom of the pan. Spread green veggies on top of potatoes.
• Beat 6 farm fresh free range eggs together with 1/4 milk (or milk substitute). Add a pinch of nutmeg, a shake of salt and fresh chopped herbs — chef’s choice. Pour egg mixture over greens and potatoes.
• Sprinkle eggs with 1/2 grated cheese (any kind will do) and put lid on skillet.  Cook on medium-low for 20 minutes until eggs look cooked on top and don’t jiggle. OR remove pan to the oven and bake covered at 350 F for 20 to 30 minutes until done — if you’d like remove the lid at 15 minutes, so the top browns nicely!

Serve with fresh bread and a green salad! Enjoy!