Valley Bounty: Potatoes
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 page is a great place to find all the details on these options.
Recipes
Masala Dosa: I have not yet made homemade dosas, but the potato filling is good by itself.
Potato Beet Tart: Mine was not as beautiful as the one pictured here, but it was delicious. Next time I might use less cheese.
