Potatoes
Potatoes should have good rich color and have few eyes. They should be firm, smooth and clean.
Potatoes can be baked, boiled or fried, and may be used in soups and stews. Try thin slicing potatoes, drizzling with olive oil, sprinkle with seasoned salt and bake. Top baked potatoes with an assortment of vegetables such as broccoli, cauliflower and beans. Fry potatoes with skins on for a "home made" taste and look.
Use a vegetable peeler to peel potatoes. Sprinkle raw potatoes with lemon juice or apple juice to keep them from browning.
Store potatoes in a dark cool place to keep them from turning green.
It's almost an automatic reaction for many of us to grab the salt shaker and sprinkle salt on our potatoes but do think twice and consider trying dill, garlic, onion, paprika, parsley or sage in place of salt - or at least some of the salt you would normally use.
Nutrition Information:
- Fat-free
- Saturated fat-free
- Sodium-free
- Cholesterol-free
- High in vitamin C
- Good source of potassium
Potato Juice as an Insect Destroyer
As an insect destroyer the juice of the potato plant is said to be of great value; the leaves and stems are well boiled in water, and when the liquid is cold it is sprinkled over plants attacked with insects, when it at once destroys caterpillars, black and green flies, gnats, and other enemies to vegetables, and in no way impairs the growth of the plants. A peculiar odor remains, and prevents insects from coming again for a long time.
Source: The Farm and Household Cyclopedia - circa 1888
See also: The Powerful Potato
Potato Food Facts
Healthy Potato Recipes
