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A Potato in Every Pot
What can be eaten for breakfast, lunch, or dinner; is grown in all 50 states; and had a war named after it? The potato of course. (The 1778-79 War of the Bavarian Succession was nicknamed "The Potato War.") The Incas of Peru, who cultivated hundreds of ancient potato varieties in terraced highlands, measured units of time by how long it took a potato to cook.
This marvelous crop provides more calories per acre than any grain or vegetable. While potatoes can be grown in a dazzling array of shapes, colors, and sizes, these days most of us rely on the russet Burbank, the white Katahdin, and several red varieties. "Yukon Gold" is gaining favor rapidly, probably because its creamy yellow flesh gives the impression of having lots of butter when it’s served.
In Texas, red potatoes are the passion, fittingly planted on Valentine’s Day and harvested in May. That is, if the weather permits. This year a capricious heavy rain, combined with 80 degree temperatures, doomed my farm’s potato crop to a rotting morass. So I am somewhat forlornly sitting inside today writing about potatoes instead of digging them.
I admit I was really looking forward to "new potato" season. I had the menu all planned out—boiled potatoes with butter and parsley, cream of potato soup, leftover potatoes fried for breakfast, potato salad, and shepherd’s pie. And I wasn’t the only one. Our neighbors were over twice last week to see if the potatoes were dug yet. Elderly family members who used to have farms of their own have been reminiscing about past potato harvests and lamenting the fact that senior nutrition centers these days don’t serve enough potatoes.
Food for the Road
Highway food can be fun for a whileeating forbidden french fries at a fast food joint or sipping iced tea in the cool muffledness of a restaurant.
For salad lovers this is a heady time of year with more greens around than a person can shake a salad fork at.
Elegant and Eclectic Eggplant
Let’s say you’ve just walked into the grocery store and on the way to pick up some onions you notice a healthy sized mound of eggplant, with glossy, deep purple skin shining under the florescent lights.
One No-Fat Step at a Time
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Balancing Feast and Fast
FEASTING IS JUST half the story. To have "Sunday dinner" implies plainer weekday meals. Holiday banquets include foods not seen the rest of the year.
Cooking by the Book
MY 1994 NEW YEAR'S resolution - to break loose from serious menu ruts by planning further ahead - has already led to more time at a favorite activity: paging through cookbooks.
The Nose Knows
A recipe for Fragrant Christmas Punch (organically farmed, of course)
Giving Thanks for Squash
Squash for Thanksgiving dinner
"Frankenfood" or Miracle Fruit?
What are the actual benefits of the Flavr Savr tomato?
Grandma's Pastry: A Timeless Treasure
Pie in August is worth the heat
Quick vanilla milkshake
Not Just for Popeye Anymore
Spinach apple salad
Your garbage is a merry gold mine
Time Out For Tea
Cookies and tea
Kneading Cares Away
Homemade bread is an edible sign of the goodness of the earth
The Unknowns of Food Irradiation
Food irradiation plants and the choices we must make
The Water of Life
Giving thanks for water
Food for Soul and Body
Food for Soul and Body
Beans beans beans