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Seven Great Organic Ways to Plant Potatoes
Most of us assume there’s only one way to plant potatoes — in hilled rows. But thanks to Organic Gardening magazine, you have seven different ways of planting potatoes — and the information you need to decide which way works best for you. In this article, Doug Hall summarizes the pros and cons of seven organic methods of planting potatoes. Below is a summary of his findings.
- Hilled rows — simple, inexpensive and great for large-scale plantings. Works well if your soil is nutrient-rich and not compacted. If that’s not the case, then you may want to consider an above-ground planting method.
- Straw mulch — Easy method that involves no digging and is thought to help prevent Colorado Potato Beetle infestations. The mulch also helps prevent weeds and keeps the soil moist. That said, mice may like the mulch and use it as cover to sneak a few bites of your crop. Hall also had lower yields using this method.
- Raised beds — Hall found that this method had the highest yields, but it is a pricey option — you’ll need bed materials and soil. Great options for soils that don’t drain well.
- Grow bag — The bags can be pricey, but they’re a great option if you’re short on space or have poor soil. They also produce a great yield for such a compact space.
- Garbage bag — This is a more cost-effective option to grow bags. And, like the grow bags, the dark container helps heat the soil and leads to earlier harvest. That said, Hall had poor yields from this method and hypothesizes that the thin, dark bag material allows the soil to get too hot.
- Wood box — If you are a “do-it-yourself” type of person, you might like this option. Hall, however, didn’t feel the yields were worth the effort and recommends buying raised bed kits.
- Wire cylinder — While this might be a good option in areas with poor drainage or poor soil, Hall didn’t get great yields from this method. Why? Perhaps because the soil easily dries out using this method.
It’s a No-Mayo-Potato-Salad Day
We understand — sometimes you want something “old” made “new” again. Well, potato salad season is upon us — and we’re going to honor your requests to “hold the mayo.” We’ve gathered a selection of mayo-free potato salad recipes that give new meaning to potato salad.
- Red Bliss Potato Salad with Gorgonzola and Walnuts. This salad is as colorful as it is delicious. Combine the rich hues of small red new potatoes with the crisp tang of Granny Smith green apples and the delicious bite of purple onions for a gorgonzola-topped potato salad flavored with fresh basil and champagne vinegar.
- Spanish Potato Salad is irresistible. The dressing is simple — made from white wine vinegar, olive oil, garlic, salt and pepper. When you combine it with potatoes, bacon, an apple, black olives and red onion — it is divine.
- The name of this recipe says it all: Herb Potato Recipe. Combine small white potatoes and red onions with white wine, lemon juice, chicken stock, Dijon mustard and fresh tarragon and parsley for a refreshing take on potato salad.
- No Mayonnaise Potato Salad is a healthy combination of fresh cherry tomatoes, new red potatoes, crisp celery and green onions. The dressing is a combination of olive oil, sugar, garlic, oregano and lemon.
- Break out the grill and try Grilled Pesto Potato Salad featuring pine nuts, red potatoes, balsamic vinegar, garlic, fresh basil and parmesan.
Cinco de Mayo Potato Recipes
Cinco de Mayo (a celebration of the Mexican army’s victory in the Battle of Puebla against the French in 1862) is the perfect time to sample Mexican cuisine.
Here is a collection of Mexican recipes featuring one of the staples of Mexican cuisine — potatoes.
Add Something Colorful and New to Your Easter Table
When you think Spring, you think: new, vibrant, fresh. So this Easter weekend, why not bring a breath of fresh air to your brunch or dinner table? We’ve collected a number of recipes that feature a variety of potatoes — in a variety of manners.
Easter Brunch Recipes.
- These Oven Roasted Rounds provide you with a simple, yet flavorful, start to your day.
- Who can resist Potato Pancakes? A great traditional dish that you can dress up with your favorite spices or veggies.
- Greet the morning with Potato Yeast Bread dressed with nutmeg and lemon peel.
- Indulge with these little dandies — Potato Donut Holes.
- This Spinach and Potato Frittata features delicious red potatoes.
Easter Dinner Recipes.
- Oregano and Orange Rack of Lamb with Carmelized Fingerling Potatoes. First you roast the fingerlings with the lamb, then you top both with a tart-and-sweet sauce of shallots, red wine vinegar, garlic, orange zest and red pepper flakes.
- Easter Feast Smashed Potatoes with Sour Cream and Chives. Do your guests love mashed potatoes? Then here’s a way to make an “old” recipe “new” again.
- This one is sure to please the kids — stuffed potatoes that look like Easter eggs! These Easter Egg Potatoes feature chives, hard-boiled eggs (which you’re sure to have on hand), Dijon mustard and Gouda cheese.
- These Potato Crescent Rolls are the perfect accompaniment to your Easter meal.
- Have a blast with these Bada Bing Bada Banged Potatoes. If the name makes you smile, you’ll grin even more after you taste these taters topped with Parmesan, basil, oregano, thyme, rosemary, garlic, parsley and crushed red pepper.
Celebrate National Potato Chip Day
Happy National Potato Chip Day!
Tradition has it that potato chips were invented in 1853 by a frustrated chef — George Crum of Saratoga Springs, New York — responding to a customer who repeatedly sent back his potatoes because they were too “thick, soggy and bland.” In response, George supposedly sliced the spuds as thin as possible, fried them until they were crispy and liberally applied salt. Apparently, the customer loved them and they became a standard item on the hotel menu where George worked — noted as Saratoga Chips.
Potato chips are easy to make at home — and, when you make them at home, you have more opportunities to get creative with the seasoning. Here are a collection of potato chip recipes for you to enjoy.
- Microwave potato chips. This is a basic starter recipe that’s as easy as 1-2-3.
- These homemade barbecue potato chips have a delicious kick.
- Try these sun-dried potato chips using fingerlings or purple potatoes.
- Indian spiced potato chip sticks — healthy and flavorful.
- Yum! This blog features five-spice potato chips and excellent advice on how thin to slice your taters.
- These baked potato chips are simple to make.
While you’re at it, enter the U.S. Potato Board’s giveaway on the Kitchen PLAY blog. Recreate one recipe from Kitchen PLAY’s March Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is April 15, 2012. The complete contest rules can be found online.
Finally, we couldn’t resist these chocolate covered potato chips — whether you make the chips yourself, or buy your own favorite Wisconsin potato chips, this recipe provides you with a tasty salty-and-sweet combination. Enjoy!
Go Beyond Fish Fries and Fries
Potatoes and fish make for a wonderful combination. And while Wisconsinites love a Friday night Fish Fry, we thought we’d provide some alternatives you can make at home.
- Baked Fish and Potatoes with Rosemary and Garlic. Is your mouth watering yet? This meal allows you to choose from mahi mahi, red snapper, bass or grouper — and the site even shares a variety of white wines that perfectly complement this meal.
- Cajun Shrimp Potato Chowder. This meal packs a delicious punch with shrimp. red potatoes, fresh spinach and fresh bell peppers.
- Tomato Topped Fish and Potato Bake. This easy-to-make one-pan meal provides a unique combination — with crisp potatoes layered along the bottom and your choice of cod, halibut or haddock above. Top with fresh tomatoes and you’re all set.
- Cajun Shrimp with Potatoes. Think seafood-stuffed-baked potato.
- Salmon and Potato Pie. Noted as a French-Canadian family favorite, this dish is sure to please.
- Seafood Stuffed Potatoes. Looking for a healthy alternative? This recipe offers low-fat and low-calorie options.
- Corn-and-Potato Seafood Chowder. Don’t miss this one — this chowder combines hot sauce, seafood, Yukon Gold potatoes and a slew of veggies.
Volunteer or Donate — Help Feed Wisconsin Families
Would you like to help make a difference in the lives of struggling Wisconsin families? Feeding America Eastern Wisconsin is hosting a volunteer day on Thursday, March 8. Fifty volunteers are needed to help sort and label food donations that will be distributed to Wisconsin families in need. Volunteers must be able to stand and lift up to 15 lbs. The volunteer event takes place at Feeding America’s warehouse at 1700 W. Fond du Lac Avenue. If you are interested in volunteering, please contact Jenny Mendenhall at 414-831-6345 or jmendenhall@feedingamericawi.org.
This volunteer event is being held in conjunction with a special one day online fundraising drive in the Milwaukee area called Match Day MKE. The event, coordinated by the Greater Milwaukee Foundation, will help gain greater awareness and support for 19 area nonprofits that provide basic needs such as food and shelter to the community.
The Greater Milwaukee Foundation, Brewers Community Foundation and several donors and area foundations have pledged more than $675,000 toward the match pool. For every $1 donated, Feeding America Eastern Wisconsin can provide 5 meals.
All gifts made on March 8 via www.matchdaymke.org/Feedamericawi will be matched by the Greater Milwaukee Foundation.
We encourage everyone to spread the word about this extraordinary event using social networks. Together, we can make a difference and reach our goal of raising $50,000 (250,000 meals)! If you have any questions, please contact Kathleen Fugler, kfugler@feedingamericawi.org or 414-831-6311 or 414-831-6311.
Try Something New — Potato Pizza Recipes
Did you know that potato pizza is an Italian classic? Inspired by a laid-back Friday attitude, we’ve collected some tantalizing potato pizza recipes that are the perfect accompaniment — and go outside the typical pizza “box” — for the first night of your weekend.
- Inspired by a pizza truck in Normandy – this potato pizza recipe combines heavy cream, fresh garlic and thyme and taters on a homemade crust. Tweak as you please — perhaps adding carmelized onions, rosemary, or roasted bell peppers.
- This baked potato recipe allows you to skip making your own crust, and features bacon, potatoes, Italian seasoning, sour cream, green onions and a mix of mozzarella and cheddar cheeses.
- Featuring a white sauce with white wine and white pepper, this potato pizza recipe features thinly sliced fingerling potatoes.
- Choose from a sweet potato batata (pizza) or a Yukon Gold potato patate. You can even watch a video that shows you the step-by-step process.
- These individual pizza di patates features provolone and ricotta cheeses, Italian parsley and garlic.
- Choosing the right flour for your crust matters – and this Italian potato pizza blog shows you just what you need. Enjoy very thinly sliced Yukon Gold potatoes (a mandoline is recommended), rosemary and sweet onions atop a fresh crust.
- Enjoy smoked gouda, taters, bacon, red bell peppers, onions, rosemary, scallions and paprika with this flavorful Italian potato pizza recipe.
- Like pesto? Then you’ll love this pesto potato pizza recipe featuring pesto (of course), Yukon Gold or red potatoes, feta, red onions, parmesan and Monterey Jack cheeses.
- Forget the red sauce. This potato pizza features mozzarella, fontina, parmesan and asiago cheeses as well as fresh rosemary, basil and oregano.
- Enjoy Jamie Oliver’s potato pizza with mozzarella, rosemary, thyme and tomatoes.
- Try one of our recipe-contest winners favorites: potato pizza bites.
Meet the Two Founders of Wisconsin’s Red Dot Foods, Inc.
We’d like to introduce you to two interesting characters — two people who’ve played an influential role in Wisconsin agribusiness and who became known for their knack for snacks. Meet Fred and Kathryne Meyer, founders of Red Dot Foods, Inc — a multi-million dollar snack company that was eventually merged with H.W. Lay & Company (yes, of potato chip fame) in 1961.
A recent issue of Agri-View provides a robust biography of Fred and Kathryne Meyer in celebration of their induction into the Wisconsin Potato and Vegetable Grower Association Hall of Fame (yes, we have a Hall of Fame). We’ve provided some of the highlights below:
- Frederick J. Meyer was born in 1910 and grew up in West Salem. the son of a grocer. In December of 1930, he married his college sweetheart, Kathryne (Kaye) Rossman of Marshfield.
- To support their studies at the University of Wisconsin, they invested $22 and purchased three cases of a salted confection called “Korn Parchies.” Fred branched out and began selling a variety of packaged foods to grocery stores in Madison from the back seat of his Chevrolet roadster.
- In 1932 Fred and Kathryne graduated with degrees in chemistry and commerce respectively and began to expand their food distribution business.
- The Fred J. Meyer Company grew over the next six years, adding staff, trucks, and new products. Kathryne (1908 – 1983) was an equal partner in the business.
- In response to the public’s love of potato chips, Fred purchased a continuous potato chip making machine in 1938 and renamed his company Red Dot Foods, Inc. Red Dot made and sold pretzels, popcorn, cookies, pork skins, and nuts, but potato chips remained the heart of the company’s identity.
- In 1942, the Meyers purchased over 4,000 acres of farm land in Oneida County, raising livestock as well as a number of different crops, including potatoes.
- In 1947 Fed began the search for a potato specifically bred for chipping. He worked closely with University of Wisconsin agricultural researchers and the potato breeding program to create the perfect potato for chips.
- In September 1948, Meyer made the momentous decision to discontinue food distribution for other suppliers and focus on the manufacturing and selling of Red Dot products.
- Over the next 11 years the company operated nine factories in the Midwest, purchased potato farms in northern Wisconsin and Alabama, and opened 83 branch warehouses. By 1961 Red Dot was the leading manufacturer of snack foods in the Midwest and one of the top five such companies in the United States. Its sales rose from $3.6 million in 1950 to over $20 million in 1960.
- In 1961, Red Dot Foods, Inc. merged with H.W. Lay & Company of Atlanta, Ga.
Valentine’s Day Potato Recipes
Looking forward to a cozy evening for two? Or maybe you celebrate Valentine’s Day with an extended group of loved ones? Either way, potatoes are a great way to say I love you. After all, potatoes are rich in potassium, which has been shown to help reduce the risk of high blood pressure.
Here’s a collection of some of our favorite Valentine’s Day Potato Recipes.
- Chef Danny Boome, of the Food Network, has created this tempting Potato Gratin “Boome Style” featuring Gruyere cheese and baby potatoes.
- This Italian dish combines potatoes, Italian sausage, bacon and spinach. Try Super-Declicious Zuppa Toscana.
- This Flank Steak and Potato Ragu combines Yukon Gold potatoes, tomatoes, red onion and chickpeas with a dash of garlic, rosemary and lime – to top off a delicious, hearty flank steak.
- Combine smoked salmon, russet potatoes, dill and lemon for a lovely Salmon and Potato Casserole.
- You’ll love Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots. Potatoes are paired with squash, celery, carrots and onion in this delicious soup flavored with thyme, bay leaves, cinnamon, shallots, white wine, and orange.
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