We’ve got an item on special this week that is very dear to our hearts: spuds!
Potatoes have suffered a bad rep as they are mostly consumed as fries or potato chips; two foods that are not exactly known for their health benefits. But we are happy to say that we got it all wrong my friend! Just boil or bake´em and we are left with a beautiful, nutritious, low caloric food that is also high in fiber – just what the doctor prescribed!
There´s more: potatoes are a good source of vitamin B6, vitamin C, potassium (higher than bananas!), iron, thiamin, niacin and folate.
Things you should know:
Potatoes were added to the dirty dozen list by the Environmental Working Group, so buying them organic is strongly recommended in order to avoid high pesticide exposure.
Your spuds should not have green coloration since this indicates that they contain the toxic alkaloid solanine that has been found to not only impart an undesirable taste, but can also make you sick. Keep away from sunlight as this can cause the discoloration.
Tips from Micky, our Produce Purchaser
Storage Tip: Keep potatoes out of the fridge in a cool, dark and dry spot. The refrigerator will turn their starch content to sugar, giving them an undesirable taste. As all other veggies, keep potatoes away from onions as the gases they each emit will cause premature degradation. Store in a burlap or paper bag.
Preparation Tip: Scrub potatoes well before cooking. If you insist on peeling a potato, peel lightly so you do not lose all the nutrients.
Did you know…Canadians eat more potatoes than any other vegetable!?
Culinary Compatibility: Olive oil, butter, garlic, rosemary, salt, pepper, oregano, onions, various cheeses.
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