Not-so-dud spuds brighten potatoes' appeal

Posted on May 18, 2012 by bilrob

Not-so-dud spuds brighten potatoes’ appeal

Potato breeder David Holm has put some color in the potato business during his 34-year career with Colorado State University.

But the rainbow of hues he helped introduce in today’s tubers is more than just cosmetic.

“The more pigmented they are higher the antioxidant level,” he said from his office at the San Luis Valley Research Center. “We need to educate the public about good naturally-occurring chemicals in plants. If we can get this stuff in a natural form, it’s probably much better than if we are taking it in pill form.”

Here in the valley, where planting is currently underway, potatoes grow faster than anywhere else in the world, making them the crop of choice in an area that also produces alfalfa hay and small grains. The 90 square miles of production, combined with a growing region in the northern part of the state, makes Colorado the fifth largest potato grower nationally.

Purple-fleshed fingerlings and other specialty potatoes are still relatively rare in mainstream grocery stores, and most of what is grown on Colorado’s large farms are traditional oblong russet baking potatoes.

Even so, the commercial potato growing industry supports Holm’s work to bring new colors, shapes and textures to one of the world’s most reliable and most widely grown vegetables.

“We as an industry need to continue to create a healthier product,” said Jim Ehrlich, executive director of the Colorado Potato Administrative Committee in Monte Vista. “It’s the same as with any other crop.”

Holm’s research includes work on “grower-friendly” traits like pest resistance, improved storage characteristics and reduced water usage. But his emphasis on human health benefits, including fibrous, slower-to-digest starches that have a more moderate impact on blood sugar levels, is equally important for boosting potatoes’ overall marketability.

“Part of our problem is the image of the French fry,” Ehrlich admited. “But you can’t buy a French fry in the U.S. today that has trans-fats in it. The manufacturers realized this was bad for people and changed the oils they used and changed the process.”

There are other factors to suggest the backlash against potatoes is losing steam. The U.S. Potato Board, which tracks consumer attitudes, reported that negative feelings about potatoes reached a nine-year low last year. Restaurant Hospitality Magazine named 2012 the year of the potato and predicted customized fries and chips with creative dusts and dips, as well as mashed potatoes with unusual “mix-ins,” would be among the year’s hottest dining trends.

Ehrlich says in 2010 the U.S. Department of Agriculture actually called for an increase in the recommended daily servings of starchy vegetables. Last year the federal agency was forced by the Senate to back down from new school lunch guidelines that would have dramatically reduced servings of potatoes.

In another positive sign, First Lady Michelle Obama planted several varieties of potatoes in the White House garden this spring as part of her campaign to encourage exercise and healthful eating. Three of the five were developed by CSU’s Holm, including the pink-fleshed Mountain Rose, which is high in healthy antioxidants, and the Sangre, which stores well without chemical treatment.

“I first did those crosses back in 1994, and we were looking for health attributes already back then,” Holm said.

Changing tastes
Somewhere around 95 percent of the potatoes grown in Colorado are sold as fresh potatoes destined for the dinner table. Colorful specialty potatoes are particularly attractive to home gardeners and farmers market growers. But large commercial farms can grow them, too, if there’s enough demand.

This year the focus of the U.S. Potato Board’s consumer education efforts is on helping consumers differentiate between tater types and determine how best to prepare them.

Evidence shows consumers are getting more accustomed to colored potatoes.

One barometer for the Colorado Potato Administrative Committee is the annual Ride the Rockies bike tour where baked potatoes are typically served. “Five years ago, everyone was afraid of the purple potatoes,” Ehrlich recalled. “Two years ago when we did it, they were actually seeking out the purple ones.”

Another success story is yellow potatoes, which are billed as buttery and creamy in flavor and are recommended for baking, roasting, grilling and mashing.

“Here in Colorado 8 to 10 percent of what we produce is a yellow potato. It’s very popular,” Ehrlich said. “That’s a category that is continuing to grow.”

“Twenty years ago, yellow potatoes were a very niche market,” Holm added. “But with the Yukon Gold potato, that started to change.”

Rod Lenz, a grower from Wray, Colo., has benefited from the trend. “Everybody has their specialty niche. Ours is the yellow-fleshed potato,” he said from his farm just days after finishing up spring planting. Potato varieties “have a ton of flavor differences,” and consumers are becoming more aware of them, he said.

“Of the people who come to our farm, 90 percent of them prefer the Yukons after that. It’s really a better potato,” added Lenz, who runs a farm-to-market stand offering fresh-dug potatoes and sweet corn during the summer.

Holm says he wants to develop a potato with even darker yellow flesh. Brighter coloration represents a higher concentration of carotenoids, compounds best known for promoting good eye health.

For his part, Ehrlich says he is looking forward to the introduction of what he calls “pinto” potatoes, which exhibit a marbled color. He says early samples have proven to be “very tasty.”

Lenz, who has hosted a CSU potato test plot on his farm for the past 15 years, says he is interested in growing more of the exotic new varieties, including the pinto test potato with its mottled purple skin and yellow flesh.

Consumer demand, however, ultimately determines how much acreage gets devoted to exotics.

“You either have to stick with it and push it or you need to have a store chain that will carry them as a way to differentiate itself in the marketplace,” Lenz said.

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Sweet Potato Souffle (With Honey-Buttermilk Biscuits)

Posted on May 11, 2012 by bilrob

Sweet Potato Souffle

Sweet Potato Souffle (With Honey-Buttermilk Biscuits)

I love sweet potatoes but like to prepare them with a savory rather than sweet (i.e., with maple syrup and/or cinnamon) bent, which is why I’ve used thyme and Gruyere cheese in this souffle. I serve it with a pile of sauteed greens, such as chard or kale, and Honey-Buttermilk Biscuits (recipe below).

Makes 6 servings

2 pounds sweet potatoes (about 2 large sweet potatoes)

3 tablespoons unsalted butter

1 medium yellow onion, minced

1 1/2 cups whole milk

3 tablespoons all-purpose flour

6 large eggs, separated

1 cup shredded Gruyere cheese

1/2 teaspoon dried thyme, or one teaspoon fresh thyme

Salt and pepper, to taste

Preheat oven to 375 degrees.

Fill a medium-sized saucepan with water and add the sweet potatoes. Bring to a boil, then simmer until potatoes are soft. Drain and mash well to form a smooth puree.

Butter a 2-quart souffle dish.

In a large saucepan over medium heat, melt the butter. Add the onion and saute, stirring occasionally, until soft, about 5 minutes. Meanwhile, in a small saucepan over medium heat, warm the milk until small bubbles appear along the edges of the pan, then remove from heat. Add the flour to the onion and cook, stirring constantly, for 3 minutes. (Do not brown.) Whisk in the milk all at once and simmer, continuing to whisk, until thickened, 2 to 3 minutes. Remove from the heat and add the egg yolks one at a time, beating well after each addition. Add the sweet potato puree, Gruyere cheese, thyme, salt and pepper to taste. Stir until well blended.

In a large bowl beat the egg whites with a pinch of salt on high speed just until stiff peaks form. Using a rubber spatula, fold one-fourth of the egg whites into the sweet potato mixture to lighten it. Then fold in the remaining whites just until no white streaks remain. Pour into the prepared souffle dish.

Bake until puffed and golden, 45 to 50 minutes. Serve immediately.

Honey-Buttermilk Biscuits

Light and lightly laced with the flavors of honey and buttermilk, these biscuits are lovely served alongside slices of sweet potato souffle, or toasted in the morning with jam and a cup of coffee. Try not to overwork the dough, but knead in just enough flour so it is no longer sticky before rolling out and cutting.

Sweet Potato Souffle (With Honey-Buttermilk Biscuits)
Enlarge Nicole Spiridakis for NPR

Sweet Potato Souffle (With Honey-Buttermilk Biscuits)

Makes 12 biscuits

2 1/2 cups all-purpose flour

1/2 cup whole-wheat flour

1 tablespoon baking powder

1 teaspoon sugar

1 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, cubed

2 tablespoons honey

1 cup buttermilk

Preheat oven to 350 degrees.

In a large bowl, whisk together flours, baking powder, sugar and salt.

Cut in the butter using a fork or your hands, until the mixture is crumbly and small “peas” form. Add honey and buttermilk and stir well until a sticky dough forms.

Turn the dough onto a lightly floured surface and lightly knead in a bit of flour until it is no longer sticky. Roll out dough until it is about 1 inch thick. Using a biscuit cutter (or a small glass), cut dough and place biscuits on a baking sheet lined with parchment paper. Gather remaining scraps, knead together and roll out, cutting biscuits until there is no more dough.

Bake biscuits for 20 minutes or until golden brown. Serve hot.

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African Potato - Hope for HIV/Aids Victims On the Horizon

Posted on May 7, 2012 by bilrob

African Potato – Hope for HIV/Aids Victims On the Horizon

THERE is a glimmer of hope for people living with HIV/AIDS to have their immune system activated faster by taking advantage of the nutrition benefits of the African potato.

The African wild potato is a bitter plant used to check a wide variety of conditions including diabetes mellitus, haemorrhage, prostate problems and boosting immune function. Based on indirect evidence, it is said that sterols and sterolins (Any of various alcohols having the structure of a steroid) in Hypoxis (African potato, Star-grass, Star lily, Yellow stars, Yellow star-grass) root have the potential to enhance immunity.

Some believe its nutrient values are 50,000 times greater than modern vegetables. Today, sterols and sterolins are still sought after and are preferred to as immune system boosters to AIDS sufferers. The African wild potato is native to Southern African countries, including South Africa, Mozambique, Zimbabwe, Malawi, Tanzania etc. In Tanzania the plant grows well in Mbeya, Njombe, Iringa, Ruvuma, Mtwara, Lindi and Morogoro regions.

Traditional healers have used the African wild potato boiled into tea for its medicinal properties. In southern Mozambique, it was widely used during the Civil War (1976-1992) by both soldiers and civilians, who lost blood through injuries. The tea from the plant is said to quickly replace lost blood.

The tea is used in conjunction with other plants to combat “bad blood” in patients with diabetes mellitus. The Shangaan used African wild potato in a mixture with other plants for endometriosis and premenstrual syndrome (PMS). The rootstock was one of the ingredients of an infusion taken as an “internal parasiticide” and purgative. The Manyika used the rootstock for medicinal and ceremonial purposes.

The Karanga used the rootstock as a remedy for vomiting, loss of appetite, abdominal pains and fevers. It was also used to treat delirium. The Acting Assistant Director, Traditional Medicine section in the Ministry of Health and Social Welfare, Dr Paulo Mhame raised concern to the ‘Sunday News’ that in the areas that grows potato in the country, there was massive harvesting.

Dr Mhame said evidence showed that the harvested potato was exported to Southern Africa under the noses of revenue authorities, who missed out in revenue collection. “My major concern though is the possibility that this wild plant will go extinct if immediate action isn’t taken. I have alerted all regional medical officers on my concern but other authorities need to come on board as well,” he said.

He said that due to high demand of the root tuber in the Republic of South Africa the plant has been depleted. Business people have entered nearby countries to search for the root tuber such as Mozambique, Zimbabwe and now in Tanzania. In Tanzania many business people have entered Njombe and Iringa regions; particularly, Uwemba in Njombe and Mufindi, Ifwagi ward, Mupili A and B, Musili and Ikonongo villages in Iringa Region.

“In these villages tonnes and tonnes of the African potatoes root tuber are being uprooted, packed and shipped to South Africa,” he revealed. He said that African wild potatoes grow very slowly, thus once extinct it will cause health problems to Tanzanians, who highly depend on traditional health services for their health conditions. Dr Mhame explained that Medicinal Plant Research focuses on the agricultural aspects of medicinal plants that are highly utilised and will soon become extinct as they are harvested from natural environments.

“It is therefore important to propagate and cultivate the potato plant to ensure conservation and survival of the plants for future use. To support and evaluate the results of cultivation, several other research areas are explored,” he said. The traditional medicine expert said that determining the bio-active compounds, developing a standardisation method and determining pest and diseases on medicinal plants are some of the areas that are introduced to provide comprehensive information on the effects of propagation and cultivation on medicinal plants.

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Celebrate Cinco De Mayo with Savory Sweet Potato Enchiladas

Posted on May 4, 2012 by bilrob

Celebrate Cinco De Mayo with Savory Sweet Potato Enchiladas

Events leading to Cinco de Mayo

Cinco de Mayo has its roots in the French occupation of Mexico, which took place in the aftermath of the Mexican-American War of 1846-48, the Mexican Civil War of 1858, and the 1860 Reform Wars. These wars left the Mexican Treasury in ruins and nearly bankrupt. On July 17, 1861, Mexican President Benito Juárez issued a moratorium in which all foreign debt payments would be suspended for two years. In response, France, Britain, and Spain sent naval forces to Veracruz to demand reimbursement. Britain and Spain negotiated with Mexico and withdrew, but France, at the time ruled by Napoleon III, decided to use the opportunity to establish a Latin empire in Mexico that would favor French interests, the Second Mexican Empire.

The French invasion

Late in 1861, a well-armed French fleet stormed Veracruz, landing a large French force and driving President Juárez and his government into retreat. Moving on from Veracruz towards Mexico City, the French army encountered heavy resistance from the Mexicans near Puebla, at the Mexican forts of Loreto and Guadalupe. The 8,000-strong French army attacked the much more poorly equipped Mexican army of 4,000. Yet, on May 5, 1862, the Mexicans managed to decisively crush the French army, one which, according to an article in Philadelphia’s The Bulletin daily newspaper, was the best army of the time.

The Mexican Cinco de Mayo victory

The victory represented a significant morale boost to the Mexican army and the Mexican people at large. In the description of The History Channel, “Although not a major strategic win in the overall war against the French, Zaragoza’s success at Puebla represented a great symbolic victory for the Mexican government and bolstered the resistance movement.” The description of Time magazine was: “The Puebla victory came to symbolize unity and pride for what seemed like a Mexican David defeating a French Goliath.” It helped establish a much-needed sense of national unity and patriotism.

Events after the Cinco de Mayo Battle

The Mexican victory, however, was short-lived. Thirty thousand troops and a full year later, the French were able to depose the Mexican army, capture Mexico City, and establish Emperor Maximilian I as ruler of Mexico. However, the French victory was also short-lived, lasting only 3 years, from 1864 to 1867. With the U.S. Civil War over in 1865, the U.S. was able to provide more assistance to Mexico to expel the French, after which Maximilian I was executed by the Mexicans, along with his Mexican generals Miramón and Mejía, in the Cerro de las Campanas, Queretaro.

Do you love Mexican food as much as I do? Since you are reading the Long Beach Post, chances are you are a Southern Californian (or at least were at some point) so you probably do. And we are all in luck beacuse this Saturday is Cinco De Mayo!

A few years back I convinced my family that the days of stuffing and cranberries for Thanksgiving were a thing of the past and we could make what ever we wanted- as long as we were thankful! Genius, I know. Cue, Cinco de Mayo is Mexican Thanksgiving- hooray! From this idea a lot of great dishes were born, but none as good as Savory Sweet Potato Enchiladas.

I knew they would be good, but I had no idea I would want to make them year round. Now that Cinco de Mayo is upon us, I thought what better way to celebrate – and since no Mexican meal is complete without beans, I’ll give you my secret to making canned pintos taste like a slice of heaven! Lets get cooking!

To get the party started you will need:

3 Tbsp. butter
1 medium brown onion, diced
2-3 cloves garlic, minced
1 lb. cooked/mashed sweet potatoes (about 3 sweet potatoes)
1 tsp. cumin (more to taste)
1 tsp. oregano (more to taste)
1 tsp. ground coriander (more to taste)
1 1/2 tsp. salt (more to taste)
couple dashes of chili powder
2/3 cup drained/rinsed black beans
5 oz. of diced green chilies (most of a 7 oz. can)
10-12 corn tortillas, lightly fried in vegetable oil
2 cups grated jack cheese
1 large can (28 oz.) Las Palmas green enchilada sauce (comes in mild and medium!)
1 9×13 or 2 8×8 pans
BEER!

Lightly fry tortillas in the vegetable oil (about 10 seconds on each side) and set aside- it won’t matter if they cool. Poke the heck out of sweet potatoes with a fork and throw them in microwave for 8 minutes, then while they cook; dice the onion and mince the garlic. Multi-tasking is fun for everyone!

Check the potatoes, and depending how soft they are put them back in the microwave for 8-10 more minutes. They need to be soft enough to scoop out easily. Melt butter in large sauté pan, add diced onion and cook till translucent (5-7 minutes). Add the minced garlic and cook another minute or so. It is not important to be precise with timing- as long as it doesn’t burn it will taste delicious!

Add spices and stir in with onions, cook 2 more minutes. Remove sweet potatoes from microwave and scoop into pan, incorporate in to the onion and cook 2 more minutes. The sweet potatoes should be very soft and should “mash” with little effort.

Gently fold in black beans and green chilies and turn off heat- at this point taste the filling and added spices to your taste! I like a strong flavor, so I usually add more, but know your audience- especially when it comes to the chili powder!

Position yourself to scoop filling into tortillas and place in pan of choice… you can set it up any way you want, but it can get messy fast. Consider yourself warned. Fill each tortilla with a healthy scoop of filling and a little cheese, roll and place in pan until pan(s) is full. Don’t pack them too tight – you want room for the sauce to get in between each one.

When pan is full, top with 3/4 of enchilada sauce (split if using 2 pans), reserve extra sauce for topping before serving. Top with the rest of the cheese and pop it in the oven at 375 for 25 minutes – or until the cheese is nice and melty. While its cooking, take a minute to get your toppings ready – I love sour cream and fresh avocado!

Top with remaining sauce and, this part is important so pay attention: Enjoy! Of course no Cinco De Mayo is complete without a delicious Mexican beer! You might have extra filling, save it and make tasty leftover burritos the next day- or if you have extra of eveything, make another pan and take it to a neighbor!

For the beans, it only takes a minute and makes a world of difference! Fun Fact: You can use these same ingredients with fresh beans in a crock pot if you have the time. Just keep the beans covered in water to keep them from drying out.

For the beans all you need is:

Can (or 2!) of whole pinto beans
1 yellow chili, you can get this at any grocery store
1/2 tsp. of cumin
1/2 tsp. of ground coriander
1 garlic clove, minced
Salt to taste (more the better if you ask me!)
Your favorite salsa to top it off

Roast the chili on your stove top till blackened, and place in the pot with the beans, garlic and spices. Simmer about 20 minutes, until the chili is completely cooked and falling apart a little. You can have them cooking while your enchiladas are in the oven. See, I told you multi tasking was fun. Serve with a dollop of your favorite salsa and enjoy as a side dish to your amazing enchiladas!

Thanks for cooking along with me today. Please let me know if you enjoy these as much as I do and in the meantime, have a fun (and safe) Cinco De Mayo! Eat up!!

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Turbo-baked Potato Wedges

Posted on May 3, 2012 by bilrob

potato

TURBO-BAKED PotatoWedges

Turbo-baked Potato Wedges

I learned quite a number of recipes while staying in Sydney recently, in the house of my brother Vic and his wife Yeyet. On some mornings, Vic and Yeyet would surprise us with splendid breakfasts of Eggs Benedict or rich, fluffy pancakes served with Australian butter and thick maple syrup.

At other times, I’d find new takes on familiar dishes at dinner parties, such as the skin-on roasted potatoes served in the home of friends (and relatives by affinity) Carina and Pics Colinares.

To make the potatoes, Carina said she simply tossed cut-up potatoes in olive oil and salt, then roasted them in the oven. Though the recipe may be simple, it certainly made a hearty accompaniment to the roast beef and other dishes on the buffet table that evening.

Here’s my own version of roasted potato wedges. Instead of using an oven, I baked the potato wedges at high temperature in a turbo broiler after tossing them in olive oil and a combination of salt and paprika. The potatoes came out pleasantly tender, with edges that are slightly browned and tantalizingly crisp.

I also did a variation using herbes de Provence instead of paprika, in which case the potatoes turned out not only delicious but also aromatic.

The potatoes go well with steak but you can also add them to typical Filipino dishes that require potato wedges such as bistek and afritada. The crispness of the potatoes will add a delightful texture and variety to the dish.

Turbo-baked Potato Wedges

4 – 6 Servings

2 large baking potatoes

¼ c olive oil

¼ – ½ tsp salt

¼ – ½ tsp paprika

Peel the potatoes. Slice into wedges (each potato should make around 16 wedges). As you slice the potatoes, put the sliced wedges into a bowl of cold water to keep them from turning brown. Drain the potatoes from the water and pat dry with paper towels.

Put potato wedges in a bowl and toss with olive oil. In a small bowl, combine together salt and paprika then sprinkle them on the potatoes. Arrange potatoes in a heat-proof dish and bake in turbo broiler at 425°F (220°C) for 30 to 35 minutes or until edges are crisp-brown and potatoes are tender. Transfer to a serving platter and sprinkle with additional salt to taste, if desired. Good to serve with steak, chicken and pork.

For more tips, recipes and stories, visit author’s blog: www.normachikiamco.com and Facebook fan page: www.facebook.com/normachikiamco. Follow on Twitter @NormaChikiamco.

Tips and variations:

Instead of paprika, sprinkle potatoes with mixed herbs such as Italian seasoning or herbes de Provence.

You can also use fresh herbs such as rosemary, basil, oregano and thyme. Remove the stems and chop the herbs finely before sprinkling them on the potatoes.

Or, you can just season the potatoes with salt and omit the paprika and herbs. The potatoes will still be delectable.

If you can’t find large potatoes, just use three to four medium potatoes.

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Baked Chicken Meatballs with Sweet Potato Mash

Posted on April 29, 2012 by bilrob

Baked Chicken Meatballs with Sweet Potato Mash

Protein can be found in eggs, cheese and legumes but, meat is the most complete source of protein. In this recipe, we used ground chicken breast. A meat packed with nutrients such as B vitamins. We paired it with sweet potatoes, a side dish traditionally prepared during the Thanksgiving holiday. But they are some of the most nutritious vegetables around so why not enjoy them year round?

Ingredients

• 2 slices whole wheat bread, torn into small pieces
• ¼ cup milk
• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 large egg, lightly beaten
• 1 lb ground chicken
• 2 tablespoons tomato paste, divided*
• 3 tablespoons finely chopped parsley
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 8 cups chicken stock
• 1 bay leaf
• 1 red bell pepper (or a combination of red, green and yellow)
• 3 pounds sweet potatoes (about 3 to 4)

Directions

1. Preheat oven to 400 degrees. Soak bread in milk for about 5 minutes.
2. Heat olive oil and add the onion, garlic and salt and pepper and cook until the onion has softened. Remove the onion and garlic to a mixing bowl and allow to cool.
3. Squeeze the bread to remove excess milk then add the bread to bowl along with egg, chicken, 1 tablespoon of tomato paste and parsley.
4. Using your hands, gently combine the ingredients. Form the mixture into 16 small-medium meatballs and set in a large baking pan. Bake for 25-30 minutes.
5. Right before meatballs are ready, bring your chicken stock to a boil and add tomato paste.
6. Then add chicken meatballs, bay leaf, and for 15 to 20 minutes. Stock will reduce by about half.
7. Then add peppers and lower heat to medium for an additional 15 minutes.
8. While meatballs are simmering prepare your sweet potato mash by piercing them with a fork and placing in microwave for 10 minutes, turning halfway.
9. Scoop the flesh into a bowl, then mash.
10. Divide sweet potato mash among 4 bowls and pour over with meatballs.

Serves 4.

Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez. Follow her on Twitter: @micocinalatina and visit her website micocina-latina.com.

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Controlling Colorado potato Beetle

Posted on April 29, 2012 by bilrob

Controlling Colorado potato Beetle

I enjoy gardening and plant potatoes. Every year I have colorado potato beetle and haven’t been able to get rid of them. I’ve tried picking them off, different sprays, and dusting products, but they lay eggs under the leaves and it won’t kill them — they multiply quickly and destroy the plant. Is there any preparation product that I can include in the soil or any product you know of that will do the job? Thanks, V.B., Racine.

It may be that you need to alter your growing area or the timing of your control methods in order to get this colorado potato beetle under control. Since you have had problems with it in the past, the first thing I would recommend is to not plant potatoes in the same location. Rotating crops in the vegetable garden is always a good idea. In addition to not planting potatoes, don’t plant anything in the nightshade, or Solanaceae family, in the old potato location. That includes eggplants, tomatoes and peppers. These plants are all closely related and will be food for the beetle, allowing it to produce another generation of insects for next year.

Other cultural controls for Colorado potato beetle include covering the plants with floating row cover. Floating row cover is a lightweight synthetic material that allows sunlight and rain to penetrate to the developing potato plants, but not the insects. If eggs of the colorado potato beetle are already present on your plants though, covering them will only allow the insects to develop under a protective cover.

An additional method is to clear weeds and plants around your garden that may harbor the adult colorado potato beetle. Typically adults overwinter in the soil on the edges of the potato growing area, so trenching around the potato area and lining the trench with plastic to keep the adults from getting to your new little potato plants to lay their eggs is a cultural control that works for many organic growers. They also use flaming and large vacuum devices to take care of these adults; organic gardening can be quite exciting.

We have a great publication on the colorado potato beetle available on the UW-Extension publications website at http://learningstore.uwex.edu/assets/pdfs/A3678.PDF that explains how to determine the insect growth stage and details the different methods to control the colorado potato beetle depending on that stage. The adult female (that crawled into your garden after overwintering) will lay clusters of bright yellow-orange eggs on the undersides of the leaves in the spring, about the time the first leaves are appearing on the newly emerging potato plants. Depending on how warm it is, the larvae hatch in seven to nine days and start eating. It is difficult to see them when they are young, and they don’t do much damage, but this is the stage when they are the easiest to kill. Their growth and development is temperature dependent; as they get bigger and easier to see, their damage is more extensive and they are harder to kill.

If caught in the early stages, an organic toxin called Bacillus thuringiensis tenebreonis, or Btt, will kill them. If they are larger, a different type of pesticide may need to be used. Consider an insecticide labeled for potatoes containing permethrin or cyfluthrin for the bigger colorado potato beetle larvae; but read the label carefully first and make sure you are purchasing the formulation suitable for colorado potato beetle. By following label directions and applying as directed, you should be able to keep the beetle larvae from destroying your potatoes.

Many publications and fact sheets on growing vegetables, scouting and controlling insects, and managing diseases can be found on our UW-Extension Wisconsin Horticulture website at http://hort.uwex.edu.

More questions?

Master gardener volunteers serving as plant health advisers are also able to answer your questions at [email protected] or (262) 886-8451 at the Racine Horticulture Helpline. More gardening tips and updates can be found on Facebook; search for Patti Nagai and/or Racine Community Gardens.

Dr. Patti Nagai is the horticulture educator for Racine County UW-Extension. Submit your questions for The Journal Times QA column to Dr. Nagai at [email protected] and put “Question for RJT” in the subject line.

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Vegan Burger

Posted on April 26, 2012 by bilrob

Vegan Burger

Remember the “No More ‘Mallows” recipe contest? The N.C. Sweet Potato Commission asked bloggers to enter recipes for the chance to win $2,000.

So who won? That would be Nikki Haney of the blog The Tolerant Vegan. Her entry, Maple Sweet Potato Pecan Burger, was chosen from more than 130 entries. To see all the winning recipes, including the runnersup, go to www.ncsweetpotatoes.com.

Judge Kate Rockwood of O, The Oprah Magazine, called Haney’s vegan burger her “go-to burger for spring.” In case you need a go-to vegan or vegetarian burger for spring, here you go.

Maple Sweet Potato Pecan Burger From Nikki Haney of thetolerantvegan.com.

3 medium (about 1 1/2 pounds) sweet potatoes

1/4 cup uncooked quinoa

2 tablespoons vegan buttery spread or butter

2 tablespoons maple syrup

1/8 teaspoon cayenne

1 cup chopped kale

1/2 cup dry-roasted pecans, chopped (see note)

Salt

1 small sweet onion, very coarsely chopped

Freshly ground black pepper

4 sandwich buns

Preheat oven to 400 degrees. Pierce sweet potatoes and microwave together until soft, 4 to 6 minutes. Mash firmly into measuring cups to make 2 cups; transfer to a medium mixing bowl.

Bring 3/4 cup water and quinoa to boil in a small saucepan. Reduce to a low simmer, cover and cook 8 to 10 minutes, until the water is nearly absorbed and quinoa appears transparent.
Remove from stove and let sit, covered, for 5 minutes.

Melt 1 tablespoon butter in a separate saucepan. Stir in 1 tablespoon maple syrup and the cayenne. Add to the mashed sweet potatoes with the kale, cooked quinoa, pecans and 1/2 teaspoon salt. Mix well. Form into 4 patties; place on a well-oiled baking sheet. Bake for 35 minutes, turning once halfway through cooking.

About 15 minutes before the burgers are finished, make the onion topping: In a small skillet over medium heat, melt the remaining 1 tablespoon butter. Add the onion, sprinkle with salt and freshly ground black pepper. Cook and stir for 12 minutes. Reduce heat to low; add remaining 1 tablespoon maple syrup. Cook and stir until onions are slightly brown, about 3 minutes. Remove from heat.

Transfer burgers to buns and top with the onion mixture.

Yield: 4 servings.

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How To Make Homemade Potato Chips

Posted on April 23, 2012 by bilrob

How To Make Homemade Potato Chips

If the Neelys’ quick demonstration didn’t leave you with indestructible confidence in homemade potato chip making, read on for some further explanation — and don’t feel bad, you’re not alone.

Deep frying can create a lot of anxiety. It involves a ton of hot oil (which has the bad habit of jumping out at you). And then, there’s the high expectations you have to meet since store-bought potato chips are so good. Is it really worth the time and effort to make them yourself? Well, there’s a reason people bother cooking them up. Once you produce a (successful) batch, you’ll understand why. Potato chips are infinitely tastier, and much healthier, when made in your own kitchen.

There’s one thing we want to make clear before we begin. You don’t need a fancy deep fryer or mandoline to make these crisp potatoes at home. All you need are some good potatoes (which is crucial!), a knife, a bit of oil (preferably peanut oil) and a cooking method (whether that’s a fryer, frying pan, oven or microwave). With those basic tools, the best potato chips are yours to achieve.

Now it’s time for potato chip making.
You’ll need:
1-2 medium Yukon Gold or Idaho potatoes (1 will make roughly 3-4 servings)
A mandoline, knife or potato peeler
2 cups canola or peanut oil (if frying) or 3 tablespoons oil (if baking)

Slice the potatoes about 1/8 of an inch thick using either a mandoline, potato peeler or knife.
Soak the sliced potatoes in a bowl of cold water for about 30 minutes. This step releases the excess starch from the potato and helps it get really crispy when cooked.
Once done soaking, dry the potatoes completely. Too much water left on the potatoes can cause the oil to spit.
If you’re going to fry your chips, heat the oil to 375 degrees. Carefully place a handful of potatoes into the fryer, and allow them to turn golden brown (about 2-3 minutes). Make sure that there’s not too much crowding so that the chips can properly crisp. Take them out and let them drain on paper towels.
If you’re going to bake the potatoes, heat the oven to 400 degrees. Coat the potatoes in the 3 tablespoons of oil. Bake them until golden brown (about 12-15 minutes). Transfer to a wire rack to cool and crisp up even more.
It you’re going the microwaving route, coat the potatoes with oil or cooking spray. Spread the chips in a single layer on a microwavable plate. Microwave on high for 3-5 minutes (until properly browned).
Once your chips are cooked, season them to your liking. Salt is always a good way to go, but you can also add garlic powder, cheese powder, paprika or curry powder for a little more excitement.

The chips will keep in an air tight container for three days, though we doubt they’ll last longer than an hour.

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Palestinians ban the sale of Israeli potatoes

Posted on April 18, 2012 by bilrob

Palestinians ban the sale of Israeli potatoes

The Palestinian Authority (PA) started to block the sale of Israeli potatoes as part of a new policy to support local farmers and remove foreign produce in the marketplace, agriculture officials told The Media Line.

“We are doing this to protect the farmers because they can’t sell their potatoes due to the cheaper ones the Israelis are unloading on us,” said Zakaria Salawdeh, a deputy director of the Palestinian Authority Agriculture Ministry, saying that the ban wasn’t directed against Israel for political reasons.

The major cities of Nablus and Ramallah were the first to start blocking the sale of Israeli spuds with official orders being issued on Sunday to the vegetable vendors. The ban will soon encompass all of the PA areas of the West Bank.

“Actually, we are implementing the decision of the government,” said Anan Atira, deputy mayor of the governorate of Nablus, adding she was signing the orders even as she spoke to The Media Line.

“There is a decision from the [PA] Ministry of Agriculture to encourage national products and the livelihood of farmers,” Atira said. “There are many farms that are producing the potatoes and not even able to sell them. We are moving to protect our products and encourage our farmers.”

Agriculture is a pillar of the Palestinian economy. While they export to the Arab world, the US and Europe, Palestinians are trying to sell their “Product of Palestine” brands in neighboring Israel, which is a big market and no more than hour’s truck drive away.

Salawdeh said the ban will expand from the first two cities and to other products. Starting May 1, the PA will bar all Israeli-grown watermelons too from being sold in the PA-ruled areas. However, he added that this was not a permanent ban but a temporary measure that would be in effect for “five or six months.”

He said ongoing talks with officials from Israel would coordinate the potatoes ban.

Samir Moaddi, chief Israeli agriculture adviser to the PA, told The Media Line, that he knew nothing of the Palestinian intentions to bar Israeli produce and that it wasn’t even raised during a meeting with their agriculture officials on Sunday.

“They try to flex their muscles every now and then for a few of the potato farmers, but we try to accommodate them,” said Moaddi.

He said the Palestinians officially import some 3,000 tons of Israeli potatoes, but the number is probably much larger. Warehouses in Nablus are filled with Israeli-grown potatoes. “They barely grow any potatoes and if they go ahead with this [ban on potatoes ] they will only be hurting themselves,” Moaddi said.

Ironically, Israel is working with the Palestinians to improve the quality of their farm products so they can reach new export markets. The boycott also comes as Palestinian farmers have been trying to penetrate Israeli markets but have been confounded by a reluctance from Israelis to buy Palestinian brands.

It’s not that Israelis don’t buy Palestinian produce. They do — about $300 million worth last year. But it’s usually unprocessed fruits and vegetables later repackaged and sold under Israeli labels.

Palestinian agriculture, which is devoted mainly to field crops, vegetables and fruit, makes up about 9% of its gross domestic product. Israel is the Palestinians’ largest market and accounts for 60% of Palestinian exports. They also import about half of their agricultural inputs from Israel, including plastic for irrigation and hothouses, pesticides and fertilizers.

The latest move, which prevents Israeli farmers from selling their produce to PA vendors, is aimed at keeping the Palestinian markets from being flooded with cheap Israeli imports that stunt the local economy.

“Many Israelis are selling them without a license or even supervision from the authorities and they are dumping their products on us,” said Atira, the deputy mayor of the Nablus governate. “The Palestinians will like these moves, except for the black marketers, of course.”

The Palestinian ban on potatoes and watermelon is in addition to a two-year-old boycott of products from Israeli settlements in the West Bank. What started off as a voluntary ban was backed by Palestinian legislation that made working in Jewish settlements or trading in their products punishable by fines. But that endeavor was never seriously enforced and a call on Palestinians to stop working in settlements has been largely ignored since the jobs are much more lucrative.

At Barkan Industrial Zone near Ariel, the biggest Jewish town in the northern West Bank, Palestinian workers at a plastics factory say they prefer to work for Israelis because they get paid double than what they would make working for a Palestinian employer.

“We don’t talk politics. I come to here work,” machinist Ramadan Islim from nearby Salfit told The Media Line. “We work together and for the five years I’ve been here there haven’t been any problems. What happens outside of the factory is the business of the politicians. We are here to work. We have a home and family to support.”

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