Where did the potato get its start?
Description: The potato has a long history beginning in the Andes Mountains of South America as early as 1000 B.C. Peruvians developed many varieties and cooked in stews or soups. They ate them either fresh or “freeze-dried” potatoes. The potatoes were freeze dried by spreading fresh potatoes on the ground and left there overnight, where they froze in the mountain air. Then the following day after the potatoes had thawed, the people stomped on the potatoes which forced out the water in the potatoes. They did this several times until most of the moisture was out of the potato causing them to be very dry and light. These freeze-dried potatoes would keep almost indefinitely. The Spaniards invaded Europe in the 1530s and brought the potato back to Europe in the late 1500s. In the 1600s and 1700s, the European farmer did not rush to plant these tuber plants since it was considered a “starchy” food but eventually Europeans accepted the potato and it became a staple crop. The potato is found worldwide with the Germans topping the list of consumers eating about 370 pounds of potatoes every year.
Peak season: Available throughout the year.
Selection: Look for potatoes that are smooth, firm and free from blemishes, sunburn and decay. Avoid green potatoes which will have a bitter flavor. Also, avoid potatoes with bruises, sprouts or have a shriveled skin.
Storage: Protect from sunlight or artificial light which can cause green spots (a sign of too much light) and makes the potato inedible. Store in a well-ventilated area, preferably a wooden container with slats. Store in temperatures above freezing. When buying potatoes in a plastic bag, remove them immediately when you get home from the grocery store to prevent humidity from rotting them.
Tags: diet food