Potatoes are the world’s fourth largest food crop, following rice, wheat, and corn. Because they can be stored through the winter, they are a great, nutrient rich source of local starch. Although they get a bad rap by low-carb dieters, potatoes are full of vitamin C, B6 and Potassium.
Harvested in spring or early summer, new potatoes are the youthful version of the more familiar adults. Their delicate thin skin requires farmers to gently dig each one from the earth by hand. At home, a simple scrub to remove any excess soil replaces peeling. Quick cooking is recommended for these tender tubers who lack the maturity to turn sugars into starch, making them a poor choice for baking or frying.
Store in a brown paper bag for no longer than a few days.
Below is a guide to some varieties commonly carried in the market:
White Rose – classic, silky
Katahdin – great flavor, good for mashing or baking
*Russet Norkotah – versatile, moist baker
*Red Lasota – a classic red
Kennebec – great for fries
*Dakota Rose – red skin, floury flavor
Carola – a favorite, best masher, very versatile
Yukon Gold – great masher, a bit dry
Yellow Finn – great sautéed, moist and sweet
German Butterball – very versatile
Nicola – an heirloom with great flavor
Abby’s Gold – a smooth-skinned butterball
All Blue – very dry, great roasted
Purple Peruvian – blue all through, great fried
Purple Viking – great flavor, good masher
Huckleberry – very creamy
Russian Banana– rich flavor, great roasted
Rose Finn Apple – nutty, make a great potato salad
French – rich, distinctive flavor, great roasted
Princess Larate – a French favorite
Ozette – a popular heirloom, very creamy
Amandine – a new variety
In Season at the Market
June, July, August
Product descriptions are generously shared and created by CUESA (Center for Urban Education about Sustainable Agriculture) in San Francisco. CUESA is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Visit CUESA at www.cuesa.org.