Potatoes dig deep at Farmer’s Market

Emily Gojmerac

Reporter

Potatoes are a classic root vegetable that can be made in a variety of ways. Potatoes can be used in every meal from hash browns at breakfast, French fries at lunch, to a baked potato at supper.

Ryan Nelson, of Nelson’s Berry Farm says to get the best potato crop, plant them in early spring. They are a hearty plant that can even regrow after a couple frosty mornings.

Nelson said “They like well-drained soil and do best when they are planted in a hill to avoid getting green and hard to eat.”

Covering potatoes with straw also helps to prevent the product from turning green.

Once the plant dries out wait two weeks for the vegetables underneath the ground to become heartier before you dig them up. The longer you leave them in the ground, the heartier they will be.

You can keep them in the ground even when the temperature reaches the low 40s.

Nelson’s plant Red Norland and Russetts each year and have a superior crop every year.

Nelson said “Plow in the fall and plant a different crop in that same spot next year to prevent the multiplication of grubs in the soil.”

Recipe to Try: Fluffy Twice Baked Potatoes

INGREDIENTS 4 russet potatoes large 4 slices bacon cooked, chopped 1/2 cup sour cream 1/3 cup butter 1/2 teaspoon garlic powder 3 tablespoons chives finely chopped, divided 2/3 cup cheddar cheese shredded, divided 1/3 cup milk INSTRUCTIONS Preheat oven to 350°F. Pierce skin of potatoes to prevent cracking while they bake.

Bake potatoes for 60 minutes or until fork tender. Remove from oven and allow to cool slightly.

Meanwhile, cook bacon. Allow to cool and finely chop.

Once potatoes are cooled enough to handle, slice in half lengthwise keeping skin in tact. Scoop white of potatoes into a mixing bowl, leaving ¼” on the skin.

Add sour cream, garlic powder, butter, and ½ of cheddar cheese, chives, and bacon to mixing bowl. Combine, adding milk until mashed potato consistency is reached (you may not need all milk).

Scoop (or pipe) mixture back into potato skins. Top with remaining cheese and bacon, then return to oven for 10-15 minutes or until cheese is melted and tops are golden brown.

Garnish with remaining chives before serving.

Farmer’s Market Report