Roasted Hakurei Turnips and Radishes

Roasted Hakurei Turnips and Radishes

Here’s a recipe that offers you the opportunity to cook up some freshly harvested turnips and radishes.  From the website just a little bit of bacon, please feel free to add a little bit of bacon to the roasted turnips and radishes.

Ingredients

  • 1 bunch radishes
  • 1 bunch Hakurei turnips, or other mild salad turnips
  • 3 tbsp olive oil
  • 1 tsp kosher salt

Instructions

  1. Move the rack in the oven to the lower middle position. Place the roasting pan in the oven. Preheat oven to 425F.
  2. Slice the greens off the turnips and radishes. Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
  3. Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones. In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan. Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
  4. Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt. Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven. Roast for 5 minutes more.
Apple, Fennel, & Kohlrabi Salad

Apple, Fennel, & Kohlrabi Salad

If you are searching for a wonderful summer salad to serve that uses freshly harvested produce such as Fennel and Kohlrabi, then you have to check out this recipe. The spicy flavors of the kohlrabi and greens combined with tart apples and sweet roasted pecans make this a dish that is sure to delight the taste buds. We found this recipe at wildgreensandsardines and it is, by far, one of the best ways to serve up kohlrabi and fennel on a warm summer night.

Apple, Fennel, & Kohlrabi Salad with Maple-Roasted Pecans

serves 4 
1 tart apple
1 medium fennel bulb
1 small kohlrabi
2 medium-sized carrots
Bunch of of mizuna leaves or other spicy greens (such as arugula, watercress)
White wine caraway vinaigrette (recipe to follow)
Sea salt and freshly ground black pepper to taste
Maple Roasted Pecans (recipe to follow)

Thinly slice the apple, fennel, kohlrabi (with a mandolin or sharp knife).  Julienne or thinly slice the carrots.  Chop the mizuna.  Add all the vegetables to a large bowl.  Toss with dressing.  Season with salt and pepper to taste.  Top with maple roasted pecans.

White Wine Caraway Vinaigrette

1/4 cup of olive oil
3 tablespoons white wine vinegar
3/4 teaspoon *toasted and ground caraway seeds
1 tablespoon finely chopped shallot
1 teaspoon ground dried mustard
1/2 teaspoon fresh thyme

Sea salt and freshly ground black pepper to taste

Add all ingredients to a bowl.  Whisk until well combined.

*To toast the caraway seeds: Heat a small skillet over high heat.  When hot, add the whole caraway seeds to the dry skillet.  Shake the pan to keep the seeds moving around until they darken slightly and give off an earthy aroma, about 1 minute.  Transfer the seeds to a mortar and pestle or spice/coffee grinder.  Grind to a powder.

Maple-Roasted Pecans

2 cups pecans
1/4 cup maple syrup
Sea salt and freshly ground black pepper
Pinch of cayenne

Preheat the oven to 350°F.  Spread the pecans on a baking sheet lined with parchment paper.  Bake 8-10 minutes until golden brown and toasty.

Heat the maple syrup in a small pot or pan until warmed through, 2-3 minutes.  Drizzle the warm maple syrup over the pecans.  Season with salt and pepper, and cayenne to taste.  Stir to combine.

Spread out with a spatula so the pecans are in a single layer.  Bake 8-10 minutes.  Remove from the oven and let sit until the maple syrup hardens.

Chocolate Raspberry Tart

Chocolate Raspberry Tart

Here is a recipe that is sure to impress at this year’s Fourth of July parties and other summer gatherings. With ingredients such as cream cheese, Nutella, and raspberries, what’s not to love? We found this tasty dessert in tasteofhome.com and it is as easy to make as it is to eat! If you are looking for some wonderful, fresh raspberries, look no further than the farm stand at Colchester Neighborhood Farm in Plympton, which is selling the berries from Keirstead Farm in Plympton.

Ingredients

  • 5 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 1-1/2 cups all-purpose flour

 

  • FILLING:
  • 2 cups fresh raspberries
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 1/3 cup Nutella

Directions

  • Process cream cheese and butter in a food processor until blended. Add flour; process just until a dough forms. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  • Preheat oven to 350°. In a small bowl, toss raspberries, sugar and cornstarch with a fork, mashing some of the berries slightly.
  • On a lightly floured surface, roll dough into a 14×8-in. rectangle. Transfer to a parchment paper-lined baking sheet. Spread with Nutella to within 1 in. of edges. Top with raspberry mixture. Fold pastry edge toward center of tart, pleating and pinching as needed.
  • Bake until crust is golden brown, 45-50 minutes. Transfer tart to a wire rack to cool.

 

Baked Parmesan Zucchini

Baked Parmesan Zucchini

It doesn’t get any easier or tastier than this.  These Baked Parmesan Zucchini, from FiveHeartHome.com make a great summer time snack–and they are both healthy and delicious! Stop by Colchester Neighborhood Farm today to purchase some freshly-harvested organically-grown zucchini and cook up these wonderful treats tonight.

 

Ingredients

  • 2 medium-sized zucchini
  • 1/2 cup freshly grated Parmesan cheese
  • Garlic salt & freshly ground black pepper, optional

Instructions

Place oven rack in center position of oven. Preheat to 425°F. Line a baking sheet with foil (lightly misted with cooking spray) OR parchment paper.

  1. Wash and dry zucchini, and cut into 1/4-inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. If desired, lightly sprinkle zucchini with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of zucchini. Bake for 15 to 20 minutes, or until Parmesan turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes!) Serve immediately.
Purple Top Turnip & Apple Slaw

Purple Top Turnip & Apple Slaw

This Purple Top Turnip & Apple Slaw from Early Morning Farm has a combination of spicy and sweet flavors that will complement everything from a burger or hot dog to salmon cooked on the grill.  So good and so healthy!
1 apple (whatever variety you prefer)
1/3 cup raw pumpkin seeds
1/3 cup olive oil
1/2 lemon

Dressing:
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tsp dijon mustard
1 tablespoon honey (substitute agave or maple syrup if you don’t use honey)
1 teaspoon chopped fresh thyme
salt + pepper to taste

Julienne apples and turnips.  Peel turnips and slice into 1/4 inch slices.  Stack slices on top of each other cut as thin as you can into “matchsticks”.  Repeat with unpeeled apple.  (or use mandolin).  Place in large bowl, and squeeze 1/2 lemon over so apples don’t turn brown.

Make dressing.  Combine remaining ingredients except pumpkin seeds in a glass jar with a tight fitting lid.  Shake until combined.

Pour dressing over slaw.   Mix pumpkin seeds, dressing, and slaw until combined.

Rainbow Chard Frittata

Rainbow Chard Frittata

It doesn’t get easier or healthier than this!

If you are looking for a quick and easy summer dish that uses fresh ingredients like rainbow chard – now being harvested at Colchester Neighborhood Farm and fresh eggs – also available at the farm stand–look no further than this wonderful dinner. We found this recipe at lettyskitchen.com.  Oh so good and healthy!

Ingredients
  • 1 bunch rainbow chard
  • Extra virgin olive oil, as needed, for the greens, eggs, and skillet
  • 1 red onion, thinly sliced
  • 4 cloves garlic, minced
  • Sea salt, as needed
  • 6 eggs
  • Freshly ground black pepper
  • Pinch cayenne pepper
  • 3 tablespoons Pecorino Romano or other aged cheese
Instructions
  1. Remove the chard stalks from the leaves and cut into 1/4-inch pieces. Coarsely chop the leaves.

  2. Add the onion and chard stalks and sauté about 5 minutes, until the onion is translucent. Add the garlic and cook another 4 to 5 minutes. Stir in the leaves, season with salt, and cook until the leaves are wilted and tender about 5 more minutes. Set aside.

  3. Crack the eggs in to a bowl. Add 1/8 teaspoon salt, 2 teaspoons olive oil and a sprinkling of both black and cayenne pepper. Beat lightly. Stir the chard mixture into the eggs.

  4. Pre-heat a 10- or 12-inch skillet over medium low heat. (see note) Also pre-heat the oven broiler.

    Pour 2 tablespoons of olive oil into the skillet. After a few seconds, pour in the egg and chard mixture. As the eggs set on the bottom, gently lift the edges to allow the uncooked egg to flow underneath. Continue to cook until mostly set, but a little runny on top.

    Sprinkle the cheese, if using, over the eggs. Place under the broiler 3 to 4 minutes, until the cheese browns and the eggs are set.

  5. Serve in wedges, with a crisp green salad.

The tradition of Groundhog Day

The tradition of Groundhog Day

Despite a cold and cloudy day in a small town just northeast of Pittsburgh, the  plump marmot affectionately known as Punxsutawney Phil peeked his head out from the warm quarters where he hibernates during the winter months, saw his shadow, turned around, and went back to sleep…presumably signaling another six weeks of winter. Exactly how does this particular groundhog’s aversion to heading out into the cold equate to a longer-than-usual winter?  Who among us doesn’t react to a bleak and cloudy day by pulling the covers up over our heads and returning to our restful slumber for “just five more minutes?”

While many may argue the scientific accuracy of Phil’s prediction, others consider his forecast to be as accurate and reliable as the Farmer’s Almanac. Ignore the fact that, according to the calendar, Spring does not officially arrive until the vernal equinox on March 21st which is approximately six weeks from February 2. If Phil hadn’t seen his shadow (which may or may not have been caused by the lights from the many television cameras that were pointed in his direction), he would have ventured out of his warm sleeping quarters,  indicating that spring would arrive sooner than its mid-March due date.

Whether you trust Phil’s calculation or the weatherman’s prediction, it begs the question,  “how did we come to rely on a groundhog to determine whether the next season would arrive earlier than expected?” Just what are the origins of Groundhog Day?

After some not-so-extensive research that brought me no further than Wikipedia, here are some interesting “facts” that I have gathered about Groundhog Day and its tradition. Turning to a groundhog to predict the length of our winters is a German custom and the celebration in Pennsylvania dates back to the 18th century. It’s origins are rooted in ancient European lore in which a badger was used to predict the length of the winter. The practice is also very similar to the pagan festival of Imbolc, which is celebrated on February 2 and involves weather forecasting. The first documented American reference to Groundhog Day was found in a diary entry dated February 4, 1841, written by storekeeper James Moorris of Morgantown, Pennsylvania.

Whether we have an early Spring or cold winter days remain with us until the end of March, there are a few things we can be sure of. Spring will officially arrive on March 21; warmer days are headed our way; and the crew at Colchester Neighborhood Farm will soon be filling the greenhouses with small seedlings of organically grown fruits and vegetables in preparation for a stellar crop this summer.

Watermelon and feta salad with arugula and spinach

Watermelon and feta salad with arugula and spinach

We can’t say enough about this fabulous, diet-friendly and delicious summer salad from allrecipes.com. Just because the calendar reads September doesn’t mean you can’t continue to enjoy the flavors of summer. Now, in fact, is the best time to pick up freshly harvested, organically grown watermelons and arugula at Colchester Neighborhood Farm.

Ingredients

Directions

  1. Whisk the olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
  2. Combine the arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.

 

 

Mouthwatering Watermelon

Mouthwatering Watermelon

Watermelon is as integral a part of the summer experience as building sandcastles at the beach or catching fireflies on a warm evening. Easily filling the role of dessert, it is as tasty as it is fun to eat. Even as adults, we love the flavor of this melon, whether it is paired with a cheese in a salad or used as the foundation for an adult beverage. Though August is now in the rear view mirror and the apple picking season is just around the corner, Colchester Neighborhood Farm continues to harvest this sweet summer vegetable…yes, I said vegetable, because technically, it is considered both a fruit and veggie. And here are few more fun facts to consider about this sweet summer staple.

According to the website, betweenusparents.com, Americans consume more watermelon than any other melon. Cantaloupe comes in second place and honeydew in third place.

A cousin to the cucumber, pumpkin, and squash family, watermelon is considered both fruit and vegetable. However, according to the website, livability.com, in 2007, the state of Oklahoma removed any ambivalence about how to categorize the gourd when it passed a bill declaring it a vegetable, and the official state vegetable, at that.

According to the website, thetowndish, early explorers used watermelons as canteens.

In China and Japan, watermelon is given as a hostess gift similar to our tradition of bringing flowers.

In Israel and Egypt, the sweet taste of watermelon is often paired with the salty taste of feta cheese.

Egyptian hieroglyphics indicate that the first-ever watermelon harvest took place roughly 5,000 years ago. The sweet fruit (vegetable) often was sealed into the tombs of kings because, really, who couldn’t use a snack in the afterlife.

An estimated 40,000 visitors check out the soaring 154-foot watermelon-shaped water tower each year in Lulling, Texas, home of the annual Watermelon Thump event, named for the sworn-by method of “rind-thumping” for checking a melon’s ripeness.

The seedless variety of watermelons was invented 50 years ago.

According to Guinness World Records, the world’s heaviest watermelon, weighing 268.8 lbs. (121.93 kg) was grown by Lloyd Bright of Arkadelphia, Arkansas in 2005.

It takes approximately 90 days to grow a watermelon….from planting to harvesting.

The United States ranks 5th in worldwide production of watermelon. Florida, Texas, California, Georgia and Arizona consistently are the leading producers.

Every part of the watermelon is edible, including the seeds and the rind. In fact, the first cookbook published in the U.S. in 1776 contained a recipe for watermelon rind pickles.

Though the summer season and its harvest is winding down, the workers at Colchester Neighborhood Farm are still picking plenty of organically grown vegetables and fruits, including watermelon, which lets the taste of summer linger just a little longer.

Easy Cantaloupe Salsa

Easy Cantaloupe Salsa

There’s nothing better than using ingredients that are in season, unless, of course, you can purchase those ingredients at your local organic farm. Stop by Colchester Neighborhood Farm and pick up all of the ingredients to make this wonderful and Easy Cantaloupe Salsa tonight.

Ingredients

 4 cups bite-size chunks cantaloupe
2(14.5 ounce) cans diced petite-cut tomatoes or fresh tomatoes
1/2 red onion, diced
1/2 cup chopped fresh cilantro
1/2 yellow bell pepper, diced
4 jalapeno peppers, diced
2 tablespoons lemon juice
2 tablespoons lime juice
1 clove garlic, minced
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste

Directions

Mix cantaloupe, tomatoes, red onion, cilantro, yellow bell pepper, jalapeno peppers, lemon juice, lime juice, and garlic together in a bowl. Add enough olive oil to moisten the salsa; season with salt and pepper. Refrigerate until chilled and flavors have combined, 1 to 2 hours

This recipe comes from the website, allrecipes.com.

The Beauty of the Cantaloupe

The Beauty of the Cantaloupe

Can something this sweet, juicy, and tasty actually be good for your body and help promote younger looking skin? Some nutritionists are saying, “yes, it can.” If cantaloupe is not a staple item on your weekly grocery list, it just might become one after learning all of the health benefits of this fruit.  A relative of squash and cucumber, the cantaloupe is a member of the gourd family and is packed with an arsenal of artillery to battle everything from lung cancer and diabetes to macular degeneration. Now being harvested at Colchester Neighborhood Farm, there’s no better fruit to add to your grocery list than this muskmelon.  Read on for some more interesting and valuable information about the cantaloupe.

  • According to our friends at thehumblegardner.com, cantaloupe gets its name from the town of Cantalupo, Italy where seeds from Armenia were planted in the Papal Gardens in the 16th century.
  • An average sized cantaloupe packs an abundance of flavor and natural sweetness but contains just 100 calories.
  • Loaded with vitamin A and antioxidants such as beta-carotene, lutein, and other nutrients, cantaloupe may be your best defense against colon, prostate, breast, endometrial, lung, and pancreatic cancers.
  • According to the website, greatist, cantaloupe could be called the beauty fruit. The beta-carotene in its orange pulp converts to vitamin A, which helps promote healthy skin and may help protect against damaging and harmful UV rays. This dynamic melon may halso help to prevent wrinkles and premature aging of the skin.
  • And cantaloupe isn’t just for eating—it doubles as the perfect hair conditioner during the summer months. Use a fork to mash half a cup of cantaloupe, then massage into hair and leave for ten minutes after shampooing. http://greatist.com/health/superfood-cantaloupe
  • The best way to tell when a cantaloupe is ready for harvesting is when it has naturally slipped off of its vine.
  • To find the sweetest tasting melon, use your nose. The fruit should have a sweet, slightly musky scent. A good cantaloupe will feel heavy for its size, has a rind that resembles raised netting and a stem end will feel slight soft when you press your thumb into it.
  • When storing a cantaloupe, the melon can be left at room temperature for a few days, which helps in the ripening process. Once ripened, the melon will last for a week if kept cold. Cut melons, wrapped in plastic with the seeds left in, should be refrigerated but should be eaten in a few days.
  • According to the website, softschools.com, always wash cantaloupe before cutting into it. The surface of the melon is often covered with bacteria that can induce serious diseases in humans and that bacteria can be carried into the edible pulp when a knife slices through the melon.
  • Melons can be cut into halves, quarters, wedges, cubes, or scooped into balls with a melon baller. According to the website,bellybites, most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.

Now at the height of  harvest season, there is no better time to head to Colchester Neighborhood Farm to pick up some organically grown cantaloupe. It’s as good on the taste buds as it is for the body.

Pico de Gallo

Pico de Gallo

This recipe for Pico de Gallo uses fresh ingredients that are being harvested at Colchester Neighborhood Farm. While Pico de Gallo is very similar to salsa, the biggest difference between these two dishes is that salsa recipes can vary, using a variety of fruits and vegetables, some that are fresh and some that are cooked. Pico de Gallo uses only fresh, uncooked ingredients and the ingredients are always the same. Serve this up along with tortilla chips and some Margaritas this weekend.

 

Pico de Gallo

1 Onion, finely chopped

1 lb Tomatoes, seeded and finely chopped

1 Green Pepper, seeded and finely chopped

2 or 3 Jalapeño Peppers, seeded and finely chopped

½ cup Fresh Cilantro, chopped

Juice of one Lime

Salt & Pepper to taste

 

Combine all ingredients and serve with tortilla chips or alternative. Use in wraps or in a salad with greens and avocado.

The sweet and spicey facts about peppers

The sweet and spicey facts about peppers

Given the vast array of varieties as well as their versatility, peppers just might be considered the little black dress of cooking….they go with almost anything.   From the mild green bell pepper to the sweet red bell  to the oh-so-very-hot haberneros, this multipurpose non-veggie is this week’s celebrated food item.  Yes, I said non-veggie.  According to the website, servingjoy.com, because peppers have seeds and come from flowering plants, they are actually a fruit. Though bell peppers come in an assortment of colors, including black, brown, and dark purple, they all come from the same plant. While green bell peppers are the most familiar, red, orange, and yellow bell peppers are merely the riper versions of the green pepper. Colchester Neighborhood Farm is currently harvesting a number of different peppers that will perk up the flavor in any recipe while providing a pop of color that will make the dish as beautiful to look at as it is delicious to eat. Here are some other fun facts about this member of the Capsicum family.

  • Despite the similarity in name, the bell pepper is not related to the plant that produces the popular kitchen condiment, black pepper.
  • Unlike other members of the Capsicum family, bell peppers do not contain capsaicin, the compound responsible for the spicier version of peppers.
  • As bell peppers mature, their sugar and nutritional content also increase. Although green peppers might be crunchier, you can make your dishes sweeter and healthier if you use the brighter-colored red bell pepper. In addition to providing more Vitamins A and C,  this version contain the antioxidant lycopene, a nutrient not found in the green bell pepper.
  • Move over orange juice…the bell pepper tops the list of foods with the highest levels of Vitamin C. A large red pepper provides more than 300% of your daily requirement of this essential vitamin and three times more vitamin C than an orange.
  • To get the most nutritional value from peppers, it is best to eat them raw, since heat decreases their nutritional levels. If you do cook them, do so for a short period of time.
  • Does the second bite of a chili pepper seem hotter than the first? That may be because you are getting closer to the stem. Some people believe the seeds are the spiciest part, but it’s actually the flesh near them that sets your tongue on fire. According to the website, mentalfloss.com, the part of the pepper closest to the stem is usually the hotter part because it has the highest concentration of capsaicin, which is responsible for causing irritation to the skin and that distinct burning pain on your tongue.
  • Although mammals react to that capsaicin in hot peppers, birds are completely immune to its effects. And because of this, birds are largely responsible for helping to spread while wild peppers, by eating them and excreting the seeds.
  • The measurement for determining and ranking the hotness level of a pepper is called the Scoville scale, named after pharmacist Wilbur Soville. Mild bell peppers fall within 1 to 100 SHU (Scoville Heat Units) while their hotter counterparts, such as cayenne fall at 30,000 to 50,000 SHU. The spiciest pepper known to man is called the Carolina Reaper…it measures 2.2 million SHU on the scale. That is one hot pepper!

Beyond providing color, flavor, and nutritional value to a recipe, some suggest that the heat in hot peppers increase metabolism thereby promoting weight loss. In recognition of this multi-talented fruit, we celebrate all peppers….both hot and sweet…. and encourage you to do the same by stopping in at Colchester Neighborhood Farm to purchase some freshly harvested, organically grown members of the Capsicum family.

Zucchini and Potato Bake

Zucchini and Potato Bake

We found this dish on the website allrecipes and while we like any recipe that calls for using vegetables that are in season, we especially liked this one since it uses three vegetables that are now being harvested at Colchester Neighbhorhood Farm. Our crews have been busy picking a vast array of vegetables and among them are peppers, summer squashes and potatoes. Though this recipe calls for red bell peppers, feel free to swap them out for purple beauties…they are just as sweet and tasty and add an unexpected pop of color.

Ingredients

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
  3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
You Say Potato….

You Say Potato….

Friday, August 19, in case you didn’t know, is National Potato Day. Thanks to Mr. Potato Head and even Mrs. Potato Head, this vegetable enjoys more celebrity status than any of its colleagues. And because it can be served for breakfast, lunch, and dinner, and enjoyed later, as a snack to crunch on, the spud earns high marks for its versatility and chameleon-like qualities. Whether you bake it, boil it, mash it, fry it, serve it as hash browns first thing in the morning or crunch on it straight from a bag late at night while watching a movie, the potato is without doubt a vegetable worth celebrating. The crew at Colchester Neighborhood Farm has been busy digging up the spuds and there is plenty of the harvest to go around.  In honor of this day officially recognizing the potato for its contribution to our overall health and well-being, I give you a few more interesting facts to consider as you nibble on some French fries.

  • Ever wonder who came up with the recipe for potato chips? Apparently, the idea for this now popular snack came from a passive aggressive chef working at a resort in Saratoga Springs, New York. According to potatogoodness.com, in 1853 railroad magnate Commodore Cornelius Vanderbilt complained that his potatoes were cut too thick and sent them back to the kitchen. To spite his haughty guest, Chef George Crum sliced some potatoes paper thin, fried them in hot oil, salted and served them. To everyone’s surprise, Vanderbilt loved his “Saratoga Crunch Chips,” and potato chips have been popular ever since.
  • The world’s largest potato chip was produced by the Pringle’s Company in Jackson, TN in 1990. It measured 23 inches by 14.5 inches.
  • The suggestion that it’s not the potato but rather the stuff that you put on it that’s fattening is, unfortunately, true. Baked potatoes by themselves do not pack all that many calories; it’s the butter, sour cream, bacon and cheddar cheese we top them with that adds to our waistlines. According to idahopotatomuseum.com, the potato is about 80 percent water and 20 percent solid. An 8 ounce baked or boiled potato has only about 100 calories.
  • In 1995, the potato became the first vegetable grown in space. NASA and the University of Wisconsin, Madison created the technology with the goal of feeding astronauts on long space voyages, and eventually, feeding future space colonies.
  • Thomas Jefferson introduced French fries to America when he had them served at a White House Dinner.
  • The average American eats about 124 pounds of potatoes per year.
  • The first permanent potato patches in North America were established in 1719, most likely near Londonderry (Derry), NH, by Scotch-Irish immigrants.  From there, the crop spread across the country.
  • According to the Guinness Book of World Records, the largest potato grown was 7 pounds 1 ounce by J. East and J. Busby  of Great Britain.
  • The strong connection between the Irish and potatoes is directly linked to the major outbreak of potato blight, a plant disease that swept through Europe in the 1840s, wiping out the potato crop in many countries. Because the Irish working class lived largely on potatoes, when the blight reached Ireland, killing their main staple food, many poverty-stricken families were left  with no choice but to struggle to survive or emigrate out of Ireland. Over the course of the famine, almost one million people died from starvation or disease. Another one million people left Ireland, mostly for Canada and the United States.
  • Though they share similar names, they are not related. The sweet potato belongs in the same family as morning glories while the white potato belongs to the same group as tomatoes, tobacco, chile pepper, eggplant and the petunia.

Stop by Colchester Neigbhorhood Farm today and pick up some freshly harvested, organically grown potatoes and serve them any way you prefer….as hash browns in the morning, french fries with lunch or baked and loaded with toppings for dinner. Tell us your favorite way to enjoy the spud.