One Potato, Two Potato, Three Potato, Four . . .

Can you guess what America's favorite vegetable is? We eat it baked, fried, boiled, mashed, and hashed. It's the potato, and there are so many varieties to choose from- you got to love it. A little education helps as to which type is best for which dish, however. Potato salad is usually best if the potato is still recognizable- do use a variety that is low in starch. If you want to fry your spud, use a potato that is high in starch. There are a couple of potatoes that have both qualities. Have I peaked your interest?

On April 22 we'll be talking potatoes at Lorken Food Finery. Tiffany and I will be team teaching this class on all the ins-and-outs of taters. How to store, prepare, and use different varieties properly, plus a sheet of tips for handy reference. Added bonus of course will be some "out of this world" potato recipes that you will want to add to your own collection. Tiffany will be teaching her famous Fontina Gratin, and how to make Gnocchi. I'll be showing you a family favorite Rosemary Anna Potatoes and a few additional recipes you won't want to miss.

If we consume 139 pounds of potatoes per person each year we might as well enjoy each mouth full. Hope to see some of you in our class!