THE MAINE MARKET BASKET

 A weekly news service for promoting 

 Maine's healthy, local and seasonal

 foods.

Featured crop: Potatoes

The potato is back.  No longer the target of low-carb diet gurus, the potato has returned to the center of America's dinner plate, a place it never really left in Maine.

The story of Maine's favorite comfort food goes back 250 years when Scotch-Irish immigrants arrived on our shores carrying the seeds of their favorite vegetable in their bags.  They arrived to find the perfect conditions for potato cultivation: fertile soil, gentle rains, long warm days and cool nights. 

What started with a handful of farms grew into a major industry and economic engine for the Maine economy.  Between 1928 and 1958, Aroostook County alone produced more potatoes than any state in the nation.

Today, Maine remains the top potato producing state east of the Mississippi.  You can help keep this great Maine tradition alive and well through your weekly food purchases. The next time you are at the supermarket, be sure to look for potatoes grown in Maine. 

Comfort food is not just about food whose taste makes you feel good; it's also about food that you can feel good about buying which is certainly the case with Maine potatoes.

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Shopping info:

While potatoes are often conveniently packaged in a plastic or paper bag, it can sometimes be easier and more economical to choose quality potatoes by buying them individually from a bulk display or a farmer's market.

Potatoes should be firm, well-shaped and should be free of decay. In addition, they should not be sprouting or have green coloration.  

Sometimes stores will offer pre-washed potatoes. These should be avoided since potatoes are more vulnerable to spoilage when their protective coating has been removed. 

The ideal way to store potatoes is in a dark, dry place between 45°F to 50°F as higher temperatures, even room temperature, can cause the potatoes to sprout or dry out.
 

Preparation info:

The potato skin is a good source of fiber and vitamin C, so to get the most out of this vegetable, eat both the flesh and the skin.  To prepare them, just scrub the potatoes under cold running water right before cooking and then remove any deep eyes or bruises with a paring knife.

Potatoes should be cleaned and cut right before cooking or else their white flesh will turn brown. If you cannot cook them immediately after cutting, place them in a bowl of cold water to which you have added a little bit of lemon juice, as this will prevent their flesh from darkening and will also help to maintain their shape during cooking.
 

Featured Recipe:

Heart-healthy Oven Fries

We all love fries and we all feel bad about loving them.  With this recipe, you can have your fries and hold the guilt.  For a change of pace, try replacing the paprika with whatever dried herbs you have available such as parsley, dill, or thyme.

Ingredients:

3 large all-purpose potatoes, such as Russet (1 1/2 pounds total), washed but not peeled and each cut lengthwise into 8 wedges
2 teaspoons vegetable or olive oil
1/2 teaspoon salt
1/4 teaspoon paprika
Freshly ground pepper to taste

Procedure:
1. Set oven rack on the upper level and preheat oven to 450ºF. Coat a baking sheet lightly with nonstick cooking spray.
2. Combine oil, salt, paprika and pepper in a large bowl. Add potato wedges and toss to coat. Spread the potatoes on the prepared baking sheet and roast for 20 minutes. Loosen and turn the potatoes.  Roast until golden brown, 10 to 15 minutes longer. Serve immediately.

Serves 4-6

Did you know?

-According to the Maine Potato Board, the total impact of the potato industry on Maine’s economy is $540 million in sales, 6,100 jobs, over $230 million in personal income, and over $32 million in state and local taxes.

-The first permanent potato patches in North America were established in 1719, most likely in New Hampshire.
-During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold. Potatoes were so valued for their vitamin C content that miners traded gold for potatoes.
-The potato is the fourth most important crop in the world after wheat, rice and corn.

What else is in season?

Seasonal availability of produce in Maine varies from week to week and from one farm or farmers' market to the next.

New, baby potatoes are available in Maine from early through late summer.  Maine storage varieties are available year-round.

The following items are also considered widely available statewide as of this date: salad greens, cabbage, carrots, cucumbers, snap and wax beans, beets, broccoli, beet greens, eggplant, herbs, leeks, onions, potatoes, peppers, salad greens, sweet corn, swiss chard, scallions, tomatoes, zucchini and summer squash.

For more info on the seasonal availability of Maine produce, see the chart posted here.

Where to buy fresh, Maine-grown foods in your area:

       Find farmers markets in your area here

         Find farmstands in your area here

        Find CSA farms in your area here

     Find local "pick-your-own" farms here

For more info about the availability of Maine food and farm products, please see: http://www.getrealmaine.com

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