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Summertime is here and cooking is easy when you choose home grown potatoes or those you purchase at local farmer’s markets, road side stands, etc.
Monday, July 21 was suppose to be the perfect July day for digging potatoes according to the almanack. Fresh from the garden, they’re ready to complement any entree or take center stage as a main dish.
Potatoes normally start to arrive in mid-June and quite often they are not dug until mid-August. This year’s cooler Spring days may have prevented area residents from getting the potatoes in the ground as soon as they normally would. Usually as a rule of thumb, potatoes should be planted on or about St. Patrick’s Day in March.
According to the Virginia Department of Agriculture and Consumer Services freshness is what makes Virginia potatoes worth waiting for. It’s what sets them apart and makes them a delicious part of summer dining in the Commonwealth. Unlike some others, Virginia potatoes are not stored for long periods. Because they are available only for the two months in which they are harvested, shoppers will find them at the height of their flavor and quality.
Limited quantities of yellow and red varieties have joined the well known Virginia white potato to give spud lovers some additional choices.
With Virginia potatoes, you can go plain or fancy; create elaborate dishes or stick to simple skillet suppers. Because of their firm, moist texture, they will hold their shape during cooking on top of the stove, in a microwave or a conventional oven. These thin-skinned new potatoes are ideal for baking, roasting, grilling, boiling, mashing and frying. They also fit deliciously into salads, soups, stews and casseroles.
According to the Virginia Department of Agriculture over one third of the Virginia
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