Lucy Corkhill

By Lucy Corkhill

04th January 2015

This year marks the 20th National Potato Day and what better way to celebrate the fourth most important world food crop? The potato originated in the Andes, in high elevation zones. When it made its way to Europe in the 1500s, it was considered a food for the lower classes. An anti-famine crop, it was recognised as a nutritious food for the poor.

Lucy Corkhill

By Lucy Corkhill

04th January 2015

Lucy Corkhill

By Lucy Corkhill

04th January 2015

Since World War II, it has grown to be a staple of our diets, in part due to frozen and convenience foods and huge multinationals like McDonalds. But fries aside, potatoes are one of our most versatile vegetables, and one of the easiest crops to grow.
Garden Organic started National Potato Day in 1994 as a way of bringing attention to the many different varieties of British potato and what we can do to preserve them for generations to come. National Potato Day takes place at Ryton Gardens, near Coventry, on Saturday January 26 (members only) and Sunday January 27 (open to the public).

Chief Horticultural Officer Bob Sherman, who took part in Garden Organic’s first ever National Potato Day in 1994, said: “We were the first organisation to hold an event like this, but it is wonderful to see how many other ‘potato days’ have cropped up since then. Growers have so much choice nowadays – we were only able to offer about 60 varieties of seed potatoes in 1994, but we will have more than 100 available at this year with many of them being organic.”

The event will feature talks, tastings, tips from experts, a Heritage Seed Library seed swap, garden products on sale and a potato-themed menu in the café.

On Sunday 27th January, Garden Organic Ambassador James Wong will spice things up with a fascinating talk about the many exotic edible tubers that can be grown in British gardens. And he will sign copies of his latest book “James Wong’s Homegrown Revolution”, which inspires growers to try a vast array of unusual crops from around the world. James Wong said: “It is vital that we all try to be more adventurous with the food that we grow and eat – to make our meals more interesting and help to protect the diversity of our crops for the future too. Garden Organic has done so much to promote the diversity of British potatoes – and many other vegetables through its Heritage Seed Library.”

The event will be held on both days from 10am to 4pm. Garden Organic members always enjoy free entry. Admission charges will apply for the public event on Sunday 27th January at £5.50 for adults, £3.50 for children (5 to 16) and is free for under 5s. These prices include a 10 per cent donation as part of the Gift Aid Scheme.

If you can’t make it to Ryton Gardens, here are some potato recipes to get your chops around our favourite tuber:

Spiced Potatoes with Aubergine and Coconut (from www.lovepotatoes.co.uk)
Ingredients:

350g smooth potatoes ½ small aubergine 1 tsp black mustard seeds 1 red chilli, finely chopped 2 tsp turmeric 200ml reduced fat can coconut milk

Typical varieties:
Desiree
Prep time:
10 mins
Cook in:
20 mins
Serves:
4 as a tasty accompaniment to chicken or fish

Method:
Cut potatoes into 2cm cubes and the aubergine into 1cm cubes.
Heat 1 tbsp oil in a frying pan and fry the mustard seeds for 1 minute until they start popping. Add the chilli. Stir in the potatoes and aubergine and fry for 1 minute.
Stir in the turmeric and 200ml water. Cover and cook for 8 minutes. Stir in the coconut milk, season well and bring to the boil, cook uncovered for 7-8 minutes until tender.
Serve garnished with chopped coriander.

Potatoes Dauphinoise (from The Garden To Kitchen Expert by Judith Wills & Dr. D. G. Hessayon)
Serves 4-6
900g (2lb) waxy potatoes
40g (1 ½ oz) butter
2 cloves garlic
500ml (17 fluid oz) double cream
Approx. 100ml (3 ½ fluid oz) milk
Pinch ground nutmeg
Salt, black pepper
50g (2oz) Gruyere

Peel and thinly slice potatoes (no more than 0.3cm thick) and layer evenly in a 1 litre (1 ¾ pint) dish, greased with some of the butter.
Combine finely chopped garlic with cream, milk, nutmeg and seasoning, then pour over potatoes. If it doesn’t just cover them, add a little more milk.
Dot with small knobs of butter and grate cheese over. Bake at 170°C/gas mark 3 for 1 ½ hours or until potatoes are tender when pierced with a sharp knife.
Potato stovies with sorrel (from Leiths Vegetarian Bible by Polly Tyrer)
To make a main meal of this dish, top with poached eggs and season with a dash of Tabasco
900g/2lb red potatoes
2 tbsp olive oil
1 medium onion, sliced
150ml/ ¼ pint winter vegetable stock
Salt and fresh ground pepper
225g/8oz sorrel
Freshly grated nutmeg

Peel the potatoes, cut them in half lengthways and slice.
Heat the oil in a heavy saucepan, add the onion and fry over a low heat until softened. Stir in the potatoes and turn until coated in oil. Add the stock and season with salt and pepper. Cover with a sheet of greaseproof paper gently pressed down on top of the potatoes and cover tightly with the lid. Cook over a very low heat for 20mins until tender. Shake the pan from time to time to make sure that the potatoes do not stick.
Meanwhile, remove any tough stalks from the sorrel, wash and shake dry. Add to the potatoes, increase the heat and cook briskly until the sorrel has wilted and any excess moisture has evaporated. Stir occasionally to prevent the potatoes from sticking. Adjust the seasoning to taste and add some grated nutmeg.
NOTE: Use baby spinach leaves or rocket if sorrel is not available.

Cheesy Chilli Potato Cakes (from www.britishpotatoes.co.uk)
Ingredients

800g Peeled and Diced Potatoes 100g Grated Cheddar Cheese 1 Red Chilli – Finely Chopped 2 tsp Smoked Paprika 2 tbsp Flour 1 tbsp Olive Oil 20g Chopped Coriander Oil for shallow frying

Preparation
Place the diced potatoes in a large saucepan and cover with cold water.
Bring the pan to the boil and simmer for 10 minutes until tender
Drain the potatoes and mash.
Fry the chilli and paprika for 1 minute in some of the olive oil. Add the remaining ingredients and including the mashed potato.
Divide into 8 and pat into flat and round cakes.
Heat a little oil in a non stick frying pan and fry the potato cakes in 2 batches for 1-2 minutes on each side until golden.

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