As summer winds down, you’ll start to see in your own garden — and in the fields of Wisconsin potato growers — that the once-healthy-looking leafy greens of the potato vines are beginning to die back and turn yellow. That’s natural — and, in fact, a good indicator that your potatoes (and ours) are ready to harvest.
Some of the first potatoes harvested in Wisconsin are the round red, round white and yellow potatoes. Each of these potatoes has their own “personality” — unique flavors and textures that make them suited for different uses.
If you’re looking to “celebrate” More Herbs/Less Salt Day on August 29th — click on any of the recipes below. Potatoes are gluten, fat, cholesterol and sodium-free and the recipes below each feature a great selection of herbs.
In Wisconsin, we grow Atlantic and Superior varieties of round white potatoes. The white flesh of round white potatoes is covered with a light tan skin. The round white is a very versatile potato that can be used for mashed potatoes, gratins, soups, salads and casseroles. They’re also excellent when scalloped or roasted. Their consistency makes them great in a dessert such as Double Chocolate Potato Brownies or in a Beef and Potato Tamale Casserole.
Rosy-skinned and white of flesh, round red potatoes add great color to any meal. There are a wide variety of Wisconsin red potatoes including Cherry Red, Chieftin, LaRouge, Norland, Pontiac and Red Bliss. Round red potatoes are best when used in salads, boiled, steamed or roasted because of their firm, moist texture. In fall, pair them with acorn squash — Potato and Parmesan Herb Stuffed Acorn Squash. Or enjoy them Cajun style in Zydeco Shrimp Potato Pie.
Yellow flesh potatoes are as delicious as they look with their dense, creamy texture. This is not a potato to put in a salad — instead, prepare them baked, mashed or roasted. And be certain to try a variety of yellow flesh potatoes — Ruby Crescent, Sierra Gold, Yukon Gold, Yellow Finnish and Russian Banana Fingerlings. Yellow potatoes lend themselves to exotic recipes. This Tahiri recipe features yellow flesh potatoes, tomatoes, onions, basmati rice, cardamom, cumin, turmeric and garam masala. Or warm up on a crisp fall evening with Wisconsin Potato Wedge Melange featuring Bacon Walnut Butter — this recipe features yellow, red and purple Wisconsin potatoes!
Sometimes a picture (or video) is worth a thousand words. Watch this video on crop rotation and harvesting Wisconsin potatoes. For tips on harvesting your own potatoes, watch this video.
Crop rotation/harvesting video: http://youtu.be/wEvu_8PGJwY
Harvesting potatoes from your garden: http://youtu.be/f5h2-gAVQ2w
Round white: http://eatwisconsinpotatoes.com/perfect-potato/round-white/
Round red: http://eatwisconsinpotatoes.com/perfect-potato/round-red/
Acorn squash: http://eatwisconsinpotatoes.com/rbook/recipe/view/3199
Shrimp pie: http://eatwisconsinpotatoes.com/rbook/recipe/view/3266
Yellow flesh: http://eatwisconsinpotatoes.com/perfect-potato/yellow-flesh/