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Nutritional Information:

This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin B6, Potassium and Manganese, and a very good source of Vitamin C.

Storage Information:

Early new potatoes with their tender papery-thin skins are especially good, but don’t store well. The more mature potato will have a tougher skin, keeping moisture within the potato and protecting it from outside attacks by organisms that can cause it to rot. A temperature of 35’F to 40’F is recommended with moderate humidity and ventilation. It is most important to store your potatoes in the dark. When potatoes are exposed to light, their skins start to turn green, a sign that a toxic substance, solanine, is developing. If any of your potatoes have any green on their skins, be sure to peel them before using them.

(from An Endless Harvest: Betty Levine)

Fun Food Facts:

According to Steiner, food is primarily a stimulus for our body rather than makes up our body. He states that root vegetables have a high content of salts just like the soil it came from and it is these salts, which stimulate the brain. Thus, the root of a plant affects the head, and the flower relates to the abdomen.

Steiner indicated that root vegetables will:

• Stimulate the metabolic and limb system – particularly important to those suffering from diseases affecting these areas of the body.

• Stimulate growth in cases of delayed growth in children from ages 0 to 7.

• Prevent recurring headaches (not migraine type).

Simple from Scratch:

Baked Potatoes

Wash the potatoes, dry them, rub on butter or oil. Bake at 350-400’ for an hour or until fork-piercing tender. The bigger the potato, the longer the baking time.

(from Tassajara Cooking: Norval Delwyn Carlson)

Other Recipes:

Mashed Potatoes with Carrots, Turnips and Horseradish Recipe


2-1/2 pounds potatoes
3 pounds turnips cut into 2-inch pieces
6 tbs butter, softened
2 tbs horseradish cream or drained bottled horseradish
1/4 cup grated carrots
2 to 4 tps sugar
1/2 cup chopped fresh parsley
1 tsp pepper

In a large sauce pan cover the potatoes with salted cold water in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl.

While potatoes are cooking, In another pot cover turnips with salted cold water and simmer, uncovered, until very tender, 10 to 20 minutes. Add the carrots to the turnips after they have been cooking for 10 minutes. Drain turnips and carrots in a colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley.