The Daily Spud

...there's both eatin' and drinkin' in it

Category: Gluten-free (page 1 of 27)

Spud Sunday: A Spud’s Museum

They say we produce the most potatoes per person in the world.

So Stanley MacDonald commented casually as we sat in the café at Prince Edward Island‘s potato museum, munching through cinnamon rolls (which, needless to remark, featured a little added potato in the dough). With 145,000 residents on PEI and a production of around 1.1 million tonnes annually, the assertion sounded perfectly plausible – an output of 7.5+ tonnes per person is a whole lot of spuds in anyone’s book.

With production in such quantities and with potatoes such an integral part of island life, it’s no great surprise that PEI should be home to a potato museum, one of the few in the world – reason enough for yours truly, and for the generally spud inclined, to visit. Head ‘up west’ to the community of O’Leary in the heart of PEI potato territory and you’ll find it – a giant spud marks the spot.

Big spud at the Canadian Potato Museum

A rather big spud marks the entrance to the Canadian Potato Museum on Prince Edward Island.
Sure what else would you have?

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Spud Sunday: Promoting The Spud

Sure it never rains but it pours. And while that old adage could be applied, literally, to the winter we’ve just had, over the past week, it has also been true of life in the spud lane.

It includes the clip above, for a program which will see me passing across the nation’s TV screens on Mon. Feb 24th (and more of that anon), but it started last Tuesday, with the I.F.A.’s National Potato Conference, and continued with a flurry of media reportage over the following days. Though, sadly, I could not attend the conference myself – there was the small matter of the day job, which keeps me in the spuds to which I have become accustomed – I think that the essence of what was said at the conference echoed the same event two years ago: we need to tackle falling levels of spud consumption and do what we can to promote the potato (because, y’know, it’s a damn fine thing to eat, as things to eat go).

The latest development in this respect is a commitment made by various interested parties – the Irish Potato Federation, the Irish Farmer’s Association and Bord Bia – to prepare an application for EU co-funding to support a €1M potato promotion campaign over the next three years, which will reflect the potato’s versatility and health benefits and, if all goes according to plan, stimulate long term consumer demand for spuds.***

*** A note to any spud officials reading: am available for potato promotion and generally bigging up the spud, and for a lot less than €1M too.

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Spud Sunday: Super Mash

I do tire of spud-bashing.

In the healthy eating context, I mean.

All too often, potatoes end up on the wrong side of the whats-good-for-you conversation, as things that we need to eat less of, or seek alternatives to. They are, perhaps, the victims of the extreme success with which they marry with butter and cheese and a great many other fats. From Joel Rubuchon’s legendary butter-laden potato purée to your everyday bag of crisps, it seems that spuds provide a highly accessible parking spot for additional calories.

But potatoes themselves are not the source of this excess and – as I may have mentioned once or twice before – they make for quite a tidy nutritional package. What’s more, they can play just as well with card-carrying super foods – unregulated as that term may be – as with those apparently fiendish fats (though the fact is that our bodies need a certain amount of those too).

To prove my point, I made some mash. And not just any old mash but one that is probably about as far away as you could get from Joel Rubuchon’s all-butter version (though it does not shun butter entirely). It’s a recipe inspired both by Extreme GreensSally McKenna’s wonderful guide to making the most of mineral-rich seaweed, and a book that I have been delving into a lot over the past few months – and by a presentation which Dorcas Barry made at the Savour Kilkenny Foodcamp last month on eating to stay young. That talk featured much that was raw and green and vibrant, just like this mash.

Kale & Dillisk Mash

Kale & dillisk mash

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