Potatoes played an important role in my diet when I was growing up-they were easy to grow and easier to buy. No matter where you went for dinner, there were potatoes. Casseroles showed up at the church potluck, but a generous quantity of scalloped potatoes and potato salad were there too.
Although the 70s-when I grew up-was much more of a meat-and-potatoes generation than what we have today, potatoes should not be underestimated: they are still a comforting, versatile staple. There are both more varieties to choose from and ideas for preparing them; they are a workhorse in the kitchen, an anchor to many a memorable meal.
Most people associate growing potatoes with PEI, but growing up in Edmundston, NB, I was enviable of our neighbours in Grand Falls for having two weeks off from school in fall to harvest the "earth apples." And to this day, when I travel to New Brunswick for a visit, the smell of French fries from the McCain plant, in Florenceville, means there's only an hour and half to go before I'm home.
Mom makes a traditional potato recipe called "Patate dans la graisse," which I look forward to when I visit. She peels potatoes, slices them and sautés them in lard with a sliced yellow onion in an old aluminum pan. The potatoes get nicely brown, and then she turns them gently to brown the other side, allowing the onions to burn for added flavour. She seasons them with a bit of pepper and onion salt.
Once the potatoes are almost brown, she whisks three eggs and pours them in the pan, stirring until the egg is distributed. This French Canadian dish, served with ketchup, has helped many families through lean times.
While most people know that PEI is a major potato exporter, the figures may surprise you. PEI ships to every Canadian province except for Manitoba and Saskatchewan. The largest markets are the Atlantic region and Ontario, with an excess of more than 100-million pounds being shipped to each annually.
Shipments to the US account for more than 150-million pounds. Approximately 15 states receive potatoes from the Island, most of them located on the east coast.
Puerto Rico is the next in line; it imports 75 million pounds of PEI potatoes; 17 other countries, some in Central America and the Caribbean, account for another 50-million pounds being exported in 2008.
Once when I vacationed in the Dominican Republic, I found I was eating potatoes grown in my own country, not to mention my own corner of Canada. We have another reason to return-sun, sand and now spuds!
The potato wasn't always grown on PEI; in fact it had a long journey that began in Peru, ultimately going to the US via Spain and Ireland, before taking root on the Island.
There are more than 70 potato varieties grown in the Maritimes. Recently Karen Townsend, from W.P. Griffin, a family-owned and operated farm in Elmsdale, PEI, introduced me to a new variety called 'Annabelle.'
I fell in love instantly. It has a cylindrical or fingerling shape that tends to be uniform in size; smooth skin that's easy to peel; a pleasing yellow flesh, similar to 'Yukon Gold;' eyes that are barely visible, giving it great visual appeal on the plate. It is resistant to greening, which gives it a relatively long shelf life. But perhaps most important is the flavour: smooth and buttery. It's suitable for boiling or steaming, and mashing.
When buying potatoes, don't buy more than your family can consume in a two-week period-this is the usual shelf life. Store potatoes in a dark place, free of dampness. Even moderate lighting typically found in homes can cause them to become green, making them bitter.
Recipes featured in this article:
Did you know?
The Prince Edward Island Potato Museum, located in O'Leary, in the western part of the province, has the largest exhibit of potato artifacts in the world. Open June 1-October 15. Information: (902) 859-2039 or peipotatomuseum.com.