Spuds

At May Farms, we’ve got a thing for potatoes and it sounds like a lot of you do too! We learned that more than 41 billion pounds of potatoes are enjoyed each year by U.S consumers. That's a lot of spuds! Packed with essential vitamins and minerals, one medium potato (5.3 ounces) with the skin boasts more potassium than a banana, provides 45 percent of the recommended Daily Value of vitamin C, has just 110 calories and is fat-, sodium- and cholesterol-free.

Often when people think potatoes they think of Idaho however, Colorado is the 5th largest producer. Potatoes are the largest vegetable crop in the sate and at May Farms we grow a variety of potatoes including Yukon, Russet, Red, Purple Majesty (yes they are purple!) and a variety of fingerlings.

A potato plant is a vine that grows above ground with tubers that grow from the roots under ground. When you visit May Farms you are able to take home these potatoes dug fresh from the Colorado dirt. In fact, one of our favorite activities on a fall field trip is watching children dive after a freshly dug potato as the spud peeks through the soil.

Not only do we enjoy watching kids connect with nature but we are promoting a healthy snack! Potatoes are a low calorie, fat and cholesterol free vegetable high in Vitamin C, potassium and a good source of the vitamin B6 and dietary fiber. The skin of the potato contains the majority of the potato’s fiber and many of the nutrients are located close to the skin.

Here is one of our easiest and favorite potato snacks that we often serve fresh during our fall festival. We like to use a variety of potatoes, like red and purple, to make a more colorful dish. Try that at home with any meal to add a little color to your plate!

Ingredients:

4 potatoes

Vegetable oil

Seasonings of your choice.

Chop potatoes in to bite size pieces. Toss with vegetable oil, use enough to ensure that they will not stick while baking but not too much that then end up greasy. Add seasonings. We like to use something with a little zip like Cajun or Cayenne but salt and pepper is just fine too.

Spread out on a baking sheet and bake at 425 for 25 minutes flipping half way.

Smother with chili or sprinkle with chives.

Salsa!

A great way to preserve your garden fresh veggies is through canning. Tomatoes are coming on strong at May Farms and we look forward to canning and preserving them for a taste of summer in the middle of winter!

Traditional Salsa

7 cups diced, seeded, peeled , cored tomoatoes (about 5 lbs.) Chop them to the "chunkiness" you desire

6 green onions, sliced

2 jalapeno peppers, diced

4 cloves garlic, minced

2 tbs. minced cilantro

2 tsp. salt

1/2 cup vinegar, 5% acidity

2 tbs. lime juice

4 drops hot pepper sauce

**combine all ingredients ( use the food processor to dice/mince/chop all of the ingredients) in large saucepan. Bring mixture to a boil. Reduce heat and simmer 15 minutes. (it takes longer than this to reduce the water off the salsa...it takes about 1 hour actually) Carefully ladle hot salsa into hot jars, leaving 1/4 inch head space. Wipe jar rims clean. Place lid on jar with seal next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight.

Process in boiling water 15 minutes making sure the water is over the jar by 1 inch.

Makes about 4 pints. (if you are lucky)