Did You Know?

• The potato (Solanum tuberosum) is a perennial plant of the Solanaceae family it is therefore a cousin of the tomato.
• Potatoes are the world's most widely grown tuber crop, and the fourth largest food crop in terms of fresh produce - after rice, wheat, and maize ('corn').
• The Indians in Peru were the first to cultivate the potato over 4000 years ago.
• The Andean Mountains of South America is the birthplace of the white potato.
• The Symara Indians developed over 200 varieties at elevations of over 10,000 feet.
• It is believed that in 1585 Sir Walter Raleigh introduced the potato to Europe but more than likely the Spanish brought home some tubers obtained during their conquests in the 16th Century.
• Potatoes first became popular in Europe when Marie Antoinette paraded in France wearing a crown of Potato Blossoms.
• In 1845, a fungal disease, late blight of potato, caused by phytophthora infection, spread rapidly through the poorer communities of Ireland, resulting in what became the Great Irish Potato Famine. Up to 1 million people died and 1 million emmigrated, the Irish Population was reduced by over 20%. 
• At the time of the famine an Irish male consumed 7 kgs of potatoes per day, a female or a child consumed approx 3.5 kg per day.
• Today Irelands’ consumption per capita is 120 kg whereas in Italy it is 30 kg.

What About Nutrition?

Potatoes are fat free, cholesterol free, and sodium free, as well as an excellent source of energy.  Low sodium reduces the risk of high blood pressure and stroke.  They are also an excellent source of nutrients, providing 21% of the daily recommended amount of potassium, 12% of fibre, 45% of Vitamin C, 10% of Vitamin B6, and 4 grams of protein; while only containing 100 calories per 148g (1 serving size potato).  Potatoes contain one of the highest antioxidant levels of all vegetables.  Antioxidants have been proven to neutralize the negative effects of free radicals and may protect against some forms of cancer.  The skins of the potato are an excellent source of fibre and many of the nutrients are contained close to the skin.  Fibre improves the health of the digestive system and may reduce the risk of some cancers and heart disease.  Fibre also satiates hunger, reducing snacking between meals.

RECIPES:

COLCANNON

This is a traditional Irish dish associated with Halloween, which makes use of a great winter vegetable. The floury quality of the Rooster is particularly suitable for this recipe.

You will need:

900g (2lbs) Rooster potatoes
225g (8oz) cabbage, shredded finely
75g (3oz) butter
salt and freshly ground black pepper
quarter teaspoon ground mace (optional)
4-5 spring onions (or 1 onion, sliced)
150ml (quarter pt) milk

Steam or boil the potatoes, then in Irish fashion, drain them well in a colander or strainer and cover with a clean tea towel for a few minutes to dry out.
Meanwhile, cook the cabbage in a little water until tender, then drain it add 25g (1oz) of the butter and season with some salt and pepper.
Chop the spring onions including a lot of the dark green part and cook with the milk, in a small saucepan, until tender.

Mash the potatoes, season well with salt and pepper and a little mace. Add the cabbage and the spring onions with enough of the milk to make a nice soft mixture. Pile into a warm serving dish. Shape a little hole in the top and put the remaining butter into this where it will melt deliciously.

DUBLIN CODDLE

Coddle is a dish traditionally associated with Dublin.  It was reputedly a favorite dish of Dean Jonathon Swift and appears in several Dublin literary references including the works of James Joyce. 
The classic Irish coddle recipe is basically a ham, sausage, potato, and onion stove-top casserole. It makes an easy and hearty meal.

You will need:

1-1/2 pounds pork sausage, cut into 1-inch pieces

1-1/2 pounds smoked ham, cut into 1-inch dice

1 quart boiling water

2 large yellow onions, peeled and thinly diced

2 pounds Rooster potatoes, peeled and thickly sliced

4 tablespoons chopped parsley

Salt and freshly ground black pepper to taste

Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid.

Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley. Add enough of the stock to not quite cover the contents. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season with salt and pepper. Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout.

Yield: 8 servings