With September, comes the colder temperatures so when I found that it’s National Potato Month, I knew I’d have to write about the wonderful eatable spuds.
This is what I found out, thanks to Wikipedia:
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. Potato may be applied to both the plant and the edible tuber. Potatoes have become a staple food in many parts of the world and an integral part of much of the world’s food supply. Potatoes are the world’s fourth-largest food crop, following maize(corn), wheat, and rice. Tubers produce Glycoalkaloid in small amounts. If green sections (sprouts and skins) of the plant are exposed to light the tuber can produce a high enough concentration of glycoalkaloids to affect human health.
So now you know the scientific long and short of a potato.
Besides being a little fun to say, here’s so many ways to fix one.
First: you must say POTATO 3x really fast. See? Wasn’t that kind of fun!
There’s boiling, mashing, baking, frying, deep frying, and salads to name a few. Let’s not forget soups, stews and the loveable potato skins and chips! There’s lots and lots of seasonings to spruce up the spuds. I love removing the done potato from the skin, mashing it with garlic, and then placing it back inside the skin!
Here’s a few good pictures to get your mouth watering and tummy ready for a good potato!
If you’d like to read more about me or purchase a book, here is the link to my website: Barb’s Books