Potato, Potato

Year of the Potato: Bringing spuds back

The potato is back on top! This year, the spuds take over the limelight as 2008 marks the Year of the Potato. And no, this isn't a gimmicky ploy by the French fry industry or the chip lobby. The potato reaches for a higher cause this year and brings us back to what all foods are supposed to do: Give us nutrients.

The potato is being hailed for its ability to play a huge role in the fight against global poverty and economic development for rural communities. The Year of the Potato also brings attention to the rapid loss of potato farmland in North America. In 1900, more than 300,000 potato farms speckled America, growing all kinds of potato varieties that each have their own flavor, color, and texture profile. Now, only 12,000 potato farms remain in the U.S. In fact, Europe and America have been surpassed in potato production and consumption by Asia.

Like its counterpart rice, which had its own year back in 2004, the potato is an excellent source of complex carbohydrates, protein, and vitamin C. Easily grown and harvested, increased attention and focus on potato farming globally means economic development for poor farmers and preservation of our small potato farmers here.

So go on, give the spud a second chance. The Potato Famine of the 1800's is wayyy behind us now and we gotta give some love back to the potato! To get you started, look for these potato farmers at the Santa Monica Wednesday Market: Jerry Rutiz Family Farms, Weiser Family Farms, Pritchett Farms, Xiong Pau (japanese yams, sweet potatoes), and Windrose Farms.

And try this spud-inspired recipe with your local, farm-fresh produce!
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Year of the Potato-Leek Soup

• 2-3 leeks
• 1 small yellow onion
• Approx. 2-3 potatoes (russet, yukon golds, butterballs)
• 2-3 cups of chicken/veg stock
• 1/2 tsp unsalted butter
• 1/2 tsp salt
• pinch of pepper

Place a deep pot over medium heat and melt butter. Add leeks (dice up the white/light green part only!) and chopped onion and sweat until both are very tender and translucent. Add 2 cups stock, diced potatoes, and salt. Raise heat to medium high and boil. When you see large bubbles reduce heat to simmer and recover to cook for 15 more minutes, until potatoes are tender when pierced. Let soup cool and puree in blender or food processor. Work in batches so as not to overfill and return pureed soup to pot. Adjust consistency by using remaining stock if needed. Reheat gently, stirring until visibly steaming. Ladle into bows and enjoy!