To retain the best flavor over the long term, select the right carrots. The carrots you freeze should be as fresh as possible. If you grow them in your garden, try freezing them shortly after you pick them, preferably within two hours. Keep in mind that smaller carrots are usually more tender and flavorful. Do not use carrots that are dry or cracking – they will not hold their flavor or texture through the freezing process.

The process of freezing involves three main steps: chopping, blanching and chilling, and the actual freezing.

Carrots are best frozen in small pieces, but you can freeze very small carrots whole. Depending on the ways you plan to use them, you can, to paraphrase late-night infomercials, dice, slice or julienne. Start by cutting off the tops and tips. Peel the carrots and then chop into the desired shape and size.

Blanching is essential for most vegetables you are planning to freeze – the enzymes in the vegetable, if left unchecked, will eventually break down its nutrients and diminish its texture and taste. Blanching destroys the enzymes before the vegetables are frozen. Before blanching, fill a large bowl with ice and cold water and keep it handy.

To blanch chopped carrots, add them to a pot of boiling water, about 2/3 full, and cover. Blanch whole, small carrots for about 5 minutes, and chopped carrots for 2-3 minutes. Start counting the time as soon as you place them in the water. You can re-use the blanching water, but no more than five times.

Now for that ice water – as soon as the carrots are done, plunge them in the cold water to ensure they do not get overcooked. Keep them in the ice water for the same length of time that you blanched them. For example, if you blanched whole, small carrots for 5 minutes, you should cool them for 5 minutes as well.

Drain the carrots and then place them in the bag or container you are using for freezing. The type of container is up to you, but you should choose one that keeps out moisture and air to prevent freezer burn. If you use plastic bags, ensure that they are designed for use in the freezer. The Nutrition Resources department of Colorado State University states that good quality rigid plastic or glass containers are best, but also says that plastic freezer bags are good for freezing.

There are two freezing methods: dry pack and tray pack. With dry packing, you simply place the carrots in your chosen container, leaving head space for them to expand. In rigid containers you should leave ½” head space. Fill freezer bags only to within 3” of the top. To tray pack, place chilled, well-drained carrots in a single layer on a tray and let them freeze before packing. Tray packing leaves the carrots separate instead of frozen in one solid block, which can be better for measuring when you need them in a recipe.

You can keep frozen carrots for about ten to twelve months.

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All in all there are over 150 different varieties of potatoes. They have names like AC Blue Pride, Fabula, Viking, Yukon Gold, and Russet (Idaho potatoes are this variety). When potatoes were first cultivated by South American Indians they grew upwards of 250 different forms of this ground plant. Even more varieties than we see in today’s market, greenhouses, amateur botanist’s gardens, and scientific research gardens. Although there are so many different types of potatoes to choose from only a select number of them are the forms that are grown, sold, and consumed in mass proportions.

The main varieties of potato that you would find at your local grocery store or market, or being prepared and cooked to perfection at your favourite restaurant are the ones that have a real hold on the market for sales/consumption of this vegetable product. There are actually 6 main varieties of potatoes which make up the entire commercial market for this popular plant crop. A lot of varieties are not considered marketable as they are either prone to disease or they simply to do hold up well to being shipped.

In North America the potato can be separated into four main basic categories: 1) Russet Potatoes, 2) Round White, 3) Round Red, and 4) Long White.

1) Russet potatoes, which are also known as “baking potatoes”, “old potatoes”, and “Idaho” potatoes (because the state is a leader in their production), are elliptical in shape with a brown, rough skin and the presence of numerous eyes. Russet potatoes also have a white flesh which is somewhat dry and “mealy” after being cooked. The low moisture and high starch content of russet potatoes make them an excellent choice for creating baked, mashed, and fried potatoes. Some well-known russet varieties include Russet Burbank and Russet Arcadia.

2) Round White potatoes, are medium sized potatoes, also known almost as commonly as simply “boiling potatoes”. Red whites have a freckled brown skin and a waxy flesh that contains less starch and more moisture than both the long white and russet forms of spud. These qualities make them the best suited potato for boiling, hence the name “boiling potatoes”.

3) Round Red potatoes, are the exact same as round white potatoes in almost every way except for the fact that their skin is a reddish-brown covering and the round red is commonly grown in the Northwest of the U.S. and the round whites the Northeast.

4) Long White potatoes, are similar in shape to russet potatoes but they also contain a pale-grey brown skin, that is thin and has barely visible eyes. These Long white potatoes are also sometimes known as “white rose” or “California long whites”, being called after the state where they were first created. Long whites are good for boiling, baking, or being fried. The thumb sized baby long whites which you might sometimes find on your plate or serve yourself are known as fingerling potatoes.

Another very common form of potato is Yellow gold potatoes, which are an example of another type of potatoes called yellow-fleshed.

No matter which variety of potato you usually use; whether you only buy the classic russet potatoes from your local grocer or whether you grow some new strain of potatoes in your home garden always remember that the potato is not some one hit wonder but rather that there are a lot of different varieties out there for you to learn about and try.

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Baked potatoes, also sometimes called jacket potatoes, are the edible outcome of simply baking a potato. Usually these potatoes are baked in microwave or oven. Potatoes are one of the few foods that can be cooked in a microwave and, when covered, they end up losing barely any of the healthy nutrients trapped inside them. Baked potatoes are also sometimes cooked on a grill such as a barbeque or over or amongst an open fire such as a camp fire. You can actually wrap a potato in tin foil and spread it amongst the hot coals of a fire to be cooked. Because of the easy availability of potatoes, the ease of preparation in regards to cooking a baked potato, and the fact that this potato dish, like most potato dishes, is quite filling, the “Baked Potato” is extremely popular throughout most of the world.

When it comes to preparing one of these delicious treats the recommended oven temperature is 350 degrees F. As for the age old question of whether or not to wrap your baked potato in aluminium foil, the answer depends on whether or not you prefer to retain as much moisture in your potato, as the foil allows, or if you prefer a crispier version of your potato, which happens if you leave it uncovered. No matter how you cook it remember that your potato is only fully cooked when it reaches a temperature of 210 degrees F. After a potato is finished being baked people eat it usually one of two ways. By either removing the skin and eating only the softer, moister potato core. While the rest enjoy the taste and texture of the crispy or non-crispy skin, depending on how it was cooked.

When you think of baked potatoes it is not so much the “hot potato” that gets mouth salivating and taste buds jumping but rather it is the other aspects, the spices and creams, which are added to the potato to make it a true baked potato and to heighten ones eating experience. Common ingredients added to a baked potato include sour cream and chives, mushrooms, cheese, butter, bacon bits and even some times beans. Also, like with most potato dishes, salt is often added to complete the taste mastery that makes up a baked potato. All of these extra ingredients are what really make the baked potato so popular and they are also what make it taste so good. I can just picture the creams and spices floating on top of ones baked potato just like gravy over mashed. Um, m, mmmmmm potato goodness!

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So, what makes a person decide to become a vegetarian?

Ethical

According to a 2008 study by the Vegetarian Times, 3.2% of Americans are vegetarians, 54% for reasons involving animal welfare.

In only two generations, the family farm has been nearly eliminated and replaced by factory farming. In the book Eating Animals, by Jonathan Safran Foer, it is stated that 99% of animals eaten in the United States are factory farmed. These enormous industrial complexes have been designed for productivity, at whatever costs. Animals raised in factory farms have been genetically altered to emphasize desirable qualities–more meat raised in less time.

Muscles and fat on these animals are growing at faster rates than their bones, so factory farmed animals suffer from a number of painful conditions. Raised giant indoor facilities, factory farmed animals live amongst thousands of others, all packed in a single building. In tight quarters, chronically unhealthy animals rarely–if ever–see natural daylight. Even “cage free” and “organic” animals don’t lead happy or natural lives. The average cage free egg laying hen lives in the equivalent of an 8.2 inch square of space.

Factory farms maintain complete control over the environment where these animals are born and die. Exposure to light and food is perfectly timed in order to manipulate the animal’s natural cycles. At the end of their lives, animals are transported to slaughter facilities where they may be killed in a variety of ways that are both gruesome and not always effective–many animals slip through the killing stage of slaughter dazed, but still alive, only to finally die in the latter stages of the process.

In addition, it’s not only the animals who suffer in these facilities. The average factory farm has a 100% worker turnover rate.

Unfortunately, factory farms are necessary to feed the population of the US with its current dietary habits. Family farms cannot produce meat at the rate of factory farms–cannot even come close. Purchasing meat raised by responsible farmers where animal welfare is a consideration and priority is very difficult.

Environmental

A quote from “Eating Animals”: “Animal agriculture makes a 40% greater contribution to global warming than all transportation in the world combined; it is the number one cause of climate change.” These statistics are backed by studies by the UN and the Pew Commission. Foer goes on to state that “omnivores contribute seven times the volume of greenhouse gases that vegans do.” Likewise, a recent report released by the UN determined a world-wide shift toward veganism would be necessary to combat climate change.

Foer states elsewhere in his book that even the fishing industry has huge environmental effects. For example, the average shrimp trawling operation will produce huge amounts of “bycatch”–unintended sea life caught in the search for the targeted seafood. In some operations, for every one pound of shrimp caught, 26 pounds of bycatch are thrown back into the sea, dead and dying–much of which are endangered species.

Health

Many people who eat meat ask if vegetarians consume enough protein to remain healthy. The American Dietetic Association claims that vegetarian diets, when well planned, are healthful and appropriate for all stages of life, even for athletes. The 2009 ADA press release states that “vegetarian diets are often associated with health advantages including lower blood cholesterol levels, lower risk of heart disease, lower blood pressures levels and lower risk of hypertension and type 2 diabetes”. The ADA claims that vegetarians experience lower rates of cancer, and that vegetarian diets are “lower in saturated fat and cholesterol and have higher levels of dietary fiber, magnesium and potassium”. All indications are that vegetarianism is at least as healthy, if not more healthy, than eating an omnivorous diet.

Meanwhile, Jonathan Safran Foer claims that an unfortunate necessity in factory farms is the regimen of antibiotics that keep these sickly animals alive until slaughter. There are concerns that these regimens of antibiotics are contributing to the development of antibiotic resistant pathogens and the prevalence of animal-to-people transmitted viruses like bird flu.

Shifting Toward Vegetarianism

If you’re interested in becoming vegetarian or reducing the amount of meat in your diet, there are many meat substitutes on the market that allow new vegetarians to eat many of their favorite meat-based recipes. Grocery store chains like Whole Foods offer a wide selection of meat substitute products for nearly every kind of meal. Meat substitutes are also available in many big name supermarkets, in the refrigerator and frozen food sections. Some of these meat substitutes closely simulate the taste and texture of meat. However, non-vegetarians making the shift toward vegetarianism must accept that not all their meals will taste the same. Some recipes will likely be left behind, but new favorite recipes will inevitably take their place. Vegetarians often reach out to new vegetables and new recipes that they otherwise would never have tried, in order to broaden their dietary horizons.

The choice to become a vegetarian can be difficult, and it’s not for everyone. Eating meat is a natural human inclination. People who wish to continue to eat meat but who want to affect change can contact their government representatives supporting reforms to the meat industry. By educating themselves and the public, and by purchasing meat from responsible farmers, consumers can affect the market and the meat industry practices. There’s a meal delivery that you can contact when you want a vegan food delivered to your house door to door. Check out the honest review on Trifecta to know more.

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Although we refer to them as sweet potatoes, their proper name is Ipomoea batatas, and in reality they are only distantly related to what we know as potatoes (Solanum tuberosu). The sweet potato is a crop plant who’s large, “sweet tasting”, starchy roots tuberous roots give it the standing of an important root vegetable. When you hear talk of “sweet potatoes” in North America, you may here them called a different name, “yams”. When sweet potatoes were introduced to the Southern U.S. decades ago the producers and distributors wanted to distinguish between the orange flesh coloured sweet potatoes and the more traditional white flesh types and so the name “yam” was adopted from an African word that means starchy plant. And the name has stuck every since. However, the “sweet potato” is even more distantly related to the actual yam than it is the potato.

The origin of the sweet potato is similar to that of the potato in that they are both natives of South America. The sweet potato is originally from the tropical Americas and was first domesticated there at least 5,000 years ago. They spread very quickly at this time throughout the region and even into the Caribbean. Previous to Western exploration the sweet potatoes were also present in Polynesia (a grouping of over 1000 islands scattered across the southern and central parts of the Pacific Ocean). How exactly they arrived on these islands has been the subject of a great debate for many years. In today’s age sweet potatoes can now be found being cultivated in tropical and warm temperature regions where there is a sufficient amount of water to support their growth. In North America, North Carolina is the leading state in sweet potato production, providing around 40% of the annual U.S. production of sweet potatoes.

Sweet potatoes are sometimes considered “the small farmers crop” because they are very easy to grow. Although they do not tolerate frost, the sweet potato grows in many farming conditions, they have few natural enemies (pesticides are rarely needed), and they can be grown in poor soil conditions with little fertilizer. They also are easy to plant because they are sown by vine cuttings rather than seedlings and because their rapidly growing vines actually shade out weeds a farmer does not have to spend time weeding them and they can focus on other crops. In tropical areas they can simply be maintained in the ground and then harvested when they are needed to be eaten or sold. Not only does their ability to be grown easily make them popular but also their “sweet” taste and very nutritious elements make sweet potatoes a great food choice. Along with their load of starch sweet potatoes also contain a rich amount of dietary fibre, vitamins A, C, and B6. In 1992, there was a study conducted by the Center for Science in the Public Interest where they compared the nutritional value of other vegetables to the sweet potato. By looking at fibre content, the amount and quality of complex carbohydrates and protein present in each vegetable; and by examining vitamin A, vitamin C, calcium, and iron content the sweet potato was ranked heads above the rest as the most nutritious vegetable. Sweet potatoes with the dark orange flesh that we often accompany with the thought of them or yams are ones with more vitamin A present in them.

There are seven major varieties of sweet potato. These include Jersey, Kotobuki (Japanese), Okinawan (they are purple in colour), Papa Doc, Beauregard, Garnet, and Jewel. These last three listed varieties are the kinds that are often known as “yams” in the United States.

This wraps up the info on the sweet potato and I hope it is all that you have ever wanted to know or will need to know about this great tasting and very nutritious vegetable. After doing my research on this potato I have come to realize that it is not only a special side dish every once in a while at my family holiday gatherings but rather that it is a vegetable that is very good for me and I should start to eat more often. You should consider trying to fit it into your diet more often as well. You know what they say, the more colour in your diet the healthier you will be. Well, I can not think of too many things out there I can eat that are the colour orange, except for oranges of course. So get out there and try some more sweet potatoes, or “yams”, if you will. Here is even a recipe for you to try.

Mashed Sweet Potatoes with Honey

Sweet potatoes are cooked and mashed with honey, brown sugar, butter, and milk, then baked in the oven with marshmallows.

INGREDIENTS:

• 2 cups warm mashed sweet potatoes
• 1/4 teaspoon salt
• 1 tablespoon light brown sugar
• 2 tablespoons honey
• 2 tablespoons butter
• 1/2 cup milk
• 1 cup miniature marshmallows

PREPARATION:

Blend sweet potatoes, salt, brown sugar, honey, butter, and milk. Spoon into a buttered 1-quart casserole. Top with marshmallows. Bake at 350° until marshmallows are browned.

Serves 4.

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Ever since I was a little kid I have loved potatoes, particularly in the form of mashed potatoes, the ever delicious ultimate potato form…French fries, and, last but certainly not least, when they were cooked as scalloped potatoes. These tasty treats take me back to the many different family dinners, fast food stops, and holiday gatherings where they were consumed by me. Allowing me to not only remember this great food but also the great times and experiences that accompanied the meals where the certain form of potato was at it’s best. Other famous forms of prepared potatoes include baked potatoes, boiled, and steamed potatoes.

A lot of people might think that there are simply one kind of potato but in fact there a number of different potato varieties. An example of this is the sweet potato, which is not as common to one’s dinner plate and usually only shows up around Thanksgiving or Christmas time.

Below there are some interesting potato facts that I have listed. Read on to find out more about the potato as you discover their origin and their place in the world. By clicking on any of the highlighted words both above and below you will find adjoining articles with more information about the highlighted topic that has to do with potatoes on the whole.

Potato Facts:

i) Potatoes are the world’s fourth largest crop in terms of fresh produce, coming in behind only rice, wheat, and maize (corn). And they are the largest crop worldwide from the tuber family. When we think of the potato we often think of it as having strong European roots. Although this staple crop as we know it today has its most recent connections to Europe and European soil the very first potatoes actually originated in South America. After there was European contact with the Americas in the 1400’s and 1500’s the rest of the world was given access to the potato, allowing it to become the powerful staple field crop it is today.

ii) In 2005, according to the Food and Agriculture Organization, the worldwide production of potatoes equaled approximately 710 BILLION POUNDS, which is the equivalent of the weight of around 2700 CN Towers; making potatoes the fourth highest production crop in the world. However, the high water content in fresh potatoes compared to other crops can help to inflate these numbers.

iii) Potatoes are often said to be made up of “empty calories”. This is not true. Potatoes are mostly recognized for their carbohydrate content. This is one of the key food types that our body requires daily. The carbohydrates in potatoes are predominately starch. A small but significant amount of this starch is resistant to digestion in the stomach and small intestine and, therefore, enters into the large intestine essentially intact. This resistant starch is considered to act with the same positive benefits that fiber does in the body; such as providing bulk, protecting against colon cancer, and increasing satiety (feeling of being satisfied or full) to name a few. Potatoes also contain various important vitamins and minerals. By consuming a medium sized potato with the skin (therefore, most likely in the form of a baked potato) your body with receive almost 50% of it’s daily recommended amount of Vitamin C, around 20% of the potassium your body needs, and 10% of vitamin B6. Also included in this healthy spud are trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The skin of the potato, as is fairly commonly known, is also a great source of fibre, providing an amount equivalent to most whole grain breads, cereals, and pastas. The old myth that all of a potato’s healthy elements are found in the skin is not true. Although the skin does house around half of the total dietary fibre of a potato, more than 50% of the healthy nutrients are found within the potato itself. The method by which potatoes are cooked can result in a significant difference in the nutrient availability of the spud. Newer potatoes offer fewer toxic chemicals giving them a strong advantage over other potatoes and making them the best source of nutrition. While peeled potatoes that have been stored for a long time have a lower nutritional value, but they still would contain good levels of potassium and vitamin B.

iv) When it comes to preparing potatoes there are many different ways to cook them and to use them as a part of your diet or fancy meal. You will find potatoes naked (no skin) or fully wrapped (skin on), you will find them chopped up or whole, and they will often be seasoned or unseasoned. Potatoes require to be cooked in some form as this breaks down the starch. Almost all potato dishes are served hot, however a few are served cold such as potato salad and potato chips. You can find potatoes being prepared in many different ways including some of the ones I have mentioned already. Common dishes and forms of potatoes that are consumed include: mashed potatoes, baked potatoes, French fries, potato chips, boiled or steamed potatoes, roasted potatoes, scalloped potatoes, home fries, hash browns, you’ll often find them in a stew, and they can be grated and formed into dumplings. Potatoes are also one of the few foods that can be covered and cooked in a microwave and not lose much of its nutritional value. From some of the above listed types of potato dishes we also get the foundation of many famous meals around the world including Britain’s own Shepherd’s pie and poutine, provided to us by the French.

v) Potatoes, believe it or not, can also be toxic to humans. They contain the toxic compounds known as glycoalkaloids which can cause headaches, diarrhea, cramping, and in very severe cases even comas or death. However, poisoning from potatoes occurs very rarely. In fact cooking potatoes at high temperatures, which is almost always the case, works to partly destroy these toxic compounds. Researchers and potato breeders are working on trying to grow potatoes with as little glycoalkaloids as possible. In the past, potatoes have also hurt humans in a different way; particularly the Irish during the great Irish potato famine when the potato, which was providing about 80 percent of the calories in each Irishman’s diet, had a crop failure. When a fungus destroyed almost the entire Irish crop of potatoes, nearly 1 of the 8 million people in Ireland died of starvation while 2 million more emigrated. Their population has still not recovered today.

vi) When potatoes are newly harvested they are generally cured to thicken the skin. Prior to this curing the skin of a potato is quite delicate and these types of potatoes known as “new potatoes” are said to be quite flavorful. Once harvested potatoes are either eaten by the gardener or farmer who has produced them or they are sent away to be packaged and stored for you the consumer. The storage of potatoes is an intricate process as specially designed storage areas need to be carefully designed to keep potatoes alive and to slow their decomposition.

Well, that was a lot of information about potatoes. I hope you have discovered what it is you were out to find involving these little spuds. For more information click on the bolded links to learn even more about this great vegetable.

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The life of the potato began around 7,000 years ago in the high plateau of the Andean Mountains of South America, which is known today as the Titicaca Plateau and which stretches across the modern countries of Peru and Bolivia. In this region at elevations of up to 15,000 feet the Aymara Indians were able to develop and cultivate more than two hundred varieties of the potato. These potatoes formed the main basis of the Aymara Indian and the Incan diet. These natives were impressed by the durability, ruggedness, storage quality and nutritional value this vegetable of the earth offered them. Potatoes also influenced the Incan culture, as potato shaped pottery (with even eyes) is found commonly at excavation sites. Also Incan units of time were correlated to the length of time it took for a potato to cook to various consistencies. In the Incan world potatoes were even used to predict the weather.

Europeans were not exposed to the potato until the late 1400s and 1500s when the Spanish Conquistadors sacked Peru. When they did not find the silver and gold they were looking for they quickly took over the potato market. From here potatoes were soon a standard supply item on Spanish ships and it was noted that sailors who ate papas (potatoes) did not suffer from scurvy (a disease associated with a deficiency in vitamin C) because potatoes are packed with vitamin C. Though the potato was very productive and hardy, the Spanish did not really embrace it and it was considered a food for the underclass.

After Spain introduced the potato to Europe it would take another three decades before its knowledge was spread to the rest of the European nations. Even when this occurred it was only at first mainly cultivated by amateur botanists as a curiosity thing. Resistance to the growth and consumption of potatoes was due to established eating habits, the potatoes reputation as a food for the underprivileged and also the fact that it has a relationship to poisonous plants, being poisonous at times itself.

Potato cultivation in Europe did spread slowly and eventually hit the Low Countries and Switzerland. In the 1620’s the spud was introduced to Germany and here the nutritional properties of the potato were finally acknowledged as Frederick the Great, the Prussian Ruler ordered the German people to eat potatoes as a deterrent to famine. People’s fears of poisoning from the plant led Frederick to enforce this decree by threatening those who did not consume the spuds with the idea of cutting of their ears and noses. In response to this, by the time of the Seven Years War potatoes were a basic part of the Prussian diet.

During the time of the Seven Years War (1756-63) a certain French intellectual, Antoine Augustine Parmentier was a prisoner of war in Prussia. Here he saw, first hand, the nutritional benefits of the potato and he realized that its productive capacity could be a real boom for the French farmer. He became obsessed with the crop and when he returned to France, where he was a pharmacist, chemist and an employee of Louis the 15th, he set out to make the potato a staple of the French diet. When he failed to convince his fellow Frenchman of the advantages of potatoes by conventional means he thought up a scheme. Parmentier acquired some unproductive land on the outskirts of Paris. Here he planted 50 acres of potatoes and set a guard over this land. The presence of the guard grew considerable attention in the neighborhood and in the evening when the guard was mostly relaxing the locals came to see what all the fuss was about. Thinking that this plant must be valuable many peasants took some of the potatoes from the plot to their own home gardens to be grown. He helped to overcome many of his fellow Frenchman’s initial resistance to the vegetable with their own curiosity and desire to better their lot with this obviously valuable (due to presence of the guard) new produce taking them over. Therefore, Parmentier achieved his goal, although he spread the potato in a very sneaky and unique way.

The potato would not gain true prominence however until the 1780’s when this rugged food crop was adopted by the Irish; who adopted this crop for the prime reason that it could be abundantly produced and was nutritious. Soon after this the potato would gain acceptance across Europe. It would eventually make its way back across the Atlantic to North America with many of those who were migrating here. As time passed and as still follows today potatoes have become one of the world’s major food stuffs. In fact, these oval or often misshapen vegetables are so common in the Western diet that they are often taken for granted. We should appreciate this great food and realize that they have only truly been with us for a few hundred years but have a history and have traveled a journey that none of us would ever repeat.

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When mushrooms get a slimy coating of what I call mushroom goo, they are no longer fresh, and are no longer useable. Regardless of whether you bring them home in a carton or a plastic bag, mushroom goo is likely to strike just when you need a good stash of mushrooms.

Mushrooms offer more than taste. They are loaded with nutrients essential to the human body. They are loaded with phosphorus and selenium, potassium and magnesium, and of course a few antioxidants in some varieties. The fresh mushroom should truly be a staple of any healthy diet. They are low in the ever present sodium but high in fiber. The average mushroom contains either no or trace amounts of cholesterol and fat. Vitamin A lingers in mushrooms with a gold or orange hue. The B vitamins in mushrooms are good for natural energies and fighting off infections. When the mushroom is consumed, it does not present a starch in the body and is easily digested without leaving much more than nutrients in its wake. The mushroom is comprised in weight by about 90% water.

Mushrooms are also capable of performing medicinal tasks, which have been well documented and experienced in Far Eastern cultures. The United States and Canada are now picking up on the value of medicinal mushrooms. While a mushroom can not heal all the world and what ails it, it can certainly lend a hand in preventing serious diseases while offering the human body a strong chance at healing.

The mushroom itself is not well understood. While most of us do realize it is a fungus (and it escapes a lot of us how a fungus can actually “go bad” considering that fungus and molds grow on foods that are spoiled) there is not nearly enough known about the mushroom. With such a wide variety, it is impossible, without lengthy studies, to understand exactly what each individual mushroom offers the human body, or why. However, there is no evidence to contradict what Far Eastern medical practices have already shown us, the mushroom holds tremendous potential.

The more you understand about the mushroom, the more important keeping its just picked freshness in the refrigerator will be to you. Besides preserving the taste, fresh mushrooms are at their peak of healthy offerings. While not currently available in the United States, there are some mushrooms that offer great nutritional value when fresh and become poisonous when they begin to rot. That slimy mushroom ook can be considered a dangerous poison in some countries.

Many mushrooms are sold at the grocery store in a plastic vegetable bag. While some stores have transitioned into a cheap version of the green, stay fresh veggie bags, many still use regular clear plastic. Leaving the mushrooms in the bag that they came in is usually a sure way to ruin them before you eat them. Two to three days is the most you can expect to get from mushrooms left in this type of bag. Stay fresh green bags that are sold for use with fresh fruits and vegetables may extend the life of a mushroom by two or three days if simply transferred form one bag to another.

Mushrooms should not be left on the counter tops or in a cabinet. They should be kept cool via refrigeration in order to maximize their freshness potential. Allowing mushrooms to warm even to room temperature shortens their life span considerably.

Mushrooms that are sold in a carton wrapped with a plastic wrap material are likely to last about four days when kept cool. This is becoming a more popular way to sell mushrooms because they are pre-measured. The grower is them assured of getting paid for all their mushrooms.

To keep mushrooms fresh in the refrigerator the mushrooms should be immediately removed from their packaging and separated from each other with a paper towel. You don’t want to wrap them completely, just keep the mushrooms from touching each other. Lay another paper towel in between each layer. When mushrooms are permitted to touch each other, the mushroom ooze is encouraged to form. Placing them, in this wrapped fashion, into a stay fresh green bag will provide them extra time. Kept this way, most mushrooms can last between a week and nine days.

By being able to keep mushrooms fresh in the refrigerator, these extensively healthy fungi are readily available for adding to meals, salads, and soups with a quick washing and slicing. By purchasing fresh mushrooms, everyone is assured of getting a higher level of precious nutrients from the mushrooms that aren’t readily received elsewhere in the average diet. Mushrooms offer the human body so much, you certainly don’t have to be a health nut to understand the value of using fresh, healthy mushrooms often.

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Scalloped potatoes are actually a casserole dish which contains thin slices of potatoes, milk or cream, and cheese. Sometimes the dish is also prepared with breadcrumbs and/or mushrooms, tomatoes, onions, and/or mushroom soup. The “scalloped potatoes” involve layering thin potato slices, which are sometimes separated by cheese or butter. Once the layering process is complete then milk, cream, soup or a combination of these is added to the dish. From here the entire dish can be topped off with cheese, breadcrumbs, mushrooms, or whatever you see fit as an inventive chef. Most cooks prefer to boil their potatoes for around five minutes before slicing them and adding them to the casserole dish. However, the scalloped potato dish can also be prepared with sliced raw potatoes if you choose. Your standard baking potatoes work very well for this dish and when it comes to the actual cooking of scalloped potatoes, they are usually baked at 350 degrees F for a half an hour in the oven. Depending on the number of people you are planning to serve by the size of your dish the baking time may vary. You do want to cook these potatoes well, however, be careful to not over cook them as they will end up mushy.

The namesake of this dish often confuses people because quite often when you hear scalloped it makes you think of scallops. However, scalloped potatoes have nothing to do with this shellfish. It is thought that perhaps the Old English word, “collops” which meant to slice meat thinly might have been used to describe the dish after potatoes were once cut into “collops” by the cooks of Yorkshire, England.

The origin of the first scalloped potato dish is thought to be from England or the Americas but its origin is not known for sure. One thing that is for sure is the fact that this dish often finds itself being presented at traditional holiday meals. The fact that they can be prepared prior to the holiday and then simply baked when necessary, lessening the prep time on the actual holiday itself, makes them an appealing addition to any family gathering or meal time. So if you have never made them give them a shot, you will soon see how much they high light your dinner. And you will quickly realize how they were not that big of a hassle to make. Enjoy.

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To understand potato salad, you have to understand potatoes. They have a long, and distinguished history, having saved many large populations from total starvation in hard times throughout the ages. Potatoes were originally only native to the New World. We know from archeological evidence that potatoes were used as far back as the 5th century BC by the Incas, who not only ate them, but worshiped them and buried them with their dead. We can be reasonably sure they were also used by most other pre-Columbian cultures. The original ‘wild’ potato, before cultivation created new species, was a purplish-skinned, yellow fleshed variety that is still grown, and marketed as Purple Potatoes. These have a soft creamy texture, and a sweet flavor when cooked. One of the first cultivated varieties was the red-skin potato, with a soft flesh, and wonderful earthy flavor. Other species were developed for size, firm texture for baking, and resistance to cold and diseases. In the modern world, there is a potato for every purpose.

When Spanish Conquistadors arrived in Peru in 1532 looking for gold, they found the potato instead. They took tons of potatoes back to Spain, after it was discovered that sailors who ate the pappas (Inca word for potatoes) did not suffer from scurvy, a common nutritional deficiency suffered by people long at sea with no access to vegetables (personally, I think the potatoes were a much better deal than the gold would’ve ever been). Potatoes soon spread throughout Europe, and many a poor nation, Ireland for one, were able to feed their starving populations with this cheap, and easily grown resource.

The first mention of anything resembling a potato salad wasn’t until 1597, when British author John Gerard described potatoes soaked in red wine, and dressed with oil, vinegar and salt. Potatoes were re-introduced to the New World with early colonists. It is almost certain that one type of potato salad originated with the Germans. Accustomed to a hearty diet of sausages and sauerkraut, they developed a love for bacon and hot vinegar. When the spud (slang for potato) made its way to the Germanic provinces, they embraced it wholeheartedly and made an exquisite dish from cooked potatoes, hot vinegar, bacon bits and drippings, that is still enjoyed by millions as German Hot Potato Salad.  German immigrants undoubtedly brought this recipe with them when they colonized America. The French tried to go even one better by using red-skinned potatoes, a full-scale vinaigrette, Dijon mustard, and sweet tarragon. This is French Potato Salad, and it is delicious with any kind of broiled or baked fish, and even compliments a grilled chicken breast fillet.

What we recognize as potato salad in America did not appear until the latter half of the 19th century. On June 3rd,  1899, Ezra Bovine, an alcoholic potato farmer, served a dish of mashed boiled potatoes mixed with mayonnaise and onions at the Grand Opening of the Twin Falls Bar and Grill, in Twin Falls, Idaho. He brought it just to take advantage of the free beer, but the dish caught on. Others improved the recipe by adding other ingredients such as mustard, paprika, boiled eggs, and more. Today, there are as many different varieties of potato salad as there are cooks.

Potato salad can be classified into 4 main categories:

German Hot Potato Salad-characteristically tart, and vinegary with a wonderful smokey bacon finish, served hot. The absolute best with Bratwurst, Schnitzels, and other smoked sausages. French Potato Salad is an off-shoot from this style.

Northern Potato Salad-a misnomer, because it is enjoyed in the south as well. It is more prevalent above the Mason-Dixon line, hence the name. If you are wondering what kind of potato salad you will get in a restaurant, a good rule of thumb is that when you no longer see Krispy Kreme Donuts, Krystals, or Waffle House restaurants, you are probably going to get Northern Potato Salad, and only unsweetened tea, (and don’t even think about asking for grits). Northern Potato Salad, like most northern food, is simple and hearty. It is basically boiled potatoes, usually red skinned, unpeeled, cut into chunks and mixed with mayonnaise, onions, celery, and spices. Northern potato salad has a full-bodied, earthy, but neutral taste that goes with just about everything you can imagine, including eggs and bacon. It is neither sweet, nor tart, so it will not clash with any other flavors.

Southern Potato Salad-also known as ‘Country Potato Salad’. A standard at barbecues, weddings, funerals, and any other social gatherings here in the South. It is a spicy, and sometime downright hot, variation using mashed potatoes, onions, pickle relish, mustard, and other assorted ingredients, including jalapeno peppers, garlic, horseradish, Louisiana Hot Sauce, cucumbers, and anything else lying around. It is usually topped with sliced, or diced boiled eggs (which may also be in the salad) and paprika. The basic version is just mashed potatoes, onions, pickle relish, mustard, and salt and pepper to taste. Instant mashed potatoes are frequently used to save time. This potato salad can range from mildly spicy and tangy, to fogging-your-eyeballs-up hot. I’ve noticed that how hot the potato salad (and sometimes coleslaw) is depends on how much beer the person has had while preparing it. It could just be a coincidence……

Whatever style of potato salad is served, it is a treat not to be missed. Here are some of my favorite recipes:

Basic Northern Potato Salad

This is simple, filling and lets the earthy goodness of the red-skinned potatoes really stand out.

6 red-skinned potatoes, cubed and boiled
1 onion, diced
1-1/2 cup Sour Cream
1 cup mayonnaise
1 cup chopped celery
salt and pepper to taste

In a large mixing bowl, place potatoes, onion and celery. In another bowl, mix the sour cream and mayonnaise together. Pour over the potato mix. Add salt and pepper and toss until the mix is completely coated. Chill well before serving.

Basic Southern Potato Salad

6 large white potatoes, peeled, boiled and mashed, or you can use instant mashed potatoes. Just be sure to add plenty of butter or margarine, and salt when reconstituting them, or they will be bland.
2 boiled eggs, sliced
one onion, chopped
2 stalks celery, chopped
¼ cup mustard (if this is too tart for you, you can thin it down with a little mayonnaise)
¼ cup pickle relish, or chopped pickles, dill or sweet, your choice.
Salt and pepper to taste

Place potatoes, celery and onions in a large mixing bowl. Add mustard and pickles and mix well. Add salt and pepper to taste. Garnish by placing sliced boiled eggs on top, and sprinkling with a little paprika. Chill well before serving.

Basic German Hot Potato Salad

6 potatoes, boiled and sliced into 1/2” thick slices (you can peel them, or not..your choice)
½ cup cider vinegar
½ cup water
5 slices of cooked bacon, diced
2 Tbsp bacon drippings
1-1/2 Tbsp flour
1 Tbsp sugar or sucralose (Splenda)
1 Tbsp mustard
salt and pepper to taste

In a medium sized pot, fry bacon, dice and set aside. To the hot bacon drippings, whisk in flour slowly, making a semi-thick gravy. Add sugar, salt, pepper and mustard. Slowly add vinegar and water, stirring to keep the mixture smooth. Simmer until desired thickness is reached, then add potato slices. Mix well and continue to simmer until the potatoes are hot. Adjust taste with salt and pepper. Add bacon bits, mix well, and serve immediately.

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