What's in a spud's name? Plenty

BY CHRIS FORTUNE

There are some things that you just cannot do on a computer or in front of a TV, so I raise my pitchfork to the kids spud in the bucket competition that will be judged this Sunday at the Marlborough Farmers Market.

In November the challenge to sow, grow and nurture their very own potato patches was taken up by dozens of kids, and all will be revealed this weekend. My assumption is that the potatoes will end up on the dinner table that night.

Asking youngsters to wait three months for the results is worthy of an extra serving of pudding for all.

Potatoes are one of those vegetables that are taken for granted. They appear at the table most nights of the week in one form or another.

One thing we can do is to purchase potatoes by name and then use them for the type of cooking process they were intended. Some potatoes are better steamed or boiled, others are floury or waxy or good for frying.

The key is to ask questions, talk to the producers and find what works best at different times of the year.

As with all perishable products, you should buy the amount you need for that week and keep them in a dry, cool place, dirt still attached to maintain freshness. Varieties such as Draga, Nadine and Frisia are waxy and will hold their shape when cooked, so are more suited to boiling and salads. All-rounders include Rua, Desiree, Karaka, while Ilam Hardy, Red rascals and Agria are good floury potatoes and are suited for mashing and roasting and wedges.

Maori potatoes such as Karuparera, Raupi, Huakaroro and Urenika are all excellent steamers and boilers and come in many different colours and shapes.

William Cobbett (1763-1835), British journalist and reformer, was quoted saying about potatoes: "Nor do I say it is filthy to eat potatoes. I do not ridicule the using of them as a sauce. What I laugh at is, the idea of the use of them being a saving; of their going further than bread; of the cultivating of them in lieu of wheat adding to the human sustenance of a country ... As food for cattle, sheep or hogs, this is the worst of all the green and root crops; but of this I have said enough before; and therefore, I now dismiss the Potato with the hope that I shall never again have to write the word or see the thing."

SIMPLE POTATO GRATIN

8 waxy potatoes

50g butter

2 cloves garlic, sliced

Marlborough sea salt and freshly ground black pepper

1Tbsp plain flour

200ml cream

350ml milk

Slice the potatoes thinly and layer into a greased gratin dish (ceramic rectangle dish). Sprinkle with garlic between the layers and season. Mix flour, cream and milk together and pour over, bake for 50 mins in a hot oven (190 degrees Celsius). By adding onions, mushrooms and fresh herbs or cheese, it will make a more substantial meal, but you have to be able to do the basics first. Serve with green salad and dressing.

- The Marlborough Express