This morning, I harvested a portion of my potato crop; they matured early this year. The potatoes, attractive red-skins without sun exposure that turns them green and toxic, were a sight to behold. Typically, each seed potato yields 7-8 potatoes, making it a highly productive and enjoyable crop to cultivate.
Often, potatoes don’t receive the respect they deserve. While broccoli and kale are hailed as superfoods, potatoes are dismissed as simpletons, lacking any value. However, this is an unfair assumption of the potato, which is quite nutritious when cooked correctly. Stereotypes aside, the potato isn’t inherently bad; its preparation is what counts. When sliced and deep-fried, it becomes an unhealthy treat, but when baked and lightly seasoned, it contributes to a nutritious meal.