Tag Archives: potatoes

POTATOES: I’ve think I’ve finally got them figured out!

halleluia-praise-the-lord3When I received my CSA delivery last Thursday, I started thinking about what I could do with all of the potatoes I had received. I was still doing the Master Cleanse, so I did not start working practically on the issue until yesterday.
I made some potato chips… more later.

My big experiment has been based on something I found (but cannot find again) or else “channeled”, several years ago, and have not been able to find again:
I truly believe that I once saw a reference to making raw potatoes palatable and digestible by grating them and soaking them and rinsing them and washing off the starch several times, then rinsing a final time and using them in a recipe….
Since I could not find the evidence, I just decided to do it anyway.

The first step to all of the “recipes” is to soak the grated potatoes for at least an hour, then rinse them to remove the starch, then soak them again for an hour, squeeze the potatoes to make them release more starch, rinse out all the water, then add more water, and soak the potatoes again, then squeeze them one more time to remove the water and the starch (I picked up handfuls, squeezed them, then put them in a bowl, until I had squeezed all of the water out of all of the potatoes. (it is important to do the soaking because it removes the starch — this is really true, according to my own personal experience. If you do not do it, the potatoes will taste nasty and not be digestible.)
I peeled a bunch of the small potatoes in the CSA distribution, then grated them up loosely (not down to a cream consistency) in my food processor.

Then I experimented by putting about 2 T of grated potatoes in a bowl and adding things.

Add 1 T garlic powder, and 1 T olive oil
I liked this most and would do it again.

Add 1 T onion powder and 1 T olive oil.
This tasted quite a bit like mashed potatoes to me.

Add enough mustard to moisten and coat the potatoes.
I really liked this one, and made it up and ate it three times.

2 heaping T grated potatoes, soaked, rinsed, and squeezed to remove water
1/3 red bell pepper, finely chopped
1/3 C minced onion
1 T hot olive oil (1 C olive oil mixed with 1 T cayenne pepper and left to understand itself)
Mix all together
This is the recipe that I would repeat many times over, and feed to non-raw people, as well.


CSA WINTER SHARE INFO: What it is about, what might come

Here is how my winter CSA Share is supposed to work, according to the newsletter announcement:

20+lb share each delivery
$28 per delivery
5 deliveries

1 – Week of December 15th
2 – Week of January 5th
3 – Week of January 26th
4 – Week of February 16th
5 – Week of March 9th

Contents of share may include:
Butternut Squash, Sweet Potatoes, Potatoes (white & yellow varieties), Carrots, Red Beets, Celery Root, Rutabaga, Watermelon Radish. First share may include: Cabbage, Kale, Leeks (depending on the weather– no guarantees on this!)

I also signed up for a Mixed Apple Share ($21.25 total for 3 lbs per delivery) and 2 Cider Shares ($20 total for 1/2 gallon per delivery). It came out to a little over $200 for December through March organic fruit/vegetable/cider delivery. All I will have to get from the market will be greens and onions, as I see it. (I have a boatload of dehydrated tomatoes from the summer tomato share.) Oh, but I have already finished 1 of the cider bottles. Yum!

I got the job of “coordinator” (or whatever they are calling it) of the Winter Share Distribution, which is at a local community center. Yea!!! One of the interesting things about the job is that I have to count people and children, so that the center can get funding. Good! Probably more than half of the members come in bearing children. Some come with three or four. Good numbers!

7/31/08 CSA SHARE: What I got

This is what was in my box (with a little help)

POTATOES……………………………………….. 2 quarts
Gave them to Mrs Murphy next door
CHIVES……………………………………………… 1 bunch
PURSLANE ………………………………………..1 bunch
LONG GREEN PEPPERS…………………… 2 pieces

BUNCHED CARROTS ……………………….1 bunch

I got a bag of yellow cherry tomatoes, and then I was lucky enough to cadge a regular tomato. Yippee! Tomato juice~
I looked into a few boxes until I found one with cabbage.


As soon as you get home, immediately remove the tree fruit (peaches, apricots, etc.) from the plastic bag. They can ripen out on the counter, but must be placed in the fridge as soon as they turn ripe & soft. Berries should always be stored in the fridge.

Purslane is wild green, and by wild, I mean really wild! Can you believe that purslane contains more Omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant? Wild! Purslane has a lemony, salty flavor and can be eaten raw in salads or cooked like spinach.

I am probably going to try wilting the purslane to see if it comes out like sauteed. I have heard you can do that with leaves. We’ll see…. tomorrow’s the night I’ve chosen to try, since I will have time to put it in and check it after 1 hour and see what has happened…


What to do with them??? I keep getting potatoes my CSA box, and I am still clueless as to what to do with them – I usually give them to Mrs. Murphy, next door. I instinctively want to believe that potatoes are part of God’s bounty, and, so, I keep trying to find a way to use them.

I recently saw a comment on one of the big sites (sorry! I don’t recall which one), where they said that dehydrated potato would taste like roasted potatoes, but they did not give any recipes.

My friend, Jim Carey, sent me a long story about how potatoes are a genetic thing, and, if you come from a potato-eating tribe, potatoes are good for you, etc. and so forth, and yada yada yada.

I will go there, no problem. Okay, so how do you prepare potatoes to eat raw? A long time ago, I saw something somewhere, about preparing potatoes for raw consumption, but I cannot find it now. As a result, I keep experimenting.

One recipe I found, on some guru’s site, suggested grating raw potatoes and soaking them in Bragg’s. Too salty for me (and Jim informs me that Bragg’s is bad – I don’t know about that, but, regardless, it was way too salty for me in that recipe). Anyway, I did not like the taste at all.

Jim Carey says he puts the potatoes together with some concoction from one of the Boutenkos (friends of his) in his VitaMix and makes a soup which he finds very satisfying. I simply cannot go there, because I have seen three Boutenkos in person (at a presentation in New York City) and they did not look all that healthy to me, so I am not inclined to follow any of the Boutenkos’ suggestions.

I am looking for potato recipes.
If I don’t find any, I will get over it, but, secretly, I really would like to find one or two, if only to share them with the world so other potato fans can enjoy them.

Last night I worked with about 3 lbs of pretty yellow potatoes (they were yellow after I got the skins off). I thinly sliced 4 of them and placed them on the dehydrator screens. I grated up the rest of them in the food processor, and mixed them with a healthy amount of garlic, a little olive oil, some onion, and some herbs. I dropped the resulting potato glop by the tablespoon on teflex sheets to make patties in the dehydrator. I put all the trays in the dehydrator, set it to 105 degrees, and walked away.

When I went back about 4 hours later, the slices were all curly but still too leathery – I was hoping for crunchy.
The patties (my hoped for latkes) had turned black, but were still not in any condition to turn over yet.

I went to sleep.

This morning, I checked and nothing was ready yet, bu I could turn the patties.

When I came home this afternoon, I found crunchy “chips”, and crumbly potato patties… most of them had turned from black to white.

I tasted the chips. They do not taste like roasted potatoes or any other kind of edible potato I have ever eaten. I don’t want to eat them, but I will save them, rehydrate them, and throw them into something else that might help them taste good.

I think that, if I marinate the potato slices for chips in vinegar for an hour, and then coat them in spices and herbs, they might taste good.

The potato patties (made from ground potato) were rather bitter (I had added onion, garlic, and herbs in the vain hope that I could make them tasty). I think I could cure that with the addition of vinegar to the mix. Ketchup makes french fries taste better…. maybe I should mix the potatoes with tomatoes and vinegar before I dehydrate them?

Regardless, in my opinion, whoever said that dehydrated potatoes taste like roasted potatoes had never actually eaten dehydrated potatoes.

I continue to look for raw potato recipes (I mean the kind that actually use potatoes, not the kind that substitute other things for the potatoes.

If you have any raw potato recipes that you like, please let me know.

Meanwhile, I will receive another CSA box this coming Thursday. I expect it will contain potatoes. I will give half to Mrs. Murphy, and experiment with the other half.

GOTCHA!!!! What about my CSA share while I’m on the Master Cleanse?

No, you won’t catch me sleeping (at least, not for long!)

When I started my Master Cleanse, I immediately worried about what to do with all the carrots, beets, turnips, rutabagas, radishes, garlic, celeriac, apples, and potatoes I was going to get on Thursday.  I did not worry long… I gave half of my potatoes to Mrs. Murphy, my next-door neighbor lady from Scotland, who is 79 years old and having trouble getting around — she just loves potatoes!!!   For the rest, I have a dehydrator (nyah nyah nyah nyah nyah!!!!)

I immediately went into the refrigerator and pulled out all of the beets, carrots, rutabagas, celeriac, radishes, and garlic that were still left in there from before, washed them, peeled them, cut them up, processed them to applesauce  texture, and dehydrated them… On Valentine’s Day, I got more.  Tonight I am taking care of that.  I only have some watermelon radishes left to dehydrate (I am debating whether to slice them to paper thin and dehydrate, or just process them finely.  I will probably go with the finely processed option.

Since I figured out , during the “summer CSA distribution” that I could dehydrate lettuce and mystery greens, to deal with later, and since I dehydrated  those 40 lbs. of  tomatoes in last summer, I have been a dangerous girl when facing down vegetables!!!  Now, what I cannot consume goes to the food processor post haste. (I can always  figure out what to do with it later– usually I just soak it and add it to sea vegetable salads, pates, crackers, pates.)

 So, I reckon I have dehdrated about 20 lbs. of beets (they all fit in one large ZipLoc baggie, and about 20 lbs. of carrots, (1 ziploc).  

I will give some more apples to Mrs. Murphy, and then I will dehydrate the rest , maybe making some fruit leather out or some of them, some rings out of some of them, and then powder for juices and sweetening from the rest of them. 

I need to look at dehydrating potatoes.  I have heard that soaking them will remove the starch.  I have not seen any information on dehydrating them.  I guess I will risk soaking them for 8 hours then dehydrating  them. Then I will find out if you can do that, and publish the results of my experiment.

I drink my lemonade while I am processing all these vegetables and fruit, so I don’t have the temptation to eat any of them.  I just think about possible recipes while I work.  I am excited about having a wide variety of ingredients to work with when I do get back to solid food.


Yesterday’s was the third CSA Winter Share delivery, and the first one where I have had enough time to catalog what I got.

In this winter share, we get 25 lbs of vegetables and “some” fruit. It seems to be mostly the same each time, actually. I also get 1/2 gal. of apple cider.

Yesterday I got:
• carrots (lots and lots)
• potatoes (quite a few)
• 6 parsnips
• 2 watermelon radishes
• 2 tiny heads of garlic
• about 10 beets
• 2 turnips
• Maybe 10 lbs of apples and pears

I gave Mrs. Murphy, the elderly lady next door, 4 apples, 3 pears, and maybe half of the potatoes.
She has been saying that she couldn’t eat pears because they aren’t soft enough, and this kind that we got are very soft, to the point that they will die after about 2 days.

The watermelon radishes are kind of interesting. They almost look like turnips – they are white, and they are quite a bit larger than the red radishes you see in the supermarket. The only thing to really distinguish them from turnips is that the tops are green instead of purple. Inside they are red. They do taste radish-y, though.

What does all of this mean, recipe-wise?
Well, Thursday night, I spiralized a turnip, a beet, and a carrot, and added them to some soaked hijiki seaweed, sprinkled some of my dehydrated garlic and onion, some Italian spices, and some Spike, added about a tablespoon of olive oil and another tablespoon of apple cider vinegar, mixed it up well, and let it marinate for about a half hour.
It was good, even though I forgot to add in the radish I had planned to spiralize.

Last night, I ate some more of the mix, but I knew I would not have the heart to eat it a third day in a row, so I decided to see what would happen if I put it in pattie shapes in the dehydrator. I put the mix in the food processor and ground it to applesauce texture,  and then spooned the mixture onto teflex sheets, mashed the lumps in to round patties, and left them to dehydrate for about 6 hours. They weren’t dry enough to flip onto a screen, so I left them for 10 more hours. They turned out crunchy and fishy/meaty tasting, with a slightly bitter tang. I like the taste, so I will take them to work for lunch tomorrow.

That leaves me with all the beets, all the apples and pears, etc.

On Monday I am going to head to the market to see if I can pick up some avocados and onions, to make sushi…. I have nori sheets, and I have heard that parsnips make a credible rice substitute, so I can make sushi (I have some sprouted sunflower seeds I could grind up into a paste if I feel I need some serious protein). I will grate up some carrots and beets and add them, too.

I like to process beets and turnips fine in the food processor and add apple cider vinegar and a little olive oil, so I will probably do that for lunch tomorrow, and throw some of the sunflower sprouts on top, just to see what happens when they sit on apple cider vinegared vegetables for 6 hours.

I will probably end up finely processing the beets and turnips and dehydrating them for later use in salads and smoothies, and as snacks.

I will probably take more potatoes to Mrs. Murphy next week. I know raw potato recipes, but I just never feel like making them. I take that as a sign that they are not good for me. Mrs. Murphy will be happy… she likes mashed potatoes and hashed brown potatoes.

Tomorrow morning, I will process about 6 apples and pears to make apple sauce for breakfast, and I will take what I can’t eat to work for a snack. Tomorrow night, I will probably process about 10 apples and pears to make juice.

The next delivery will be in 3 weeks, so I have plenty of time to figure out how to eat everything. Since this coincides with my rent check, I will have plenty of chances to be creative, since money for any other groceries will be scarce. Perhaps I will learn to make soups. With this many beets, I could probably make borsht.

SON OF CSA: I got into the Winter CSA

There I was all worried that I would have to start paying a lot to buy vegetables between now and next May when the CSA starts up again.  When I heard that there was a possibility of a winter share, I was there!  Local seasonal vegetables? Need I say more?

I did not really think I would get into the Winter Share: they said there were only 30 shares available, by lottery, and, by my count, on the last night of the CSA, 76 people said they wanted in.  Of course, wanting in involved sending an email and praying– the selection was to be by lottery.  Intensely cynically, I figured there were about 8 core members, and add to that their good friends, which would leave maybe 8 real lottery  slots.  Lo and behold… only 21 people applied, so everyone who wanted a piece of the action got in, including me!!!! 

Okay, it is the wrong time for this girl who lives on a shoestring….but I will pull in the belt, make presents from what is already here, forego yoga for another month….  BECAUSE the $250 I paid will bring me organic vegetables, fruit of some sort (probably apples), and raw cider once a month for the next 5 months.

 The winter share is 20 lbs of “farmer’s choice”

My share today included a whole lot  of potatoes, about 5 lbs of really big carrots, several unusual-looking  beets of different sizes, 2 big celeriac bulbs, leeks, 2 “personal-size” heads of broccoli, 1 small bunch of kale, 2 bulbs of garlic, a small head of cabbage, and several lbs of parsnips.  

Getting home with all that in my bag on my back was a challenge — the streets were slick with slush from the “snowstorm” we were supposed to have today…  I walked the LOOOOOOONG block to the subway and opted to take the N train into town, walk across the platform at Lexington, and take my R train back home (still an incredibly lucky commute, considering I was doing rush hour and toting 20 lbs of vegetables.  That way, my actual walk with the vegetables on my back was only about 1 long and 2 short blocks. (halleluia!!!!)  This is the way life works here (if you live in “car-land”, try to imagine walking 1/4 mile with 20 lbs over your shoulder and wobbling around on your back)