Welcome to the blog for Colgate University's interdisciplinary course on food. This is the place to keep up with what students in the course are experiencing in their work at Common Thread Community Farm and through their everyday encounters with food.

Wednesday, October 15, 2014


For the past couple weeks at Common Thread, we have been busy harvesting potatoes..... lots and lots of potatoes.  Our group today harvested over 1,000 pounds of potatoes in the three hours we were there!

Since i've been spending a lot of time with these potatoes, I felt like a potato-themed blog post was needed.

To harvest potatoes, the tractor first digs up dirt (as you can see above) so the potatoes become visible.  After they are dug up, we go in and collect all potatoes we can visibly see.  After those are collected, we must sift through the dirt on either side to find the potatoes still hidden from the surface.  

Potato Fun Facts:

- Potatoes are the fourth largest world food crop, following rice, wheat, and corn.
(its the United State's #1 leading vegetable crop with a total production of 41 billion pounds)
- There are over 100 different types of potatoes grown in the US
- There are more than 1 million acres of potatoes planted every year
- Idaho is the #1 producing state for potatoes

(for more fun facts, check out this website : http://www.potatogoodness.com)

And since Thanksgiving is right around the corner... I thought this recipie for mashed potatoes may come in handy!

Thanksgiving mashed potatoes:
- 2lbs of Russet Potatoes
-1 tsp salt
-3/4 C milk
-6 tbl. unsalted butter
- ground pepper

--> Peel the potatoes and rinse under cold water. Cut each into quarters and place in a 3- to 4-quart sauce pan. Cover with cold water, partially cover the pot, and bring the water to a boil. Uncover, add the 1 teaspoon of slat, and reduce the heat so that the water boils gently. Cook until the potatoes are tender when pierced with a fork, about 10 to 12 minutes. 
--> Meanwhile, in a small saucepan, heat the milk and butter together until the butter has melted and the mixture is hot but not boiling.
--> Drain the potatoes and return them to the warm pan over low heat for 1 minute to evaporate any excess water. Use a potato masher, ricer, or food mill to mash the potatoes. Stir in the milk and butter mixture into the potatoes, a little at a time, until the potatoes are as soft and moist as you like. Add salt and pepper to taste.
(courtesy of http://www.potatogoodness.com/recipes/classic-thanksgiving-mashed-potatoes/) 


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