http://www.poststar.com/articles/2008/01/02/ae/today/13216773.txt
http://www.poststar.com/articles/2004/03/13/community/hometown/110402.txt
http://www.poststar.com/articles/2009/02/23/opinion/today/14438043.txt
Vegetable Saves Face
By Doug Gruse,
dgruse@poststar.com
Published: Wednesday, January 02, 2008
In China, 2008 is the Year of the Rat. But some farmers are marking a different celebration.
The General Assembly of the United Nations has declared 2008 as the International Year of the Potato. For growers of the often maligned spud, it's about time.
Chris McKernon, a partner in Goose Island Farm in Argyle, thinks potatoes have gotten a bad rap.
"Consumers get a lot of bogus information. The media picked on the potato about four years ago, around the time they were condemning bread," McKernon said. "Potatoes are in fact very healthy. They are not a high-fat item. They are not the demon the media said."
According to the United States Potato Board, potatoes are a great source of potassium.
One medium-sized potato only has 110 calories, and the skin contains important dietary fiber and is rich in vitamins C and B6.
McKernon, whose farm grows several varieties of potatoes among other crops, is hopeful the Potato Board's campaign to promote the truth about the versatile vegetable will help change consumers' misconceptions.
"If they just took the time to read the nutritional facts," McKernon said. "People feed on the frenzy of the media, and it's so damaging to the farmer."
Despite the glut in the market, McKernon said potatoes remain a popular crop for his business. Goose Island Farm grows three main potato crops, plus it experiments with a different variety each year.
"We have an early variety -- they call that a Superior. It's been around since I can remember. The other two are New York potatoes. They came from the seed at the farm in Lake Placid. One is Eva, and the other is Reba. They are mid- to late-season potatoes," McKernon said.
The late selling varieties continue to sell well at local markets.
McKernon said Goose Island Farm specializes in "round whites."
"These seem to be pretty consistent for flavor and texture -- and especially for the restaurants for the home fries," he said.
"They don't turn black. Chefs will tell us that our potatoes are the whitest potatoes they have ever used. We seem to have a niche market because of the flavor and the color of them."
Farmers plant about 20,000 acres of potatoes, both for crop and seed, in New York. The state is 14th in the nation in potato production, according to the Empire State Potato Growers group.
New York is a great place for potatoes, McKernon said.
"Our weather is not a lot different than Maine, and we have excellent soil. We're lucky with the right kind of soil where our farm is located," he said.
In his years as a grower, McKernon has learned the secrets of producing a good spud.
"Soil and crop rotation seem to be the key," he said.
The farm also has shifted its production to meet consumer demand.
"We've narrowed our varieties down to the best cooking varieties," he said.
Despite handling thousands of potatoes each season, McKernon said he never grows tired of the tubers.
"We eat them here a lot," he said. "Our whole family lives on potatoes. We can't wait for the first potatoes of the year, and the late season potatoes we like for potato salad."
By Doug Gruse,
dgruse@poststar.com
Published: Wednesday, January 02, 2008
In China, 2008 is the Year of the Rat. But some farmers are marking a different celebration.
The General Assembly of the United Nations has declared 2008 as the International Year of the Potato. For growers of the often maligned spud, it's about time.
Chris McKernon, a partner in Goose Island Farm in Argyle, thinks potatoes have gotten a bad rap.
"Consumers get a lot of bogus information. The media picked on the potato about four years ago, around the time they were condemning bread," McKernon said. "Potatoes are in fact very healthy. They are not a high-fat item. They are not the demon the media said."
According to the United States Potato Board, potatoes are a great source of potassium.
One medium-sized potato only has 110 calories, and the skin contains important dietary fiber and is rich in vitamins C and B6.
McKernon, whose farm grows several varieties of potatoes among other crops, is hopeful the Potato Board's campaign to promote the truth about the versatile vegetable will help change consumers' misconceptions.
"If they just took the time to read the nutritional facts," McKernon said. "People feed on the frenzy of the media, and it's so damaging to the farmer."
Despite the glut in the market, McKernon said potatoes remain a popular crop for his business. Goose Island Farm grows three main potato crops, plus it experiments with a different variety each year.
"We have an early variety -- they call that a Superior. It's been around since I can remember. The other two are New York potatoes. They came from the seed at the farm in Lake Placid. One is Eva, and the other is Reba. They are mid- to late-season potatoes," McKernon said.
The late selling varieties continue to sell well at local markets.
McKernon said Goose Island Farm specializes in "round whites."
"These seem to be pretty consistent for flavor and texture -- and especially for the restaurants for the home fries," he said.
"They don't turn black. Chefs will tell us that our potatoes are the whitest potatoes they have ever used. We seem to have a niche market because of the flavor and the color of them."
Farmers plant about 20,000 acres of potatoes, both for crop and seed, in New York. The state is 14th in the nation in potato production, according to the Empire State Potato Growers group.
New York is a great place for potatoes, McKernon said.
"Our weather is not a lot different than Maine, and we have excellent soil. We're lucky with the right kind of soil where our farm is located," he said.
In his years as a grower, McKernon has learned the secrets of producing a good spud.
"Soil and crop rotation seem to be the key," he said.
The farm also has shifted its production to meet consumer demand.
"We've narrowed our varieties down to the best cooking varieties," he said.
Despite handling thousands of potatoes each season, McKernon said he never grows tired of the tubers.
"We eat them here a lot," he said. "Our whole family lives on potatoes. We can't wait for the first potatoes of the year, and the late season potatoes we like for potato salad."
