The most important meal of the day
September 12, 2007 at 10:49 am | In Our Food | No Comments
Breakfast, you can’t get through the day without it. What makes a perfect breakfast? Well, for me it’s bacon, eggs, and pan fries (cooked on the grill pan on the barbecue and eaten outside, but that’s beside the point).
To make pan fries I usually use small precooked (boiled) potatoes. But we don’t always have boiled potato leftovers, so most of the time I am out of luck. But not anymore!
One of the products in FoodTrust’s new line of fully-cooked potatoes is diced potatoes. Just open the package, drain, and dump them into the frying pan (or barbecue grill pan). In a few minutes you’ll have golden brown pan fries to go with the bacon and eggs.
Here is a great recipe for pan fries called Breakfast Combo.
Another time saving use I’ve found (well, my wife actually) for these potatoes is to use them in soups and chowders where cut potatoes are required. My wife makes a terrific seafood chowder, and the last couple have used FoodTrust Diced Potatoes. She finds it so much easier. She doesn’t have to cook and cut up a pot full of potatoes. She just opens the package and dumps the potatoes into the chowder about 5 to 10 minutes before it’s ready to serve.
It’s not too late for potato salad, I hope! So next time I’ll tell you about FoodTrust’s fully cooked potato quarters.
Scott
Pretty Petite Peeled Potatoes
September 7, 2007 at 9:38 am | In Our Food | No Comments
This time I’ll tell you about our fresh petite peeled potatoes. Like most of the potatoes in our fully cooked line they are very versatile. They can be roasted in the oven (along with a pot roast – yum!), eaten as a boiled potato, or added to a salad. Yup, very versatile!
Preparation as a normal side dish takes only three minutes from the package to your plate. They taste just like fresh boiled potatoes.
If you want something different, you can add FoodTrust’s boiled potato seasoning. Just steep a couple teaspoons in warm butter and drizzle the mixture over the potatoes.
Another great recipe for petite peeled potatoes is Rustic Potato Salad with Vegetables and Goat Cheese. It’s a perfect companion to any family picnic.
Next, get ready for breakfast!
Scott
Adding Value to The Lowly Potato
September 4, 2007 at 10:13 am | In Behind the Scenes, Our Food | No CommentsJust for fun here’s a little video I found, inspired by The Lord of the Rings.
Potatoes, used as a cheap and plentiful source of nourishment, haven’t changed much in thousands of year. What can you possibly do to add value to such a basic vegetable?
That was a question we asked ourselves about five years ago. “What can we do to add value to such an inexpensive commodity that will produce greater returns to farmers?” The first thing we did was to ask what you wanted as a potato purchaser.
You told us that you wanted greater convenience. You wanted potatoes that cooked evenly, didn’t require a lot of washing, and you didn’t want to have to sort through a bag to weed out the biggest or smallest, bruised or otherwise bad ones.
You also told us you didn’t really know how to cook potatoes. Sure, you knew you could cook them in boiling water, then either leave them as is or mash them. But, you wanted to know which variety produced the very best mashed potato, or the best baked potato.
You told us you would be willing to pay more for potatoes that met your criteria for THE perfect potato.
So, we went about setting standards that growers and packers could use to make sure your potatoes were consistently sized and free of most defects. We partnered with the Culinary Institute of Canada and spent two years researching which potato varieties were best suited for each cooking method. We changed a regular, everyday, humdrum potato from an unexceptional commodity item into something that would achieve consistent results from one meal to the next.
In the process, we created an opportunity for farmers to increase the income they receive from their crop. Why is that important? Why should you care about how much money a farmer makes? That’s a topic for another post.
Later,
Scott
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