Ordering Potatoes for Fallon

Hello Everyone,
For anyone that wants to buy potatoes in Fallon please email farmfreshpotatoes@hotmail.com or text Jamie at 208-351-2550 with your order. 

Canning Potatoes

Here is how to can potatoes.  I like to use mine for potato salad or something that needs a boiled potato first.  After the processing they are ready for a rinse and use.  No extra boiling added to prep.  I like to have them on hand.

2-3 Pounds White Potatoes per Quart
Salt (optional)
Water

Wash white potatoes; drain.  Peel potatoes.  Wash again.  Leave small potatoes whole; cut large potatoes into quarters.  Cover potatoes with water in a large saucepot.  Boil 10 min.  Drain.  Pack hot potatoes into hot jars, leaving 1 inch headspace.  Remove air bubbles.  Adjust tow-piece caps.  Process pints 35 min and quarts 40 min at 10 lbs. Pressure in a steam pressure canner.

Freezing Potatoes

Cooked potatoes make the best candidates for freezing. Raw potatoes can be frozen with mixed results, but may develop a watery or grainy texture during freezing. If freezing casseroles or dishes containing unbaked potatoes, it's best to omit them during freezing and add them in fresh later. Cooked potatoes are excellent candidates for freezing and reheating.

Raw (Fresh) Potatoes:

New potatoes work best for freezing raw. Select smooth, firm potatoes from the supermarket or get them directly from the garden. Peel or scrape and wash. Remove any deep eyes, bruises or green coloring form the flesh. Cut into 1/2 inch slices or cubes. Water-blanch for 3 to 5 minutes, depending on the size. Potatoes should still be somewhat firm after blanching. Cool and drain. Pack in freezer bags leaving 1/2 inch of headspace. Label, seal and freeze. Potatoes can also be boiled whole with the skins on before being frozen. Cook until nearly done. Remove, cool and peel off skins. Wrap in plastic wrap and place in freezer bags. Seal, label and freeze. To prepare, finish cooking in water or microwave.

French Fried Potatoes:

Use mature potatoes (stored longer than 30 days) for making fresh fried potatoes. Wash and peel potatoes. Cut them into 1/3-inch sticks lengthwise, then crosswise into 3/8-inch strips. Rinse in cold water and dry thoroughly on paper towels. Fry small amounts in deep, hot oil (360ºF) for about 5 minutes. Potatoes should be tender but not brown. Drain on paper towel. Cool. Package, seal and freeze. Store frozen for 2 months. To serve, finish browning in 425ºF oven or fry in oil. Another method is to place the potato strips in a plastic bag with salt and oil. Shake the bag until the strips are fully coated. Bake them in an oven preheated to 425º until they are golden brown. Cool, package and freeze. Store frozen for 2 months. Reheat in oven until warm.

Hashed Brown Potatoes:

For hashed browned potatoes, prepare as you would to serve, only brown them only to the brown-and-serve stage. Cool and package for freezing. Store frozen for one to 2 months. When you want to use them, finish cooking and browning as you would normally.

Mashed Potatoes:

Prepare mashed potatoes as for serving. Cool. Pack in airtight containers for freezing. Alternatively, spoon individual servings of mashed potatoes onto baking sheets and tray-freeze until firm. Once firm, transfer into suitable containers and freeze. Remove individual mounds as needed. Store in the freezer for 1 month. Thaw mashed potatoes in microwave safe container.

Twice Baked or Stuffed Potatoes:

To stuff baked potatoes, remove the cooked potato from the skin, mash it and add seasonings or desired fillings. Return potato to the skin, piling lightly. Wrap each potato with plastic individually, then place in freezer bags. Store in the freezer for 1 month. Potatoes can be removed from wrappers and baked for 30 minutes at 425ºF. After 15 to 20 minutes in the oven, top each potato with grated cheese if desired.

Sweet Potatoes:

Wash and peel. Cook until almost tender. Cool. Leave whole, or cut into halves, slices or mash. Dip halves or slices into a solution of 1/2 cup of lemon juice or 1 tablespoon of ascorbic acid to 1 quart water for 5 seconds. This will keep flesh from darkening. To keep mashed sweet potatoes from darkening during freezing, add 2 tablespoons of orange or lemon juice to each quart of mashed potatoes. Pack in suitable container and freeze.

Suitable Freezer Packaging:

Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing potatoes includes freezer-grade plastic bags, rigid plastic containers or glass containers and heavy-duty aluminum foil or foil containers.

Refrigerating Potatoes:

Leftover cooked potatoes can be stored in sealed plastic bags or airtight containers for 2 to 3 days. Fresh, whole potatoes should be placed in a well ventilated container and stored in a cool, dark, moist place for 2 to 4 months. Do not refrigerate potatoes or keep them in plastic bags. Cure home grown potatoes for several days after harvesting in a warm, dark place before storage. This toughens up their skins and extends their storage time.

Do Ahead Potatoes

5 pounds peeled, cooked, mashed potatoes
1C sour Cream
8 Ounces Cream Cheese
8 Tbs Butter
1/2 C Milk
1/4 C Chopped Fresh Chives
2 tsp salt
1/4 tsp pepper

Mix last 7 ingredients to mashed potatoes.  Transfer to a 9x13" buttered baking dish.  (This can be prepared 2 days ahead or put in the freezer).  Cover and refrigerate.  To reheat, bake at 400 degrees for 30 minutes (longer if frozen).  Serves 12.    I like to sprinkle mine with cheddar cheese and some bacon bits, but that is only optional.

Potato Raspberry Delight

2/3 C Light Margarine          1 tsp baking soda
1 C Sugar                            1 C Milk
2 eggs                                  1 C Raspberries
1 C Mashed Potatoes          2 Tbs. Cornstarch
1 tsp Vanilla                        1 tsp Lemon Juice
2 C flour                             1 container whipped topping
1/4 C cocoa

Preheat oven to 350 degrees.  Cream margarine and 3/4 C sugar until fluffy.  Add eggs.  Blend in potatoes and vanilla.  Combine flour, cocoa, baking soda, add alternately with milk to sugar mix.  Blend well.  Pour into 2 8" round pans.  Bake for 30 minutes.  Cool.  Raspberry topping: Heat berries in med sauce pan.  add 1/4 C sugar and cornstarch.  Bring to a boil and continue cooking until clear and thickened.  Stir constantly.  Spread topping on one cake.  Freeze remaining cake for later.  Finish with whipped topping.  Enjoy.   Can substitute raspberries for other kind of berries of your choice.

Perfect French Fries

Perfect French Fries

4 large Idaho russet potatoes, cut (peeled optional) into ¼ by ¼ inch thick sticks

2 quarts peanut oil

    Salt & Pepper

Rinse cut potatoes in large bowl with lots of cold running water until water becomes clear.  Cover with cold water by 1-inch (add some ice).  Refrigerate at least 30 min.  In a large 5 quart dutch oven or deep fryer (electric), heat oil over medium-low heat until thermometer registers 325° F.  Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.  Drain ice water from cut fries and wrap in clean dish-cloth and thoroughly pat dry.  Add fries, a small amount at a time, to the hot oil.  Fry stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6-8 minutes.  Using a skimmer or slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels.  Let rest for at least 30 min or up to 2 hours.  When ready to serve the fries, reheat the oil to 360 degrees F Transfer the blanched potatoes, again a small amount at a time, to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute.   Transfer to paper lined platter and sprinkle with salt and pepper.  Serve immediately. 

Whew!!! Harvest is Basically Done!!!

 Here is the field where the potatoes are grown.  What you see on top of the mounds are dead vines.

Digging a hill of potatoes just to see if they are ready to be harvested.

 

Do they look okay?

The potato harvester aka: digger

The back of the digger is where the vines roll off the back and the potatoes fall through the links to a different belt that sends them up the ramp looking thing on the left side.

Here is the boom.  It loads the potatoes (and some rocks) into the trucks.

 Here is one of the trucks headed to the field.

 Another truck that has been partially loaded.   The side wall folds down so the potatoes aren't dropped to far off the digger boom.  After you get that much of the truck filled then you raise the side and fill it the rest of the way. 

 Here is a picture of how the truck and tractor come together.  Almost ready to start.

Here is the potato pit/cellar.  We back the trucks in here after they are loaded to unload and store the potatoes.

This is the piler.  The stinger is what is shifted to the right.  That is what the potatoes are unloaded onto off of the truck.  Then they go up a series of belts to form the pile.

Here is the truck dumping into the stinger.

This is the first belt after the stinger.

 This is the other end of the piler.  The very end extends in and out, left and right, and up and down.  

The pipes you see in the right hand corner are to keep air moving through and when it is time to gas them to keep sprouts from growing we can send the chemical through the pipes.  There are holes cut on both sides to let air pass through.

This is my view.  I run the controls to pile from right here and watch the pile grow and spread.