Potatoes: The Root of All That's Yummy

"Do not boast over the branches... it is not you that support the root, but the root that supports you." Pretty potato vines bloom, but it's the tuber—sweets, new, Yukon Gold, purple—that feeds us.

Endless Preparations

Soups, salads, baked, sliced, diced, French fried, lyonnaised, gratin, Syracuse-style salted cold, hashed, browned. Candy? Yes, some make candy from potatoes!

Gadget Fun: Spiral-Cut Potatoes

A hand-crank spiralizer turns new potatoes into tiny strings. Freeze for later or quick-fry in oil with peppers, garlic, onion in a cast-iron skillet. Deep-fry? Skinniest shoestrings ever!

Tater Mushrooms

The spiralizer leaves a "tater mushroom" core. Steam as "tater-rooms" or "mush-a-toes"—healthy skin-on side dish or salad topper. Sparks great dinner conversation about root vegetable versatility.

Potatoes: overlooked garden resource beyond mash and picnic salad. Don't miss the true root—it's right there, ready in countless ways.

Count your blessings; be fruitful and happy in your gardens!