Tuberville’s upcoming year…

Greetings!

Thanks to everyone who tuned into the pilot of Tuberville the Series. If you haven’t had a chance to check it out yet, please visit TubervilleTheSeries.com.

We wanted to provide some details to our loyal followers on the upcoming year for Tuberville, as we look to expand our community. For those of you who are subscribed to the Voices emails, the Tuberville FIlm Festival has invaded, so check your email for details! In addition, Tuberville the Series will start filming again in a couple weeks, so keep your eyes open for updates and info regarding the next episode…

Have a favorite family recipe featuring the beloved potato? Tuberville needs your help! We will be hosting a recipe contest within the next few weeks, and we want your delicious original or family recipes. Contest details will be posted here and on our Facebook page, so pull out that recipe box or call up granny for her famous potato salad recipe.. For those of you who love taters and good competition, you won’t want to miss out.

Harvesting this year will continue with the Sharecropper 3.0 in West Milton and the CSA. 2. in Williamstown with Barb and Bob Chapelle. The Colchester community garden will be growing squash this year,so those sneaky potato beetles can die out naturally.  Tuberville will be hosting its annual fundraiser later this spring in April or May, and as always, you can check out tuberville.org to see the different donation options.

Thank you for all your support and interest as we move forward on another year of exciting Tuberville projects!

 

 

 

 

 

The Tuberville Cast

Greetings from Tuberville. It has been a long time since our last blog update, but we’re back to share some exciting news. Since our last entry, many great things have been brewing at Tuberville. One if which is Tuberville the Series, a set of web episodes which will air its pilot on Friday, Feb. 17th.  Check out the facebook page to see more pictures from the first days on set!

http://www.facebook.com/TubervilleTheSeries

We want to send a special thanks to the cast and crew for working so hard on such a great project.  TTS was produced by goodfocus, a production company out of Maine. Goodfocus often produces documentary-style projects, but has used a genre it calls “Magical Realism” for the storytelling in the Tuberville Series.  In this way, we hope that the Series will not only entertain, but also serve as a means of displaying the message and purpose of the Tuberville organization.

The  plot follows a young man named Russ, who heads to his grandfather’s potato farm after his death. He arrives with the intention of changing the farm from its seemingly old-fashioned methods to a more efficient and profitable business. However, over the course of his stay at Tuberville, he learns a valuable lesson about the real purpose of the farm. Rather than changing Tuberville, Tuberville starts to change him…

Shooting for further episodes of Tuberville the Series will begin on March 9th. Keep your eyes peeled for updates, possible interviews with the cast/crew, as well as photos from our next days on set in Williamstown, Vermont. We are very excited about this project, and hope that all of you can share in this excitement with us!

For further info on TTS, check out:

http://www.imdb.com/title/tt2214413/

or, find out more about goodfocus productions at:

http://goodfocus.net/about.html

 

 

 

 

 

How many varieties of potatoes can you find?

Just the other day I was wondering how many potato varieties there were. The groundhog saw it’s shadow and rumor is that spring is just around the corner. I decided to research the different varieties and colors of potatoes and this is what I came up with.

There are different colors of potatoes such as:

• Russet-skinned
• Red-skinned
• Yellow-skinned
• White-skinned
• Blue- and purple-skinned

Potatoes can seem mysterious, even if your store carries only a few varieties. And with the recent renaissance of sorts in the potato world, there are more and more varieties available.

For all practical purposes, potatoes fall into two easy categories – baking potatoes and boiling potatoes. There’s also a middle ground, but we’ll get to that in a minute.

Probably the chief difference between the two types is the amount and nature of starch each contains. Baking potatoes are relatively high in starch and it is called amylose starch. Boiling potatoes are low in starch and it is called amylopectin. This pectin (just as with fruit for jams) is what holds the potato together when boiling or in soup and stews.

Baking potatoes

These are also called starchy potatoes. They tend to be long and have a coarse, cork-like skin. They are high in starch, with a dry, mealy texture. But, they turn light and fluffy when cooked.

They are ideal for baking, mashing and French fries. They are light and fluffy baked, light and creamy mashed, and frankly, the only potato worth frying.

Some of the names you’ll see them under in the supermarket are Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White (or White Rose or California Long White), and Idaho.

Boiling potatoes

These are also called waxy potatoes. They come in a variety of shapes and can be long or round. They have a thin, smooth skin and an almost waxy flesh. They are relatively high in moisture and sugar, but low in starch.

They are ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape. You can mash them, but instead of smooth and creamy, the results tend to be thick and lumpy.

You will find them sold as Round White, Round Red, Yellow Potato, Red Potato, Salad Potato, La Soda, Red La Rouge, Red Pontiac, Red Nordland, Red Bliss, Yellow Finnish, Ruby Crescent, and Australian Crescent.

Now, there are some potatoes that fall in the middle, in the “all-purpose” category, such as the Yukon Gold, Peruvian Blue, Superior, Kennebec, and Katahdin. They are moister than baking potatoes and will hold together in boiling water. They are particularly well-suited to roasting, pan frying, and using in soups, stews, and gratins. They can be baked, mashed, and fried, but will not produce the same results as the bakers.

So who knew there were so many types of potatoes? Global markets have made it easier for the consumer to try different types of food that they otherwise would not have had access to previously. Be an explorer and see how many varieties of potatoes that you can come across.

More potato varieties: http://potatoes.wsu.edu/varieties/vars-all.htm

Guest blogger Ralph Perkins and the inception of Tuberville

Greetings from Tuberville:

My name is Ralph Perkins. I was asked to join you all as a guest blogger this week with some details about how Tuberville got its “roots.”

In 2004, there were a number of influences that helped start the plan in motion. My daughter had turned 4 yrs old and we were starting to talk about how things grow and where food comes from. My father was looking for a small plot to grow vegetables for the Chittenden Emergency Food Shelf, and I was interested in the popular debate at the time of how the internet was influencing our ideas of community.

At work and with friends I shared these thoughts. Two people in particular, Marc Robbins from Phoenix, AZ and Tim Carroll from Chicago, IL engaged me in discussion and before I knew it, we were talking about creating an online community tied directly to a physical community, working together to produce a real, tangible product that could have a definable impact on those around us. That is a very wordy way to say we decided we should grow something.

So I went to my pop and asked him what he thought we could grow. He took inventory of all our assets: “you don’t have any fence, you don’t have any water, you aren’t going to be out there harvesting every day… we might want to look into potatoes.”

So with the lofty ideals of internet community buzzing around on one side and the pragmatic logic of a 5^th generation Vermonter moving us forward on the other side, we tilled enough soil to plant 6 rows of potatoes in the spring of 2005. That fall, Peter Perkins delivered 1,460 pounds of potatoes to the Chittenden Emergency Food Shelf.

Through word of mouth, other people in Colchester and Milton offered to help with the planting and harvest. A St. Michael’s graduate, Kelley Ouellette, offered to build a web site for us and all of a sudden we had our first presence in the digital world.

Over the past five years, we have learned and grown as a group. Our Tuberville community has expanded as people nearby and far away have joined Tuberville and shared their talents and passions and in doing so have made Tuberville stronger and able to supply more food to neighbors in need. It is amazing to see six thousand pounds of potatoes and know they are going for a good cause, but it is also amazing to see people sharing what they are good at.

The original premise of people online being able to be an integral part of the project has evolved into the Sharecropper 3.0 and CSA.2 programs and more and more we are looking at Tuberville as a genuine community. That is to say, we welcome anyone who wishes to participate. We want to design opportunities for anyone to excel at what they enjoy doing, and we believe there is a way to achieve this and help others at the same time.

Hope all is well,

-Ralph P.

Production Manager / Tuberville

 

 

How to make potato vodka

Potatoes can be used for a variety of things but did you know that you can make vodka from potatoes? Vodka is a popular alcoholic beverage. It is colorless liquid that consists mostly of distilled water and ethanol. Both water and ethanol are purified through several processes of distillation, which may come from fermented substances of rye or wheat, sugar-beet molasses, and potatoes.

Items you will need
♦Potatoes
♦Pressure cooker
♦Water
♦Distilling kit

*2.2 lbs. of potatoes produces one liter of vodka

Peel the potatoes and chop them into small cubes then place the potato cubes into a pressure cooker. Add enough water to completely cover the potatoes Then cook potatoes in the pressure cooker until the potatoes are dissolved in the water
Allow the potatoes to cool then strain the dissolved potatoes to extract the potato juice.

Purchase a distilling kit online or at beer and wine making stores in your area. A distillery removes impurities from your extracted potato juice and gives you a pure potato vodka. You can add food coloring if you want to make it more colorful or flavors to spice it up.

Science experiments with potatoes

My friends and I were talking about how much fun science is and I got to thinking my readers may enjoy trying a science experiment or two. The following are three of my favorites. Having fun and learning at the same time is the best!

Insulating potato

Questions to ask before the experiment begins:

• Why do hot things cool off?
• Why do cool things warm?
• How can you slow the cooling or warming process?
• Can you stop the cooling or warming process?
• What is an insulator?
• What types of things are good insulators?
• What is a good way to organize data that will be collected in this lab?

Materials

• Potatoes
• Thermometer

Insulating materials:

• Aluminum foil
• Saran wrap
• Cloth napkin

Procedure
Your goal is to find out which material will keep a hot potato warm the longest.
If you are using thermometers or temperature probes, carefully poke the potatoes with a big enough hole that a thermometer will fit snugly down into the middle of the potato. You can do this without a thermometer if you do them all at once and use your sense of touch to determine which is the warmest.

Ask an adult to help you heat some potatoes in the oven or microwave. You can either do them one at a time or all at once depending if you have more that one thermometer.

When the potatoes are hot, immediately wrap all of them. Wrap each in a different material and leave one uncovered.
√Record the temperature of each potato as you wrap it.
√Check the temperature of the potatoes several times at equal time intervals until they have all cooled off.

1. What type of material kept the potato the warmest?
2. Is there any relationship between the materials that worked the best?
3. How can this help you to keep potatoes warm the next time you want to serve them at a meal?

Potato Clock

Questions to ask before the experiment begins:

• What is a potato made of?
• What is electrochemistry?
• What is a chemical cell?

Materials

• 2 raw potatoes
• Heavy gauge copper wire
• 2 large steel nails
• Various pieces of connecting wire (with alligator clips if possible)
• Small (single LCD display digital clock

Procedure
√You will be powering the clock using the potatoes as batteries.
√Try different ways of hooking up the potatoes to each other and the clock.
√Keep track of what combinations produce some voltage and what ones don’t work.
√Think about how a battery works when you try to hook up your potato.

1. How long did your potato powered clock run?
2. Could you use more than two potatoes?
3. How would it change if you used more than two potatoes?
4. Can you use other fruit/vegetables to make the clock run?
5. What fruit or vegetable or combination makes the clock run the longest?

Floating potato
Questions to ask before the experiment:

• Why do some things float?
• What is density and does it have anything to do with controlling what floats?
• What is solubility?
• How soluble are salt or sugar in water?

Materials
√Water
√Potato slices, 3 about 1 inch slices
√3 beakers or glasses, tall and skinny will be the most dramatic
√Stir rod or spoon
√Salt or sugar

Procedures

• Your goal is to make one of the potato slices sink, one of the slices float, and one of the slices be suspended right in the middle of the beaker.
• Ask an adult to help cut your potato slices out of a raw potato then fill one of the beakers or glasses about three-fourths full with water and put in a potato slice.

What happened?
How can you make something else happen in the other two beakers of glasses?

Hint: You might want to use your salt or sugar.

Make one of the slices float and one of them be suspended half way down the beaker of glass that you are using.

Thinking about it

1. What was different about the three beakers of glasses that allowed the potatoes to float or sink?
2. Why didn’t the water spill out the top of the beaker or glass when you added the sugar and salt?

Four fun potato recipes that kids love

Happy New Year and welcome to 2011! While I was surfing around on the internet the other day, I came upon some fun recipes that I thought kids would not only like to make but like to eat. They hail from the United Kingdom so some of the measurements are in metric. I was going to convert them but I thought it may be an opportunity show how to convert measurements (you know, one of those teachable moments that they talk about). Have fun putting them together and then eating your art work!

Potato Sailboats

Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 8
Ingredients

• 16 potato wedges
• 4 cherry tomatoes
• 1.5 ounces of gruyere cheese cut into slices

Method

• Cook the potato wedges in the oven according to the packet instructions.
• Arrange the wedges on skewers with slices of cheese in between.
• Return to the oven for couple of minutes to melt the cheese.
• Remove from the oven and decorate the top with a halved cherry tomato.

Baked Potato Dinosaurs
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients

• 4 small to medium baking potatoes
• olive oil for brushing
• 250g cauliflower cut into florets
• 10g butter
• 1 tbsp plain flour
• 125g milk
• 75g granted Cheddar cheese
• Salt and pepper
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• Stoned black olive

For the decoration
Method
1. Prick the potatoes in several places, place in a circle on kitchen paper on a microwave tray and cook on high in the microwave for approx. 15 minutes or until tender.
2. Meanwhile, blanch the cauliflower in a pan of lightly salted boiling water for about 5 minutes.
3. Melt the butter in a saucepan, stir in the flour and cook, stirring for one minute.  Whisk in the milk a little at a time, bring to the boil and cook stirring until the sauce is thickened and smooth. Stir in half the cheese until melted and season with salt and pepper.
4. Drain the cauliflower, chop into pieces and mix with the cheese sauce.
5. Cut one-third off the top of the potatoes using a sharp knife. Scoop out most of the potato flesh leaving a shell about ½ cm thick all around.
6. Mix the potato flesh together with the cauliflower cheese. Cut the tops of the potatoes in half to make two wedges – one for the dinosaur’s neck and head and one for the tail.
7. Pre-heat the grill. Pile the cauliflower cheese mixture back into the potato shells and put these onto the baking sheet together with the wedges for the dinosaur’s tail.  Sprinkle the stuffed potatoes and the tail wedges with the remaining cheese and cook under the grill for a few minutes until golden.
8. Arrange the potatoes on serving plates. Push the dinosaur’s neck into the potatoes and attach the grilled wedges for the tails.
9. Use the peppers and olives as desired to make the potatoes look like dinosaurs

Clown Frittata
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients

• 12 oz potatoes, peeled, sliced and cooked
• 6 medium Eggs 6 medium
• Salt and freshly ground black pepper

For the face

• 2oz Red cheese, grated (Red Leicester)
• 1 Mushroom
• 1 Red pepper
• 1 small Green pepper
• 1 small Tomato

Method

1. Preheat the oven to 180°C 350°F
2. Lightly oil a shallow, oven proof dish.
3. Arrange the cooked slices of potato in the dish.
4. Beat the eggs together with some salt and pepper then pour over the potato.
5. Cook in the oven for 10 minutes until the egg is just starting to set.
6. Using the cheese, mushroom, peppers and tomato make a clowns face.
7. Increase the oven temperature to 200_C, 400_F, cook for another 10 minutes.
8. Serve immediately.

Monster Mash
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 2-4
Ingredients

• 750g peeled potatoes
• 1/4 pint milk
• 8 sausages
• 1 Can of baked beans
• 4 cherry tomatoes, halved
• 1/2 cucumber

Instructions

1. Cut the peeled potatoes into even sized chunks and place into a pan, cover with boiling water, add a little salt, cover and simmer for 15-20 minutes or until tender. Drain the potatoes, return to the pan and push the potatoes to one side. Add 1/4 pint milk and heat gently until the milk is almost boiling. Remove from the heat, season and mash until smooth.
2. While the potatoes are cooking grill 8 sausages and heat a can of baked beans.
3. Pile the mash onto either one large plate or 4 individual plates and surround with the heated baked beans. Halve the grilled sausages and push into the top of the mash for ‘hair’. Place 2 halves of cherry tomatoes as ‘eyes’ and arrange pieces of cucumber or pepper as ‘teeth’. Finally add a carrot for the ‘nose’!
4. Serve immediately to your mini monsters! (or children)

For more fun recipes: http://www.lovepotatoes.co.uk/kids/