The Not-So-Humble Potato

Share this post

By Nina Andres of Capay Valley Farm Shop

One of the great gifts of seasonal eating is that we get to experience (and eat) a single plant in all its phases– including fresh out of the ground, early in the season! In your Capay Valley FarmShares case this week is the not-so-humble potato– but these may look different than you’re used to. New potatoes are harvested early in spring before their skins are hardened or “set”. They are more tender than older, cured potatoes and should be treated with care as they bruise easily. They also need to be refrigerated and cook much more quickly.

Fresh crops of Solanum tuberosum (aka the potato) are being harvested in the Capay Valley every day now. Potatoes are a member of the same plant family, Solanacea, as many of the summer crops growing in our fields — tomatoes, eggplants, peppers, and tomatillos.

The potato is thought to have originated in the Andean mountain region of South America, where native peoples have cultivated the plant for anywhere from 4,000 to 10,000 years. European explorers brought them home in the 1500’s, and it was not until 200 years later that the potato was brought to the United States. Today it is thought to be the most popular vegetable consumed in America. Hopefully that is not just in French fries!

The approximately 100 varieties of potatoes vary in many ways, but all are well known for their nutrition content. According to, an average 5.3 oz potato contains approximately 45% of the daily value for vitamin C, 620 mg  potassium (comparable to bananas, spinach, and broccoli), trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron and zinc, 110 calories and no fat. Potatoes with the skin on are an excellent source of fiber (similar to that of whole-grain breads).

Cooked new potatoes, tuna fish, and salad greens dressed lightly with oil and vinegar make a great Salad Nicoise. Or toss steamed, diced potato with olive oil and fresh herbs of your choice. However you choose to prepare them, enjoy these fresh, tender vegetables while they’re here!

See what's in the Capay Valley FarmShares mix this week and order here!


Subscribe to the WEEKLY BITE

* indicates required


Recent Food articles:

History of the tomato
April 18, 2019
How to prepare Ataulfo mango
April 4, 2019
Making the most of citrus season
February 14, 2019
Three hearty soup recipes you can enjoy all month
February 4, 2019
Tempting winter fruits to brighten your weekly mix
January 31, 2019
Easy meal prep recipes you can eat all week
January 7, 2019
How to make latkes and applesauce
December 6, 2018
The food history of Thanksgiving
November 22, 2018
Winter and summer oranges
August 23, 2018
How to make vegetarian sushi at home
August 7, 2018

More recent articles:

Best onboarding practices
May 21, 2019
Quick, easy steps to spruce up your office space
May 14, 2019
Grilled portobello recipe
May 9, 2019
How to prepare physically and mentally for race day
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Easy spring salad recipe
April 25, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.