Column from November 4, 2010

 Photo courtesy of the Washington State Potato Commission

Can a potato a day keep the doctor away?

I certainly learned a lot when I attended the annual Columbia Basin Development League conference last week. I’ve been following – and reporting on – the irrigation project and the water issues in our area for more than 20 years. Yet, there is still more to learn.

This year, one of the topics was the water contract between Canada and the U.S. Because the two countries share the Columbia River, they have a written agreement on how the water is managed.

It was the first time I’d heard much about it, so I found it quite interesting.

The Othello Outlook reporter Briana Alzola was also at the conference. She wrote a great story for this week’s paper. My article will be in the November-December issue of the Columbia Basin Farmer.

We certainly have benefitted from the area’s irrigation project. It’s easy to see the results in the abundance of crops grown here, especially around Othello.

A drive through the country is like a trip to a smorgasbord. You can see corn, wheat, beans, alfalfa, onions, mint, apples … you name it.

In fact, farmers grow more than 100 different crops here in the Columbia Basin.

One of the most popular crops is potatoes. They provide a huge amount of revenue for the local economy and hundreds of jobs.

Chris Voigt, the executive director of the Washington State Potato Commission, has set out to prove the nutritional value of product he promotes. He’s been on a 20 Potatoes a Day diet since last month. He said the idea came when the government removed the vegetable from the Women, Infants and Children (WIC) program.

Chris’ plan is to eat nothing but potatoes for 60 days. You can follow his progress at www.20potatoesaday.com.

That’s quite a goal. I saw Chris at the conference and he looks none the worse for wear. I did ask him, however, if he was getting tired of eating nothing but potatoes.

He just smiled and said, “A little.”

Fortunately, there are lots of ways to prepare potatoes. Here’s one of the many recipes you’ll find on the WSPC website at www.potatoes.com.

Stuffed red potatoes

6 small Washington red potatoes

½ cup chopped fresh shiitake mushrooms

2 teaspoons butter

1 tablespoon dry white wine

1 cup chopped cooked chicken breast

¼ cup marinated sun-dried tomatoes

¼ cup shredded Swiss cheese

2 tablespoons chopped green onion

½ teaspoon dried thyme leaves, crushed

½ teaspoon salt

¼ teaspoon ground pepper

1. Boil potatoes until tender. Cut in half. If necessary, cut bottom so potato will stay upright. Scoop out fleshy part of potatoes; reserve 1/2 cup. Leave 1/4 to 1/2 inch along edges and on the bottom.
2. Saute mushrooms in butter; stir in wine. Add chicken, reserved potatoes, sun-dried tomatoes, Swiss cheese, green onion and seasonings; mix well.
3. Spoon chicken mixture into hollow of potatoes. Bake at 375 degrees for 12 to 15 minutes or until thoroughly heated. Makes 12 servings.