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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
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The New Potato — the first and tastiest of the season
In Early June, the New Potato, first potato of the season, hit the shelves. Grown in the fertile fields of the Fraser Valley, this convenient skinless, nugget size potato is full of nutrients and has a superb taste and texture.
| Nutrition Information: | |
| Per 150g serving | |
| Energy | 109 cal |
| Protein | 3.7g |
| Fat | 0.2g |
| Carbohydrates | 23g |
| Dietary fibre | 2.7g |
| Sodium | 5 mg |
| Potassium | 729mg |
The new potato is high in potassium, low in sodium, high in vitamin C, 99,9% fat free and a good source of B vitamins
Processing and storing:
The new potato is harvested early in the morning, delivered to the processing plant where it is carefully washed, polished and bagged or boxed for delivery to the grocery store within 24 hours. These delicate potatoes should be kept cool and out of the sunlight.
Buying: Look for potatoes with a smooth surface, no bruising, firm to the squeeze with your fingers and no wrinkles indicating a dehydrated potato.
Preparation: No peeling required. They are pre-washed but could stand another rinse before cooking. They require a short cooking time which makes them a convenient addition to your summer time meals. A fork should enter the flesh easily when piercing the potato.
Cooking ideas: Eat them whole boiled with sprinkles of fresh mint, cooked and cooled for potato salad with peppers, cherry tomatoes, fresh peas and corn with a grainy mustard dressing, have them as the base of your frittata or served up with your BBQ dinner tossed with olive oil, lemon and dill.
Why Buy Local: Buying foods with the BC fresh logo ensures you are buying quality fresh produce from local growers. Did you know that the average ingredient in a North American meal travels 1500 miles from fork to plate? Not only do those foods spend a lot of time in transit, losing nutrient value, they are also often picked before they are ripe which means they had fewer nutrients to begin with. Buying local also means you are supporting local farm families and the BC economy. For every dollar of produce a BCFresh grower sells it generates 6-7 dollars for other British Columbians.