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Potato Power

Potato Power. The Everlasting Relationship Between Ireland and the Potato Presented by Allison and Sara. What You Will Learn. The importance of the potato to Ireland Food differences between the rich and poor Proper potato growth.

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Potato Power

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  1. Potato Power The Everlasting Relationship Between Ireland and the Potato Presented by Allison and Sara

  2. What You Will Learn • The importance of the potato to Ireland • Food differences between the rich and poor • Proper potato growth

  3. The NH curriculum guidelines that will be met in this presentation include: • The NH curriculum guidelines that will be met in this presentation include: • Nutrition: • 5. Food safety Students need to know: • 5.1 Importance of Cleanliness • 5.2 Safe Food Preparation, Serving and Storage • 3.Influences on Food Choice: • 3.4 Cultural Influences • 2. Environmental Health and Resource Conservation: • 2.4 Interrelationship of the Health of a Community and the Global Environment • 2.6 Effects of the Environment on the Food Chain

  4. Hot Potato

  5. Ireland and the Potato • Arrived in Europe from South America in 1570 • When potato arrived the population in Ireland was 1 million, by the year 1840 the population had grown to around 8 million • It produced a large bounty that could be stored and eaten throughout winter months • The potato was the main staple and was what the poor primarily ate • A poor farmer could grow the potatoes his family needed on just half an acre of land • It is estimated that the average family of four, two adults and two children, ate on average 5 lbs. of potatoes a day or 5 tons a year

  6. What’s in a Potato? • Calories/ Energy • Mostly Carbohydrates • Some Protein • Little to No Fat • Some Vitamins • Some Minerals Source: www.gardening.ktsa.com

  7. Most Common meal compliments to the potato • Herring (protein) • Milk (with potato for a dairy and milk source) • Less common foods • Rabbit • Bird • Nuts • Berries • Wild mushrooms • Not a lot of varied eating What the Poor Ate • Most Common meal compliments to the potato • Herring (protein) • Milk (with potato for a dairy source) • Less Common foods • Rabbit • Bird • Nuts • Berries • Wild mushrooms • Not a lot of varied eating Source: www.thefishsociety.co.uk

  8. Most common meal compliments to the potato • Cultivated vegetables • Pork • Mutton • Potato with cabbage- Colcannon • Potato with meat and vegetables for an Irish stew • Black pudding (ox blood and oatmeal) • Less Common • Eating a variety of foods • Add spices, herbs What the Rich Ate • Most common meal compliments to the potato • Cultivated vegetables • Pork • Mutton • Colcannon-potato with cabbage • Irish stew- potatoes with meat and vegetables • Black pudding- ox blood and oatmeal • Less common • Spices, herbs • Eating a variety Source: www.laverstokepark.co.uk

  9. Growth of a Potato Source : SustenibilidadIndigena blog

  10. Growth of a Potato Source: Irish Eyes-Garden City Seeds

  11. Growth of a Potato

  12. Potato Planting Potatoes thrive in a loose, well-drained, slightly acidic soil (pH 5 - 6) Plant only certified potato tubers, with a bud (eyes) called seeds Seed potatoes should be about the size of an egg with at least one eye Soil pieces are planted only 4 inches below soil surface, rows 36 inches apart and plants 6 inches aparts • Potatoes thrive in loose, well-drained slightly acid soil (pH 5-6) • Plant only certified potato tubers with a bud (eye) called seeds • Seed potatoes should be about size of an egg with at least one eye • Seed pieces planted only 4 inches below soil surface, rows 36 inches apart, and plants 6 inches apart Source:Blogthefarm.wordpress.com

  13. Growth Cycle • Sprout development. The eyes of the potato grow sprouts, which then break through the topsoil. • Vegetative growth. The leaves, stems, and root system develop, photosynthesis begins, and the plant begins to store nutrients in tubers. • Tuber initiation. Tubers begin forming the underground stems called stolons, generally before the plant flowers. • Tuber bulking. Tubers grow larger as the sugars and starches accumulate. • Maturation. The tubers reach full size. The top of the plant wilts and dies. During maturation, the tuber skin toughens, which enhances storage life. • Only plant certified seeds

  14. Food Demo • WASH YOUR HANDS! • Read recipe carefully, see what you need • Prepare ingredients safely • Follow directions/methods in order Source:www.tarasmulticulturaltable.com

  15. Colcannon Cooking Prep time: 10 minutes Cook time: 25 minutes Yield: Serves 4 as a side dish. For a variation, sub out half of the potatoes with parsnips. Can add chives, leeks, or bacon too. INGREDIENTS 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks Salt 5-6 Tbsp unsalted butter (with more butter for serving) 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green 3 green onions (including the green onion greens), minced (about 1/2 cup) 1 cup milk or cream METHOD 1 Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander. 2 Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more. 3 Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center. Adapted from simplyrecipes.com

  16. Sources • http://www.simplyrecipes.com/recipes/colcannon/ • http://www.dochara.com • http://solutionsforyourlife.ufl.edu/ • http://www.digitalhistory.uh.edu/historyonline/irish_potato_famine.cfm

  17. Go raibh maith agat!Thank you

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