Boulder County Farmers Market
Potatoes are seriously misunderstood. Lumpy, sometimes dirty, often a little misshapen, they aren’t the cutest vegetable.
But they are one of the most versatile. They come in every size and just about every color. When in the ground, potatoes put up glorious greens and, sometimes, beautiful little flowers. Those greens and flowers draw energy from the sun to grow the tubers beneath the ground.
Healthwise, they have a bad reputation. Many associate them with french fries (delicious in moderation). Or chips. They didn’t ask for all that oil, nor all that salt. (Again, no complaints. Delicious in moderation.) The average American is estimated to eat more than four pounds of potato chips per year.
Boosting them up: They store for the longest time in a cool, dry area. They are neutral in flavor, so they can be added to any stir-fry, curry or vegetable soup. They complement flavors but don’t absorb a lot of oil. For vegans, they add a much-wanted heartiness to a main-dish meal with no meat or dairy.
Potatoes are helpful! If you’ve made a stew that is far too salty, add a potato to it. It will cut down on the salty flavor.
We’re providing a potato curry recipe here that is a crowd-pleaser for people of any age. You can tone down the spice for people who are sensitive to spice.
Load up on local potatoes through our online marketplace this week or pick them up at the market this weekend. The ordering period for Boulder and Lafayette opens Sundays and closes at 1 p.m. Tuesdays for pickup Wednesdays in Boulder and Thursdays in Lafayette. The ordering period for Longmont and Denver opens Tuesdays and closes at noon Thursdays for pickup on Sundays.
Can’t pick it up? Get it delivered! We offer delivery across the Denver metro area at bcfm.org.
Potato Curry
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, grated
- 4 teaspoons curry powder
- 1 ½ teaspoons paprika
- 1 teaspoon cayenne
- 2 teaspoons cumin powder
- 2 teaspoons fresh ginger, minced
- Salt to taste
- ½ teaspoon black pepper
- 2 pounds potatoes, peeled and cubed
- 1 can chickpeas, drained
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- 1 can diced tomato
- 1 can full-fat coconut milk
- Fresh herbs, such as basil or cilantro, for serving
- Cooked rice, for serving
Directions:
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and sauté until softened.
- Add the garlic and sauté for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, ginger, salt and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Garnish with chopped fresh herbs.
- Serve over cooked rice.
If you make this recipe show us your photos! We’re on Instagram at @BCFM.
At the market this week
Garlic, carrots, apples, pears, plums, radishes, tatsoi, broccoli, eggplant, kale, pumpkins, winter squash varieties, zucchini, poblano peppers, bell peppers, celery, shishito peppers, mixed hot and spicy peppers, turnips, spinach, celeriac, green beans, Savoy cabbage, arugula, fennel, beets, bell peppers, bok choy, cucumbers, mushrooms, potatoes, tomatillos, cherry tomatoes, white and yellow onions, bunching onions, shallots, heirloom tomatoes, Italian parsley, and so much more.
Farmers markets details
Longmont: 8 a.m. to 1 p.m. Saturdays, 9595 Nelson Road
Boulder: 8 a.m. to 2 p.m. Saturdays, 13th Street Between Canyon Boulevard and Arapahoe Avenue
Union Station: 9 a.m. to 1 p.m. Saturdays, 1701 Wynkoop St, Denver
