{Just Some Thoughts...}

Monday, January 21, 2008


Histories of POTATO
The history of the potato has its roots in the windswept Andes Mountains of South America. It is an austere region plagued by fluctuating temperatures and poor soil conditions. The pre-Columbian farmers first discovered and cultivated the potato some 7,000 years ago. They were impressed by its ruggedness, storage quality and its nutritional value. And later, about 1570, that the first potato made its way across the Atlantic to make a start on the continent of Europe.The Spanish put it to very limited use. In the Spanish Colonies potatoes were considered food for the underclasses; when brought to the Old World they would be used primarily to feed hospital inmates.The potato is a member of the nightshade family and its leaves are, indeed, poisonous. A potato left too long in the light will begin to turn green. The green skin contains a substance called solanine which can cause the potato to taste bitter and even cause illness in humans. Such drawbacks were understood in Europe, but the advantages, generally, were not.

Safety!!!!!
The potato is part of the nightshade family and as such does have some disagreeable traits. One should never eat anything green from a potato. The leaves and stem are poisonous. Potatoes should be stored in dark, but dry places. Light will cause the formation of solanine on the skin of the potato. Though not likely to cause serious harm, green skinned potatoes can taste bitter and may result in temporary digestive discomfort.
When confronted by green skin on a potato, simply peel it away. Keep as much of the rest of the skin as possible. For this is where most of the vitamins reside. Potatoes are one of the most nutritious staple crops discovered by man. With milk in the diet, it can be a sustaining and healthful source of energy, vitamins and minerals both in times of want and in times of plenty.
Making Wine from potatoes [yes its possible :)]


Ingredients

3 pounds potatoes

4 pounds sugar

4 ounces of Chopped green or light colored raisins

2 lemons

2 oranges

1 tablespoon yeast (wine yeast works best)

1 teaspoon yeast nutrient (if unavailable use 2 more lemons)


Wash and scrub potatoes remove eyes and black spots. However, do not peel the potatoes. Grate potatoes into large pot and add 3 quarts of water. Bring to a boil and simmer fro a bout 15 minutes. Remove any scum that may be floating on top as it contains impurities you do not want in your wine. Continue to simmer until scum ceases to come up. Place the raisins and sugar into a two gallon (or bigger) container that you can put a lid on. Strain the water onto the raisins. Juice the oranges and lemons. Add yeast nutrient and enough water to make the whole amount into one gallon. Let the juice (also called must) sit for about a week. Make sure it is loosely covered so that air gets out but not in. (The fermentation will ensure that the air pressure forces the air out of the container. Siphon the must into a one gallon container with an airlock. (A balloon with a big mouth can be used in place of the airlock.) Transfer the wine into another gallon jug after about ten days to get rid of the sediment that gathers at the bottom of the jug. Let the wine sit in the second jug for about 6 months. The wine may then be bottled. Wait another 6 months to drink.
Potato wine can be used in the same way you would use vodka, only it has considerably less alcohol content.

ShengGe, 9:35 AM

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