Joanna’s Root Salad

1/2 pound Purple Majesty potatoes
1/2 pound carrots
1/2 pound beets
1 bunch basil, oregano or parsley
1/4 C. mayonnaise (or similar product)
2 T. French dressing
Salt and pepper to taste

1. Boil or steam equal amounts of Purple Majesty potatoes, carrots and beets.
2. Dice into bite-sized pieces.
3. Chop and add basil, oregano or parsley.
4. Toss with mayonnaise, salt, pepper and French dressing.
5. Chill and eat. Might be better the second day, if you can stand waiting.
From Joanna, Gibbs Road Farm Apprentice 2010

History: There are not that many foods that can claim that a pivotal historical event centered around them. But the potato can. In the summer of 1845, a blight ruined Ireland’s potato crop, the basic staple in the Irish diet due to its inexpensive production and the poor economy of the country. Over the next ten years, more than 750,000 Irish died and another 2 million left their homeland for Great Britain, Canada, and the United States. This event is known as the Irish Potato Famine.

The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. There are multiple varieties of potatoes, which range in size, shape, color, starch content and flavor. Potatoes are the most grown and eaten vegetable in the world!

Nutrition: Potatoes are rich in minerals that you need for the effective functioning of your brain and muscles, to keep you thinking and moving youthfully. They are a very good source of Vitamin C and a good source of Vitamin B6, which is needed to produce the neurotransmitter that helps us cope with stress.

Potato tip: Most nutrients in potatoes are found just under the skin, and removing these also cuts out the rich fiber there. New potatoes with their skins intact are your healthiest option.

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