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

  The importance of the potato to Ireland  Food differences between the rich and poor  Proper potato growth What You Will Learn

  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 The NH curriculum guidelines that will be met in this presentation include:

 Hot 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 Ireland and the Potato

  Calories/ Energy  Mostly Carbohydrates  Some Protein  Little to No Fat  Some Vitamins  Some Minerals What’s in a Potato? Source:

  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 What the Poor Ate 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 Source:

  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 What the Rich Ate  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 Source:

 Growth of a Potato Source : Sustenibilidad Indigena blog

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

 Growth of a Potato

  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 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 Source:Blogthefarm.wordpress.com

  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 Growth Cycle

  WASH YOUR HANDS!  Read recipe carefully, see what you need  Prepare ingredients safely  Follow directions/methods in order Food Demo Source:

 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 Colcannon Cooking

  / /    sh_potato_famine.cfm sh_potato_famine.cfm Sources

 Go raibh maith agat! Thank you