Spudshed – Potato Goodness
Title: Spudshed – Potato Goodness
Broadcast: Episode 10, 9th August 2018
Presenter: Scott Taylor
Have to pick one item to eat for the rest of time? For Scott it would be the versatile humble Spud and he takes us on a journey to a Spudshed farm to learn why.
- The humble spud is so versatile, be it a delicious Mash, made into chips, or simply roasted.
- Potatoes are naturally fat and cholesterol free, are low in sodium and are an excellent source of Vitamin C. Even including more potassium than a banana!
- Tony Galati’s Spud kingdom started all the way back in Spearwood in the early 70’s with his first market garden with his parents.
- The farms have moved across from Spearwood to Baldivis, to Myalup and also Manjimup, which is where they grow most of their potatoes.
- When Spudshed first started they would only harvest in a season, the same amount as what they harvest now in an hour.
- One of the varieties Spudshed grows is a red variety called Laura
- A potato in the winter takes on average about 5 months to reach maturity, whereas in the summer months it generally takes around 4 months
- Spudshed grows 9 different varieties currently, including Royal Blues.
- With the deregulation of the potato board, there is more competition allowing for better prices, better quality and more varieties coming on to the market.
- If you want restaurant quality dishes at home, it’s all about choosing the right variety of potato. A great mash is where the royal blues shine, the high starch content allows it to really all hold together.
- Never put potatoes into boiling water, allow them to start to cook as the cold-water heats. This allows them to cook perfectly all the way through.
AS SEEN ON