{"id":144367,"date":"2025-08-13T19:22:04","date_gmt":"2025-08-13T23:22:04","guid":{"rendered":"https:\/\/www.thevalleyledger.com\/?p=144367"},"modified":"2025-08-13T19:22:04","modified_gmt":"2025-08-13T23:22:04","slug":"under-the-fork-spotlight-the-tomato-by-joe-scrizzi-2","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=144367","title":{"rendered":"Under the Fork | Spotlight: The Tomato &#8211; By: Joe Scrizzi"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>Under the Fork | Spotlight: The\u00a0<\/strong><strong>Potato<\/strong><br \/>\n<strong>By: Joe Scrizzi<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-144369\" src=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2025\/08\/UTF_Potato.1-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2025\/08\/UTF_Potato.1-300x225.jpg 300w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2025\/08\/UTF_Potato.1-768x576.jpg 768w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2025\/08\/UTF_Potato.1.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>The Potato is a wonderous vegetable to say the least! I could write a lot of info here; however, I will keep it short, haha. Potatoes are a blank canvas and whatever you cook with them, they absorb (similar to mushrooms). Have you ever taken a bite of a potato raw to see what it tastes like and feel the texture. Not the most pleasant experience, hence why this veggie is best cooked. There are 7 types of potatoes (russets, reds, yellows, whites, fingerlings, petites and purples\/blues). Easiest to prepare is to quarter and boil, rinse and toss with butter, parsley, salt and pepper and any other spices.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-144368 size-medium\" src=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2025\/08\/UTF_Potato.2-e1755127203449-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2025\/08\/UTF_Potato.2-e1755127203449-225x300.jpg 225w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2025\/08\/UTF_Potato.2-e1755127203449-300x400.jpg 300w, https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2025\/08\/UTF_Potato.2-e1755127203449.jpg 600w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/p>\n<p>In the 2<sup>nd<\/sup> photo, I did just that, parboiled, rinsed, light chop and sauteed with olive oil and fresh garlic to crisp them up a bit\u2026..tasty! Pretty soon blue potatoes will be hitting the farm stands, and I love roasting them in olive oil and herbs. The colors really pop! Like to leave with 1 finale note, get to know your local farmers, especially during potato season\u2026because, it\u2019s best to leave the dirt on the potato than clean it off. The dirt preserves the skin, once rinsed\/scrubbed off the potato will start to turn.<\/p>\n<div dir=\"auto\">\n<p>Bon Appetite!<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Under the Fork | Spotlight: The\u00a0Potato By: Joe Scrizzi The Potato is a wonderous vegetable to say the least! I could write a lot of info here; however, I will &hellip; <a href=\"https:\/\/www.thevalleyledger.com\/?p=144367\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Under the Fork | Spotlight: The Tomato &#8211; By: Joe Scrizzi<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":144370,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[69,2360,482],"tags":[],"class_list":["post-144367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-the-valley","category-joe-scrizzi","category-press-release-2"],"jetpack_publicize_connections":[],"acf":[],"jetpack_featured_media_url":"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2025\/08\/potato.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/144367"}],"collection":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=144367"}],"version-history":[{"count":0,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/144367\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/media\/144370"}],"wp:attachment":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=144367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=144367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=144367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}