New recipes

The New Potato Movement in Greece

The New Potato Movement in Greece


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Farmers sell potatoes directly to consumers to help them beat high prices

As the Greece turmoil continues and the recession deepens, consumers and farmers have come up with a new deal to combat high food prices: buying produce directly from farmers.

What's being called the "potato movement" in Greece, the Guardian says, is a win-win for both farmers and consumers; producers get paid right away, and consumers pay about one-third of the price they would normally pay. The directly sold potatoes go for about $0.25 to $0.30 per kilo, whereas supermarket potatos sell for nearly twice that (though some supermarkets have cut prices to keep customers). The direct sales are rising in cities like Katerini, where one such sale sold out of 24 tons of potatos within four days, and moving to bigger cities like Athens.

Said one consumer to the BBC, "We have to pay a lot of money for basic products like potatoes. This is the potato revolution and we hope to see revolutions of other types of food too because we are in great need of this." However, said another consumer to the BBC, it is "a little humiliating" to be standing in a food line reminiscent of a different time.


New potatoes

Learn about the different varieties of new potatoes, when they are in season, and tips to help you select, store, prepare and cook them.

What are new potatoes?

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

Jersey Royals are the best known variety, and their appearance in late April heralds the beginning of the summer. Other varieties include Pentland Javelin and salad potatoes, which are best eaten cold.

How to prepare new potatoes

You don’t need to peel new potatoes just scrub gently with a soft brush or cloth, then rinse to remove any dirt and cook whole. To boil, put the potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

How to cook new potatoes

New potatoes can be boiled whole and served as a side dressed in a little olive oil or butter, but they also work well in curries and stews as they hold their shape well. Try bulking out a Thai curry, a summer chicken stew, or using them cooked and sliced in a frittata.

Roasted new potatoes are a delight – their thin skins become slightly crisp and they turn soft and sweet in the middle. Try them roasted with a mustard glaze, or in a chicken & new potato traybake.

How to store new potatoes

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.

When are new potatoes in season?

New potatoes are in season from April to July.

Choose the best new potatoes

Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.


New potatoes

Learn about the different varieties of new potatoes, when they are in season, and tips to help you select, store, prepare and cook them.

What are new potatoes?

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

Jersey Royals are the best known variety, and their appearance in late April heralds the beginning of the summer. Other varieties include Pentland Javelin and salad potatoes, which are best eaten cold.

How to prepare new potatoes

You don’t need to peel new potatoes just scrub gently with a soft brush or cloth, then rinse to remove any dirt and cook whole. To boil, put the potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

How to cook new potatoes

New potatoes can be boiled whole and served as a side dressed in a little olive oil or butter, but they also work well in curries and stews as they hold their shape well. Try bulking out a Thai curry, a summer chicken stew, or using them cooked and sliced in a frittata.

Roasted new potatoes are a delight – their thin skins become slightly crisp and they turn soft and sweet in the middle. Try them roasted with a mustard glaze, or in a chicken & new potato traybake.

How to store new potatoes

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.

When are new potatoes in season?

New potatoes are in season from April to July.

Choose the best new potatoes

Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.


New potatoes

Learn about the different varieties of new potatoes, when they are in season, and tips to help you select, store, prepare and cook them.

What are new potatoes?

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

Jersey Royals are the best known variety, and their appearance in late April heralds the beginning of the summer. Other varieties include Pentland Javelin and salad potatoes, which are best eaten cold.

How to prepare new potatoes

You don’t need to peel new potatoes just scrub gently with a soft brush or cloth, then rinse to remove any dirt and cook whole. To boil, put the potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

How to cook new potatoes

New potatoes can be boiled whole and served as a side dressed in a little olive oil or butter, but they also work well in curries and stews as they hold their shape well. Try bulking out a Thai curry, a summer chicken stew, or using them cooked and sliced in a frittata.

Roasted new potatoes are a delight – their thin skins become slightly crisp and they turn soft and sweet in the middle. Try them roasted with a mustard glaze, or in a chicken & new potato traybake.

How to store new potatoes

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.

When are new potatoes in season?

New potatoes are in season from April to July.

Choose the best new potatoes

Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.


New potatoes

Learn about the different varieties of new potatoes, when they are in season, and tips to help you select, store, prepare and cook them.

What are new potatoes?

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

Jersey Royals are the best known variety, and their appearance in late April heralds the beginning of the summer. Other varieties include Pentland Javelin and salad potatoes, which are best eaten cold.

How to prepare new potatoes

You don’t need to peel new potatoes just scrub gently with a soft brush or cloth, then rinse to remove any dirt and cook whole. To boil, put the potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

How to cook new potatoes

New potatoes can be boiled whole and served as a side dressed in a little olive oil or butter, but they also work well in curries and stews as they hold their shape well. Try bulking out a Thai curry, a summer chicken stew, or using them cooked and sliced in a frittata.

Roasted new potatoes are a delight – their thin skins become slightly crisp and they turn soft and sweet in the middle. Try them roasted with a mustard glaze, or in a chicken & new potato traybake.

How to store new potatoes

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.

When are new potatoes in season?

New potatoes are in season from April to July.

Choose the best new potatoes

Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.


New potatoes

Learn about the different varieties of new potatoes, when they are in season, and tips to help you select, store, prepare and cook them.

What are new potatoes?

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

Jersey Royals are the best known variety, and their appearance in late April heralds the beginning of the summer. Other varieties include Pentland Javelin and salad potatoes, which are best eaten cold.

How to prepare new potatoes

You don’t need to peel new potatoes just scrub gently with a soft brush or cloth, then rinse to remove any dirt and cook whole. To boil, put the potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

How to cook new potatoes

New potatoes can be boiled whole and served as a side dressed in a little olive oil or butter, but they also work well in curries and stews as they hold their shape well. Try bulking out a Thai curry, a summer chicken stew, or using them cooked and sliced in a frittata.

Roasted new potatoes are a delight – their thin skins become slightly crisp and they turn soft and sweet in the middle. Try them roasted with a mustard glaze, or in a chicken & new potato traybake.

How to store new potatoes

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.

When are new potatoes in season?

New potatoes are in season from April to July.

Choose the best new potatoes

Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.


New potatoes

Learn about the different varieties of new potatoes, when they are in season, and tips to help you select, store, prepare and cook them.

What are new potatoes?

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

Jersey Royals are the best known variety, and their appearance in late April heralds the beginning of the summer. Other varieties include Pentland Javelin and salad potatoes, which are best eaten cold.

How to prepare new potatoes

You don’t need to peel new potatoes just scrub gently with a soft brush or cloth, then rinse to remove any dirt and cook whole. To boil, put the potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

How to cook new potatoes

New potatoes can be boiled whole and served as a side dressed in a little olive oil or butter, but they also work well in curries and stews as they hold their shape well. Try bulking out a Thai curry, a summer chicken stew, or using them cooked and sliced in a frittata.

Roasted new potatoes are a delight – their thin skins become slightly crisp and they turn soft and sweet in the middle. Try them roasted with a mustard glaze, or in a chicken & new potato traybake.

How to store new potatoes

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.

When are new potatoes in season?

New potatoes are in season from April to July.

Choose the best new potatoes

Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.


New potatoes

Learn about the different varieties of new potatoes, when they are in season, and tips to help you select, store, prepare and cook them.

What are new potatoes?

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

Jersey Royals are the best known variety, and their appearance in late April heralds the beginning of the summer. Other varieties include Pentland Javelin and salad potatoes, which are best eaten cold.

How to prepare new potatoes

You don’t need to peel new potatoes just scrub gently with a soft brush or cloth, then rinse to remove any dirt and cook whole. To boil, put the potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

How to cook new potatoes

New potatoes can be boiled whole and served as a side dressed in a little olive oil or butter, but they also work well in curries and stews as they hold their shape well. Try bulking out a Thai curry, a summer chicken stew, or using them cooked and sliced in a frittata.

Roasted new potatoes are a delight – their thin skins become slightly crisp and they turn soft and sweet in the middle. Try them roasted with a mustard glaze, or in a chicken & new potato traybake.

How to store new potatoes

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.

When are new potatoes in season?

New potatoes are in season from April to July.

Choose the best new potatoes

Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.


New potatoes

Learn about the different varieties of new potatoes, when they are in season, and tips to help you select, store, prepare and cook them.

What are new potatoes?

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

Jersey Royals are the best known variety, and their appearance in late April heralds the beginning of the summer. Other varieties include Pentland Javelin and salad potatoes, which are best eaten cold.

How to prepare new potatoes

You don’t need to peel new potatoes just scrub gently with a soft brush or cloth, then rinse to remove any dirt and cook whole. To boil, put the potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

How to cook new potatoes

New potatoes can be boiled whole and served as a side dressed in a little olive oil or butter, but they also work well in curries and stews as they hold their shape well. Try bulking out a Thai curry, a summer chicken stew, or using them cooked and sliced in a frittata.

Roasted new potatoes are a delight – their thin skins become slightly crisp and they turn soft and sweet in the middle. Try them roasted with a mustard glaze, or in a chicken & new potato traybake.

How to store new potatoes

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.

When are new potatoes in season?

New potatoes are in season from April to July.

Choose the best new potatoes

Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.


New potatoes

Learn about the different varieties of new potatoes, when they are in season, and tips to help you select, store, prepare and cook them.

What are new potatoes?

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

Jersey Royals are the best known variety, and their appearance in late April heralds the beginning of the summer. Other varieties include Pentland Javelin and salad potatoes, which are best eaten cold.

How to prepare new potatoes

You don’t need to peel new potatoes just scrub gently with a soft brush or cloth, then rinse to remove any dirt and cook whole. To boil, put the potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

How to cook new potatoes

New potatoes can be boiled whole and served as a side dressed in a little olive oil or butter, but they also work well in curries and stews as they hold their shape well. Try bulking out a Thai curry, a summer chicken stew, or using them cooked and sliced in a frittata.

Roasted new potatoes are a delight – their thin skins become slightly crisp and they turn soft and sweet in the middle. Try them roasted with a mustard glaze, or in a chicken & new potato traybake.

How to store new potatoes

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.

When are new potatoes in season?

New potatoes are in season from April to July.

Choose the best new potatoes

Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.


New potatoes

Learn about the different varieties of new potatoes, when they are in season, and tips to help you select, store, prepare and cook them.

What are new potatoes?

New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

Jersey Royals are the best known variety, and their appearance in late April heralds the beginning of the summer. Other varieties include Pentland Javelin and salad potatoes, which are best eaten cold.

How to prepare new potatoes

You don’t need to peel new potatoes just scrub gently with a soft brush or cloth, then rinse to remove any dirt and cook whole. To boil, put the potatoes into a pan of lightly salted water, bring to the boil, simmer until tender (about 10 minutes) and drain. Dress new potatoes as soon as they are cooked to help them absorb the flavour of the butter or oil (this way you will also use less).

How to cook new potatoes

New potatoes can be boiled whole and served as a side dressed in a little olive oil or butter, but they also work well in curries and stews as they hold their shape well. Try bulking out a Thai curry, a summer chicken stew, or using them cooked and sliced in a frittata.

Roasted new potatoes are a delight – their thin skins become slightly crisp and they turn soft and sweet in the middle. Try them roasted with a mustard glaze, or in a chicken & new potato traybake.

How to store new potatoes

Store new potatoes in a cool, dark, well-ventilated place. They should be used within a few days of purchase.

When are new potatoes in season?

New potatoes are in season from April to July.

Choose the best new potatoes

Choose new potatoes that are firm, dry and blemish-free. Unwashed potatoes last longer as the dirt protects them from bruising and general deterioration.


Watch the video: ΕΠΙΘΕΣΗ ΑΚΑΡ: Έλληνες μας στηρίζουν - Οι ΗΠΑ μας κοροιδεύουν (July 2022).


Comments:

  1. Sittichai

    Agree, a useful room

  2. Shawnessey

    This topic only incomparably :), I like it.

  3. Arazahn

    I absolutely agree with you. There is something in this and I think this is a great idea. I completely agree with you.

  4. Cheveyo

    In my opinion you are not right.



Write a message