So fresh and delicious, you can enjoy this Lockyer Valley gold simply steamed or boiled in their jackets with a little butter or salt. These potatoes are pure bliss for anyone who likes a good spud or who wants to know exactly where their food is grown.
|Crops in the Lockyer Valley|
|The Bauer family's homestead.|
Farmer Rob Bauer calls his vegetables ‘nude food’ because they are grown completely naturally in the super fertile soil of the Lockyer Valley, about an hour’s drive out of Brisbane. Rob’s family has been farming here since 1885, and the farm has been organic since the early 1980s.
The potatoes are a favourite of chef Alastair McLeod and Glenn Barrett for their creamy consistency and rich flavour.
|A handful of rich Lockyer Valley loam.|
You won’t find these potatoes in supermarkets, but you will find them at the Lockyer Valley stand at Regional Flavours, South Bank, July 16 and 17. This a day when the regions come to the capital to show of the fruits of their labours, definitely something that every food lover with an interest in food origin, should visit. It's a chance to meet the farmers that grow the food or the people who make the products that you love best.
Bauer’s also have an open day on July 31 and you can pre-purchase potatoes and pick them up then. It’s a joy to walk around the farm and see how productive soil can be.
Store your potatoes in a cool, dry, very dark spot. Potatoes go green when exposed to light, and although this is only poisonous when you eat them in large amounts, the potatoes don’t taste as good. You can also store them in the fridge between 4 and 15 degrees Celsius.
Rob also grows the best Jap pumpkins, purple garlic and Kensington Pride mangoes.
If you’d like to dress up your potatoes, here’s a recipe from chef Maq Radebe.
Organic Warm Baby Dutch Cream Potato Salad
- 500g Bauer’s Organic Baby Dutch Cream Potatoes
- 1 tbsp organic Dijon mustard
- Finely grated zest and juice of ½ organic lemon
- 5 tbsp organic extra virgin olive oil
- 3 tbsp chopped organic flat leaf parsley
- 2 organic spring onions, thinly sliced diagonally
- Cook the potatoes in a pan of boiling water for 12 – 15 minutes until just tender.
- Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly which in the oil to form a smooth emulsion. Season to taste.
- Drain the potatoes and tip into a large bowl. Drizzle on the dressing and gently mix. Leave to stand for 15 minutes to allow the potatoes to absorb the flavours.
- To serve – stir the parsley and spring onions into the potatoes. Season to taste.
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