05/19/2008
This event titled "The New York Potato: More Than a Side Dish and Locally Grown," took place at the Schenectady County Community College’s Culinary School. Potatoes were judged based on various criteria – texture, cooking techniques, discoloration, yield and taste. Cornell Cooperative Extension will publish a potato-use guide later this summer that will provide consumers with the results of the tests and also give growers important information about field yield and insect control. One of the purposes of this innovative partnership between farmers, chefs and buyers is to overcome obstacles and find ways to share local resources. Read More…