Bermuda will join several other countries when the Farmer's Market hosts the Island's first-ever Potato Festival.

Festivals celebrating the humble spud take place all along the US east coast, Italian Alps and even in Japan.

Frances Eddy, who launched the Farmer's Market three years ago, wanted to go one step forward by focusing on the the only locally grown staple food - the potato.

The event takes place on Saturday at the Bull's Head parking lot from 8 a.m. to 2 p.m.

Ms Eddy said she had several reasons for wanting to start the Farmer's Market and to hold the Potato Festival.

"My main objective in starting the Farmer's Market was to raise an awareness, for direct contact and to make agriculture more visible," she said.

"It is a passionate interest of mine. I love the atmosphere of the market and that makes it a fun place to go and it is also associated with agriculture.

"Just by isolating one vegetable that most people don't think about ... the fact is that there are tons of potatoes being harvested in Bermuda.

"By selecting one crop during its harvest time it will provide an opportunity to educate the public about that crop.

"Potatoes are an important staple food in over 130 countries."

The festival will feature potato and spoon races, best potato dish competition, a potato-peeling contest, information on potato planting and harvesting equipment will be on show; a potato education table with sample potato varieties and nutritional information; the word potato will be translated into many languages; potato history; potato printing for all; vendors with foods made with potatoes for example, codfish cakes, rotis, pirogis and potato pancakes; potato-themed arts and crafts, music and poetry by Chewstick - songs and poems about potatoes by local musicians and children; a VIP potato race; guess the amount of potatoes in a sack competition; Mr. Potato head for children; and there may be a crowning of the Potato King of the Year.

Ms Eddy said the potato is a traditionally a very important cash crop for local farmers.

"We grew many more in the past than we do now with the importation of potatoes and popularity of other starchy foods such as pasta and rice," she said.

"Currently Irish potatoes account for 18 percent of our total local crop acreage. It is the only crop the Government buys from farmers and represents approximately 40 percent of total potato production. Six-hundred-and-sixty tons of Irish potatoes and 80 tons of sweet potatoes are grown each year.

"We used to grow just red skin potatoes, but now we grow several varieties including red skins, white and purple potatoes, gourmet fingerlings and creamers."

Ms Eddy added that the potato is practically fat-free, very healthy in spite of its current bad reputation with low-carbohydrate dieters.

"It is a near perfect food," she said.

"The US Department of Agriculture has stated that 'a diet of whole milk and potatoes would supply almost all of the food elements necessary for the maintenance of the human body'.

"It is 99.9 percent fat free and because of this lack of fat, it leads us to put lots of fat rich substances on them. It is a myth that they are fattening.

"One-hundred-and-fifty grams of potato contains approximately 110 calories while 100 grams of brown rice contains 362 calories."

For more information please email: franchisedibl.bm.

Bermudian Potato Salad

Ingredients:

5lbs of Potatoes

1 bag of Snow Peas

4 Carrots (optional)

1 Onion (optional)

3 eggs

Mayonnaise

Seasoning Salt and Black Pepper to taste

Method:

Place the 5lbs of potatoes in the skins and boil until cooked. Boil peas and carrots. And in a separate pot boil the eggs. Finely chop the onions. Once the potatoes are cooked peel off the skins and dice into half inch cubes. Once the eggs are cooked finely dice. Pour the peas and carrots into a colander until cool.

Place all the ingredients into a large bowl and mix together. Add a few serving spoons of mayonnaise and sprinkle the salt and pepper across the top of the salad. Mix well. Allow to cool. Eat.

Serves 10

Scalloped Potatoes

By Becky Low

Ingredients:

4 cups sliced potatoes

Half small chopped onion, (optional)

2-3 tablespoons butter

3 tablespoons flour

2 1/2 cups milk

1 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 350 F.

Method:

Peel and slice potatoes. Place in medium size sauce pan, add approximately 1 cup water, cover, bring to a boil, reduce heat to medium low and cook until tender. Remove from heat.

Finely chop onion and saut? in butter until onion is transparent and tender. While keeping the pan on medium heat, stir flour into butter and onion. Gradually stir in milk, salt and pepper. Continue to stir to prevent scorching and bring to a boil. Remove from heat and stir in peeled and sliced potatoes. Place potatoes in two-quart casserole dish or 8x11 size baking pan. Cover and bake for 30 minutes, remove cover and continue to bake until potatoes are tender, from 30-60 minutes longer depending upon how shallow potatoes are in the pan.

Serves 6.

Skillet Sweet Potatoes

Ingredients

1 pound sweet potatoes, peeled and sliced, or one 18-ounce can sweet potatoes

1/2 teaspoon finely shredded orange peel

1/2 cup orange juice

1 tablespoon molasses or brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

Directions

In a large skillet bring 1 inch of water to boiling. Add fresh sweet potatoes; reduce heat. Cover and simmer for 20 minutes or until tender. Drain well. Or, drain canned sweet potatoes and cut into 2-inch pieces; set aside.

For sauce, in a small bowl combine orange peel, orange juice, molasses or brown sugar, salt, cinnamon, and allspice. Pour over potatoes in skillet.

Cook and stir gently until bubbly. Simmer, uncovered, for 5 minutes or until potatoes are glazed, spooning sauce over potatoes occasionally. Serves 4.

Chive Mashed Potatoes Recipe

Ingredients

2-1/2 pounds (about 8 medium potatoes, peeled and cut into 1-inch cubes)

1 (8-ounce) package cream cheese, cut into 1-inch cubes, softened

3/4 to 1 cup milk

1/2 cup snipped fresh chives

1-1/4 teaspoons salt

1/4 teaspoon ground black pepper

Directions:

Boil potatoes, covered, in medium saucepan in 2 inches water for 10 to 12 minutes or until tender. Drain; return to pan.

Mash potatoes with electric mixer or potato masher, gradually stirring in cream cheese until blended. Blend in milk, chives, salt and pepper. Stir gently over medium heat until heated through. Serve immediately.

Serves 8