Falls Potatoes Make Nice Ingredients

This time of year, local farmers markets brim with the vibrant colors of fall. Pumpkins, apples and winter squash dominate with their rich warm hues and bright pops of color, but venture a little deeper, and you will discover the subtle shades of fall potatoes. Deep blues and purples, rosy reds and soft buttery yellows – there are hundreds of different kinds in all shapes and sizes – and the farmers market is a great place to find these varieties. Brent Olsen, of Olsen Farms, was among the first growers to bring specialty spuds to our area in the early 1990s. His mother, Merna, and wife, Kira, work alongside him at the farm, situated just north of Colville, where all the potatoes are grown, hand sorted and packed. Today, Olsen Farms offers more than 20 varieties, including heirlooms, that are transported and sold at 14 different Seattle markets. They end up on the menu at many Seattle restaurants. Local shoppers can find them at the Spokane Farmers Market on Saturdays through October. There are some clear customer favorites/ Sylvia Fountaine , Seasonal Kitchen, SR. More here. (SR Food Section photo: Potato leak soup)

Question: What is your favorite unconventional food that uses potatoes as ingredients?