Sir, – As an incorrigible potato eater, I’m backing An Bord Bia’s campaign to restore the spud to its rightful place as the mainstay of Ireland’s diet.
Due to the fast pace of modern life, much of the food we now eat is processed and microwave compatible. And, of course, in the search for the perfect diet and body beautiful, the humble spud is seen as unfashionable and bland. What is sometimes forgotten is that the potato is a natural source of fibre and potassium, it is salt free, low in sugar and naturally fat free. In fact, the Irish spud packs quite a nutritional punch and complements any healthy diet plan. A baked potato in its skin contains more fibre than two slices of wholemeal bread.
The spud is always the dependable full back on my dinner menu. Noodles, rice, spaghetti, pasta and couscous will never play senior football on my plate. When I was growing up potatoes were served every day in some form. My mother regularly sent me across the street to the genial Tom Galvin’s fruit and vegetable shop in Lower Rock Street, Tralee, where a fragrance of natural freshness wafted out the door. The shop was a colourful montage of home-grown produce, including carrots, parsnips, cauliflowers, cabbages, turnips, apples and strawberries, mainly from Tom’s land in Ballyard. Tom was especially proud of his potatoes, the early Queens and Roosters and the later Golden Wonders and Kerr’s Pink. “How are the spuds this year, Tom” I respectfully asked. “Balls of flower, Billy boy, balls of flower, the best in Ireland,” was the standard reply. Today, I can serve up tasty spud-based dishes like shepherd’s pie, beef stew, bangers and mash, a summer potato salad, fish and chips, bacon and cabbage or baked potatoes with steak. I have even replaced the spaghetti in spaghetti bolognese with far more appetising steamed potatoes. Yes, indeed, the spud reigns supreme in my kitchen! – Yours, etc,
BILLY RYLE,
Tralee, Co Kerry.