2000 Annual Report for FNC00-317
Cooperation Approach, of Farmer and Chef, to Create a Profitable Niche Market for the Small Farm that Would Increase the Variety and Use of Specialty Potatoes
Summary
Monica Bongue of Wooster, Ohio received a 2000 SARE grant to improve the quality and availability of potatoes. This project was a collaboration between a small-scale organic grower and a chef of an established restaurant in Cleveland, Ohio. This project also planned to provide an economic incentive and support to local direct marketing through kitchen testing as well as providing specific information for the best use of these potatoes.
Throughout this project, seventeen varieties of specialty and gourmet potatoes were grown at the Muddy Fork Farm. The potatoes were marketed directly to consumers through the North Union Farmer’s Market at Shaker Square in Cleveland, Ohio and through restaurants. Information regarding the potatoes and recipes were provided to customers as the farmer’s market and Parker’s restaurant.
Although the potato yields were low, the crop was still profitable. Fingerling potatoes stood out as a variety sought after by gourmets. The purple Viking variety of potato was popular for its large tubers and good mashing quality and the red gold variety was appreciated for its taste. The all blue and all red variety which are pink and blue fleshed were tried for their novelty value.
Special cooking methods were developed for each type of potato. Consumers were eager to try the varieties and to keep using the specialty potatoes once they tried them. While the potatoes did not produce the yields that she had in mind, Monica did gain a good understanding of some of the deficiencies in her operation as well as the advantages. During this project she determined that with some market and equipment considerations, specialty potatoes can be a profitable enterprise for the small farmer.