Overview, baby potatoes, Western Europe

Demand for baby potatoes this year seems to be slow, despite the perceived reduction in the quantity (and quality) of small potatoes this year. The number of tubers that were initiated during the early stages of crop development was relatively low, in general. This was followed by a period of ideal growing conditions, such that yields were high. The end result was an overproduction of bakers, and a related shortfall in the quantity of small potatoes (babies, grenailles, salads, mids etc) and a possible reduction in the availability of potatoes of pre-pack size (approx 45-65mm).

You'd have thought that this would have caused some excitement in the "baby potato" market. But demand is slow, and prices remain flat. Will this lack of interest continue after Christmas? That is difficult to tell, because demand usually tails off for a few weeks in January. But on the other hand, it really does seem that the supply-side will dwindle even more. Many French maincrop potato farmers, for example, have nearly completed their dispatches of harvest-screened baby potatoes, having graded out approximately half of the quantities of smalls compared to a normal year. We'll have to wait and see.

In the meantime, the south east of England is dry as a bone. There's plenty of time to go before the spring, but there's going to have to be a lot of rain at some stage in the next four months to stave off a potential drought next season. The rain is likely, but the risk is there.

The lads get to work

Marcin Wawrzynczyk and Guy Burgoyne at the coalface in the Rush Poland office. Guy looks after North-Western mainland Europe business for Rush Group Ltd. At present, we are loading German Lady Rosetta and Lady Claire crisping potatoes for our South-East Asian contracts.

New Polish Office

Justyna Wawrzynczyk cuts the ribbon to open the new Polish office for Rush Group Ltd. While the potato market is quiet after a large domestic crop this year, the team are handling peeled onions, oranges, cauliflower and a number of exotics such as sweet potatoes and butternut squash.

Rush Group has new additions

We have taken delivery of 2 new tautliners.

Recipe of the week!

Potatoes Dauphinois
Spruce up the dinner plate with this classic French potato recipe. Ideal served with meats, fish or alongside other green vegetables.

Serves 4 Ingredients
200ml single cream
1 tsp coarse black pepper
500g Amandine potatoes, thinly sliced
1 tsp salt
½ tsp dried thyme
2 cloves garlic, coarsely crushed   

Method
1. Heat the cream in a pan until simmering.
2. Add the salt, pepper, garlic and thyme.
3. Add the potatoes and stir well to coat. Simmer for 2 minutes.
4. Transfer the potatoes into a baking dish and bake for 20 minutes 220°C/425°F/gas mark 7.

Recipe of the week!

Butternut Squash Muffins
An inspirational version of the classic muffin, lighter in texture and a healthier option; ideal served with afternoon tea.

Serves 4
Ingredients
200g butternut squash
½ tsp grated nutmeg
2 eggs
1tsp baking powder
75ml virgin olive oil 
2 tsp poppy seeds
180g soft brown sugar
160g plain flour
100ml milk

Method
1. Cut the squash into 2cm cubes, cut away the skin and wash.
2. Boil the squash for 20 minutes, drain well and allow to cool.
3. Blitz the squash until fine, add the poppy seeds, nutmeg, sugar, and eggs and beat well until light and creamy.
4. Add the flour, baking powder, milk and olive oil and continue to beat until a creamy batter is formed.
5. Fill a muffin tin with paper cases and pour the batter into each case 80% to the brim.
6. Bake in a preheated oven 180°C/350°F/gas 4 for 20 minutes.


For more recipes take a look at http://www.rushgroup.co.uk/recipes/index.html

Recipe of the week!

Sweet Potato Gnocchi
Sweet potato undertones combined with Parmesan creates a different take on this variation of the classic Italian dish.

Serves 4
Ingredients
500g sweet potato
100g fine polenta
1tsp salt
50g Parmesan cheese, grated       
100ml 00 or strong flour
1 egg
1tsp coarse black pepper
  
Method
1. Wrap the sweet potato in foil and bake in a pre-heated oven 200°C/400°F/gas mark 6 for 30 minutes. Set aside to cool.
2. Peel the skin off the sweet potato and mash it to a fine purée.
3. Add the flour, polenta, egg, salt, pepper and Parmesan cheese and knead to form a firm dough.
4. Roll the mixture onto a floured surface 2cm thick.
5. Cut into 1½cm strips and roll each strip into an cylindrical shape.
6. Cut into 1½ cm cubes and press down with the back of a fork to form a compact gnocchi.
7. Allow to rest for 1 hour.
8. Heat a large pot with water and bring to the boil.
9. Drop the gnocchi in and as soon as they rise to the surface, remove them with a slotted spoon.
10. Drain and serve hot.

 For more recipes take a look at http://www.rushgroup.co.uk/recipes/index.html

Recipe of the week!

Goan Spicy Potatoes
Ideal served with other side vegetable dishes and an excellent accompaniment to white fish.

 
Ingredients
40ml groundnut oil
800g par boiled Amandine potatoes cut into wedges   
100ml hot water
400ml coconut milk

Spice mixture
2 shallots, chopped
1-2 red chillies
1½ tsp cumin seeds
1 10cm cassia cinnamon stick
1 lemon grass stick
1½ tsp ground nutmeg
10ml groundnut oil   
3 cloves garlic, crushed
2 tsps coriander seeds
1 clove
1½ tsp turmeric
1½ tsp salt
10ml water
1 lime, juiced

Method
1. Combine all the spice mixture ingredients and blend until
very fine.
2. Heat the oil and lightly sauté the spice mix for 1 minute.
3. Add the hot water and potatoes and mix well.
4. Transfer the mixture into an oven baking dish, pour over the coconut milk and bake in a pre-heated oven 180°C/350°F/gas mark 4 for 30 minutes

 For more recipes take a look at http://www.rushgroup.co.uk/recipes/index.html