Meadowview Farm & Natural Habitat Gardens, LLC

POTATOES (Heirloom) $8.00/lb OZETTE POTATOES (Ark of Taste selection) Late variety.

The Ozette potato came from Peru by way of Spanish explorers to the Makah Indians at Neah Bay, Washington in the late 1700s. It was rediscovered in the late 1980's to be a staple in the diet of the Pacific Northwest Native Americans of the the Makah Nation. The Makah Nation named the potato for a village located near Neah Bay. It was not until the late 1980's that the Ozette potato was catalogued and grown outside of the Makah Nation.

Originally, potatoes were taken from South America to Europe before they made their way to the America.  However, it is believed that the Ozette was brought directly from South America to Neah Bay Washington by Spanish Explorers in 1791.  They planted them in a garden that was later abandoned when the Spanish left.  Discovered by the Makah people, they began to grow them in their own gardens and named them after one of their villages.  Introduced to the market by David Ronniger in the late 1980's, the Ozette is one of the tastiest of all fingerlings.  Classic in appearance with pale gold skin and creamy yellow flesh.  The slightly earthy, nutty flavor comes through beautifully when lightly steamed or sauteed.  A Slow Food USA, Ark of Taste  selection.

Description/Taste

The Ozette potato is a petite heirloom fingerling type potato that grows to be between 3 and 7 inches in length. Its form, tubular and slightly lumpy is covered in a thin, tan colored skin speckled with brown freckling and deep set eyes. The flesh of the Ozette potato is creamy white and firm. When cooked, the Ozette develops a dense yet creamy texture and offers a rich, slightly sweet and earthy flavor with nuances of roasted chestnuts. 

Seasons/Availability

Ozette potatoes are available late summer into the fall. 

Current Facts

The Ozette potato, botanically known as part of Solanum tuberosum, is also known as Anna Cheeka’s Ozette and Makah Ozette. Though not a commercially successful variety, the Ozette has an important place in the potato history of North America as it is considered to be one of the only potatoes to come straight to North America via South America rather than first being taken to Europe by the Spaniards then later on to the Americas during European colonization. In 2006 Slow Food Seattle, the Makah Nation, the Seattle chapter for Chefs Collaborative, a handful of farmers, and a seed production laboratory for the USDA joined forces to increase production and further regional awareness of the Ozette variety in the Pacific Northwest. This successful campaign has made the Ozette seed available to multiple small farms and subsequently, the delicious potatoes it yields to nearby farmers markets and restaurants. 

Nutritional Value

For over 200 years the Ozette potato provided an important source of carbohydrates and nutritional sustenance for the Native Americans of the Makah Nation. The potato additionally provides vitamin C and potassium as well as some dietary fiber, iron and vitamin B6. 

Applications

Ozette potatoes can be utilized in preparations where fingerlings or petite potatoes are called for. They can be cooked with or without their skin on as the entire tuber is edible. Ozette potatoes are said to be at their best when steamed, pan-fried or roasted. Steam whole then crush slightly with a fork and brown in the oven dressed with olive oil and fresh herbs to enhance their naturally nutty flavor. Use halved in warm potato salads or grated and incorporated into potato pancakes. Halved or whole Ozette potatoes can be roasted simply with olive oil and sea salt then served as an accompaniment to grilled or roasted meats. Steamed Ozette potatoes can be mashed and used as a stuffing for savory hand pies and samosas or pureed and used to make potato bread. Like most potatoes the Ozette should be stored in a cool, dry and dark location until ready for use. 

Ethnic/Cultural Info

For 200 years the Ozette potato was a staple crop in the diet of the Pacific Northwest Native Americans of the Makah Nation. The potato was given the name Ozette as an homage to one of the villages of the Makah Tribe located near Neah Bay where the potato was first grown in North America. Traditionally the Ozette potato was prepared by the Makah people roasted in a fire pit. 

Geography/History

The Ozette potato first made its way to North America via Spanish explorers in the 1700s. The Spanish had been in South America and after their conquests there made their way to North America in efforts to expand their empire. In 1791, the Spanish established a fort at the most northwesterly point in the United States at Neah Bay in Washington State. As was customary at the time they planted a garden filled with crops they had brought from South America and Mexico, one of which was a potato that would later come to be known as the Ozette. After less than a year the Spanish abandoned the fort as severe weather made the harbor an unsuitable location for docking their vessels. The Makah Indians of Neah Bay maintained the gardens and quickly adopted the potato as it provided a much-needed source of carbohydrates. It was not until the 1980’s that the Ozette potato was cataloged and seed made available for growing outside of the Makah Nation. In 2005, the Ozette was recognized by Slow Food to be a historically significant potato and soon after a campaign was started in Washington State to increase awareness, seed availability, and usage of the potato throughout the Pacific Northwest. It is primarily grown today in home gardens and on a handful of small farms in the United States. 

SOURCE:  Specialty Produce