Dry-farmed potatoes (2).JPGPlease join Slow Food Corvallis to celebrate potatoes—round potatoes, long potatoes, yellow and brown and white and pink and purple potatoes—that have been grown without irrigation here in the Willamette Valley. Amy Garrett, assistant professor with OSU Extension’s Small Farms Program, will introduce the Dry Farming Collaborative (DFC) and its work. Chris Homanics, a plant breeder, nursery owner, and leader of the Collaborative’s potato variety trials, will tell us about potato history and breeding. We’ll taste spuds from the DFC potato trials boiled, baked, scalloped, pan-fried, and puréed into soup.

“Dry farming concentrates the flavor of vegetables,” says Amy, “so a lot of people get excited about the enhanced flavor of dry-farmed produce.” Are these potatoes really so special? Come and see what you think!

What: Dry-Farmed Potato Tasting
When: Thursday, November 7, 7:00 p.m.
Where: Episcopal Church of the Good Samaritan, 333 NW 35th St., Corvallis
Suggested donation: $5 to $10, sliding scale
Reservations: Send a message to slowfoodcorvallis@gmail.com by November 5.