Two bags of potatoes were sitting on my counter. One was organic and the other conventional, which I almost never buy. The organic ones get eaten pretty quickly here, but this last bag sat for nearly two weeks, so it contained a few potatoes that were beginning to sprout. The conventional ones have been sitting on my counter for two months, not a sprout anywhere. That says it all. If they are so highly treated with chemicals that they can't grow, it's not a good idea to eat them.
Potatoes are root vegetables, so they absorb herbicides, pesticides and fungicides that end up in the soil. During the growing season they're treated with pesticides, then sprayed with herbicides to kill off the vines before harvesting. After they're dug up, the potatoes are treated to prevent them from sprouting.
This sprout inhibiting chemical is so toxic that protective clothing and respirators must be worn by those applying it. It should not be swallowed, inhaled or absorbed through the skin. It must not be used on seed potatoes, and should not contaminate water, food or feed. And yet they are putting this on potatoes that we are meant to eat. Isn't that food? So I will continue to stick to organic potatoes and avoid these chemicals as much as possible. Good whole foods spoil. If it is so heavily processed or treated that it won't spoil, chances are all of the nutrition is gone and it's simply not worth eating. And the chemicals may well be extremely harmful.
In order to use up my organic taters before the rest sprouted, I came up with this simple, creamy, vegan gratin. I used just half of a jalapeno, I don't like too much heat. Adjust it to suit your own tastes.
Here's a picture before baking:
Sweet Potato Gratin
4-5 sweet potatoes, with skin on, sliced thin
Combine for sauce:
2 c. light coconut milk
1 large clove garlic, minced
zest and juice from 1 lime
1/2 of a jalapeno pepper, finely minced
1/4 tsp. sea salt
black pepper to taste
Preheat oven to 425. Layer potatoes and sauce, bake uncovered about an hour. Serves 6.