Dave Carter Potato GrowerJustin Fox, Colonoal Brewing Company brewerDave Carter Potato Grower
The humble spud? Not on Dave Carter’s watch.
Whether it’s a velvety Dutch cream or a visually striking Purple Congo, Carter’s heirloom ‘taters are a hit with Margaret River chefs and eaters alike who look for the spuds at local farmers’ markets.
“The world of potatoes has, by and large, been homogenised by big yield varieties that present well and can be stored for a long time,” says Carter.
“But that’s starting to change and more and more people from different cultures are after specific purpose spuds. The stability that comes from knowing there’s a growing interest in food culture is important for keeping farms like ours going.”
While the farming roots of Carter’s family stretch back to the 1860s, he only began to commercially farm potatoes on his Marybrook property three years ago. In addition to persevering with flavour-first varieties like Delaware, Nicola and Maris Piper (“heartbreaking to grow and not reliable at all”), adopting a hands-off harvesting approach is another reason Carter believes he can deliver a fresher, tastier tuber.
“When you wash a potato, it’s the beginning of the end,” says Carter.
“Immersing a potato in water triggers all sorts of anaerobic reactions. Dry-brushing is a minimal intervention way of handling a potato and involves gently knocking off the dirt. It’s the way potatoes were harvested in the Andes and it helps them retain their nutrition and fibre.”
Where to taste Carters’ Potatoes are served by Margaret River restaurants including Vasse Felix and Hay Shed Hill. Carters’ Potatoes spend alternating Saturdays at the Margaret River Farmers’ Market (every Saturday, cnr Tunbridge & Farrelly Street, Margaret River) and Vasse Farmers’ Markets (fortnightly Saturday, Vasse Community Hall, Kaloorup Road, Vasse).
Local knowledge: “Breakfast at Hay Shed Hill (511 Harmans Mill Road, Wilyabrup, 08