Pemberton Potatoes and Valley Farms in Season

Pemberton potatoes have given the valley its nickname, Spud Valley, and the name is earned. Flat, deep and well-drained silt from the Lillooet River suits them, and new potatoes arrive first in summer. Look for firm skin, no soft spots and a clean smell of earth, and cook them the same day.

Carrots, beets, kale, lettuces, garlic, berries and cut flowers also grow in the valley, and farm stands, a weekly market and the farm gate are the places to buy. Late summer and early autumn are the best time to visit.

Why are Pemberton potatoes so well known?

The valley floor is flat, deep and well drained, with silt laid down by the Lillooet River and surrounded by mountains that cool the nights. Potatoes like that combination. Because the valley is also isolated from other growing areas, it has a name for seed potatoes, the small tubers that other farmers plant to start a crop. The nickname Spud Valley has stuck.

How does the Pemberton harvest run?

New potatoes appear first, thin skinned and sweet, usually in summer. The main harvest follows in late summer and autumn, when growers lift the crop and cure it for storage. By the time the cold arrives, the valley's potatoes are in barns and root cellars, and they travel through the winter. If you visit in October, you may see tractors and bins; if you visit in February, you will taste the stored crop.

Where do you find Pemberton farm stands?

On the roads of the valley, at the weekly market and sometimes at the farm gate. Stands open and close with the harvest, and many are honour-system boxes by the road. The farmers market guide explains the Friday market at the Downtown Community Barn, which is the most reliable single place to meet growers. Bring cash, a bag and some patience.

What else grows on the Pemberton Valley farms?

Carrots, beets, kale, lettuces, garlic, berries, hay and cut flowers, as well as beef and eggs from small herds and flocks. A few farms offer pick-your-own in summer, and others sell by subscription. The valley's growing season is short, and its growers are good at making the most of it. The Squamish farmers market guide shows where some of this produce travels.

What does a potato spirit have to do with it?

A good deal. Pemberton Distillery makes organic potato vodka from valley potatoes, and its range has grown to include gin and other spirits. A guided tour and tasting is offered, though hours vary by season. Drink responsibly and plan your ride home.

How do you cook a Pemberton potato?

Simply. Roast a firm potato with oil and salt, boil a new potato and toss it in butter and herbs, or mash a floury one with warm milk. A good potato needs very little help. Store them in a cool, dark place, not the fridge, and keep them away from onions. If a potato has green patches, cut them off, because the green is bitter and not good to eat.

How should you rate a potato dish?

Name the variety if you can, say how it was cooked and give the week. "The new potatoes with mint, a Friday in August, sweet and waxy" is a rating that helps. Tags such as Farm Producer, Market Stall and Vegan help a shopper decide where to go, and a photograph of a plate does the rest. A rating records the season, which a score alone does not.

How can you keep a harvest list?

Open the Mosey app, rate each stall or plate and save it in a list called Spud Valley, with sections for new potatoes, stored potatoes and anything else that grows nearby. Invite friends to add their finds through a link, and Home shows This week with friends, with what they rated and saved. A place that is new to the app can be added as you rate it.

What makes a good potato at a stand?

Firm skin, no soft spots, no sprouts and a clean smell of earth. Ask the grower what variety it is and what it is best for: waxy ones for boiling and salads, floury ones for mash and chips, all-rounders for roasting. A grower who can answer in a sentence is a grower worth buying from. Buy in small bags, because fresh potatoes keep best in cool, dark storage and a little at a time is easier to use well.

What should you cook first?

New potatoes, the same day, with something green. A hot pan, olive oil, salt and a handful of herbs is enough. If you are in a rental with a thin pan and one burner, boil them whole and eat them with butter. The valley's potatoes taste of the place when you do the least to them, so save the elaborate recipes for the stored crop in winter.

Can you visit a farm? Only where a stand, a tour or an open day is offered. Farms are working businesses, and gates are closed for a reason.

When is the best time to visit? Late summer and early autumn, when the harvest is under way and the market is full.

For the next stop in the valley, the Pemberton day trip guide covers where to eat, and the Food in British Columbia page links the other towns. More are in the Canadian food guides.

When the harvest is in and the stew is on, get the Mosey app, rate the potatoes by name and start a list that tells next year's visitors where to shop.