GROWING POTATOES AND A COMMUNITY
by Kendra Parker.
On a warm fall day, the Dartmouth Farmers’ Market was the perfect place to be. The sun was shining, the air was crisp, and happy faces were all around. After taking a stroll around the property, I stopped at the Sampson Farm booth, unaware that I was about to spend my entire afternoon there. When I asked Jeff Sampson if he had a few minutes to chat, he immediately shared that during Covid he was told not to interact or speak with patrons outside of their brief transactions. He said he thought he’d die, being unable to chat with his customers. He had a lot to say, and I learned not only about his family’s farm but also the importance of community and building strong relationships.
Sampson Farm has been located on Old Bedford Road in Westport since the 1800s. The farmhouse was built in 1837, and farming began in 1850. The property was originally used for dairy farming. Jeff’s father and uncle decided to shift to potato production in the 1940s. Jeff and his siblings now run the farm and sell their products via their farm stand and local farmers’ markets. In addition to potatoes, other vegetables like peppers, tomatoes, and squash are also available.
Potatoes and People—The Perfect Recipe
Jeff Sampson of Sampson Farms
“I’m not selling produce,” Jeff said to me. “I’m selling myself. If you have a problem, I’ll rectify it. When you’re here in front of me, you’re number one. You don’t leave until you have what you want, with a smile on your face.” He spoke the truth. I watched a young Hispanic couple who could barely utter a word of English try to purchase a large bag of potatoes with farmers’ market coupons. Jeff was patient and kind with them and, despite a language barrier and confusion over how much the coupons actually covered, they left with 20 pounds of potatoes and a smile. If Jeff is selling himself, he’s doing a great job.
“You have to treat people as people. I’ve learned a lot from customers. I know when to shut my mouth and when to listen. You learn a lot from the stories they tell. Some are true, some, not so much. You have to judge that for yourself.”
Jeff has been farming for nearly his whole life. Though there were periods when he left the farm (like the time he asked his uncle for a raise and was told no), he always came back to help with the harvest or other jobs that needed to be done. His father also spent his life on the farm, continuing to prune the trees in the orchard until the age of 92. As Jeff told me, farming is a lot of hard work, but it’s worth it. “It isn’t a job; it’s a way of life.”
In between discussing tractors and what it’s like to farm with a family who may or may not have different ideas, we talked a little bit about what makes Sampson Farm potatoes (and Massachusetts potatoes in general) special. Jeff felt that climate, location, and local growing conditions led to a better-tasting potato. Why not Idahos? “I don’t have stock in dairy companies,” quipped Jeff. “You need a pound of butter or sour cream to even eat the things. They are just so dry.” Why not Maines, instead? Sampson uses seeds from Maine, but you can buy the potatoes right here in Massachusetts.
Look for the Sunnyside label from Sampson Potatoes.
Farmer’s Choice
So, what is a potato farmer’s favorite way to eat spuds? That was a hard question for him to answer. He said he loves a baked or twice-baked potato and also loves just scooping out the flesh and eating the skins with salt and pepper. He mentioned that scalloped potatoes are also great, but there are just too many ways to cook potatoes to choose. However, he told me the best potato he ever had was baked at an ice-skating pond over an open fire. It was black and charred but had so much flavor. I’m keeping it in mind for my next backyard campfire.
As I was getting ready to leave, I tried to buy a bag of potatoes, but Jeff just gave them to me. He was thankful for my company and willingness to chat. “What did I tell you? You take care of me; I take care of you.” I thanked him and headed towards my car. Another vendor was parked next to me and packing up. She called me over. “Do you want to know how good of a person he is? He always helps me set up and take down my tent. He’ll go over to all the other vendors and assist if they need it. I’m also just going through some things right now, and he’s come over to my house just to talk and listen. He’s become an amazing friend.” As we chatted, Jeff came over and gave me a couple of honeynut squashes and told me how to best prepare them. He had previously told me how “everybody’s got good, sometimes you just have to dig a little deeper to find it.” With Jeff, there’s no digging. It’s all right there.
Arriving home that evening, I was in no mood to cook after a long work week. Instead of preparing a “real meal,” I tossed a couple of potatoes in the oven to bake for an hour. Idahos be damned; Sampson potatoes were super soft and creamy, and just a touch of butter, salt, and pepper made it a great, though spartan, dinner. When feeling a little more ambitious, twice-baked potatoes are a great option. The recipe included is one I cooked up after having a surplus of jalapeños at the end of the fall season. Not into heat? Just leave them out. These make a great appetizer, side dish, or meal.
Jalapeno Popped Twice-Baked Sampson Potatoes
Ingredients
- 4 large potatoes (or 6 to 8 smaller potatoes) seek out Sampson Potatoes when possible.
- Avocado or olive oil
- Salt
- ¼ cup whole milk Greek yogurt or sour cream
- 4 ounces cream cheese softened
- 4 tablespoons salted butter softened
- ¼ cup milk
- ½ teaspoon pepper
- 4 ounces sharp cheddar cheese shredded
- 1 to 3 jalapeño peppers diced
- 4 slices cooked bacon crumbled, optional
Instructions
- Preheat oven to 350 degrees.
- Clean and scrub potatoes. Rub potatoes with oil and sprinkle with salt. Pierce with fork in several places. Place potatoes on baking sheet and cook for one hour, until soft (this will vary based on the size of the potato).
- Let cool slightly. Slice potatoes in half lengthwise and scoop the flesh into a large bowl (leaving some flesh on skin for structure); reserve skins.
- Mash potatoes. Add in yogurt, cream cheese, butter, milk, pepper, salt to taste, about half of the cheese, and peppers. Mix well. Spoon mixture back into potato skins and top with remaining cheese and bacon if desired.
- Cook for 15 to 20 minutes, or until cheese has melted and slightly browned.
Sampson Farms
222 Old Bedford Road
Westport, MA 02790
(508) 674-2733
Please Note Sampson potatoes can also be found at the Dartmouth and New Bedford Farmers’ Markets, seasonally.
Kendra Parker enjoys staying warm in the winter by standing over a hot stove. When not cooking, you can find her reading a good book, discovering new music, or spending time with her husband and their two cats.
