Potato ricer spotlight: NEW AppetitoD.Line Stainless Steel Potato Ricer By Spotlight


10 Best Potato Mashers and Ricers of 2021


Potato mashers may seem like kitschy, one-use products, but they’re actually the secret to making soft, melt-in-your-mouth potatoes that aren’t sticky. Some can double as a meat tenderizer and pound chicken cutlets to make mouth-watering chicken breasts and can mix up egg salad, guacamole, hummus, baby food, pie fillings, refried beans and anything else you might reach for a fork for.

Do you need a masher? “Their large heads and long handles make them easier and faster to use than a fork,” says Nicole Papantoniou, Senior Testing Editor of the Good Housekeeping Kitchen Appliances Lab. “They also help prevent overworking your potatoes, like a food processor or mixer would, which causes potatoes to get gummy.”

In the Good Housekeeping Institute, our experts test hundreds of kitchen products a year, from chef’s knives to meat thermometers and hundreds of other kitchen gadgets. We leaned on our expertise and hundreds of hours of categorical testing to round up the best potato mashers you can buy. Though we haven’t formally tested potato mashers in the Kitchen Appliances and Technology Lab, our experts weighed in on what makes a great masher, considering things from each masher’s construction to its ease of cleaning and special features to make mashing any number of foods easier.

What’s the difference between a potato masher and a ricer?

  • Potato mashers are handheld tools that are used to press and mash potatoes manually. The heads vary: Pick from perforated or tined designs for a finer and smoother consistency, or single-wire, which makes a more coarse, rustic mash.
  • Ricers use a plunger to push the cooked potato through holes in a perforated basket (think giant garlic press). They produce a fluffy mash, which means airier mashed potatoes – just don’t overmix and you’ll get a very smooth, even consistency.

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Best Overall Potato Masher

Stainless Steel Potato Masher

This potato masher’s perforated head has smaller holes in the center and larger ones around the edges, which the manufacturer claims makes mashing faster. It has a wide handle with soft grips so you can get a good, comfortable grasp and a scraper along the side that can clean the bowl as you go. 

  • Various sized holes makes mashing faster
  • Built-in silicone scraper
  • Large holes may leave some lumps

Best Value Potato Masher

Stainless Steel Masher

walmart. com


This is a good budget option, or a good starter masher, for a low price under $3. Unlike many cheap mashers, this one has a stainless steel body. It also has a substantial handle to make mashing easier, and it’s dishwasher safe. The head is a bit smaller than other models, so the job could take longer. 

  • Inexpensive, but has a stainless steel body
  • Soft, heatproof handle
  • Head is a bit small for larger batches

Best Single-Wire Potato Masher

Stainless Steel Good Grips Potato Masher

amazon. com

If your hands need ergonomic design, but you’d rather have a single-wire masher, OXO has another option with the cushy non-slip handle of Good Grips, but with a stainless-steel wire head that can get into corners more easily than a round perforated head. GHI testers liked how it prepped potatoes quickly and how easy it was to clean, but the same open spaces in the head that make it easy to clean mean it takes longer to get a smooth mash. Testers warned it could turn a lumpy, uneven result. 

  • Non-slip handle is easy on weak hands
  • Easy to clean

Best Potato Ricer

FreshForce Potato Ricer Press

Most ricers require some elbow grease, but this one has a gear mechanism that gives the plunger a boost. Thanks to the leverage, you need less force to work it, which makes it good for the best ricer for cooks with arthritis or other hand issues. The basket is removable and dishwasher-safe, so it’s easier to clean. The design is sleek, but like many ricers, it’s a space hog in the kitchen drawer. Another downside is the price: It’s pricier than a masher or even some basic ricers. 

  • Easy on hands
  • Removable basket makes it easy to clean
  • Bulky for kitchen drawers
  • Pricey

Best Potato Masher for Easy Storage

Stainless Steel Potato Masher

amazon. com


This tool solves the old problem of how to stash a bulky masher in your kitchen drawers because the head folds flat for easy storage. Our experts said that it made lumpless, fluffy mashed potatoes in no time and its rounded mashing head doubled as a bowl scraper. 

  • Lab expert favorite for ease of use
  • Folds for neat storage
  • Head doubles as a bowl scraper
  • Opening and closing can take elbow grease

Best Potato Masher for Nonstick Pans

Good Grips Nylon Potato Masher

This potato masher with nylon head is ideal for nonstick pans; it’s sturdy, heat-resistant, and dishwasher-safe. Testers found it a little tricky to use and said it left lumps and made mash that wasn’t as fluffy as  stainless steel models. Coming from the OXO Good Grips line, it has the same ergonomic features that make it comfortable for arthritic hands. 

  • Nylon head won’t scratch nonstick pans
  • Sturdy, heat-resistant, and dishwasher-safe
  • Tricky to use
  • Mash is less fluffy and even

Best Electric Potato Masher

Potato Masher Accessory Hand Blender

Philips Kitchen Appliances
amazon. com

This attachment for the Philips immersion blender will make mash in no time with little effort. The perforated head turns your stick blender into a motorized ricer. It makes mashed potatoes and performs all the other possible uses of a masher, but with no effort, so it is the best choice for cooks with limited mobility, and they don’t need to buy yet another kitchen appliance.  

  • Add-on to existing appliance
  • Good for cooks with hand and arm issues
  • Risk of overworking the mash
  • More expensive than a manual masher

Best Potato Masher for Weak Hands

Good Grips Smooth Potato Masher

The ergonomic design of this potato masher reduces stress on hands, especially when making large batches.  The wide horizontal handle and the broad mashing plate absorb and distribute pressure evenly and lets the user mash down, instead of pounding down with a vertical handle, so it eases the strain on weak hands. The oval shape lets the mashing plate get more easily into corners, but the six-inch handle can be a bit short when working with large bowls or reaching inside a deep pot.

  • Ergonomic design eases strain on hands
  • Large head means faster work
  • Handle may be too short for big batches and deep pots

Best Potato Masher for Kids

Heavy Duty Potato Masher

shanasana. com


This one-piece masher is similar to the OXO Smooth Masher, but it’s a one-piece stainless-steel design that looks good out of the kitchen drawer, too. It has a large perforated head and horizontal handle, but is slightly larger than the OXO. Its taller, extra-wide handle can be used with both hands to ease the pressure and also makes it easier for kids. The one-piece design makes it sturdy and easy to clean, but the steel handle can be slippery when wet. 

  • Handle is wide enough to use with two hands
  • Stainless steel looks good on the kitchen counter
  • Steel handle can get slippery

Most Stylish Potato Masher

Gourmet Stainless Steel Wire Masher

amazon. com


This masher has a large head that may not fit in your kitchen drawer, but no matter; the handle comes in colors like red, aqua and tangerine, to match KitchenAid’s small appliances. This is a popular seller on Amazon, where reviewers note the handle is not just nice to look at, but also comfortable and doesn’t slip off wet hands.  The head is large, so it does the job fast; it’s also study and reviewers say it’s very easy to clean.

  • Rubber handle isn’t just decorative, it’s comfortable
  • Easy to clean and dishwasher safe
  • Large head makes it hard to store
  • Stainless steel wire can scratch cookware and bowls

What to consider when shopping for potato mashers

  • Head configuration: The head is an important piece of the masher. Perforated and tined heads produce a smoother, more even result than single wire heads; larger perforations require less force than smaller ones, but give you a coarser result.
  • Material: Most of the best mashers have stainless steel heads, which are durable and usually rust-resistant, but if you plan to use your masher on a non-stick pan, you may want to consider a softer material like nylon or silicone to avoid scratches.
  • Size: A masher with a large head may make short work of your mash, but it could be more cumbersome to use for smaller batches and harder to store. Most mashers have rounded heads for a good reason — most pots and bowls are round! Wired ones can still get into corners, too, but for the easiest usage, we recommend a potato masher with a curved edge.
  • Handle: Choose a potato masher with a long and sturdy handle to keep your hands out of the mash. We recommend opting for one made of one continuous piece to avoid breaking. Some come in colors to match your other appliances.
  • Ease of cleaning: You don’t want to spend as long scrubbing your masher clean as you do using it, so consider: Is it dishwasher safe or can it be cleaned easily?

Mercedes Cardona
Mercedes Cardona is a New York-based journalist and a former Assistant Business Editor of the Associated Press.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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The Best Tools for Mashed Potatoes, Whichever Way You Like Them

For such a simple dish, there are a lot of ways to make mashed potatoes. To rank them is to ignore a central truth about the luxurious holiday favorite: Like chocolate chip cookies, what qualifies as the “best” is entirely dependent on your personal taste. Is your ideal scoop of mashed potatoes fluffy with lots of body, super smooth and lump-free, or rustic and studded with bits of red skin? Do you have a lot of time to spend getting your mash on, or are you looking for a quick-and-dirty method for getting potatoes to the table? The right tool to create the spud side dish of your dreams depends on your personal potato strategy. Scroll down for seven of the best tools to make mashed potatoes your way.

Potato ricer

A potato ricer is widely regarded as the best tool for mashed potatoes that are smooth and fluffy. Built like a big garlic press, it works by pushing cooked potatoes (one or two at a time) through a perforated grate, creating stringy, broken-down potato bits without releasing a ton of starch. As noted in the intro to this super-creamy recipe, a potato ricer will also catch the skins of the spuds as it works, which means you don’t have to peel anything before you start—a time-saver when cooking a whole holiday spread.  

The fine print: A potato ricer is best for the home cook who plans to make mashed potatoes with some regularity, but never in too large a quantity. It’s a relatively small tool, but it has just the single use, so it would need to earn its keep to warrant taking up precious storage space.

Oxo Good Grips Stainless-Steel Potato Ricer

Food mill

A food mill uses a crank with a blade attached to mash and strain potatoes into a very smooth consistency. It’s a slightly bigger tool than a ricer, so it can handle more than a potato or two at a time—a big benefit if you’re cooking for a crowd. The perforated disk at the base is usually finer than the grate on a ricer, resulting in a smoother, more evenly mashed potato. However, that—plus the increased number of total pieces—does make the tool ultimately harder to clean. 

On the plus side, a food mill is quite versatile, so if you prioritize buying multiuse products, it might be the one for you. You can use the tool to break down fresh tomatoes for sauce (straining out the skin and seeds in the process), to make jam or preserves (without seeds or stems), and to blend applesauce or creamy soups.

Potato masher

Associate editor Joe Sevier is partial to a potato masher—a tool made specifically for the task—because he likes “a rustic potato mash with the skin.” If you’re after a consistent and smooth end result, this is not the tool for you, but for a fast, by-hand mash that is the perfect base for a spoonful of gravy, it’s a great thing to keep around. Also, despite the name, a potato masher is not a single-application tool; the more you think about it, the more opportunities for mashing seem to present themselves. You’ll pull it out to griddle smashburgers, crush chickpeas for falafel, or mix a big batch of guacamole.

Best Manufacturers Waffle-Head Potato Masher

Immersion blender

An immersion blender is a handheld tool with some power behind it. It’s a particularly great option if you’re cutting your potatoes with another vegetable, like cauliflower, parsnips, or turnips. Blending an all-potato mash—even with the precision of a hand blender—runs the risk of releasing too much starch, creating a gluey, sticky mess. But with other produce incorporated into the mix, an immersion blender is a great way to get everything exactly as smooth as you’d want without overdoing it. The All-Clad model is an Epicurious favorite, and the winner of our annual product test.

All-Clad Stainless-Steel Immersion Blender

Hand mixer

Does it shock you to find this tool on the list? It shocked me too. But Sevier says his mom breaks out the hand mixer every time she makes mashed potatoes, and they are, I’m quoting here, “the best mashed potatoes you will ever have.” Potatoes made this way are light and fluffy with a few lumps, and they come together very quickly. Because you can use your hand mixer with any size bowl, it’s an easy way to make a very big batch at once. If you’d like to cream butter and sugar for cookies and make the Thanksgiving potatoes with the same tool, try a hand mixer; according to our product review, this Krups model is the best overall.


No, you cannot make mashed potatoes with a tamis alone. But if you want to get really chef-y this year and create a side dish that’s closer to French pommes purée than it is a hand-mashed bowl of spuds, you’ll need a tool like this. A tamis is a very fine-mesh sieve used for sifting, straining, and removing even the tiniest impurity or lump from a sauce or spread. After passing potatoes through a food mill or ricer and adding whatever dairy you want, you can push the resulting mixture through a tamis using a silicone spatula; it’s not quick and a bit of a workout, but you’ll end up with the silkiest potatoes you’ve ever made. (If you already have a fine-mesh strainer, you can definitely use that instead.)

Ampseven Small Tamis 60m Mesh Round

Winco 8-Inch Fine Mesh Strainer

A good old fork

Sorry to be this way, but I love a lump. I think totally smooth mashed potatoes are kind of alarming and contrary to nature—too much like baby food for my holiday table. Instead, I prefer the just-mashed variety that you can make with a fork and some elbow grease in a still-hot pot with a bunch of butter and salt. If you don’t have room for another tool in your kitchen and want to be done in a hurry, this trusty piece of cutlery is absolutely the best tool for mashed potatoes.

Fortessa Velo Brushed Stainless-Steel Flatware, 20-Piece

Choosing the Best Potatoes For Mashing Depends on Your Mashed Potato Goals

As with most simple recipes, choosing the right ingredients is key when making mashed potatoes—the best mashed potatoes are made from the best potatoes for mashing. No matter how much melted butter, sour cream, or white pepper you add, if the tubers are gummy or grainy, your dish is a goner. Meanwhile, start with superb spuds and the rest is, pardon our pun, gravy.

So what are the best potatoes for mashing?

We consider Yukon Gold potatoes the best choice for classic dense mashed potatoes. Their rich texture and subtle creaminess make them great for all of your mashing needs. A true all-purpose potato, they’re also good for shredding, roasting, grilling, blending (?!), and shingling. So when you’re shopping for your Thanksgiving, Friendsgiving, or really any occasion that calls for the smoothest, creamiest side dish imaginable, keep an eye out for their bright yellow skins.

According to senior food editor Christina Chaey, there’s a few reasons Yukons get BA’s gold medal in mashing year after year. “For starters, Yukon Golds have a naturally buttery flavor compared to other common potatoes, so you have a richer tasting natural potato from the get-go,” she says. That buttery flavor will only get boosted when it comes time to add actual butter or cream leading to perfect mashed potatoes in the end. “Yukon Golds also have a tendency to absorb less water than most other potatoes [as they cook], so they don’t run the same risk of getting water-logged or gummy,” Chaey points out.

What other potatoes are good for mashing?

Whereas Yukon Golds are considered medium-starch potatoes, russet potatoes are high-starch potatoes. That starchiness leads to mashes that are on the lighter and fluffier side. Unlike Yukon Golds, which produce dense, rich scoops of super creamy mashed potatoes, russets turn out pillowy and soft.

While many recipes call for russets to be peeled, cubed, and boiled before they’re mashed, we actually prefer a no-boil oven method, which ensures these extra-starchy potatoes don’t take on too much water. Roast the potatoes whole until totally tender, then remove the skin, mash the flesh, and incorporate melted butter and half-and-half (or heavy cream). Careful, though: Overworking cooked russet potatoes (say, by throwing them in a food processor) will release too much starch, turning them into a sticky glom.

If you’re feeling indecisive, you can always use both, like we do in this recipe for mashed baked potatoes. Yukon Golds and russets are baked side by side on high heat and mashed together into sweet, silky harmony, then loaded with chives, roasted garlic, and black pepper for a side that brings the best of both worlds.

What’s the best tool for mashing potatoes?

You’ve got the good potatoes, now what? The best tool for mashing depends on the type of mash you’re looking for, the mashed potato recipe you’re following, and (last but far from least), the amount of storage space you have:

Potato Masher

Lo-fi, cheap, and easy to store, we love a good old-fashioned potato masher—provided that you don’t mind a mash with a few lumps. (Just call it “rustic.”) If you don’t have a masher, a fork can get the job done, Chaey says.


For the smoothest, most uniform mash possible, you’ll need a potato ricer. Picture a garlic press’s big sister and you’re on the right track. Passing your boiled spuds through a ricer will reduce them to uniform shreds in seconds—good news for you because spending too much time mashing can lead to gummy results even if you start with the right potatoes. Remember: Yukons are more forgiving than most potatoes, but just like you and me, every tater has its limits.

Stainless Steel Potato Ricer

Food Mill

This old-school contraption breaks down potatoes with an efficiency similar to a ricer, but can also be used to make jam, tomato sauce, and all kinds of smooth homogenous things. The downside? It takes up more space and is kind of a pain to clean.

Food Processor/Stand Mixer

It’s a trick! Never, under any circumstance, do you want to make mashed potatoes with either of these devices, which will overwork cooked potatoes into a gummy, gluey mess. Trust us on this one.

Bonus Option: Veggie Peeler

If you’re using a ricer or food mill, say goodbye to those skins, which won’t make it through the small holes of the machine. Otherwise, you’ve got a choice: Removing the potato peels will make for a more uniform texture, but there’s also nothing wrong with leaving your peels intact for a bit of homestyle charm. If you do choose to ditch those peels, we prefer a Y-style peeler, which will tidily shuck the skin from any fruit and veggie while leaving the skin on your fingers completely intact.

Like your toppings and mix-ins, the tools you use are pretty much a matter of taste. In truth, the same can be said for all things mashed potatoes: Fluffy and light or dense and buttery, it’s up to you to choose a direction for your dish. And once you do pick a lane, choosing the right types of potatoes is simple. Now that you have the answers in hand, the best mashed potatoes you could possibly imagine are in reach.

Comfort food goals:

Garlic-Miso Butter Mashed Potatoes

Mellow roasted garlic and sweet-salty miso paste bring big flavor to this buttery, easy-to-love mash.

View Recipe

Joël Robuchon’s best mashed potatoes in the world – recipe | Chefs

It was the recipe that made Joël Robuchon, the Michelin-starred “chef of the century” who has died aged 73, famous and everyone else fat. There are several versions, with the restaurant’s famously consisting of a 2:1 potato to butter ratio. However, the British chef Tom Aikens – who worked for Robuchon in the early 90s – described how it took two hours and every ounce of the chef’s elbow grease to make, and included more butter than spud. There’s a video of Robuchon in the kitchen, hassling some poor underling with a whisk to add “encore du beurre, du beurre, du beurre”. The irony of course is that, five years ago, Robuchon gave up eating butter (and a few other things, as he told the New York Post) and lost 27kg (4st). Still, few dishes have kept a “the best in the world” title quite as consistently as this silken creamy mash. Best eaten in tiny helpings.

For successful mashed potatoes, salt the cooking water when it is still cold and salt the finished purée carefully. If you can, use a food mill or potato ricer instead of a blender or food processor. When the potato has gone through the ricer, put it in a saucepan over a medium heat and turn it vigorously with a wooden spatula to dry it out a bit. Stir in the butter first and the whole milk later. Finish mixing with a whisk for a lighter purée.

Preparation: 15 minutes

Cooking: 35 minutes

Serves: 6

Ingredients: 1 kg potatoes, preferably rattes or BF 15, scrubbed but unpeeled

Coarse salt

250 g butter, diced and kept well chilled until use

250 ml whole milk

Salt and pepper

1. Put the potatoes in a saucepan with 2 litres of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 25 minutes.

2. Drain the potatoes and peel them. Put them through a potato ricer (or a food mill fitted with its finest disk) into a large saucepan. Turn the heat to medium and dry the potato flesh out a bit by turning it vigorously with a spatula for about 5 minutes.

3. Meanwhile, rinse a small saucepan and pour out the excess water but do not wipe it dry. Add the milk and bring to a boil.

4. Turn the heat under the potatoes to low and incorporate the well-chilled butter bit by bit, stirring it in energetically for a smooth, creamy finish. Pour in the very hot milk in a thin stream, still over a low heat, still stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and taste for salt and pepper.

5. For an even lighter, finer purée, put it through a very fine sieve before serving.

German Homemade Spaetzle Recipe | Original Traditional Pasta

German Homemade Spaetzle – An Original

All it takes to make German Homemade Spaetzle is a little practice. Once you have done it a few times, it is fairly easy. The key is to recognize the right consistency of the dough and knowing which tools to use. Spaetzle can be made in three different ways. You can use a paddle board with a specially shaped steelscraper/sharpner, a sliding spaetzle maker which is the easiest way  (you can purchase it in the States by just clicking the link) or a potato ricer (potato press, also available in the United States). I mostly use the potato ricer.

Spaetzle made with a sliding Spaetzle Maker: 



Ingredients for German Homemade Spaetzle:

  • 8 eggs, Jumbo 
  • 1 – 1 ½ teaspoons of salt
  • 400-450 g (14.1-15.8 oz) of all-purpose flour

Preparation of Spaetzle:

Place eggs and salt in a bowl and beat together (if you use smaller eggs you need a little less flour). Add in the flour and mix until the dough is smooth. The dough has to be elastic like chewing gum. You should see some blisters in the dough. If the dough is too tense, add some cold water, and if the dough is too liquid, add some flour.


Spaetzle made with potato ricer:

Bring a big pot of water with about 1 teaspoon of salt to a boil. Take your potato ricer and submerge it in the water to get it wet. Open the potato ricer and fill it a little more than half full with dough. While dipping the ricer into the water press the Spaetzle dough into the boiling water about 2–3 inches long. If the dough sticks to the ricer when you take it out of the water, just scrape off the bottom with a knife. Repeat the process until you have used all the dough. Turn the heat down and let the Spaetzle simmer until it rises to the surface. It usually takes about 5 minutes. Do not forget to stir the Spaetzle, so that it does not stick together. Make sure your pot is large enough to allow the spaetzle the space to move (swim) in the water. If in doubt, use two pots.


Place the cooked German Homemade Spaetzle in a colander and rinse with cold water. Butter a heat-resistant form (bakeware) and add in the Spaetzle. Spread about a tablespoon of butter on the top. Cover and heat it up for about 5 minutes in the microwave. Loosen the Spaetzle with a fork and you are all done. You can easily prepare the spaetzle ahead of time and keep it in the refrigerator until you need it. It will keep a couple of days in the refrigerator. Before serving just warm it up in the microwave.

Note: If the Spaetzle has been stored in the fridge, your microwave cooking time should be about 10-15 minutes.

This German Homemade Spaetzle side dish is a delicious complement to Oma’s Goulasha beef stew your whole family is sure to love. Try it!











Health Fusion: A how-to lefse party with recipe, laughter and a mouse

My husband’s family is Norwegian and they taught me how to eat the seasonal delight — slathered with butter and sugar. My father-in-law preferred to fill his with mashed potatoes and gravy, topped off with butter.

As someone who is passionate about healthy living, I’ll admit that eating lots of sugar and butter should not be a regular thing. But the benefits we get from being together as we make the lefse and sample the final products are definitely worth the splurge a couple of times a year.

Check out the video or podcast and amidst the craziness and giggles, you’ll learn the amazing recipe for Auntie Charlotte’s lefse. We held the lefse-making party via Zoom. So please forgive the audio issues!

Auntie Charlotte’s lefse recipe

Supplies (easy to find online): Lefse griddle, rolling pin, rolling pin sock, pastry board and cover, wooden lefse turning stick, 2 kitchen towels, plastic baggie for storage.

*Lefse takes practice. Be sure to check out Auntie Charlotte’s hints at the bottom. They can really make a difference!

Ingredients: Makes 12 Lefse rounds

Option #1: Using real potatoes

Russet potatoes (6 medium), 1/4 cup butter, 1/4 cup milk, 1 tsp salt, 1 tsp sugar, 2 2/3 to 3 cups flour, extra flour for rolling, butter, sugar (white or brown)

Directions: Peel and quarter potatoes. Boil until soft. Drain and use a ricer to make sure all lumps are removed. Allow to cool in refrigerator. While potatoes are boiling (or cooling), mix all other ingredients and let sit for 30 minutes. When potatoes are chilled, mix in as much flour as you can to make a slightly firm dough (this is where experience helps). Heat griddle to 500 degrees. Form dough into a log and cut into 12 pieces. Roll them into balls. On a generously floured pasteboard and cloth, roll each dough ball into a thin, round circle (like a tortilla). Use the lefse stick to lift the lefse off the board and place on the griddle (griddle should be dry – no oil, spray etc.). Fry until bubbles form and the underside develops golden brown spots. Flip and fry other side. Remove from heat and place on kitchen towel to cool. While the lefse is cooling, place another towel on top so the lefse steams a bit more. Repeat. To serve, fold and place on serving tray next to butter and sugar so guests can slather and sprinkle their own. To store: allow to cool to room temperature then fold in quarters, and keep in sealed plastic bag or similar container to prevent drying.

Option #2: Using potato flakes

Supply list is same as above.

Ingredients: 2 cups potato flakes,1 tsp salt, 1 tsp sugar, 1 cup milk, 1 cup cold water, 1 T vegetable oil, 1 T butter (melted)

Directions: Mix all ingredients except flour and let sit for 30 minutes. Then add 1 cup flour, mix and form into a loaf. Divide into 12 pieces. Roll each piece into a ball, and on a lightly floured pastry board and cloth, roll out into a thin round (like a tortilla). Heat griddle to 500 F. Use lefse stick to lift lefse off of the board onto the griddle (griddle should be dry — no oil, spray etc.). Fry until golden brown spots form, then flip and do the same on the other side. Pop any bubbles that form. Remove from heat and place on slightly damp kitchen towel to cool. While the lefse is cooling, place another towel on top so the lefse steams a bit more. Repeat until all doing is fried. To serve, fold and place on serving tray next to butter and sugar so guests can slather and sprinkle their own. To store: allow to cool to room temperature, fold in quarters, and keep in sealed plastic bag or similar container to prevent drying.

*Hints: As I mention above, there is definitely controversy among my family members about method! Some insist on potatoes, others, insist on potato flakes. And some says towels must be damp and others say they should be dry. But Auntie Charlotte has some hints that help either method:

  1. Batter/dough must stay cool. If your house is too warm, it can make dough too sticky while you’re cooking.
  2. Even if you follow the directions, you may need to add a little flour.
  3. When rolling, use plenty of flour on surface to prevent sticking.
  4. Let lefse cool to room temperature before folding and storing.

Follow the Health Fusion podcast on Apple, Spotify, and Google Podcasts.

For comments or other podcast episode ideas, email Viv Williams at [email protected] Or on Twitter/Instagram/FB @vivwilliamstv.

Spotlight On… Marisa Abela! – The Theatre Workshop

Academy student and Hungry Wolf alumni, Marisa Abela is the first TTW member to be offered a place at the renowned Drama School, RADA!  She took some time to answer our questions as part of the ongoing ‘Spotlight’ feature, where we take a look at one of our (many!) notable students.

TTW: When did you join TTW and what made you do it?

MARISA: I first joined The Theatre Workshop around September 2014. The Academy was using my (then) school’s facilities for their Friday night sessions. My drama teacher told me to go and audition, that it would be a really good opportunity to experience drama outside of the classroom.

TTW: So, have you always had an interest in acting and the performing arts?

MARISA: I have always had a passion for acting and the theatre. I’d been a part of youth companies before but I found that they were usually musical theatre based rather than straight acting and it wasn’t really what I was interested in. This is why from the age of about 13 to 17 my love of drama was largely restricted to the academic study of plays in English lessons or drama lessons in school, as well as school productions.

TTW: Would you say that acting is your preferred branch of the performing arts, then?  Surely you sing and dance, too?

MARISA: Yes, straight acting is definitely my preferred medium. I’ve always always been so interested by human beings and the way we interact with each other. For me there’s something about seeing a play and being struck by the way the playwright, director and actors have worked together to create a story that makes you, as an audience member, sit back and think ‘yes, I’ve experienced that, I recognise that’ and that giving you some sort of release, through humour or an emotional connection. That’s the most powerful thing for me. I don’t think I’m quite talented enough a singer or dancer to evoke the same reaction in an audience through song or dance as I may be able to through straight acting. Having said that, I am in absolute awe of companies such as DV8, Frantic Assembly, Fourth Monkey and PunchDrunk. These physical theatre companies that incorporate contemporary dance into their pieces, in my opinion, hold such a key role in the progression of modern British theatre. John, by DV8 and The Drowned Man by PunchDrunk are two of my favourite things I’ve ever seen.  

TTW:  You’re obviously passionate about the performing arts – it’s clear what RADA have seen in you!  Tell us a little about your TTW experience; apart from the training, what made you come to us week after week?

MARISA: I went to quite an academically driven school and a lot of young people find the drama school process quite hard to understand. The idea you can get really far at some schools and nowhere at others. That you might not be right for a drama school one year and then be just what they’re looking for the next doesn’t make sense to people outside this world. To have a group of young actors together in a space who all understand exactly what everyone else is going through is not only refreshing but I think necessary. It’s so healthy to be able to come in and talk to people that understand things that your other friends or teachers or parents don’t understand. Everyone is so supportive of one another as well, everyone genuinely wants everyone to do the best they can and that’s just such a positive environment to be in. Since I got my drama school places the love and support I’ve received from my teachers and friends at Theatre Workshop has been nothing short of overwhelming.

TTW:  Well, that’s great to hear!  We are always incredibly proud when our graduating students leave us having secured a place at Drama School.  In terms of the productions you’ve done with us, do you have a favourite?

MARISA: I have to say RUNTS, with Hungry Wolf.  I think the fact that the company took the risk of creating an all female production with female directors and a female writer is such a fantastic example for young female actors. We’ll have to face a lot of scrutiny in this industry as women and face things that our male counterparts won’t have to face. To be part of this cast, telling the important story that we’re telling as well as having a say in the creative process is such a gift.

TTW: Well, we’re sure you’ll be busy with full-time training but Hungry Wolf is growing every year – if we have a project you’re interested in then we like to see members return!  Talking of training, can you tell us about the audition process at RADA? 

MARISA:  It’s quite a rigorous process with four rounds of auditions. The first two are quite quick jobs; your monologues and an interview.  Then there’s a three hour workshop for the third round and then a full day workshop for the fourth. For some reason, I always did my best work at RADA and Guildhall. Something about the environment both schools create…I found it easier to connect with myself and produce truthful work.

TTW: Sounds amazing, and intense! We’re you at all nervous?

MARISA: Was I nervous? I was absolutely petrified! These auditions are crazy. You have to do your best work and show them exactly who you are in the space of ten minutes while trying to remain calm, it’s an almost impossible task. I was excited though. I think there’s something to be said for just going. What’s the worst that could happen? They say no! So, why not just totally enjoy myself and get my money’s worth! And when they interview you, really talk to them. It seems an obvious thing to say but just being in the room and being present and in your own body, not out of yourself and overrun by nerves, because that’s always when things go badly. 

TTW: That’s a brilliant approach!  How did you react when you found out that RADA had offered you a place?

MARISA: When I got the call from RADA… well… I just cried! Sounds awful but this is everything I’ve been striving for in the last two years. This is the end goal I’ve been thinking about. I had always pictured the phone call and thought maybe I could say something intelligent and interesting but…no, not a chance! Just blubbering on my end as soon as I realised it was a ‘yes’. It was the same with Guildhall but just utter shock rather than tears. I think I was speechless, which is rare!

TTW: How did you prepare for your drama school auditons?  Did you get any help from TTW staff?

MARISA: I prepared in a few ways, firstly by going away, taking a break and learning a bit more about myself. Of course it matters tremendously that your speeches are up to scratch and your monologues are where they need to be. However, I’d spent my whole life in full-time education at an all girls school. Even in my A-Level years I was called into school from 8:30 till 5pm every day. There was a lot I hadn’t experienced. I’d read a lot of plays whilst away travelling and by the time I came back I was ready to work closely with my Academy Drama Teacher, Rebekah on all of my speeches. The Theatre Workshop has helped me massively. There is no doubt in my mind that if it wasn’t for Becci I wouldn’t be where I am with the offers I have. She brings out the best in you whenever you work with her and you’ll leave her sessions feeling calmer, confident and ready. I don’t think I’d have had the confidence to apply to drama school if I hadn’t had gone to the Academy. I knew nothing about drama schools or even what monologues should be like before Academy. I’m not a particularly spiritual person but I think Theatre Workshop came to use my school’s facilities for a reason in September 2014 because if they hadn’t, I wouldn’t be where I am now.

TTW: You must be excited to move to London and start school in September. What do you think will be the biggest change for you?

MARISA: Not having my mum there to make me food! There’s not much I’m worried about to be honest; I’m really excited, so all that’s stressing me out right now is how does my mum make her mashed potatoes so smooth because I can’t go without mash for too long.

TTW: I can tell you now, Marisa, invest in a potato ricer…smooth mash every time!  Anyway…RADA is renowned for producing famous theatre and screen stars.  Do you have a dream role or job in the performing arts industry?

MARISA: To work with the RSC, that’s a huge dream for me. I’d also love to be able to work at the National Theatre. As well as theatre I would love to break into the television and film industry, obviously. To be part of an ongoing series with an intense following like Happy Valley or Luther over here in the UK or The Office U.S, Orange Is The New Black and House of Cards would just have to be the most fun job in the world. The writers on those shows start writing for the actors, so the scripts become flawless, the cast dynamic must be so much fun. That’s definitely a dream.

TTW:  Aim high – that’s what we say!  For any younger TTW performers who are considering going into the industry or applying for The Academy, do you have any advice?

MARISA: Yes, do it! Do it if it makes you happy. Do anything that makes you happy. If you decide it is what you want to do, do it whole heartedly and throw yourself into everything with no ego and just a sense of openness and willingness to learn and improve.

TTW: Wise words, indeed. That’s a great way to end this interview! But…finally, we hope you’ll pop back to Brighton every now and then to visit us. Although you’re heading off to begin an exciting new journey, what will you miss most about TTW?

MARISA: I’ll miss my friends. I’ll miss my teachers. It’s always nerve-wracking going from somewhere where everyone knows you and you’ve created yourself within a group to a place where you have to totally start again. I’ll miss the support system that comes with the Academy. If I’m ever struggling, I know a teacher is a text message away and that’s going to be hard to walk away from. I know from other Academy members that have left Theatre Workshop though, that the teachers are still there for you, even after you leave, ready to support you if you need them. I think the biggest credit to Theatre Workshop, above how much I will miss it, is that I am ready to move on. I feel I have all of the tools I need to start a three year BA in Acting and for that I’m incredibly grateful. 

TTW: Well, we will certainly miss you, Marisa but you’re right, we are only ever a phonecall or email away if you need any advice or support in the future!  Good luck with your full-time studies and all the best for what we are sure will be a wonderful career ahead!

Khanty-Mansiysk | “Borsch set” is in the spotlight of the People’s Control

The Public Council of Khanty-Mansiysk held an unscheduled meeting on the implementation of the party project “People’s Control”.

The event was triggered by the results of the joint discussion of the General Council of the United Russia Party and the Government of the Russian Federation, held on July 20, on priority and urgent measures aimed at monitoring prices for essential products and supporting agricultural production in the Russian Federation.In this regard, it was decided to conduct, within the framework of the project “ People’s Control ”, the monitoring of prices for essential products, including the so-called “borscht set”.

In the opinion of federal experts, the conclusion of agreements between retail chains and manufacturers to reduce markups on socially significant products will help to correct the current situation.

The meeting of the municipal Public Council was chaired by the chairman of the Khanty-Mansiysk Duma Konstantin Penchukov.It was attended by his deputy Alexander Lavrenov, head of the economic development department of the Ugra Department of Economic Development Olga Kashina, head of the consumer rights protection department of the Khanty-Mansiysk Administration Svetlana Savenkova and head of the regional branch of the All-Russian public organization “Young Guard of United Russia” Kirill Medvedev.

Let us remind you that the classic “borscht set” includes potatoes, cabbage, onions, beets, carrots and garlic.This is not just a culinary recipe, but products that the people of the country use every day. We can say that the fluctuation in prices for these products is an important economic indicator for our country.

Konstantin Penchukov said that the party members plan to hold a set of events dedicated to this problem.

“It is necessary to find out the reasons for the increase in prices, is it connected only with the fact that the old crop has already ended, and the new one has not yet arrived on the shelves? Are there any other reasons? Much is being done in our region to ensure food security.At a meeting of the Public Council for the implementation of the project “ People’s Control ” we discussed additional measures that can be taken. They talked about the fact that it is possible to intensify the work on providing new sites for “weekend fairs”. It is planned to conduct public monitoring of prices for the “borscht set”. This work will traditionally involve deputies of representative bodies, activists of the Young Guard of United Russia and volunteers, ”said Konstantin Penchukov.

Raids in Khanty-Mansiysk have already begun.Participants of the “People’s Control” found out the average price for a “borscht set” based on the cost of its components in the Solnechny and Lukoshko markets, in the Magnit, Monetka and Perekrestok retail chains. The inspectors also included in the monitoring results the prices for vegetables from individual entrepreneurs in Khanty-Mansiysk.

Potatoes – 65.00

Beets – 58.00

Carrots – 68.56

Cabbage 41.80

Onions 45.70

Total cost: 279 , 06

Participants of “ People’s Control ” will report on the results to the Ministry of Industry and Trade of Russia on a weekly basis.In August, the party members plan to carry out control monitoring of prices in order to assess the results of the work done.

Source: City Information Center

90,000 Your own potatoes are better!

There are potatoes on the table – everyone in the house will be full. Traditionally, potatoes are the basis of the diet of Russians. Today, most of the offers for both seed and commercial potatoes in Russia are supplies from a foreign manufacturer.The Federal Scientific and Technical Program for the Development of Agriculture (FNTP) is called upon to change the current situation.

With the aim of developing breeding and seed production of new Russian competitive potato varieties, Ozyory JSC participates in the FNTP based on the results of a competitive selection with the implementation of its complex scientific and technical project. The farm uses the full cycle of its own potato production – from plant propagation in its own laboratory in vitro to field cultivation of elite varieties and their processing.The enterprise is a certified originator of 7 varieties of potatoes and since 2012 is fully provided with its own seed material. “In the field of potato growing, we successfully cooperate with all sectoral scientific and state enterprises, we have the necessary material and technical resources and production capabilities,” says General Director of JSC Ozyory Sergey Pryamov .

In the context of growing competition in the food markets, Ozyory JSC has implemented an economically promising project for the production of potato chips under the Barin trademark.But, given a number of determining factors, it is necessary to create and cultivate a special potato variety. Success in this direction was not long in coming. “Together with the Ryazan Institute of Seed Production and Agricultural Technologies (ISA – a branch of the FGBNU VIM), we created and included in the State Register of Breeding Achievements in 2021 a new potato variety Evpatiy, which proved to be excellent in frying,” says Sergei Pryamov.

Taking part in the agricultural development program, JSC “Ozyory” offers customers a number of new promising varieties of its own seed potatoes.This year, the main varieties for seed production were the productive and disease-resistant varieties Varyag and Plamya.

Varyag culinary type A (salad) has good taste, relative resistance of tubers to mechanical damage, has an elongated tuber shape, and is adaptable to various soil and climatic conditions. The characteristics of the variety allow it to be used for making French fries.

In turn, excellent in taste with flat-oval tubers, table-grade potatoes of the Flame variety are also suitable for growing on various types of soils.It is recommended for boiling, soups and browning. The advantage of this variety with high plasticity is its visual appeal, and the two-skinned tubers make it suitable for washing and polishing.

There is a direct benefit to agricultural producers when choosing Russian-made seed potatoes. The state, represented by the Ministry of Agriculture of the Russian Federation, offers financial reimbursement of part of the cost of purchasing potato seeds. “In this case, we are talking about the return of 70% of the costs of purchasing potato seeds of the Varyag and Plamya varieties from Ozyory,” said Sergei Pryamov.- Thus, offering certified selected potato seeds of the SE (superelite) and E (elite) categories of Varyag and Plamya varieties, Ozyora JSC invites farmers and food producers to very profitable commercial cooperation.

You can’t spoil potatoes with milk

Melensky Potato LLC is a diversified and dynamically developing enterprise in the Bryansk region. It is a seed-growing plant for potatoes. To obtain high results, the latest technologies for the cultivation of agricultural crops are used, varieties of seeds of an intensive type, modern agricultural technology are used.Potato products are supplied to federal retail chains. Potatoes are supplied to the Republic of Belarus.

Growth stages

The group of companies “Melensky Potato” is engaged in the cultivation of potatoes, grain crops, corn and milk production. Its lands are located in five districts of the Bryansk region: Starodubsky, Pogarsky, Unechsky, Mglinsky and Klintsovsky.

Serious technical re-equipment of Melensky Potato LLC began in 2006.A loan from Rosselkhozbank made it possible to purchase modern German-made combines, with the help of which they began to harvest potatoes without first removing the tops. At the same time, scientific work began – the first experimental plots were laid, where various technologies and systems for growing potatoes were tested. The construction of the first storage facilities began.
All that Melensky Potato LLC possesses today is 24.5 thousand hectares in five districts of the region, a warehouse complex for laying up to 120 thousand hectares.tons of potatoes, 65 thousand tons for storing grain and leguminous crops, three modern drying complexes for grain crops with a capacity of 50, 100 and 130 tons per hour, a logistics center, a gallery for packing and sorting potatoes. The variety of crops in the fields: potatoes, grain, corn, soybeans – all this is the result of a systematic progressive development based on a detailed analysis of development.
The entire cycle – from planting to storage – is carried out by the technology of the world leader, Grimme.Planting and milling of potatoes is carried out with the use of navigation, where the human factor is completely absent, which allows you to receive goods without planting tubers and sprouting. The quality of products is confirmed by GOST and quality certificates.
The modern storage facilities located on the territory with a capacity of up to 100 thousand tons, including storage with a microclimate, ensure the stability of supplies throughout the year. The equipment of the firms Grimme, Newtec, Ekko, Gillenkirch, Upmann is used for bookmarking and packaging.The production capacity for shipment per day reaches 500 tons.

When potatoes are the first bread

The average potato yield at Melensky Potato LLC in 2018 will be 450 c / ha. The development of production and the growth of gross productivity was facilitated by the fact that the farm has circular irrigation machines. The production uses proven modern potato varieties, such as Red Scarlet, Madeline, Impala, Queen Anna, Red Lady and others.In the production of potatoes and vegetables, it is very important to use modern, highly productive varieties of potatoes, therefore the company cooperates with one of the leaders in the production of seeds HZPC Sadokas (seed potatoes, Holland), “Agrico” and others.

In the technological process, modern technologies and equipment for growing potatoes are used, after receiving the seeds, the soil is prepared using modern cultivators from Amazone and Lemken, because the better the soil is prepared, the better the root system develops, the more correct the shape of the tubers.Next comes planting and ridging.
The production process is impossible without the use of modern effective and safe plant protection products, and plant protection products from companies such as Bayer, Syngenta, Dupont, Basf are used for growing potatoes, which are purchased only from the company’s official dealer – Potato Alliance LLC. Cleaning starts in July and ends in September. Thanks to modern combines, it is possible to work even in rainy weather, while the potatoes are cleaned with the same quality and remain unharmed.Root crops are placed in modern storage facilities equipped with ventilation and climate control systems using Omnivent equipment.

Crop Classics

The gross wheat harvest in 2018 amounted to 41 thousand tons. It should be noted that individual fields aroused interest among farmers from many regions of Russia, including Kaluga, Smolensk, Volgograd regions. The yield in these fields, located partly in the Starodubsky district, partly in the Pogarsky district, reached 120 c / ha.Since 2012, Melensky Potato LLC has been growing corn for grain. 4183 hectares are allotted for the cultivation of this crop on the farm. To finalize the harvest, modern drying equipment was purchased, the crop yield in 2017 after processing was 120 c / ha. Melensky Potato LLC sells feed corn with a moisture content of up to 14%.

A new crop, soybeans, has been put into circulation on the farm since 2014. In 2018, the sown area amounted to 2,574 hectares, in 2019 it is planned not to reduce the share of crops in the structure of sown areas.Soybean cultivation technologies have been tested in production conditions. The harvest is of high quality, providing a good price for this type of agricultural product. Continuing to improve technologies, it is planned to fight for high yields in this direction as well.

New items by forces

Melensky Potato LLC acquired 180 head of cattle as a pledge from the bank in 2014, and today it is actively developing this area.Currently, the farms contain 2,700 head of cattle, of which 1,300 are dairy herds. Holsteinized Simmentals were brought from one of the breeding farms in the Smolensk region. Cows of this breed are unpretentious in the conditions of the Bryansk region, give a relatively large amount of milk, and at the same time a high yield of meat. By the way, calves are not sold, but they are fattened for 1.5 years for meat.

Livestock raising is a new sphere for Melensky Potato LLC. However, the systematic approach has remained the same. It is based on advanced technologies, high wages, reduction of manual labor without reducing the number of employees and the use of the latest technology.

“Borscht set” – in the center of attention of the People’s Control / Official portal of the Administration of the city of Khanty-Mansiysk

07/27/2021 19:19

The Public Council of Khanty-Mansiysk for the implementation of the party project “People’s Control” held an unscheduled meeting.

The reason for the event was the results of a joint discussion of the General Council of the United Russia Party and the Government of the Russian Federation, held on July 20, on priority and urgent measures aimed at monitoring prices for essential products and supporting agricultural production in the Russian Federation.In this regard, it was decided to conduct, within the framework of the “People’s Control” project, price monitoring for essential products, including the so-called “borsch set”.

In the opinion of federal experts, the conclusion of agreements between retail chains and manufacturers to reduce markups on socially significant products will help to correct the current situation.

The meeting of the municipal Public Council was chaired by the chairman of the Khanty-Mansiysk Duma, Konstantin Penchukov.It was attended by his deputy Alexander Lavrenov, head of the economic development department of the Ugra Department of Economic Development Olga Kashina, head of the consumer rights protection department of the Khanty-Mansiysk Administration Svetlana Savenkova and head of the regional branch of the All-Russian public organization “Young Guard of United Russia” Kirill Medvedev.

Recall that the classic “borscht set” includes potatoes, cabbage, onions, beets, carrots and garlic. This is not just a culinary recipe, but products that the people of the country use every day.We can say that the fluctuation in prices for these products is an important economic indicator for our country.

Konstantin Penchukov said that the party members plan to hold a set of events dedicated to this problem.

“It is necessary to find out the reasons for the increase in prices, is it only due to the fact that the old crop has already ended, and the new one has not yet arrived on the shelves? Are there any other reasons? Much is being done in our region to ensure food security.At a meeting of the Public Council for the implementation of the People’s Control project, we discussed additional measures that can be taken. They talked about the fact that it is possible to intensify the work on providing new sites for “weekend fairs”. It is planned to conduct public monitoring of prices for the “borscht set”. This work will traditionally involve deputies of representative bodies, activists of the Young Guard of United Russia and volunteers, ”said Konstantin Penchukov.

Raids in Khanty-Mansiysk have already begun.Participants of the “People’s Control” found out the average price for a “borscht set” based on the cost of its components in the Solnechny and Lukoshko markets, in the Magnit, Monetka and Perekrestok retail chains. The inspectors also included in the monitoring results the prices for vegetables from individual entrepreneurs in Khanty-Mansiysk.

Potatoes – 65.00

Beets – 58.00

Carrot – 68.56

Cabbage 41.80

Onion 45.70

90,023 Total Cost: 279.06 90,024

Participants of the “People’s Control” will report the results to the Ministry of Industry and Trade of Russia on a weekly basis.In August, the party members plan to carry out control monitoring of prices in order to assess the results of the work done.

Source: City Information Center
90,050 90,000 Orenburg region entered the top ten regions of Russia for the introduction of arable land / Ministry of Agriculture, Trade, Food and Processing Industry of the Orenburg Region

Today, the First Deputy Minister of Agriculture of the Russian Federation Dzhambulat Khatuov held an online meeting with the regions of Russia, the main topic of which was sown area structure for 2022.

On behalf of the Orenburg Region, the meeting was attended by the First Vice Governor – First Deputy Prime Minister – Minister of Agriculture, Trade, Food and Processing Industry Sergey Balykin.

During the meeting, Roman Nekrasov, director of the department of crop production, mechanization, chemicalization and plant protection, noted the growth of arable land in a number of regions of Russia. The TOP-10 in terms of arable land growth also includes the Orenburg region, where in 2021 72.4 thous.ha.

As for spring sowing, next year a lot of attention will be paid to sowing potatoes and vegetables. According to the plan of the Federal Ministry of Agriculture, in the whole country 300 thousand hectares should be occupied for potatoes, 200 thousand hectares for vegetables.

During the meeting, Sergei Balykin made a presentation on the structure of sown areas for 2022 in the Orenburg region.

In the structure of agricultural land, agricultural land is 10 million 449.3 thousand hectares: of which arable land – 6 million 21.6 thousand hectares.ha, perennial plantations – 10.4 thousand hectares, hayfields – 664.7 thousand hectares, pastures – 3 million 752.5 thousand hectares. Of these, unused arable land in the region is 710.2 thousand hectares, or 12% of the arable land area – of which 408 thousand hectares are suitable arable land.

In the municipalities of the region, a lot of work has been done to put agricultural land into circulation. Of the 408 thousand hectares of usable arable land, 72.4 thousand hectares were put into circulation in 2021, or 17% of the usable arable land.

In the Orenburg region for the period 2017-2021.299.6 thousand hectares of unused arable land were put into agricultural turnover (2017 – 45 thousand hectares, 2018 – 45 thousand hectares. 2019 – 67.7 thousand hectares, 2020 – 69.5 thousand hectares, 2021 – 72, 4 thousand hectares).

In 2022, it is forecasted that more than 68 thousand hectares of unused arable land will be put into circulation.

In accordance with the forecast of the structure of sown areas for the harvest in 2022, the arable land area will be 6 million 21.6 thousand hectares, the entire sown area – 4 million 370.5 thousand hectares. The area of ​​grain and leguminous crops – 2 million 604.4 thousand.hectares (winter crops – 459.7 thousand hectares and spring crops – 2 million 144.7 thousand hectares), industrial crops – 1 million 229 thousand hectares, including oilseeds – 1 million 228 thousand hectares. Potatoes and vegetable and melon crops – 53.3 thousand hectares, of which in agricultural enterprises, peasant farms and individual entrepreneurs – 8.2 thousand hectares, and fodder crops – 483.7 thousand hectares. In total, spring sowing in 2022 will amount to 3 million 616.3 thousand hectares.

In the center of attention of the Arzamas agrarian

The final stage of the sowing campaign in 2015 forces Arzamas residents to closely follow the work of agricultural producers.About how spring sowing ends, and what is in the focus of attention of the Arzamas farmers today, we talked with the head of the plant growing sector of the regional department of agriculture I.P. Shchetinin.

– Ivan Petrovich, do our agricultural producers keep within the calendar dates for spring sowing?

– The farmers of the Arzamas region have practically completed the spring sowing of grain and leguminous crops, as well as the planting of potatoes. Cereals were sown on 98 percent of the planned area (11,966 hectares), potatoes were planted on 96 percent of the plan (5185 hectares).Sowing work was slightly suspended by rainy weather at the beginning of this week, but there is no doubt that spring sowing will be completed in the near future.

Less than 50 hectares of grain remained unseeded in LLC “Agropromresurs” and about 100 hectares in LLC them. Chkalov. These farms traditionally start sowing later than others, this is influenced by the corporate policy of the enterprises’ investors.

As for potatoes, relatively small areas of LLC Latkin (about 150 hectares) remain unplanned in the region.This farm, which is the leader in potato growing in the Nizhny Novgorod region, this year has set quite high plans for itself, and instead of the usual 1000 hectares, this year it intends to plant 1200 hectares with potatoes. The equipment at the disposal of the farm will make it possible to complete the work within a few days.

– What work will our farmers have to do after sowing grain and planting potatoes?

– Now the farmers of the district are actively working on sowing corn for silage.At the moment, about two thirds of the planned area has been sown – more than 720 hectares.

Sowing of late-sowing annual grasses is resumed (the prevailing crop is Sudanese grass). Work begins on overseeding of perennial grasses, including overseeding without cover. The total sowing of perennials in the region this year is designed for 500 hectares, of which about 200 hectares are uncovered. It should be noted that this year, work with forage crops has intensified, which is associated with their aging.Perennial forage crops require timely replacement. This is necessary in order not to reduce the quality and volume of harvested feed.

To date, some farms have already started looking after crops. Along with the harrowing and feeding (of winter and perennial grasses) carried out at an early date, the farms began chemical weeding. The need for this measure is felt in all farms. Without introducing the necessary preparations into the soil, it is impossible to obtain high yields. Despite the fact that the prices for chemical weeding preparations almost doubled this year, the Arzamas farmers found funds to buy them.At the moment, chemical weeding has been carried out in the farms of the region on a total area of ​​2620 hectares.

– Is there any alternative to imported preparations for chemical weeding, and what can you suggest for more efficient work with crops?

– With a competent approach, you can get by with cheaper domestic drugs, but it is imperative to take into account the type of contamination of the fields.

Along with chemical weeding, we recommend using microfertilizers and growth stimulants, the list of which is very significant on the market.It is also necessary to use the experience of agricultural producers in the use of rhizobact (nitrogen-fixing microorganisms).

– Were there any peculiarities in the 2015 sowing season?

– The peculiarity of this year was that during the sowing campaign, all agricultural producers worked quickly and efficiently. Sowing rates were relatively even across all farms.

This year, agricultural producers of the region have not fully fulfilled their plans for fertilizing the soil.Among them are LLC “Agropromresurs”, LLC “Abramovo” and others. These farms have to do serious work on feeding spring crops, which will naturally complicate the work in the future, but with proper feeding, the lack of mineral fertilizers on grain and annual grasses can be more than compensated for.

– What issues are most urgent for Arzamas agricultural producers in the near future?

– For livestock farms, it becomes essential to procure fodder, for grain and potato producers – to care for crops.The complex of works in both directions is very significant and requires well-planned measures from agricultural producers. These measures are developed in each household. All that remains is to bring them to life in a timely manner.

90,000 In Samokhvalovichi, 380 kg of potatoes were fried in a huge frying pan

October 15, Minsk / Alesya Sereda – BelTA /. At the festival-fair “Belarusian Autumn. Potatoes. Fruits. Vegetables” 380 kg of potatoes were fried in a huge frying pan in Samokhvalovichi, BelTA has learned.

The focus of the fair guests was a cast-iron frying pan with a diameter of 3 m. “380 kg of potatoes, 30 kg of onions were fried in the pan, and 26 liters of sunflower oil were used for frying. The pan itself weighs 2.5 tons. homemade stove, you need 30-40 minutes, then you can cook. ”The variety of potatoes that everyone has tried is known in Belarus” belongings “, – said Lyudmila Kozlova, head of the laboratory for biochemical evaluation of potatoes at the Scientific and Production Center of the National Academy of Sciences for Potato and Horticulture.

The visitors of the fair were presented with traditional dishes of national cuisine, master classes on figured cutting of potatoes. After tasting the apples, one could taste gooseberry or lingonberry wine, apple juice.

The program also included an exhibition of the achievements of scientists in the field of potato, fruit and vegetable growing. The guests carefully studied the developments of scientists in the field of potato growing. There were various conveyors, a tuber drying machine, a weighing machine for packing vegetables, and other inventions.

The sale of seedlings, potatoes, vegetables, fruits, juices was organized at the fair. The trade in potatoes and apples was especially brisk. By the way, the prices were as low as possible.

Summed up the results of the event, Vladimir Makhanko, Deputy Director General for Research of the Scientific and Practical Center for Potato and Horticulture, summed up the event: “The tradition of holding such fairs is the basis of the results of the work of agriculture for the year. I would like such events to be organized more often.After all, people will be able to come, see and buy a high-quality and affordable product. ” two new varieties “Tolochinsky” and “Pershatsvet”.

Vladimir Grakun also emphasized the high quality of domestic products. -0-

Photo by Yegor Pavlyushchik


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