When an uncurled fern frond first peaks through the soil in the spring, it is called a "fiddlehead". Fiddlehead ferns offer an earthy, nutty flavor that has been likened to the taste of asparagus, artichokes, and mushrooms.
Hairy eggplant may be eaten raw by themselves or cooked in dishes to add a touch of piquant sweet and sourness -
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The Carola potato is a smooth-textured potato with a pale burlap colored lightly freckled skin and a golden colored creamy, firm and waxy flesh. Its flavors are equal parts buttery and earthy. It is entirely edible, the skin a mere coat of protection for its flesh. Carola potatoes are considered a "medium" sized potato.
Carola potatoes are available late summer into fall.
The Carola potato is a high yielding mid-season perennial hybrid variety of potatoes. It is classified as a tuber, which is the underground storage part of the plant that feeds its aboveground foliage. It is infertile, which means the plant cannot produce from pollination, thus its root are used for vegetative propagation.
The Carola potato's firm texture holds up well to grilling and roasting, both processes bring out the potato's natural flavor optimally. Carola potatoes are also a great frying potato.
Genetic testing of a wide variety of cultivars and wild species suggests that the potato has a single origin in the area of southern Peru. The Carola potato is native to Germany and is popular in Europe as are many yellow- fleshed varieties. It has a small but thriving growing market in the U.S. It is most often cultivated in home gardens and on small farms. The best place to find the potato outside of a seed catalog is at your local farmers market.
Recipes that include Carola Potatoes. One is easiest, three is harder.
|High Ground Organics||“Chipped” Carola Potatoes|
|Tigers and Strawberries||Indian Style Carola Potatoes|