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Carola potatoes are round to ovate with a slightly irregular shape. Carola potatoes have smooth, pale tan to yellow skin that is often lightly freckled. The Carola potato has a dense, waxy flesh and when cooked, is creamy yellow and offers a smooth, fluffy, fine-grained and moist texture that boasts a buttery, earthy, and nutty sweetness.
Carola potatoes are available late summer into fall.
The Carola potato, botanically classified Solanum tuberosum ‘Carola’, is a member of the Solanaceae family. Experiencing a brief period of popularity in 1980's Europe, the Carola potato has struggled to reach broad commercial success in the potato market mainly due to the existence of the Yukon Gold potato. The Yukon Gold produces a higher yield, a characteristic which plays a significant role in the success of commercial varieties.
Carola potatoes are high in vitamin C and also contain fiber, potassium, iron, calcium, carotenoids, and antioxidants.
Carola potatoes are best suited for cooked applications such as grilling, roasting, baking, mashing, boiling, steaming, and chipping. Their firm texture also makes them an ideal salad potato. Carola potatoes can be used to make fries or potato hash, and they can be boiled, steamed, or pureed to add flavor and viscosity to soups and stews. Sliced into thin rounds, they also make an excellent scalloped or casserole potato. The buttery taste of Carola potatoes pairs well with red onion, tomato, radish, thyme, parsley, chives, grainy mustard, vinegar, melting and blue cheeses, bacon, chicken livers, and hardboiled egg. Carola potatoes store well for up to a month in a cool, dry and dark place.
Yellow-fleshed potatoes have long been a preferred variety in Germany. The Carola potato, bred to meet that preference, experienced a brief stint of popularity in Germany and Great Britain in the 1980's but was then discontinued as a variety in 1989. In 1999, an improved variety was released in Europe under the same name with a slightly different shape and improved disease resistance.
The Carola potato is believed to be a German hybrid of the Weima potato and the Ober Arnbacher Fruhe potato. Walter Wallmüller of Saatzuchtwirtschaft bred it and released in 1979. It is believed to have originally made its way to the United States via immigrants coming to New York and the Midwest. The Carola potato has a small, growing market in the United States sold as a “specialty potato” and is most often cultivated in home gardens and on small farms. The best place to find the Carola potato outside of a seed catalog is at your local farmers market or specialty grocer.
Recipes that include Carola Potatoes. One is easiest, three is harder.
|Oh My Veggies||Slow Cooker Rosemary Garlic Mashed Potatoes|
|Tigers and Strawberries||Indian Style Carola Potatoes|
|High Ground Organics||“Chipped” Carola Potatoes|
People have spotted Carola Potatoes using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.