Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Blushing Violet Potatoes
Inventory, lb : 0
Blushing Violet potatoes are bite-sized, and as the name suggests, they are marbled or variegated with a violet blush on white skin. The painted appearance on the skin is mirrored in the multi-colored flesh. Blushing Violet potatoes have thin skins and a smooth, buttery flesh.
Blushing Violet potatoes are available in the winter months.
Blushing Violet potatoes are a brand new variety of bite-sized potatoes from a potato and onion breeding company in Wisconsin, in the United States. Blushing Violet potatoes are botanically a variety of Solanum tuberosum, and are in the nightshade family, like tomatoes and eggplant.
Blushing Violet potatoes get their purple-toned pigment from the phytonutrient, anthocyanin. Anthocyanins have antioxidant properties. The potatoes also contain more vitamin C than a tomato, and more potassium than a banana. The petite potatoes are also a good source of vitamin B6, magnesium and iron.
Blushing Violet potatoes are small enough to be cooked and served whole, or sliced and diced. Blushing Violet potatoes can also be smashed and fried. They will retain their color when cooked. Blushing Violet potatoes retain most of their nutrients when prepared with the skin on. To store Blushing Violet potatoes, keep in a cool (between 45 and 55 degrees Fahrenheit), dark place for up to a month. Storing Blushing Violet potatoes in the refrigerator will cause the starches to convert to sugars and the spud will lose some of its taste and nutrient-value.
Potatoes originated in Peru and were first cultivated by the Inca around the 8th to 5th century B.C. In the mid-16th century, the Spanish invaded the Incan Empire and returned to Europe with the easy to grow, and nutrient-rich potato. Within 200 years, the potato had gained substantial popularity in Europe. In the 1840s a potato blight, which has come to be known as the Irish Potato Famine, hit much of Europe destroying most of the crop. The potato didn’t quite attain the same popularity in the United States until after the 1800s.
Blushing Violet potatoes were bred and developed by a subsidiary of Wysocki Companies, RPE, Inc. in Wisconsin, and is sold under their Tasteful Selections brand. RPE, Inc. has been breeding and developing potato and onion varieties for the American commercial market for 60 years. The popularity of several variegated cultivars in Europe spurred the company to develop more proprietary, multi-colored varieties. Blushing Violet potatoes were first introduced to American markets in 2015. As of the beginning of 2017, the dual-colored potatoes have yet to hit the market in all areas of the country, but they have been spotted at farmer’s markets in Southern California.