Inside a black garlic bulb's sheath of dry, aged paper-thin skin are black jelly-like cloves. The cloves have a savory sweet taste, a pleasant molasses undertone with a subtle hint of a soy sauce.
Midnight Moon Potatoes
Its skin is deep purple with starry white and tan freckles, and its flesh is bright, butternut colored, and perfectly moist.
French Fingerling Potatoes
Inventory, 10 lbs : 0
This item was last sold on : 12/05/16
The French fingerling is sleek and slender with a classic potato shape, cylindrical with rounded ends. Its size is slightly larger than other fingerling types but much smaller than conventional potatoes measuring on average between 2 and 3 inches in length. Its rose-colored skin is thin and smooth with some shallow eyes and spotting. Its flesh, a marbling of pink and ivory, stays firm and waxy even when cooked. French fingerlings offer a robust, earthy and buttery flavor, and the entire potato, skin and all is edible. In fact, the flavor of the French fingerling is said to be at its best when they are prepared and served skin on.
French fingerling potatoes are available year-round with a peak season in the late spring and early summer.
The French fingerling potato, botanically a part of Solanum tuberosum, is a fingerling type potato. Fingerlings are a group of potatoes that are considered a type rather than specific variety and are known for their naturally petite size. Also known as Roseval and Nosebag the French fingerling is a popular fingerling potato type both in its place of origin, France as well as in the United States. In the United States, it is considered a specialty potato and as such has a slightly more expensive price point than conventional baking potatoes.
French fingerling potatoes offer vitamin C and potassium.
French fingerling potatoes can be used in a variety of popular potato preparations. Their thin skin is edible and need not be removed prior to eating and unlike many other fingerling types they can stand up to the dry heat of baking and roasting. French fingerling potatoes are perfectly sized for roasting either whole or halved with complimentary fresh herbs and dry spices. They can be par-boiled then slightly smashed and baked. Steamed or baked French fingerling potatoes hold their shape well which makes them an excellent casserole and salad potato. French fingerlings can also be browned in a skillet then slow braised in broth to finish. French fingerling potatoes pair well with garlic, shallots, tomato, lemon, cilantro, chives, chervil, rosemary, sage, thyme, fennel, leeks, vinegar, Dijon mustard, hazelnut oil, bacon, roast chicken, wild game, liver pate, and light bodied red wines. The thin skin of French fingerlings gives this potato a shorter shelf life than other varieties. To store, keep French fingerlings in a cool, dark place and use within one week.
Fingerling potatoes such as the French were slow at first to gain commercial success in the United States and were considered impractical to produce on a large scale as their petite size would fall through the harvesting machines used at that time. The French fingering is mentioned as one of the preferred potato varieties for Chef Joel Robuchon’s 1994 collection of potato recipes.
The French fingerling is a petite, fingerling type potato that was developed and released commercially in France during the 1950’s. Created from a cross between the rosa and vale potatoes the French fingerling which was known as Roseval at the time is said to have replaced an old French variety known as etoile du nord. In England French potatoes such as the French fingerling were snubbed for their waxy texture which was not a favored potato characteristic in England. Since 1932 the markets in England had refused to sell French potatoes. That is until 1950 when England first opened up the markets to them. It is believed the French fingerling was developed at that time partially in an attempt to catch the attention of the English markets but unlike in France, the potato would fail to catch on as a popular variety there. The French fingerling would however in time make its way to the United States, rumor has it, smuggled in the nosebag of a horse. As a result for a period of time it would be known in the United States as Nosebag potato, a name that would be short lived for obvious reasons, and soon after renamed to a much more marketable name, French fingerling. French fingerling potatoes grow on vigorous vines and prefer frost free growing conditions and ample sun exposure.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Land & Water Company||Carlsbad CA||760-729-5263|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Searsucker Downtown||San Diego CA||619-233-7327|
|Dolce at the Highlands||San Diego CA||858-847-2740|
|The Shores||La Jolla CA||858-459-8271|
|Home Kitchen Culture||San Diego CA||619-302-7655|
|US Grant Hotel Main||San Diego CA||619-232-3121|
|Maderas Golf Club||Poway CA||858-451-8100|
Recipes that include French Fingerling Potatoes. One is easiest, three is harder.
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Bear Foods, Chelan WA
Washington, United States
About 315 days ago, 1/26/16