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.
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Finnish potatoes are small to medium in size, have beige skin and pearly yellow, waxy flesh, a strong nutty flavor, and come in several different shapes. For example, the Aeggeblomme is small and round like a ping pong ball, the Piekon Muikku has the silhouette of a teardrop, and the Koto flaunts the familiar oblong shape of the traditional Yukon Gold variety.
Finnish potatoes are available year-round.
The Finnish potato is botanically classified as Solanum tuberosum, and is a catch-all term for several different potatoes historically grown in Finland, such as the varieties Piekon Muikku, Aeggeblomme, and Koto.
Finnish potatoes are high in potassium and vitamin C and are also a great source of iron and fiber.
Finnish potatoes have a waxy texture with a low starch content and therefore keep their shape very well. They are wonderful in potato salads, roasts, and soups. In Finland their nutty flavor is often paired with fish such as herrings. Finnish Potatoes are best stored unwashed in a cool, well-ventilated, dark area, such as a pantry or root cellar. Regardless of where potatoes are kept the temperature should never dip below 50 degrees, the threshold after which starches begin transforming to sugars, resulting in oddly sweet and off-color tubers.
The people of Finland have depended upon potatoes for centuries as a nourishing food source, a weapon against scurvy and as medicine. Traditional Finnish cuisine found potatoes are plated with salted fish, in porridges, mixed with either peas or rye flour, stuffed in savory pies, or roasted in stone-lined pits and seasoned with herrings, salt, or salt water.
German tinkers first introduced potatoes to Finland when they came to work at a manor in Inkoo, west of Helsinki, in the 1730’s. The tuber remained relatively obscure in the country until 1757 when Finnish soldiers traveled to Germany, which had known the potato since the 1580’s, to fight in the Pomeranian War. When the soldiers returned home this “earth-apple” spread throughout the country, with farmers developing new varieties. The potato steadily gained in popularity. Its virtues were preached by reverends on Sundays, advanced by The Finnish Economic Society in 1797, and transformed into spirits by the country’s distillers. Eventually potatoes became the Nordic country’s most commonly grown crop.
Recipes that include Finnish Potatoes. One is easiest, three is harder.
|Julie's Eats & Treats||Cheesy Bacon Potato Soup|