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.
German Butterball Potatoes
Inventory, lb : 0
This item was last sold on : 10/29/16
|Crows Pass Farms||Homepage|
German Butterball potatoes are medium-sized mostly round tubers with pale yellow skin and a golden flesh. The russet potato can take on a somewhat waxy appearance. The tender flesh has a flaky texture that takes on a creamy, smooth consistency when mashed. German Butterball potatoes offer a rich buttery flavor.
German Butterball potatoes are available year-round.
German Butterball potatoes belong to the Solanaceous, or Nightshade, family and are botanically classified as Solanum tuberosum. Other members within this large family include tomatoes, peppers, and petunias. While the German Butterball is considered an heirloom it is a relatively new variety that was introduced in 1988. The German Butterball was a winner of “Organic Gardening Magazine’s Taste Off Contest,” this potato has been called “butterless”, meaning that it’s so rich that one doesn’t need to add anything in order to reveal a robustly satisfying flavor.
German Butterballs are an excellent source of potassium, vitamin C, iron, and fiber and their flesh is filled with antioxidant carotenoids.
The German Butterball is a great all-purpose potato that performs equally well in the soup pot, frying pan, and roaster. Its starch content also makes it a great candidate for a fluffy batch of mashed potatoes. German butterball potatoes are best stored unwashed in a cool, well-ventilated, and dark area, such as a pantry or root cellar. The temperature should never dip below 50 degrees, the threshold after which starches begin transforming to sugars.
German butterball was introduced by David Ronniger in Moyie Springs, Idaho, in 1988. Ronniger, a grower proficient in varieties that were first made popular in pre-19th century Europe, has seen his potato go from a seedling on the Ronniger family farm to one of the most beloved potatoes of American farms, gardens, gourmands.
Recipes that include German Butterball Potatoes. One is easiest, three is harder.
|Bon Appetit||Mini Herbed Pommes Anna|
|Dash and Bella||Potato, Turnip, Kale and White Bean Soup|
|Seize the Food||Oven Roasted German Butterball Potatoes with Rosemary|
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