Slender and irregularly shaped, parsley root is often double-rooted and resembles a small parsnip. Attached to feathery large parsley leaves, the flavor is somewhere between a carrot and celeriac.
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
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The Honeysuckle potato has a classic potato shape, cylindrical and slightly lumpy. Its exterior skin is a golden hue, speckled with a typical potato patterning of faint spots and striations. Its signature attribute appearance wise is found in the unique splotches of bright pink blush which decorate the potato’s skin. Its interior flesh is smooth with a creamy yellow hue. When cooked the Honeysuckle potato offers an earthy yet buttery potato flavor and smooth, soft texture.
Honeysuckle potatoes are available in the fall and winter months.
The Honeysuckle potato, botanically a part of Solanum tuberosum, is a member of the Solanaceae family. Broadly speaking it is classified as a golden skinned type potato, more specifically it is a specialty variety that is new to the potato marketplace. Also known as Honeysuckle Gold Vales Sovereign, it was developed to be able to stand up to and substitute for classically used potatoes for both home cooks and chefs but with the added visually appealing flair of its signature pink blush.
Potatoes such as the Honeysuckle offer potassium and magnesium as well as some of vitamins A, C and B6. They also offer antioxidants and fiber which helps support digestive health. Preparation wise whole potatoes baked in their skin provide the highest nutritional content.
Honeysuckle potatoes can be utilized in preparations that call for classic potato varieties. It is an excellent potato choice for mashed potatoes or baked in its skin. Slice into wedges and roast skin on with complimentary herbs to showcase its unique coloring. Slice mandolin thin and use in potato au gratin, hash browns, or layer in a ratatouille. Complimentary flavors include onions, rosemary, thyme, lemon, cauliflower, rutabaga, tomato, truffle, cooked eggs, caviar, beef, pork, shellfish, hard cheeses, cream, and horseradish. To store keep Honeysuckle potatoes in a cool, dark place or a brown paper bag at room temperature. Potatoes should never be refrigerated as it causes them to develop a high sugar content and spoil much faster. Depending upon their maturity when purchased, Honeysuckle potatoes will keep for one to two weeks.
In 2008, the vales sovereign variety that the Honeysuckle would later be created from was voted potato of the year in Britain for its superior flavor and versatility in cooked applications.
A new variety, the Honeysuckle potato was developed in 2015 as part of RPE Inc.’s commodity brand, Old Oak Farms. It is currently sold as a specialty and limited edition type potato. A vales sovereign variety it was developed specifically to be drought tolerant with the ability to be grown in dryer soils. Additionally, it was bread to have higher yields and improved resistance to common potato crop diseases such as scab, blackleg, and blight.
Recipes that include Honeysuckle Potatoes. One is easiest, three is harder.
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