Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Seasons/Availability
Kennebec potatoes are available year round, witb a peak season from Summer to Winter.
Current Facts
The Kennebec potato is a high-yielding, fast growing, widely adapted and vigorous potato variety with excellent storage qualities. Not only is it sold as a fresh market potato, it is widely distributed for processing as frozen fries and potato chips. These features have allowed it incredible success for farmers, producers and distributors, contributing to its rich commercial crop value.
Description/Taste
The Kennebec is an imposing and robust looking potato with a hefty oblong shape and stouted ends. Its skin is layered with tones of sand and earth and its flesh, a soft ivory color. The skin's texture is semi-rough and thin. Its flesh is firm and moist, yet starchy, making it a versatile potato for culinary use. Kennebec potatoes have a rich, earthy and nutty flavor when cooked.
Nutritional Value
As with most yellow and white fleshed potato varieties, Kennebec potatoes are rich in potassium, vitamin C, vitamin B-6, iron, niacin, calcium, and protein.
Applications
Kennebec potatoes are widely used for the dual culinary purposes of producing potato chips and french fries. Though their best virtues are displayed through frying methods, Kennebec potatoes are a universal potato. They can be baked, mashed, scalloped and made into hash browns. Companion ingredients include bacon, roasted chicken, salt, cream, butter, tomatoes, creamy, nutty and tart cheeses, garlic, caramelized onions, savory herbs such as thyme, parsley and sage, spices such as paprika and dill and even the zest and juice of a lemon.
Geography/History
The Kennebec potato is a hybrid variety produced by the USDA in 1941. Its parent varieties are Chippewa and Katahdin. Similar to the Onaway potato, the first Kennebec seedling was selected from a farm in Presque Isle county, Maine. It was introduced into the commercial marketplace in 1948. It is one of the most widely grown and known varieties in the United States today.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 28...
Recipe Ideas
Recipes that include Kennebec Potatoes. One
is easiest, three is harder.
Kennebec potatoes are available year round, witb a peak season from Summer to Winter.
Current Facts
The Kennebec potato is a high-yielding, fast growing, widely adapted and vigorous potato variety with excellent storage qualities. Not only is it sold as a fresh market potato, it is widely distributed for processing as frozen fries and potato chips. These features have allowed it incredible success for farmers, producers and distributors, contributing to its rich commercial crop value.
Description/Taste
The Kennebec is an imposing and robust looking potato with a hefty oblong shape and stouted ends. Its skin is layered with tones of sand and earth and its flesh, a soft ivory color. The skin's texture is semi-rough and thin. Its flesh is firm and moist, yet starchy, making it a versatile potato for culinary use. Kennebec potatoes have a rich, earthy and nutty flavor when cooked.
Nutritional Value
As with most yellow and white fleshed potato varieties, Kennebec potatoes are rich in potassium, vitamin C, vitamin B-6, iron, niacin, calcium, and protein.
Applications
Kennebec potatoes are widely used for the dual culinary purposes of producing potato chips and french fries. Though their best virtues are displayed through frying methods, Kennebec potatoes are a universal potato. They can be baked, mashed, scalloped and made into hash browns. Companion ingredients include bacon, roasted chicken, salt, cream, butter, tomatoes, creamy, nutty and tart cheeses, garlic, caramelized onions, savory herbs such as thyme, parsley and sage, spices such as paprika and dill and even the zest and juice of a lemon.
Geography/History
The Kennebec potato is a hybrid variety produced by the USDA in 1941. Its parent varieties are Chippewa and Katahdin. Similar to the Onaway potato, the first Kennebec seedling was selected from a farm in Presque Isle county, Maine. It was introduced into the commercial marketplace in 1948. It is one of the most widely grown and known varieties in the United States today.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Barleymash | San Diego CA | 619-276-6700 x304 |
| Cody's at the Cove | San Diego CA | 858-459-0040 |
| Whisknladle | San Diego CA | 858-551-7575 |
| The Tavern | Coronado CA | 602-628-5890 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Waters Catering | San Diego CA | 619-276-8803 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Tiger Tiger | San Diego CA | 619 764 5475 |
| Burger Lounge Commissary | Coronado CA | 619-435-6835 |
| Burger Lounge Coronado | Coronado CA | 619-435-6835 |
| Nine - Ten | San Diego CA | 858-964-5400 |
| Burger Lounge La Jolla | San Diego CA | 858-456-0196 |
| Burger Lounge Gaslamp | San Diego CA | 619-955-5727 |
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Stingaree | San Diego CA | 619-544-0867 |
| Burger Lounge Kensington | San Diego CA | 619-584-2929 |
| Stout Public House | San Diego CA | 619-702-7933 |
| Flavor Del Mar | Del Mar CA | 858-755-3663 |
| Crab Catcher La Jolla | San Diego CA | 858-454-9587 |
| Roppongi | San Diego CA | 858-551-5252 |
| Bertrand at Mr A's | San Diego CA | 619-239-1377 |
| Ritual Tavern | San Diego CA | 619-283-1618 |
| Fibonaccis | San Diego CA | 858-677-9974 |
| Solace & the Moonlight Lounge | Encinitas CA | 760-753-2433 |
| Chicago on a Bun (Rancho Bernardo) | San Diego CA | 858-487-7776 |
| Anthology | San Diego CA | 619-595-0300 |
| Neighborhood Burger Wine and Beer | San Diego CA | 619-446-0002 |
| Prepkitchen Little Italy | San Diego CA | 619-247-0394 |
| Burger Lounge Hillcrest | San Diego CA | 619-487-1183 |
| Pantry in Rancho Santa Fe | Rancho Santa Fe CA | 858-756-1221 |
| Gossip Grill | San Diego CA | 619-260-8023 |
| Union Kitchen & Tap | Encinitas CA | 760-230-2337 |
| Alchemy Restaurant | San Diego CA | 619-255-0616 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 800 843 4661 |
| Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| La Valencia | San Diego CA | 858-551-3750 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-9085 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Blind Lady | San Diego CA | 619-255-2491 |
| Blue Point / Coastal Cuisine | San Diego CA | 619-233-6623 |
| Crush | Solana Beach CA | 858-481-2787 |
| Knotty Barrel | San Diego CA | 619-269-7156 |
| Urban Solace | San Diego CA | 619-295-6464 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Urban Plates Del Mar | San Diego CA | 760-632-8431 |
| J six | San Diego CA | 619-531-8744 |
Recipe Ideas
Recipes that include Kennebec Potatoes. One
is easiest, three is harder.| Italian Foodies |
|
Potato Croquettes with Ham and Cheese |
| Tigers and Strawberries |
|
Indian-Spiced Twice Baked Potatoes |
| Food Wishes |
|
Crispy French Fries – So Nice Because You Cook Them Twice |
