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This item was last sold on : 04/02/16
The Onaway potato is medium and round to oblong. Its exterior is a light burlap brown with medium set eyes and slightly flaky skin. Its inner flesh is off-white to creamy yellow with a firm and starchy consistency. When cooked, the Onaway potato becomes tender and has a rich flavor with nuances of butter and hazelnut.
Onaway potatoes are available late summer into mid-fall.
The Onaway potato, botanically classified as Solanum tuberosum ‘Onaway,’ is a pedigree variety whose combined characteristics make it highly regarded in the marketplace. It is an early season, high yielding, drought and disease resistant potato providing commercial growers with the opportunity to plant multiple crops for extended seasons.
The Onaway contains vitamins C, B, and potassium. It also contains trace amounts of niacin, iron, zinc, and riboflavin.
Onaway potatoes are best suited for cooked applications such as mashing, baking, boiling, and roasting. Their high moisture content makes them ideal for mashing or pureeing, and they can be used as a thickener in soups, stews, and sauces. They can also be sliced thin and used to make scalloped potatoes or ratatouille. Bake or boil and use the Onaway to make potato croquet or as a filling for samosas and empanadas. Complimentary ingredients to the Onaway potato includes bacon, capers, thyme, rosemary, chives, sour cream, blackened chicken, and sharp cheeses. Onaway potatoes don’t store quite as long as other potatoes so be sure to keep them in a cool, dry and dark location until ready to use. Like most potatoes, uncooked Onaway should never be stored in the refrigerator as this causes faster deterioration.
Onaway potatoes are valued in the United States for functionality and adaptability. Considered an all-purpose white potato, Onaway potatoes can be used in almost any cooking preparation and potato dish. Potatoes are an important staple for all socioeconomic classes because they are readily available and provide a hearty, filling, and nutrient dense meal.
The first Onaway potato seedling was planted on Aroostook Farm in Maine. It was sent to Michigan for research and development by the National Potato Breeding Program, Crop Research Division, and was introduced to the commercial market in 1956. Its given name derives from the town of Onaway, a once well-established lumbering area in the farming community of Presque Isle County, Michigan. Today the Onaway can be found in specialty grocers and farmers markets across the United States.