Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
Prairie Blush Potatoes
Inventory, lb : 0
Prairie Blush potatoes are rounded to just slightly oblong in shape. Their golden to light brown skin is, as their name indicates, blushed with splashes of rosy pink. Their skin may also show a slight spattering of shallow eyes. The inner flesh of the Prairie Blush potato is smooth with a light golden hue. Additionally, the Prairie Blush are celebrated for their exceptional flavor and texture which similar to Yukon gold are moist and dense with a buttery, classic potato flavor when cooked. The Prairie Blush potato plant grows in an upright fashion and boasts light purple blooms.
Prairie Blush potatoes have a limited availability year-round with a peak season in the fall with some of the southern United States harvesting additionally in the early summer months.
The Prairie Blush potato botanically is a part of Solanum tuberosum and a member of the Solanaceae family. A variant of Yukon gold the Prairie Blush potato is a mid-season, golden fleshed variety quickly becoming well known not only for its exceptional flavor and texture but for its superior adaptiveness to organic growing conditions. Still a relatively new variety the seed potatoes for growing the Prairie Blush are currently available exclusively from Wood Prairie Farm.
Like many potato varieties, the Prairie Blush offer a significant water and starch content. Potatoes have long been known for their ability to sustain countries, communities, and families in times where food has been scarce. The Prairie Blush has enough nutrients and calories needed to provide for much of a family’s dietary needs to sustain themselves. Additionally, the Prairie Blush offers vitamin C and some potassium.
Prairie Blush potatoes can be used in recipes that call for classic conventional potatoes such as yukon gold or red potatoes. They can be used with the skin removed or skin on to showcase their unique rosy coloring. They are said by those who favor them to be ideal for use in boiled, fried, or roasted preparations. Peeled and boiled potatoes can be used to make the American holiday favorite, mashed potatoes. They can also be sliced into rounds, wedges, or sticks and baked or fried to make fries, hash browns, and chips. Many potato farmers boast that the test of a truly great potato is how it performs when prepared simply roasted or baked, and the Prairie Blush are said to have passed this test with flying colors, performing exceptionally both regarding flavor and texture. Prairie Blush potatoes pair well with hard cheeses, fish, salted butter, bacon, cabbage, garlic, horseradish, lemon, mint, rosemary, onion, peas, truffle, lamb, and chicken. An excellent keeper, Prairie Blush potatoes will keep 3 to 4 weeks when stored in a cool, dark location.
Even though still a fairly new variety the Prairie Blush potato has already received numerous accolades. It was granted the Green Thumb Award as one of the top 6 plants introduced in 2009 by the Mailorder Gardening Association. Prairie Blush potato’s place of origin in northern Maine is known as one of the premier potato growing regions in the world, both for its food crop potatoes and for its seed potatoes.
The Prairie Blush potato was developed by Jim Gerritsen of Wood Prairie Farm in North Woods of Aroostook County, Maine. Gerritsen first discovered the potato in 2001 growing as a chance clonal variant on a hillside field of yukon gold potatoes on his family run farm. After 7 years of organic field trials, the Prairie Blush was ready and was put on the market for both home and commercial growers. A cool season crop Prairie Blush potatoes prefer mild climates above freezing and well below 95 degrees Fahrenheit. Prairie Blush potato plants are vigorous and fast growing maturing just 5 days later than yukon gold potatoes.