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.
Purple Fingerling Potatoes
Inventory, 10 lbs : 1.00
This item was last sold on : 01/15/18
Purple fingerling potatoes are petite in size with a cylindrical, slightly lumpy shape and rounded ends. Their skin is a deep and dusty purple hue speckled with shallow eyes and its internal flesh, a vivid violet ink with some lavender and purple marbling. When cooked Purple fingerling potatoes have a dry and waxy texture and offer an earthy potato flavor with hints of toasted nuts.
Purple fingerling potatoes are available year-round.
Purple fingerling potatoes, botanically a part of Solanum tuberosum, are part of a grouping of potatoes known as fingerlings which come in multiple colors and flavors, but all share a similar petite size and shape. There are only a handful of Purple fingerling types on the market and the increased demand for purple colored potatoes has prompted breeders to come up with new varieties. One such variety, the purple pelisse was created to fill this gap in the modern fingerling potato market and meet the need for a commercially viable Purple fingerling potato. Compared to other purple fingerling types the pelisse has a more consistent size and shape, increased resistance to disease, and produces reliable yields.
Purple hued potatoes such as the Purple fingerling are known for their abundant antioxidant content which comes from anthocyanins that pack the Purple fingerling with 4 times the amount of antioxidant content found in conventional russet potatoes. Additionally, the anthocyanins are responsible for the purple coloring of the potato. Purple fingerlings also provide potassium and an excellent source of calories and carbohydrates. Both the skin and flesh contain nutrients so for optimal nutritional absorption cook and eat potatoes with their skin still on.
Purple fingerling potatoes can be used in many recipes that call for conventional potatoes. Their petite size and shape, however, makes them ideal in preparations that showcase their size such as halved and roasted, steamed, or baked. Purple fingerlings hold their shape well when cooked and retain their vibrant color which adds to their visual appeal. Cooked potato segments can be served as is or used to add cold to potato salads. When combined with other fingerlings of varying hues and baked they make an attractive side dish. Purple fingerings can also be sliced thin and fried to make colorful chips. To store keep Purple fingerlings in a cool and dark place and use within 1 to 2 weeks.
There has been a big push to popularize purple-hued potatoes in the United States because of their anthocyanin content which gives produce such as cranberries, blueberries, and potatoes their vibrant hue and a plentiful supply of antioxidants. Potatoes are one of the optimal ways to provide this nutrient as they are not only the most affordable source, but they are enjoyed and commonly consumed by a wide range of cultures, and age groups. In the past decade marketing groups, researchers and distributors have been working hand in hand to develop improved, commercially appealing purple potatoes while at the same time making a big push to educate the public on the benefits of these colored potato varieties over conventional white spuds in an effort to boost consumer interest.
Purple potatoes originated in South America. Both small and large purple potato varieties were used there both as a source of food and as a natural purple dye. Today new purple fingerling varieties have come onto the market such as the purple pelisse which was created in 2000 by Oregon State University, Washington State University, University of Idaho, and the USDA. The purple pelisse was created specifically to meet the increasing demand for purple and fingerling type potatoes and to be a commercially viable variety that could be marketed to high-end restaurants and supermarkets worldwide.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Oceanaire Seafood Room||San Diego CA||619-858-2277|
|Wheat & Water||La Jolla CA||858-291-8690|
|Nick & G's Restaurant||Rancho Santa Fe CA||858-771-1871|
|The Flavor Chef (Catering)||Vista CA||619-295-3172|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|The Pearl Hotel||San Diego CA||877-732-7573|
|JRDN Restaurant||San Diego CA||858-270-5736|
Recipes that include Purple Fingerling Potatoes. One is easiest, three is harder.
|Beth Dunham||Leek, Potato & Fennel Soup|
|Ciao Florentina||Purple Potato Salad|
|Cooking on the Side||Balsamic Roasted Fingerling Potatoes|