Ruby Crescent Fingerling Potatoes
Inventory, 10 lbs : 0
This item was last sold on : 04/28/17
The Ruby Crescent fingerling potato is a slender, elongated and slightly knobby fingerling variety. Its exterior skin is thin with a dusty rose hue. Its internal flesh is firm, waxy, and moisture-rich with a creamy yellow hue. Small to medium in size the Ruby Crescent has a slightly curved to wavy shape measuring on average 2 to 3 inches in length. When cooked, Ruby Crescent fingerlings have an earthy, nutty flavor and a melting texture with the consistency of a mashed potato that hasn't been mashed.
The Ruby Crescent fingerling potatoes are available year-round with intermittent gaps possible some years.
The Ruby Crescent fingerling potato, also known as Rose Finn, Rose Fir, Rose Fir Apple, and Rosa Tannenzapfen, is botanically a part of Solanum tuberosum. Ruby Crescent is a specialty potato whose commercial visibility is limited primarily to farmers markets and specialty distributors. Fingerling potatoes come in varying colors, tastes and textures, their unifying characteristic is that they all grow naturally to a petite and elongated size when fully mature. Even though fingerlings share a similar shape and size as new potatoes (conventional potatoes picked when young and petite) fingerlings offer a more dynamic flavor as a result of their maturity.
Ruby Crescent fingerling potatoes provide vitamins B6 and C as well as phosphorus, manganese, niacin, fiber, and carbohydrates.
Ruby Crescent fingerlings can be used in most preparations where petite potatoes are called for. They can be cooked, peeled or unpeeled, as their thin skin is edible. Halved or whole they can be steamed or boiled though they are said to be at their best when roasted. Steaming rather then boiling is a preferred method as it preserves more of the potato's nutrients than boiling does. Ruby Crescent can also be sliced thin and fried to make fingerling chips. Cut Ruby Crescent into 1-inch segments and roast along with other fingerlings and root vegetables for a colorful side dish. To store keep Ruby Crescent in a cool, dry location away from heat and direct sunlight. For best flavor and quality use within 3 to 4 weeks and keep an eye out for mold, soft spots, and greening, all signs that the potato is no longer safe for consumption.
The original name of the Ruby Crescent fingerling is Rosa Tannenzapfen, which is believed to be of German origin. Rosa, not surprisingly translates to pink, the color tone of the potato's skin. Tannenzapfen or in southern German dialect Tannenapfel translates to mean fir cone or pine cone which is thought to be a nod to the potato's shape. The potato’s name was improperly translated at one point though to apple which is the origin of one of it’s AKA’s, Rose Fir Apple potato.
Like most potatoes fingerlings are native to South America. From there they made their way through Europe and eventually to America. One of the first locations in America to grow the fingerling type potato commercially was in the San Luis Valley of Colorado in the 1990’s. The petite spuds were slow to gain popularity as the American consumer was accustomed to large potato types and saw the potato as a source of sustenance rather than a gourmet ingredient. Secondly, new harvesting and sorting machines needed to be built specifically for smaller potatoes as current equipment was designed to process large spuds only. In time the petite potato known as fingerling would catch the interest of American consumers, a result no doubt of marketing efforts and an evolving food culture in the early 2000’s.
Restaurants currently purchasing this product as an ingredient for their menu.
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