Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
White Rose Potatoes
Inventory, 50 lbs : 0.20
This item was last sold on : 09/23/17
White Rose potatoes are a medium sized, slightly flattened tuber with an irregularly round to oblong shape. Their smooth, creamy off white skin is thin to the point where it almost seems translucent and speckled with faint, medium deep eyes. Its white flesh has low to medium starch content and a waxy texture which becomes silky smooth when cooked. When exposed to excessive light the White Rose potato runs the risk of developing green spots. These spots should be cut off prior to eating as they contain solanine which can cause cramping and fatigue.
The White Rose potato is available year-round with a peak season in the summer months.
The White Rose potato is commonly marketed today as a type of California new potato along with Norkotah Russets, Yukon Golds, and Round Reds. As a new potato the White Rose potato is harvested when it is young and its flavor is at its peak. Also known as Cal White or Long White the White Rose potato is one of the most prized of the California new potatoes
The White Rose potato is ideal for use as a boiling, baking or mashing potato. The White Rose potato will stay firm and hold its shape when cooked making it an ideal choice when making scalloped potatoes, casseroles and potato salads. Boil and mash to be served as is or use to stuff tacos, thicken soups or make twice baked potatoes.
In 1953 the rise in popularity of the White Rose potato in the marketplace combined with water availability from the Colorado River caused a boom in railway service at the Santa Fe Depot in Perris, California which had all but shutdown after World War II.
In America the 19th century brought with it thousands of new varieties of potatoes created by breeders looking to produce potatoes with improved flavor and less susceptibility to diseases and pests. Varieties such as the Irish Cobbler, Red McClure and Russet Burbank were popular and are still grown today, the most popular new variety of this time however was the White Rose potato. The White Rose potato originated in New York in 1871 when it was bread from a variety of Jackson potato using a berry or true seed ball by Rachel Chapman. Today the White Rose can be found growing predominately in California as well as in Washington, Arizona and Oregon.
Restaurants currently purchasing this product as an ingredient for their menu.
|Wheat & Water||La Jolla CA||858-291-8690|
Recipes that include White Rose Potatoes. One is easiest, three is harder.
|Chef Garvin||White Rose Potato & Chicken Bisque|