Offering a distinct, nutty flavor described as more intense than broccoli, this pale, green vegetable looks and tastes like a cross between broccoli and cauliflower. Available starting in late summer.
Prickly Chayote Squash
The amount of spears will increase as the squash matures on the vine. Chayote squashes are also defined by their pear-like shape.
Amarosa Fingerling Potatoes
Inventory, lb : 0
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Amarosa fingerling potatoes are small with smooth deep-red skin. Amarosa fingerling potatoes have red flesh and when sliced resemble pepperoni. The tasty tubers retain their color even as they are baked, fried or cooked. Amarosa fingerling potatoes have a sweet and creamy flavor which is all the more satisfying due to its unique hue.
Amarosa potatoes are available during the winter months.
The Amarosa potato’s scientific name is Solanum tuberosum cv. Amarosa. Like tomatoes, eggplants, and petunias, the potato belongs to the Solanaceae, or nightshade, family. The Amarosa is a fingerling potato, thus named because of its narrow, finger-like shape. This gorgeous potato is harvested in the late summer and bears prolifically, producing as many as 30 potatoes per plant.
Like all potatoes, the Amarosa is high in potassium, iron, and vitamins C and B6. Its bright color makes its skin and flesh especially rich in anti-oxidants.
The Amarosa potato’s brilliant pink shades hold up beautifully when cooked, so no matter how they are prepared they’re sure to offer up a memorable presentation. They are delicious in a variety of different dishes and can be baked, roasted, and grilled. They can also be boiled, a convenient means of cooking due to the potato’s skinny size. These fingerlings also make great potato chips that are as tasty as they are attractive.
The Amarosa potato was developed by the Tri-State Potato Breeding Program. The states involved in this program are Idaho, Washington, and Oregon.
Idaho, one of the states responsible for the creation of the Amarosa potato, has a long and storied relationship with the humble tuber. It was originally brought to the area now known as Idaho by Henry Harrington Spaulding, a Presbyterian missionary who wished to convert the Nez Pierce people to Christianity—and agriculture. He fervently tried to convince them to become farmers instead of hunter gatherers. The Nez Pierce did grow some potatoes and were eventually able to profit from them, trading their crop with pioneers for various goods. While the Nez Pierce did meet with some potato growing success, the crop didn’t being to be grown in large quantities until the arrival of Mormon settlers. For a long time the only potato grown in Idaho was the russet Burbank, but now around two dozen varieties of potatoes are commonly grown in the state.
Recipes that include Amarosa Fingerling Potatoes. One is easiest, three is harder.
|KATU||Douglas Fir Roasted Amarosa Fingerling Potatoes|
|Earthy Feast||Roasted Vegetable Fritata|
|A House in The Hills||Roasted Potato and Paprika Chickpea Salad|
|Feasting at Home||Spring Peas and Fingerling Potatoes with Tarragon and Mustard seed|