The Fuyu variety is one of the most frequently seen persimmons in our markets today. A rare astringent variety of the persimmon is from Israel's Sharon Valley and is named the Sharon persimmon
Oaxacan Green Dent Corn
Oaxacan Green Dent corn is in ancient heirloom variety of Zea mays that is classified as a grain corn, as opposed to a sweet corn.
Amarosa Fingerling Potatoes
Inventory, lb : 0
This item was last sold on : 11/25/15
|Weiser Family Farms||Homepage|
A small fingerling potato with smooth, deep-red skin, Amarosa has red flesh also and when sliced looks like 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.
Restaurants currently purchasing this product as an ingredient for their menu.
|Golden Door||San Marcos CA||760-761-4142|
|Cape Rey Carlsbad, a Hilton Resort||Carlsbad CA||760-602-0800|
|Zeetogroup||San Diego CA||619-955-8558|
|Searsucker Del Mar||San Diego CA||858-369-5700|
|JRDN Restaurant||San Diego CA||858-270-5736|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Croces West||San Diego CA||619-233-4355|
|Private Chef Katie Grebow||La Mesa CA||858-717-3166|
|Circa Restaurant||San Diego CA||619-269-9152|