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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
Kipfler potatoes are small to medium in size and are long, narrow, and have a cigar, finger-like shape. The thin skin is light brown to dusty yellow with a slightly lumpy texture. There are also some shallow eyes and brown spots speckled across the surface. The flesh is smooth and waxy with a golden yellow hue. When cooked, Kipfler potatoes offer a nutty and buttery taste with a creamy texture.
Seasons/Availability
Kipfler potatoes are available year-round.
Current Facts
Kipfler potatoes, botanically classified as Solanum tuberosum ‘Kipfler,’ are also known as the German finger potato and the Austrian Crescent and are members of the Solanaceae or nightshade family along with eggplant and tomatoes. There are a handful of varieties of the Kipfler potato such as the kerkauer kipfler from the Czech Republic and the naglerner kipfler from Germany. Kipfler potatoes are one of the most popular varieties in Australia today and are valued for their high yields and storage life.
Nutritional Value
Kipfler potatoes contain vitamin C, manganese, potassium, fiber, and copper.
Applications
Kipfler potatoes are best suited for cooked applications such as baking, roasting, or boiling, but are not recommended for frying or mashing. Kipfler potatoes hold their shape well when cooked and make an excellent salad potato. They are also commonly sliced into wedges and roasted for a filling side dish. Their shape holding ability also allows them to be used as a topping on pizza and flatbreads. Kipfler potatoes pair well with shallots, capers, fennel, lemon, parsley, garlic, rosemary, dill, curry powder, duck fat, red meat, mayonnaise, and truffle oil. They will keep up to three weeks when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
The name of the Kipfler potato is of Austrian descent with “kipfel” translating to croissant, appropriately given since the yellow potato resembles the popular pastry with its color, thin shape, curves, and sharp angles. In Austria, Kipfler potatoes have long been used in the classic preparation of the potato mayonnaise salad, a traditional dish that has since carried over to Australia and is used in a variety of events from backyard bar-be-ques to special occasion meals.
Geography/History
Kipfler potatoes are believed to have originated in Austria, though their exact date of origin is unknown. The Kipfler potato is popular today in Austria, the Czech Republic, and Germany because they are commonly grown there. The Kipfler potato also spread to Australia, and though it is not common in the United States, it can still be found at select specialty stores and farmers markets.
Recipe Ideas
Recipes that include Kipfler Potatoes. One
is easiest, three is harder.| He Needs Food |
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Baked Kipflers in Mustard Cream |
| Live Blissful |
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Roasted Potatoes Two Ways with Cashew Coriander Sauce |
| Taste |
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Warm Chorizo and Potato Salad |
