Last year I didn't have as good as a variety of potatoes that I usually have. I have smart gophers at the farm. They have discovered if they tunnel in a straight line they can find a stash of potatoes about every 12 inches. They harvest the potatoes, taking them to their large under-ground cavern and store them for winter eating. Carver once discovered a burrow containing over 100 potatoes.
Here are a few of my favorites:
PURPLE VIKING; large, thin -skinned purple and pink. I enjoy this potato as hashbrowns or made into potato chips. It is also good baked or mashed.
MOUNTAIN ROSE; a medium sized potato. Dark red on the outside, rose collored inside. It tastes as good as it's name. I use it for potato salad or oven fries. It can also be baked.
BLUE; blue all the way through. Use for oven fries with olive oil and herbed itialian seasoning. I think blue mashed potatoes are the greatest.
I had a lady at market (nobody I knew) cuss me out about the $ 3.00 a pound price on my speciality potatoes. I thought to myself with a smirk, well you can just go to the big grocery store down the street and pay 5.99 a pound plus tax.
You don't have to buy my beautiful, yummy blue potatoes. I"ll just take them home and eat them myself!
YUKON GOLD; another one of my favorites. Use for creamy mashed potatoes, baby potatoes roasted with olive oil and seasoning. I also use this potato in bread and spud-nuts.
YELLOW FINN; a potato I use mostly for hashbrowns.
FINGERLINGS; all color. Boil or roasted.
NOTES ABOUT POTATOES
Why do fresh, just dug potatoes taste so good? The potate has natural sugars in them and when they are eaten just after being harvested those sugars are still intact. As the potatoes are stored the sugars turn to starch and affects the taste, I also recomend never peeling a potato..
|Glen still digging potato rows|