Pretty exciting to dig fresh baby potatoes yesterday…checked in on the pink fingerlings, Yukon gold, etc, but it was the Adirondack reds and blues and the Norland varieties that were ready to go. It takes the culmination of years of work to be able to kneel in soft chocolate-y brown soil and sift out radiant nuggets of beauty that have been grown naturally. Growing food that meets our standards and keeps step with natures’ cycles & demands is still magical for me. And it is a joy to share it with you:
Red, White and Blue Potatoes in the Kitchen
June Harvest of Red, White and Blue Potatoes
We brought fresh water to a boil over these potatoes for just a few minutes, until tender by a fork, and found that the Norlands needed just a minute or so more cooking time than the Adirondacks. Also, we found a slightly creamier consistency to the Norlands, and i’m guessing, due to starch size and arrangement in the potato. It felt on the tongue that the flesh had less “graininess” and a finer molecule build. The cooked buds were gently rolled in soft butter and then devoured immediately 🙂
Here is a look at preparing Chef boxes of mixed Edible Flowers:
Nasturtium flowers, blossoming pineapple sage & thai basil, flowering thyme, rose geranium, shingiku flowers, blossoming stems of kaffir lime, rose buds, chive blossoms…just what was perfect to pick at that moment.
The mixed edible flower boxes are filled with the most choice selections of the day. If you would like a particular mix or focus, just give us a call: 877-ARUGULA, ext 1.
*UPDATE: check out this recent article by C-ville Weekly on Edible Flowers! Click on image below to open article…