Saturday, February 28, 2009
All Hail the All-Blue
I thought I had taken a photograph of part of tonight's dinner: a cast iron skillet filled with slices of All-Blue potatoes, baby white onions and red peppers. But alas, no photo. The batteries need changed in the camera. (The photo above is from Seeds of Change's online catalogue.) However, that won't stop me from singing the Blue's praises.
We started growing All-Blues a few years ago in order to offer our farmers' market clients something different than the usual Pontiac Reds and Yukon Golds. They also made for a good conversation-starter/sales pitch. Taking most of our talking points straight from the people we bought our seed potatoes from, we'd say that kids love the novelty of blue french fries. And although I am certain children would indeed get a laugh, these potatoes are so much more diverse.
One reason we use them to make the aforementioned concoction of spuds, onions and peppers (home fries) is because they hold their shape better than some other more starchy potatoes. We also have a large supply from last year's harvest. They're good in a potato salad as well. Some folks make a red, white and blue potato salad for the Fourth of July. Yet, by and large, our favorite way to enjoy them is baked. We just pop them in the oven, without foil. The skins take on a nutty flavor that is absolutely incredible.
Have I sparked an interest? If so, I must point out that you may have a difficult time finding them in your major supermarket chain. You'll be better served finding a store that specializes in organic produce (I'm not going to mention the big chain that does this), and when summer rolls around, definitely go to your local farmers' market and ask the growers if they will have All-Blues this year. And if they will, tell them you'd like some of the bigger ones, big enough for baking, and of course, for french fries.
Posted by bastinptc at 10:19 PM