Thursday, January 14, 2010

Russian Blues


Wednesday evenings have been of late spent at the local pub for their trivia quiz night. Tim, our host and a fireman, came up to me with a big smile on his face and a grey plastic bag in his hand - he remembered to bring me a couple of Russian Blue potatoes from his dad. His dad is apparently an extremely enthusiastic gardener and sounds like someone I'd like to meet.
Russian blue potatoes are originally from South America, as are all potatoes, but these do come from Russia. They are considered Heritage plants and are known for their colouring. The skin and the flesh is purple all the way through. Pretty cool. Their texture is much like a russet so they are good to bake or mash, cook as French fry or even make into chips; but they also can be steamed or boiled. Roasting or grilling the halves will actually darken the colour and is most recommended, as the mild taste needs help with herbs and seasonings.

Mine are now in the basement waiting for spring when I can plant them.

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