This week we focus on tubers. Tubers tend to be very starchy, and they are also typically rich in vitamins and minerals. This makes them an excellent addition to the human diet, which may explain why tubers have become so important in many regional cuisines. Tubers can also be prepared in a wide variety of ways, and flavored with an array of spices, making them extremely flexible additions to the kitchen. The best example of a tuber is the potato which we have all used in a number of applications. Riverdog Farm offers a variety of excellent potatoes from their organic farm located in Yolo County, just 50 miles from our warehouse. Riverdog produce is 'picked to order' and delivered to our warehouse 2-3 times per week.
- French Red Fingerling - Petite, sleek and slender heirloom potato. Its rose colored skin is thin and smooth. Its flesh, creamy yellow and splashed with pink, is nutty, earthy and buttery flavor when cooked. 25# case
- German Butterball - An undisputed favorite heirloom for superior flavor, storage, and versatility. Russet-type potato with rich, golden, slightly flaky flesh. Luscious in any potato dish, regardless of its method of preparation. 25# case
- Yellow Finn - These are great all-purpose potatoes, known for their yellow flesh, creamy texture, and buttery flavor. Yukon Gold potatoes make an excellent substitute, but they are not as sweet as Yellow Finn potatoes. 25# case
Keeping with our philosophy to support small local farms, Del Rio Botanicals is offering a couple of tubers that should be of interest to you. Del Rio has been growing organic produce exclusively for Produce Express for many years, is located 15 miles from our warehouse, and is delivered to us daily. For those of you "looking for something new", this may whet your appetite.
- Yacon - While it looks like a sweet potato or yam on the outside with its brownish, sandy skin, inside, the yacon looks more like a juicy fruit such as the apple or pear. Just peel off the skin, wash it, slice it, and eat it raw. It can also be boiled or sautéed. Use quickly after peeling, like an apple, they will discolor. Perfect in salads, coleslaw and as part of a vegetable crudités platter. 5# case
- Sunchoke - The thin-skinned sunchoke looks like a small, knobby potato or ginger root. They vary in color from pale brown to white, red or purple. The sweet, crisp, white flesh has almost a sweetly fresh nutty taste with subtle hints of artichoke heart and salsify. Ivory and crunchy, the chewy texture is quite similar to jicama or a water chestnut. 5# case