The Russians are coming! And they’re about to turn restaurant menus blue.
Gillian Flies, co-owner of New Farm near Creemore, Ontario, says chefs love her organic Russian Blue potatoes, which should be ready for harvesting by Monday.
The small to medium-sized tuber is deep purple inside and out and maintains its hue when cooked.
That leads to all sorts of delicious possibilities, from blue mash, fries and roasted potatoes to blue gnocchi, perogies, potato salad and even ice cream.
“It may sound strange, but blue potato ice cream is unbelievably delicious,” says Flies, who grew eight different blue varieties before settling on Blue Russian for its flavor and texture.
Paula Fett, co-owner of gourmet potato grower S. Fett Farms in Norfolk County, Ontario, available at Fiesta Farms, Pusateri’s and Michael-Angelo’s, says the blues are gorgeous in a tri-color potato salad.
The nutritional value of blue potatoes is also attracting attention.
Like blue, red and purple berries, purple potatoes are rich in the antioxidant anthocyanin, which may boost the immune system, help regulate blood pressure and prevent disease.
This year, for the first time, New Farm’s blue and new AmaRosa fingerling potatoes—deep red inside and out—will be available to consumers as well as chefs. Look for them in CSA boxes and in independent supermarkets under the Mike & Mike’s Organics label.
“They’re so beautiful, you almost don’t want to eat them,” says Flies, who also sells vegetables under the Grow the Stop label to help the community’s food center purchase more local organic vegetables.
Source: The Star