Considering it comes from such a poisonous plant (only the tubers are edible), the potato has made an incalculable impact on the global diet, providing more protein and energy than any other food crop, per unit of land. And who doesn’t love the humble potato?
We grow several varieties of fingerling potatoes. Fingerling potatoes are small and long and tend to have a superior flavor and texture.
Selection and Storage: Avoid potatoes that feel soft or spongy or have bruises or blemishes. Any green areas, and you may not notice these until you wash them, should be cut away and discarded – they contain a toxic substance called solanine. The greening occurs due to excessive exposure to light. When storing potatoes, remember light and humidity are potato’s enemies, so choose a place that is dark and dry, and your potatoes should store well for 10-12 weeks.
Culinary Uses: The potato, as American food writer Linda Wells observed, is to food “what sensible shoes are to fashion.” Dependable and adaptable, with the ability to move between dressed-up glamour and simple, satisfying mainstays. Fingerling potatoes are ideal for steaming and boiling.
To boil potatoes, place into a saucepan and cover with cold water. Add salt and bring to a boil, then simmer uncovered for 15-20 min (depending on size) until tender. Drain potatoes the minute they are cooked or they will become soggy.
Information from: The Produce Bible by Leanne Kitchen