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Potatoes, Purple Majesty (Aylmer, ON) - 3lb.
$5.99
These gourmet potatoes have a rich sweet flavor, firm, moist texture, and keep their color well when cooked.
Purple potatoes vary in size and shape, depending on the variety and growing environment, but are generally sold in commercial markets when they are 7 to 15 centimeters in length.
Purple potatoes are known for their anthocyanin content, natural pigments in the flesh and skin that give the tubers their purple hue. Anthocyanins have anti-inflammatory, antimicrobial, and antioxidant-like properties to protect the cells against the damage caused by free radicals and oxidative stress. The tubers also provide potassium to balance fluid levels within the body, vitamin C to strengthen the immune system while reducing inflammation, fiber to regulate the digestive tract, copper to produce red blood cells, and other nutrients, including manganese, vitamin B6, and iron. Among the Quechua people, an indigenous group in South America, potatoes were used to treat illnesses, reduce pain in childbirth, and soothe injuries. Quechua communities claim to have different types of potatoes for varying needs, and the tubers are used as a natural remedy in their native growing regions.
Purple potatoes have an earthy and nutty taste suited for cooked preparations such as roasting, boiling, baking, braising, mashing, grilling, and frying. It is important to note that the vibrant coloring will fade in the cooking process, but depending on the variety, the flesh will retain a light purple to lavender hue. Purple potatoes can be used in any recipe calling for all-purpose, moderately starchy potatoes. The tubers can be simmered into soups, curries, and stews, incorporated into gnocchi, mashed as a simple side dish, or boiled and tossed into salads. The potatoes can also be sliced into chips and fried, cut into fries and roasted, mashed and cooked into croquettes, or added to casseroles. Try boiling, smashing, baking, and serving the tubers with crème Fraiche, dips, cashew sauce, or tomato-based sauces as a flavorful appetizer. In South America, Purple potatoes have been customarily baked, roasted, boiled, and fried. The potatoes can be used in a variation of guiso de pollo y papas recipe, whipped into causitas, or incorporated into papa con mani, potatoes served with a savory peanut sauce. In certain areas of the Andes, Purple potatoes are dipped in a sauce made of clay and water. This practice stems back to ancient times when clay protected the digestive system from toxins and provided additional nutrients to the meal. Purple potatoes pair well with savory herbs and garlic, red meats such as pork and poultry, both rich and mild cheeses, other starchy vegetables such as corn and shelled beans, artichokes, and salad greens.
Whole, unwashed Purple potatoes will keep for several weeks when stored in a cool, dry, and dark place.
Purple potatoes are known for their anthocyanin content, natural pigments in the flesh and skin that give the tubers their purple hue. Anthocyanins have anti-inflammatory, antimicrobial, and antioxidant-like properties to protect the cells against the damage caused by free radicals and oxidative stress. The tubers also provide potassium to balance fluid levels within the body, vitamin C to strengthen the immune system while reducing inflammation, fiber to regulate the digestive tract, copper to produce red blood cells, and other nutrients, including manganese, vitamin B6, and iron. Among the Quechua people, an indigenous group in South America, potatoes were used to treat illnesses, reduce pain in childbirth, and soothe injuries. Quechua communities claim to have different types of potatoes for varying needs, and the tubers are used as a natural remedy in their native growing regions.
Purple potatoes have an earthy and nutty taste suited for cooked preparations such as roasting, boiling, baking, braising, mashing, grilling, and frying. It is important to note that the vibrant coloring will fade in the cooking process, but depending on the variety, the flesh will retain a light purple to lavender hue. Purple potatoes can be used in any recipe calling for all-purpose, moderately starchy potatoes. The tubers can be simmered into soups, curries, and stews, incorporated into gnocchi, mashed as a simple side dish, or boiled and tossed into salads. The potatoes can also be sliced into chips and fried, cut into fries and roasted, mashed and cooked into croquettes, or added to casseroles. Try boiling, smashing, baking, and serving the tubers with crème Fraiche, dips, cashew sauce, or tomato-based sauces as a flavorful appetizer. In South America, Purple potatoes have been customarily baked, roasted, boiled, and fried. The potatoes can be used in a variation of guiso de pollo y papas recipe, whipped into causitas, or incorporated into papa con mani, potatoes served with a savory peanut sauce. In certain areas of the Andes, Purple potatoes are dipped in a sauce made of clay and water. This practice stems back to ancient times when clay protected the digestive system from toxins and provided additional nutrients to the meal. Purple potatoes pair well with savory herbs and garlic, red meats such as pork and poultry, both rich and mild cheeses, other starchy vegetables such as corn and shelled beans, artichokes, and salad greens.
Whole, unwashed Purple potatoes will keep for several weeks when stored in a cool, dry, and dark place.
Stoll Family Farm (Aylmer, ON)
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