Inventory, 50 lbs : 0
Finnish potatoes are small to medium in size and are round, oval, to crescent in shape, averaging 10-12 centimeters in length. The beige to light tan skin is smooth with a few brown spots and patches. There are also some deep-set eyes scattered across the surface creating a slightly bumpy appearance. The flesh is light yellow to white, firm, waxy, and moist. When cooked, Finnish potatoes are creamy and earthy with a strong nutty flavor.
Finnish potatoes are available year-round.
Finnish potatoes, botanically classified as Solanum tuberosum, are members of the Solanaceae or nightshade family along with tomatoes and peppers. The Finnish potato name describes several different varieties grown in Finland including the piekon muikku, aeggeblomme, and koto. The aeggeblomme is small and round like a ping pong ball, the piekon muikku has the silhouette of a teardrop, and the koto flaunts the familiar oblong shape of the traditional yukon gold variety.
Finnish potatoes are high in potassium and vitamin C and also contain iron and fiber.
Finnish potatoes are best suited for cooked applications such as roasting, boiling, baking, and smashing. They are popularly enjoyed in soups such as the Finnish summer soup and salmon soup and the stew mojakka. They are also commonly used in fresh corn salads, fresh root vegetable salads, or frittatas. In Finland, their nutty flavor is often paired with onions, white pepper, fish such as herring, in porridges mixed with either peas or rye flour, whipped to make oven baked mashed potatoes, stuffed in savory pies, or roasted in stone-lined pits. Finnish potatoes will keep for a couple of weeks when stored unwashed in a cool, well-ventilated, dark area, such as a pantry or root cellar.
The people of Finland have depended upon potatoes for centuries as a nourishing food source, a weapon against scurvy, and as medicine. When fresh vegetables were scarce in the spring and winter months, people turned to potatoes to receive high nutrition and hunger sustainment. There are over sixty varieties of potatoes in Finland, and each is placed in color-coded bags at the supermarket to assist the shopper which variety is used for baking, mashing, or boiling.
German tinkers first introduced potatoes to Finland when they came to work in Inkoo in the 1730’s, but the tuber remained relatively obscure in the country. Germany, who had known the potato since the 1580’s, introduced it to the Finnish soldiers in 1757 when fighting in the Pomeranian War. When the soldiers returned home, this “earth-apple” spread throughout the country with farmers developing new varieties. Finnish potatoes steadily gained in popularity with the help from The Finnish Economic Society, reverends preaching its value on Sundays, and by the country’s distillers transforming it into spirits. Eventually, potatoes became the Nordic country’s most commonly grown crop. Today Finnish potatoes can be found at specialty markets and grocers in Europe.
Recipes that include Finnish Potatoes. One is easiest, three is harder.
|Julie's Eats & Treats||Cheesy Bacon Potato Soup|