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Mix Peewee Fingerling Potatoes
Inventory, 50 lbs : 0
This item was last sold on : 09/27/20
|Weiser Family Farms||Homepage|
Peewee fingerling potatoes are round or oval, measuring less than 2 centimeters in diameter. Peewee potatoes are smooth and can be a mix of purple, yellow, or red. These fingerlings are less starchy and are typically waxy and moist or dry fleshed and have a creamy, buttery taste.
Mixed Peewee potatoes are available year-round.
Mixed Peewee potatoes are botanically classified as Solanum tuberosum, and are typically a mix of Russian Banana, Red Thumb and Purple Peruvian fingerling potatoes, depending on availability. Peewees are the smaller version of the fingerling varieties and are defined by their size and length, not by their color or variety.
Mixed Peewee potatoes are a good source of fiber and vitamin C.
Mixed Peewee potatoes are best suited for cooked applications such as roasting, boiling, and baking. They are most popularly enjoyed by slicing in half and roasting for use in side dishes and salads. Their small size also makes it good for use with cheese fondue. Mixed Peewee potatoes pair well with rosemary, garlic, thyme, lemon, arugula, tomato, meats, poultry, truffle oil, and goat cheese. Store Peewee potatoes in a cool, dry, dark place.
Fingerling potatoes are often confused with new potatoes, but fingerlings are fully mature potatoes. They may be small in size, but they can produce more tubers in a reduced space. Fingerlings do require a longer growing period than the new potatoes that are harvested early.
Fingerling potatoes originated in South America and were then spread to Europe and North America. Today, Mixed Peewee potatoes are widely available.
Restaurants currently purchasing this product as an ingredient for their menu.
|Little Frenchie||Coronado CA||619-522-6890|
|Great Maple||San Diego CA||619-255-2282|
|Grandave Productions LLC||San Diego CA||619-840-6305|
Recipes that include Mix Peewee Fingerling Potatoes. One is easiest, three is harder.
|Half Baked Harvest||Grilled Potato Salad with Almond-Basil Chimichurri and 7-Minute Eggs|