[nicko]

Anyone ever use purple potatoes or red carrots? We used to use purple potatoes all the time, but I never really felt like there was a noticable flavor difference just that they were for show. Anyone else using them?

 

[markdchef]

I guess you mean Blue Potatoes which appear to be purple. One of my signature dishes is Blue Potato Gnocci. There is a difference in flavor and texture. Try them mashed or mixed with other potatoes for contrast. Also, I make hors d'oeuvres out of them. Fry them, salt and pepper, tofu slice, roasted red pepper, drizzle of virgin olive oil and fresh basil. I have not been able to find organic red carrots so I do not use them.

Mark Darragh
On The Mark PCS Inc.

 

[shahar]

I met red carrots in Israel. I actually had one hidden stand inside the market of jerusalem old city. He use to sell wild red carrots among othe strange wlld plants noone ever heard of.
Since I got here i found a similar plant in gourmet supermarket. A bit smaller and with thinner skin. But I havn't tried this yet.
The kind I used in israel are appearntly older than the yellow kind, and only recently begun to be grown commerceily. They're not exactly red but sort of beet-purple with a yellow/orange center - beautiful. Like beet it's color stains. They have much thicker skins. The arabs use to stuff them because of they're cone link shape. The flavor - a bit sweeter than regular carrots with a few different subtastes.
I tried several things with them - stuffed with rice, pied slicd arranged in circular patterns on top, jammed, icecreamed, sliced and candied, souped, gnocchied, etc.

 

[isa]

Purple potatoes were available for a few days at the market. Red carrots I've never seen.

I should have bought the paptoes, I'm sorry I never got to taste them.

 

[cape chef]

Sharhar...The red carrots you talk of are called "Red Bata carrots"In the states.Just like you said,more beet purple with a tinge of orange towards the center.They are in season now and i serve them simple as a juice with poached halibut and pea tendrels.
As for purple potatoes, I can live without them,But mark your dishes sound very tasty.
cc

 

[layjo]

I've used the purple potatoes before, but in using them simply. Tourneed, steamed, dressed with clarrified butter, salt& pepper, parsley and cilantro. Beta carrots have yet to use.

 

[shroomgirl]

One of my OCIA organic farmers grows a variety of potatos including purple....they are really pretty.... I prefer fingerling Russian Bananas seems like fingerlings have more flavor than other types.....they look great sauted with chanterelles too.
I like the blue chips too.

Beta carrots, I'd like to know if they are related to the wild ones.....Queen Anne's lace is called wild carrot here...not red.
HMMMMM

 

[pooh]

Iza,

Seen blue potatoes and red carrots at Jean-Talon Market this past weekend!!

South side of market, the big fruit and veggie store there.

Fresh porcini and hedgehod too!

 

[marzoli]

I saw blue potatoes at the orchard produce market in our town. They were causing quite a stir. Now I know what to do with them someday-Blue Potato Gnocci! What a cool idea markdchef! I've never made gnocci, but this gives me incentive to try.

 

[isa]

Thanks for the information Pooh I'll check it out next week.

 

[shroomgirl]

No Way Fresh Porcini!!!! Where are they getting um...???Montreal huh? You know I've never played with a fresh one only dried....
Oh man, fresh porcini.

 

[isa]

Come on over Shroomgirl, I'll take you on a tour of the markets.

 

[cape chef]

Shroom,
The closest I ever got to a fresh porcini or cepe for that matter were frozen. very expensive. I needed to "wring" them out to dry them and then cooked them up. They were very good,But I don't know of any place outside of italy (porcini) and france (Cepes) to enjoy these shrooms fresh. If there is a moldy ash tree out there somewere thats poppin up porcinis let us know.As for potatoes..I am a fingerling fanatic..Russian bananas,ozzets,peruvian,french creamers..they are a tasty and fun spud.
cc

 

[pooh]

Shroom,

If you ever fly to Montreal (you probably have enough frequent flyer miles by now!!), you MUST send PM to Iza, Kimmie and myself. We'll all take you for a tour and have a blast! Is that ok with you, Iza and Kimmie?



P.S.: Big population of Italians near the market. They eat their porcinis fresh.

[ May 02, 2001: Message edited by: pooh ]