Gardening for Old Folks (Adaptative)

[R2elk]

Purple Viking are a white fleshed potato that are good for everything but while tasting good they don't make a visually appealing french fry. They just don't brown well and make a pale colored french fry that tastes fine.

Why scrub that beautiful skin off? I had it as a baked potato. to go along with the steak I had been gifted and the home grown cole slaw I made.

 

[cavemanrich]

Why scrub that beautiful skin off?

Not to scrub skin offffffffffffff. Just to remove as much soil as possible.

 

[R2elk]

Not to scrub skin offffffffffffff. Just to remove as much soil as possible.

This is a sand dune. No scrubbing necessary to remove the sand. It rinses right off.

 

[R2elk]

This is just me,,,, If I had those potatoes fresh,, I would scrub down with a scotch brite pad, dice, and skillet fry in Olive oil

Speaking of dicing potatoes and frying them, I dice them, season with salt and pepper, fry them, add sausage bits if available, scramble eggs over top of them and put some salsa on them right before eating them.

 

[Molpet]

On a saucer
Huckleberry, purple skin and yellow flesh. Low glycemic

Red fingerling, flesh is marbled red

 

[R2elk]

Pumpkins have taken over.

 

[R2elk]

 

[cavemanrich]

Speaking of dicing potatoes and frying them, I dice them, season with salt and pepper, fry them,

I didn.t want to reveal all my secrets

I have also taken new potatoes, boil them with skins,,, and mash them. Have done same with red potatoes.
Of course I scrub mine to keep the soil to a minimum. I have my natural teeth,, and don't like the sand grinding between them

 

[R2elk]

I have also taken new potatoes, boil them with skins,,, and mash them. Have done same with red potatoes.

I boil the small ones, drain and then butter, salt and pepper.

I don't like skins in my smashed taters. Lumpy is fine but not skins.

 

[R2elk]