Ozette
We got a special treat in our CSA this week, The Ozette Potato:
From the Slow Food web site:
The Ozette came from Peru by way of Spanish explorers to the Makah Indians at Neah Bay, Washington in the late 1700s. The Ozette is also known by the names, Anna Cheeka’s Ozette and Makah Ozette. It is considered a fingerling potato, as its size ranges from 3-7 inches in length and 0.75-1.5 inches in diameter. The potato has an earthy and nutty flavor that is similar to the taste sensed in cooked dry beans. The flesh is firm and the texture is very creamy. The Ozette is generally served steamed, fried, or roasted. The Ozette is grown predominantly in private gardens for specialty menus and for personal consumption.
The mister roasted them and then used them to slightly wilt our Arugula salad with Copa and Manchego. Damn, it was delish and those potatoes were smooth and creamy. Can't wait to try them steamed and mashed. So Yum.
From the Slow Food web site:
The Ozette came from Peru by way of Spanish explorers to the Makah Indians at Neah Bay, Washington in the late 1700s. The Ozette is also known by the names, Anna Cheeka’s Ozette and Makah Ozette. It is considered a fingerling potato, as its size ranges from 3-7 inches in length and 0.75-1.5 inches in diameter. The potato has an earthy and nutty flavor that is similar to the taste sensed in cooked dry beans. The flesh is firm and the texture is very creamy. The Ozette is generally served steamed, fried, or roasted. The Ozette is grown predominantly in private gardens for specialty menus and for personal consumption.
The mister roasted them and then used them to slightly wilt our Arugula salad with Copa and Manchego. Damn, it was delish and those potatoes were smooth and creamy. Can't wait to try them steamed and mashed. So Yum.
posted by Alison Brownrigg at 7:04 PM
1 Comments:
wow, that salad sounds delish!
i want it.
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