With Wisconsin’s CSA season winding down, I am beginning to transition my food procurement methods. While long term storage is great for things that freeze, can, or keep at cool temperatures (e.g. squash, onions), it doesn’t work well for cauliflower, pears and other fresh items.
One of my key winter resources for fresh produce is a buying club that delivers produce every other week. In yesterday’s box we received a variety of items from basics like lettuce and grapes to some more exotic vegetables that included purple potatoes.
Besides being a novelty, the extra pigment in purple potatoes heralds a boost in nutrition. According to the USDA, darker colored potatoes (they also come in orange and other colors) can have four times the antioxidant value of standard potatoes and may be comparable to brussels sprouts or kale.
The first time I got purple potatoes I decided to fry them with scrambled eggs and watched with surprise as the eggs turn green. My kids were younger—still at the squeal with delight age—and I remember the gleeful screeches and jokes of “where’s the ham?”
So I decided to see if I could reprise the dish for breakfast. I cubed up the potatoes, steamed them a bit first and then scrambled the eggs around them with salt and pepper. Voila—green eggs and potatoes.
With the kids older, I missed the squeals, but still reveled in the antioxidants. We also got orange cauliflower (ditto on the extra nutrition), so perhaps there is another blog post waiting.
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