My favorite potato, available during the winter at farmers’ market, has been the pinto potato–red-skinned with blushes of beige and golden flesh within. It bakes, boils, sautés well yielding an ultra-creamy texture. Alas they’ve disappeared as a storage potato early last month at farmers’ markets. Locally Goranson and Dandelion farms sold the potatoes until their winter stash was depleted. They’ll be back in the markets by mid-summer.
By the end of May winter storage crops like potatoes, onions and carrots are truly getting long in the tooth. The famous spring dug parsnip moreover is still not available at farmers’ markets. Farmers say that the ground is still too tough to dig them up.
“New” (?) potatoes from Hannaford
