Potatoes, Adirondack Red are more like what we believe a red potato should be, because it is reddish on the inside, too. See more about them below.
About Adirondack Red Potatoes:
We first encountered these Adirondack red potatoes in a local farm store. They are good tasting and can be prepared in any way you desire, but we prefer baking them in pre-cleaned skins to show off their beautiful color (since the skins are thin, we need to be careful to scrub them gently so as not to remove the skin). Wikipedia says that the Adirondack red potato is a hybrid potato variety with red flesh and skin, bred by Cornell University potato breeders Robert Plaisted, Ken Paddock and Walter De Jong and released in 2004. Adirondack Red potato tubers are unusual because both the skin and the flesh are colored and have high levels of anti-oxidants. They are described as “Early-to mid-season, medium-to high-yielding variety. Dark green decumbent to spreading vines bear oblong to long, slightly flattened, purplish-red-skinned tubers with shallow eyes and pink to red flesh.”
Some background information:
Over the years, people have been asking us, “What do vegans eat?” This is probably because they first think about a flesh product as the main meal. After that they then think about everything else as a side dish. So, we began publishing the huge variety of plant foods that are available for us to eat in this section of our web site. Additionally, we are always on the lookout for something new to add to our collection. This way we can experiment with to incorporate into our meals. We have also found that eating mostly unprocessed plant foods make us much more healthy. It’s a great way to live and our foods provide almost all of our vitamins.
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