Viroqua Food Co-op Blog

Mary Kehoe,


Herbs & Spices Buyer

All-Blue & Fingerling Potatoes from Keewaydin Organics/Viola – All-blue potatoes are best for frying & roasting because of their waxy texture & beautiful color (boiling leaches a lot of their color out – not so pretty).  Fingerlings are divine roasted, boiled or steamed – they have rich flavor & hold their shape yet have a nice flaky texture.  Always store potatoes in a dark, cool place, preferably in a cloth or paper bag rather than plastic.  If you store them in the fridge, bring them slowly up to room temperature before cooking.

Lacintato Kale from Driftless Organics – an Italian heirloom variety of kale that features smooth-edged dark green leaves.  Also called Dinosaur or Tuscan kale, it is tender & sweet when steamed, sautéed, stir-fried, or simmered in soups, sauces, & curries.  You can also drizzle the leaves with oil & grill them whole.  For a healthy snack, try stripping the leaves from their stems, cutting them into 2” pieces & lay them out on a parchment lined baking sheet. Drizzle with oil, sprinkle with salt, & bake at 350 degrees for 6-8 minutes, until crisp, & eat like chips!