stand back, yukon gold: there's a new potato in town

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	stand back, yukon gold: there's a new potato in town

djenne

10-18-2009 10:54 PM

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/32a2458a-36c8-4cf3-8f94-b80bcab72a28/74DB41EC-A867-436E-A7C2-FE595E976648/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.nytimes.com/2009/10/14/dining/14spuds.html?ref=dining#" href="http://www.nytimes.com/2009/10/14/dining/14spuds.html?ref=dining#" style="font-size: 11px;">www.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/10/14/dining/14spuds.html?ref=dining#"><H1>
<NYT_HEADLINE type=" " version="1.0">
Stand Back, Yukon Gold: There’s a New Potato in Town
</NYT_HEADLINE>
</H1></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/10/14/dining/14spuds.html?ref=dining#"><div align="center"><img src="http://content9.clipmarks.com/blog_cache/www.nytimes.com/img/FAEE611F-5C13-4E66-846E-3F79C40C44B5" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/10/14/dining/14spuds.html?ref=dining#"><P class="caption">
From left, New York varieties: Lehigh, Adirondack Blue, Keuka Gold, Adirondack Red, Eva, Salem.
</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/10/14/dining/14spuds.html?ref=dining#"><P>CHERYL ROGOWSKI and her family have been farming the rich black earth on their patch of Orange County, N.Y.,  for more than 50 years, but cultivating the simple potato had confounded her. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/10/14/dining/14spuds.html?ref=dining#"><P>The two best-known potatoes in the country  — russets, those classic Idaho baking potatoes, and Yukon Golds  — did not grow well there. Yukons ended up with hollow centers, and russets barely grew at all.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/10/14/dining/14spuds.html?ref=dining#"><P>Keukas have  yellow flesh, rich flavor and pale skin like Yukons, but they can handle this region’s drastic temperature swings, short growing season, divergent soils and uneven rainfall.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/10/14/dining/14spuds.html?ref=dining#"><P>These varieties are moister and  waxier, have more sugar and brown more than russets. While many cooks like russets and their starchy fluffiness for mashing, creamy Evas and Salems are just as good. All the varieties are great for roasting, boiling and casseroles.</P></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/74DB41EC-A867-436E-A7C2-FE595E976648/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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