Purple Potatoes
Purple Potatoes
Purple Potatoes
Eat purple potatoes and earn a
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Purple Potatoes
Muscle some out of your garden!

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Fun Facts

Purple potatoes were first unearthed back in 8,000 BC in what is now Peru, near Lake Titicaca, 12,000 feet above sea level in the majestic Andes mountains. These colorful tubers love cool climates, and are revered for their flavor from way back in history when they were also used to heal broken bones and treat sunburn and zits! Purple inside and out, these spuds are still standouts in Peruvian dishes, and are boiled, dried, sautéed, fried, stuffed -- even cooked between hot rocks!

Star Power

Where do purple potatoes get their purple power? From amazing anthocyanin! This super antioxidantworks hard to fight off damaging free radicals that cause inflammation. This helps strengthen the immune system and sharpen your vision. Purple potatoes are also great fiber foods, and keep digestion running like clockwork, and energy levels revved up. Did you know that purple potatoes have nearly four times the antioxidant punch of non-purple potatoes?

Quick Preps

PREPARE: Wash under cold running water. Leave the skin on -- it's the most nutritious part!

  • Bake purple potato chips: Slice thin, drizzle with olive oil, sea salt and dried herbs, then roast in the oven at 350 degrees for 20 minutes.
  • Roast cubed potatoes with other veggies like broccoli, purple onion, cauliflower, etc.
  • Mix up a purple potato salad with mayo, chopped celery and red onions.
  • Mash up some cooked purple potatoes.
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Fun Tip

Call yourselves the purple people whenever you eat purple potatoes!

Star-Powered Recipe

5 star dinner Purple Potato Soup
Purple Potato Soup

Serves 4-5

Ingredients

  • 1 tbsp. coconut oil
  • 1 medium purple onion, peeled and roughly chopped
  • 4 garlic cloves, peeled and roughly chopped
  • 4 heaping cups purple potatoes, peeled and roughly chopped. Only use potatoes that are purple on the inside, too.
  • 4 cups purple cabbage, roughly chopped
  • 1/2 tsp. fresh rosemary, roughly minced
  • Sea salt and black pepper, to taste
  • 6-8 cups vegetable broth

Method

  • In a large soup pot, melt coconut oil over medium heat.
  • Sauté purple onion and garlic with a pinch of sea salt until soft, 3-5 minutes.
  • Add purple potatoes, purple cabbage, rosemary, sea salt and black pepper. Sauté 1-2 minutes then add enough vegetable broth to thoroughly cover veggies; bring to a boil, then reduce to a simmer for 15-20 minutes, until veggies are soft.
  • Use an immersion blender or transfer soup to a high-powered blender (in batches, if necessary) and blend until creamy. Add more broth to thin, or seasoning, if needed.
  • Serve soup warm and enjoy!
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How to Store

Raw: Store whole potatoes in a cool, dry, dark area for up to 2 weeks. Do not store near onions; store loosely in a bag or basket to let air in.|Place sliced potatoes in cold water and refrigerate no longer than 24 hours. Do not freeze.

Cooked:Store in plastic bags or airtight containers for up to 5 days. Freeze in airtight containers for up to a year.

How It Grows

Purple potatoes grow underground on special stems called stolons. Inedible greens above ground can grow up to 40 inches tall, with pretty purple flowers.

Peak Seasons

Fall

Varieties

Purple Peruvian, All Blue, Congo, Lion's Paw, Vitilette, Purple Viking and Purple Majesty, Blue Tomcat, Purple Majesty, Purple Pelisse

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