Mixed Fingerling Potatoes - per lb
Item #: VGP106
Our Price: $5.95
 
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Description 


Our Mixed Fingerling Potatoes are made up of Red Thumb, Russian Banana, Purple Peruvian and French Fingerlings.

Each fingerling variety has its own unique flavor and appearance, but all blend well together. Try them in a truly delicious and colorful potato salad, roasted or simply steamed.

Recipes

Matsutake Mushroom Chowder
The firm texture of matsutake mushrooms is a superb substitute for clams in this take on the classic New England style chowder. In fact, you might just come to prefer this version over the “traditional” kind!
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Stinging Nettle & Potato Soup
Stinging nettles sound intimidating, but there's no need to fear eating them. It's easy to take the sting out of the nettles - just cook them! Nettles have a long, delicious history as an edible wild green and are one of the first wild plants to appear each spring. Treat yourself to some delicious & nutritious wild nettles by making this vividly green spring soup!

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Smoky Roasted Potatoes With Herb Butter
Roasting potatoes really brings out their best qualities. Adding a hint of smoky olive oil and a finishing touch of herb-laced butter makes them even better.
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Crispy "Smashed" Potatoes with Truffle Oil
This simple & delicious recipe for crispy roasted potatoes with truffle oil is guaranteed to be a "smash" hit at any occasion. Kids & grownups alike will find them fun to make (and to eat). With only 4 ingredients and a few easy steps, it's an equally great dish for a party or a weeknight dinner. Garnish with a topping of sour cream and chives for an fantastic appetizer!
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Chestnut Bisque with Fresh Wild Mushrooms
A hot soup like this served with good bread, a cheese board, fresh fruit, and tossed greens can make an elegant dinner, particularly when there's some candlelight and soft music. This is soup to dress up for.
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Crab and Wild Chanterelle Chowder
Chanterelles are considered by many to be the "Queen of the Forest." Their flavor goes wonderfully in soups and sauces - and their firm texture keeps them from falling apart during cooking. They have a mild flavor, vaguely reminiscent of apricots, and they blend superbly with crab...and if you can get some King Crab, you'll have a Royal dinner!
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Creamy Potato, Leek and Morel Mushroom Soup
A beautiful way to ring in the Spring! This soup is equally perfect for an elegant dinner or a rustic lunch at the cabin. Hearty and delicious.
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Filet of Beef Tournelle
This recipe starts with a basic steak, but adds some real flair with an interesting combination of ingredients and an altogether different presentation. It's one of those "magical combination" dishes: it isn't difficult to make, but it creates a spectacular impression. Use only very fine quality tenderloins for this dish, and be sure to stick with tender, fingerling potatoes. And one more thing, the recipe calls for 1/2 cup of Madeira... use the real thing. Just add candlelight for a romantic dinner.
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Chicken Stew with Coconut Milk
With a nod to Thai cuisine, the flavors in this recipe have some interesting twists and turns. The finished product is an interesting combination of some traditional western flavors combined in unusual ways with ingredients from Southeast Asia.
This dish is a hot and hardy crowd pleaser that can be made in large quantities ahead of time.
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Potato-Mushroom Soup
This simple yet elegant soup is topped off perfectly with bacon bits. The earthy flavor of mushrooms combined with the crunchy texture and unmistakable flavor of bacon, makes this wonderful soup a comfort food. Serve with a fine quality bread.
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Fingerling Potato Salad
Mixed fingerling potatoes combined with chopped wild leeks (ramps) for a refreshing salad with a hint of truffle and lemon. A potato salad worthy of a formal luncheon or dinner. Very easy to prepare yet a classic.
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Roasted Fingerlings with Lavender Salt
It's easy to enhance and intensify the naturally sweet, earthy flavor of fresh fingerling potatoes by roasting. The classic herb blend, Herbes de Provence, and pungent, aromatic lavender transform this simple dish into something truly special.
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Blue-on-Blue Potatoes
Peruvian Blue potatoes are not just aesthetically pleasing, but also taste wonderful. Lavender and potatoes are a classic combination that is visually enticing. This recipe is adapted from The New York Times.
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Chanterelles Printanier
Printanier is French for "made or dressed with diced Spring vegetables". Bring a little Spring to your table when fresh Chanterelles are available. This easy recipe is truly refreshing and pairs well with just about any main course.
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Duck Fat Roasted Fingerling Potatoes
A totally decadent style of roasting potatoes, head and shoulders above any other way. The flavor is indescribably wonderful. Once you try it, it's hard to go back. Using fingerling potatoes doubles the decadence!
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Mashed Potatoes with Creamy Blue Cheese & Rosemary
The Blue cheese adds a wonderful zing to the same delicious potatoes your family has been enjoying since time immemorial. These potatoes can be made ahead of time and reheated just before serving. They also hold very well in a crock-pot! Makes about six servings, depending on your appetite and also on how many other dishes you are serving.

Another variation would be to use Purple Peruvian Fingerlings to make it colorful and truly memorable.

This recipe is adapted from one that was printed in the November issue of Bon Appetit Magazine.
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Paprika Roasted Potatoes
This simple recipe is adapted from B. Smith's Entertaining and Cooking for Friends. Try them at room temperature, hot or even chilled. Either way, they are delicious.
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Potato Gratin with Gruyere and Crème Fraiche
Nothing imparts that wonderfully comfortable "full" feeling like potatoes. These potatoes are rich with cheese and crème fraiche. They go especially well with fresh ramps, when in season. This is an easy dish to prepare, even for beginning cooks, and brings a new spin to an old favorite.
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Roasted Masala Potatoes
A classic potato curry dish that is easy to make and compliments just about anything. Using the fingerling potatoes adds a little elegance to this rustic dish.
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Scalloped Potatoes With Ramps
The distinctive bite of ramps adds a new dimension to this recipe for the family classic, Scalloped Potatoes. If you don't have fresh ramps or wild leeks, defrosted frozen ones will work nicely.
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Truffled Mashed Potatoes
This is one of those recipes that will vary a lot depending on your own preference. You may prefer just a subtle hint of truffle, in which case you should cut back on the amount to about a half-tablespoon. On the other hand, if you're a lover of white truffle oil (ahem) you may want to start with two tablespoons and see if that seems adequate. This recipe will serve about six, depending on their appetites and what else you're serving.

Truffle oil is like fairy dust - it adds a bit of mysterious magic to anything you put it on!

To really make these mashed potatoes special, try using tender, creamy, fingerling potatoes!
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Fingerling Potatoes with Mint and Chives
Nothing evokes the deep, mellow flavors of the earth like plump, tasty fingerling potatoes. The rich flavor of real butter enhances the smooth, silky texture of the potato; fresh chives and mint bring out the herbal notes.
Simple, satisfying and delicious!
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Roasted Chicken, Ramps, and Potatoes
Bake chicken, potatoes and wild leek bulbs together for an easy one-pot meal, full of deep flavors. Easy and memorable.
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Blackened Grouper with Asparagus and Morels
Grouper, a moist, firm, yet flaky fish, with a sweet mild flavor really benefits in this style of blackening. Served with the earthy, rich flavors of morels, the bright green taste of asparagus, the creamy fingerlings and firm snap peas, a finely tuned orchestra titillates the senses of taste, sight and smell. The fussiness of this recipe is well worth the effort.
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Salmon, Potato and Sea Bean Tart
Fresh ingredients from both sea and land are united in this unusual, but satisfying recipe. Sea beans, with their fresh, briny flavor, firm yet delicate wild-caught salmon and creamy fingerling potatoes are enveloped in crisp phyllo pastry. A sprinkling of brightly flavored dill pollen ties it all together!
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Oyster and Fennel Stew
Many people claim that lobster mushrooms have an affinity for seafood and even taste a little like lobster. At any rate, they go very well with oysters and make this hearty oyster stew memorable. Fennel pollen is an optional, but highly recommended ingredient. Its delicate flavor adds a bright note to the robust flavors of this dish.
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Spicy Gochujang Chicken Stew
If your refrigerator doesn't already hold enough different hot sauces, here's another must-have condiment that is rapidly growing in popularity among heat-seekers.

Gochujang, a bold and spicy Korean condiment, is used to flavor many well-known Korean dishes, such as bibimbap, but it also makes a fantastic contribution to stews, soups and marinated meat dishes. Gochujang excels at making dishes spicier, due to the fiery ground chilis it contains, but it also adds a pleasing hint of sweetness which balances its heat and flavor.


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Wild Ramp Soup
This soup is ideal for those rainy spring days when just going out to get the mail can make you shiver. When we first ran this recipe in our newsletter, not only did it receive favorable reviews from professional chefs, but it was also published in the Detroit News.

It makes an excellent lunch, especially when served with open face veggie sandwiches and a good red wine. Some folks like to add a dollop of sour cream on the top of each serving of soup. If you decide to try this, please make sure the sour cream is at room temperature.
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Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

info@earthy.com

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