TPS flesh colors

[wingnut]

These are from TPS planted out this spring.

[newatthiskat]

really neat colors! How do they taste?

[Doug9345]

Do the colors remain after they are cooked?

[Tom Wagner]

The colors should remain intact after cooking and make especially beautiful potato chips. The flavors of the S. phureja/stenotomum complex are without a doubt some of the best in the potato world. The nutrition from the colors is dramatic.

I provided Wingnut with some of the best tubers lines during the growing season of 2011 and the majority of what Wingnut is from the more colorful tuber lines that are majority phueja and stenotomum from Colombia, Peru, and Bolivia.

I provide the TPS of similar lines on my websites...most know them as newworldcrops.com and tomwagnerseeds.com and those sites will be updated for next spring's sales. Potatoes will be more interesting as folks realize the value of TPS. There is whimsical art and fabulous flavor in these new potential varieties.

I don't read tea leaves but I do find it interesting to "read" the designs within the cut tuber pieces.

4 o’clock potato

[IMG]http://i.imgur.com/6PVmASb.jpg?1[/IMG]


Artwork within a tuber

[IMG]http://i.imgur.com/deJrIP7.jpg?1[/IMG]

I don't know...but what do you see from this drawing I made? A spider? A man with four legs, or a Nazca figure of ancient times?
[IMG]http://i.imgur.com/tzLfDJ9.jpg?1[/IMG]


Nazca lines in Peruvian desert

[IMG]http://i.imgur.com/M3svXUd.png?2[/IMG]


According to a Scottish report....

"We found that the Phurejas always had more of the umami compounds and that there was a correlation with the taste-panel score,"

[wingnut]

Originally Posted by newatthiskat

really neat colors! How do they taste?

The taste is excellent across the board, and the colors hold up well when fried, boiled might reduce them significantly though...

[Farmette]

I grow some of Tom's TPS and like to slice and layer them with some finely diced onion and garlic and a little guyere cheese. Add a little veggie or chicken broth, bred crumbs on top, bake in the oven and you have a beautiful presentation of colorful and tasty potatoes.

[joseph]

Originally Posted by wingnut

the colors hold up well when fried, boiled might reduce them significantly though...

Yup. Purple and red plant pigments tend to be water soluble. A bit of vinegar added to the cooking water can help to retain the brightness of the colors.

[wingnut]

Originally Posted by joseph

Yup. Purple and red plant pigments tend to be water soluble. A bit of vinegar added to the cooking water can help to retain the brightness of the colors.

Joseph, I have some that do not lose their color noticably when boiled and others that lose almost all their color.