Crookneck Squash Blossoms 2010
These are also called waxy potatoes. They come in a variety of shapes and can be long or round. They have a thin, smooth skin and an almost waxy flesh. They are relatively high in moisture and sugar, but low in starch. They are ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape. You can mash them, but instead of smooth and creamy, the results tend to be thick and lumpy. This year we are planting the variety Red Pontiac which we acquired locally. This is the variety I can for new potatoes in jars. In the winter they are added to green beans or cooked with butter, garlic and parsley. Sometimes added to soups and stews as they are dug small.