Dear Helen : Have you heard of, or read about, the Ozette potato, once grown by Indigenous people on their territories prior to colonization, being grown again in British Columbia? I read about it, and wonder where I might purchase seed potatoes of t
Dear Helen: Have you heard of, or read about, the Ozette potato, once grown by Indigenous people on their territories prior to colonization, being grown again in British Columbia? I read about it, and wonder where I might purchase seed potatoes of this variety for planting next spring.I had not come across this news item myself, but my son had called my attention to it just before you sent your email inquiring about the Ozette potato.
The program manager at Tea Creek replied to my inquiry about the possible availability of Ozette seed potatoes, saying that they began with just a couple potatoes and that “It will be many years before we have enough stock to offer to the public.”Until these historic, interesting potatoes are available, if it’s an easy-growing fingerling you are after, try AmaRosa, a delicious, red-fleshed fingerling. Seed potatoes of this variety are usually available at garden centres in the spring.
The photo that came with your email shows a typical fruit, but one that has passed its prime and has turned yellow. For the best flavour, and to keep more fruits coming along, Tromboncino should be harvested when the fruits are young, still green, and tender. Your Tromboncino squash remains edible. Use it as you would zucchini or winter squash. Steam cubes of the flesh tender. Add it to soups, pot pies and stews. Make a flavourful puree by sauteeing it with onion and garlic before adding broth or water, cooking everything tender and blending it smooth with an immersion blender. Freeze in containers. For soup in winter, heat the puree with milk or cream.