Cute little red and white beauties are good in a salad, for snacking, or on a sandwich. Or on buttered toast, for breakfast. As if you were French. Seriously, it’s good.
Sweeeeeeet! Taters! Soooo good roasted. I’ve been skipping the pans and roasting them straight on the oven racks (only longer taters are good candidates). They come out like that fried plantain texture I crave.
Tangerini’s surprised me with this on the list this week, and I’ve been missing the winter squashes (tough year for them!), so naturally I jumped at the opportunity. I remember getting a few of these last year and they were delicious. From the seed catalogue: smooth, tender flesh that is sweet, bright orange, and excellent for baking, mashing, and pies.