Potatoes come from Peru, where they were grown by Incas more than 2000 years ago. Spanish conquistadors brought them to show them to their king, who sent them as a gift to other monarchs in Europe. They were originally grown as a decorative plant. Today's European species originated in Vienna's botanical garden.
The eatable part of the plant is the underground growing tuber.
Individual types of potatoes differ, in addition to their taste and consistency by their ripeness term. Very early ripening potatoes are harvested at the beginning of June, and due to their delicate flavour, they are a true delicacy. Early ripening varieties also have a lot of good consumable properties, but they are not suitable for storage. Mid ripening varieties are versatile in the kitchen and storable until winter. Late ripening varieties are mainly designated for long-term winter storage.
We can offer to our customers already washed potatoes, which require much less work in the kitchen. In the fall, we also have them unwashed, and ready for storage.
Potatoes cooked directly in water lose much of the nutrients, which are leached into water, which you usually pour away. The most ideal way of potatoes treatment is steaming. When cooking the potatoes in water, try to use the water with all the vitamins and minerals for the preparation of sauces, vegetable beverages, or add it to a relaxing bath, staying in it for at least 20 minutes; it is also suitable for washing dishes, which will glisten after washing even without using any detergent.
crates 10 - 15 kg
plastic bag 2 kg
knitted bag 1 – 2.5 kg
raschel bag 5 - 25 kg
Carry fresh 2 kg
South American Salad with Goat Cheese
Boil unpeeled potatoes until soft and then peel them. Chop and place them in a serving bowl. Whip all the dressing ingredients together in a blender. Mix the potatoes with peeled, diced, and unseeded pepper and finely chopped onion, add the dressing and mix. Sprinkle the surface with diced chopped eggs, pitted olives and chopped parsley.
750g of smaller potatoes, 1 red pepper, 1 onion, 2 hard-boiled eggs, handful of black olives, 2 tbsps. of parsley
For the dressing: 175g of goat cheese, 2 cloves of garlic, 2 tbsps. of yogurt, 2 tbsps. of lemon juice, 1 jalapeño pepper (seedless), ¼ tsp of turmeric, ½ tsp. of ground caraway seed
If you have dried mushrooms, soak them in advance for about 20 minutes in warm water. Dice cleaned vegetables, potatoes into smaller cubes. Mix together with mushrooms, bay leaf, pepper, salt, allspice, and cook until soft. Remove the bay leaf and allspice and stir in crumbled bouillon cube (one litre of water can also be replaced by a litre of chicken broth), boil briefly. Meanwhile, make a roux from butter and flour, allowing it to cool down afterwards. Now add the cooled roux into the broth, along with crushed garlic and marjoram, leaving it to boil briefly again. Season the soup with soup seasoning and ground pepper. Garnish with lovage or parsley. Potato soup is best to be served with homemade bread.
6 pcs of potatoes, 1 parsley root, 2 pcs of carrots, 1/4 of celery root, 6 tbsps. of butter, 1 handful of mushrooms / champignons (fresh/dried), 4 tsps. Of marjoram, 2 bouillon cubes, 6-8 cloves of garlic, 3 tbsps. of soup seasoning, 3 tbsps. of plain flour, 1 tsp. of black pepper (whole), 1/2 tsp. of ground black pepper, lovage / curly parsley, 2 bay leaves, allspice, 4 l of water.