Have you ever asked yourself that question? We see different kinds of potatoes at the store or farmers’ markets: brown, red, gold, fingerlings, purple but that is just a surface difference, right? Actually there is much more to it than that and I learnt about it from this delightful post at The Botanist in the Kitchen, on making potato and leek soup. I loved the way an everyday ingredient was explained in a scientific way so that we see it with fresh eyes…and can also choose the right potato for soup next time!
- RT @cutlerstom: Left ploughed overwinter, topsoil on this hill would end up in river. #glyphosateisvital allowing me to grow green cover ah… 1 hour ago
- A history of the New York Times discovering “exotic foods” qz.com/1056610 via @qz 1 day ago