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Blue-fleshed potatoes: Seneca Horn
Cow Horn
Appears in
Published 2001
Elongated, smooth, tapered crescent; intense violet skin; white flesh. Steamed, the skin turns silvery lavender; dull white flesh is floury, flaky, dry, without sweetness. Baked, the potato looks crumpled, but flavor is sweeter and more developed; starchy and, oddly, more moist than steamed. Looks more exciting than it tastes.
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