Tuesday, October 6, 2009

slow food

"I'm always amazed to slide my knife into the first Peruvian Blue (potato) of the season, finding it's insides as vivid as a ripe blueberry. As it happens, the phytochemical responsibility for the gorgeous color of blueberries and blue potatoes is the same one - a powerful antioxidant." Barbara Kingsolver, Animal, Vegetable, Miracle

Recipes for your soul:


A bowl glazed with a Peruvian Blue in mind.