What Is This & Would You Eat It?

[roitelet]

Never tried them but blue/purple veg does not seem very appealing. Would give them a try though.

[veggiechicken]

Purple spuds are on my wish list for growing next year.

The Postman will be with you soon. My unwanted spuds are ready to be posted - you lucky Pumpkin

[Jay-ell]

Not to cloud the issue but potatoes probably weren't originally whiteish.

They also weren't related to the Solanaceae but the Convolvulaceae (ie the same family as bindweed)

[Small pumpkin]

The Postman will be with you soon. My unwanted spuds are ready to be posted - you lucky Pumpkin

Wow thanks VC.
You're like my fairy godmother/chicken

[Deano's "Diggin It"]

I thought they were Purple Kippers! ..............

[Snadger]

I bought some of those 5p spuds too - with a view to growing them next year. http://www.growfruitandveg.co.uk/gra...eap_95177.html
Having cooked some in various ways, I'm sticking to white spuds.
These made me think of something you'd find in a specimen jar - like a diseased body part or a bruise. Made me feel quite squeamish!
A plate of food should look attractive, colours should be complementary but purple spuds looked awful alongside baked beans. Orange and purple
I've chosen No Way Jose as I won't be eating them again - ever!
If anyone would like 2 bags of spuds, chitting already....................

Try pickling Choggia beetroot for that 'Specimin Jar' look! I also pickled yellow beetroot this year which also had a rather nasty look about it.. Neither will be grown or pickled again.
No fancy for purple spuds either unless someone can convince me they have an exceptionally divine taste!

[Small pumpkin]

Try pickling Choggia beetroot for that 'Specimin Jar' look!

I've pickled them as well. They go completely white after a while. They still taste good

[veggiechicken]

No fancy for purple spuds either unless someone can convince me they have an exceptionally divine taste!

They tasted of "blood" - a sort of metallic aftertaste - to me anyway. To be clear, I haven't eaten meat for 30 years, nor am I a Vampire - so my idea of what tastes of blood may not be very accurate.

[Snadger]

They tasted of "blood" - a sort of metallic aftertaste - to me anyway. To be clear, I haven't eaten meat for 30 years, nor am I a Vampire - so my idea of what tastes of blood may not be very accurate.

If they taste, and cut, like a medium rare steak I could be convinced to grow them!

[Snadger]

I've pickled them as well. They go completely white after a while. They still taste good

......................must admit, I didn't have the heart to eat it. The jars contents went straight into the bin!

[veggiechicken]

If they taste, and cut, like a medium rare steak I could be convinced to grow them!

Steak and chips rolled into one!

[Bren In Pots]

Try pickling Choggia beetroot for that 'Specimin Jar' look! I also pickled yellow beetroot this year which also had a rather nasty look about it.. Neither will be grown or pickled again.

I made beetroot and apple chutney using Choggia beets the result was a rather pretty looking pink chutney.

[KevinM67]

I had a look at the first picture again - nah, I don't think I could eat them.

(Although Scarlet's didn't look that bad)

[Jay-ell]

^^^^ Nope - but black toms aren't black inside anyway

You could cook a rainbow

Red (peppers)
Orange (peppers)
Yellow (peppers)
Green (peppers)
blue (Spuds)
Indigo (Spuds)
Violet(Spuds)

[veggiechicken]

^^^^ I don't eat peppers.........................or coloured spuds, now