We started growing Adirondack Blue potatoes several years ago, back when the Peruvian Blues were all the rage.  We're into that whole 'eat local' thing, so why not choose a NY state potato over one of South American origin, no? The Adirondack Blue is a hybrid developed by Cornell University in 2003.  It's on the sweet side and dry-fleshed, similar to a russet baking potato.  The skin is thick enough to hold up to oven baking and this is a fantastic candidate for 'twice baked' potatoes.  TJ and Alex are big fans of this delectable little do-ahead side dish. We had...Read More