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Tuesday, September 11, 2012

Power breakfast: Blue potatoes, zucchini and tomato


This the time of the year when those of us who toil in our gardens all summer enjoy the fruits (and vegetables) of our labors. Pictured here is what I call a high-antioxidant, high-flavonoid super breakfast -- crispy fried blue potatoes, fresh slices of garden tomatoes and some zucchini picked in a mustard-vinegar base.

The blue potato is an interesting tuber. What we know is that this plant has it's origins in South America, and probably originated in the Andes, and was certainly cultivated and used by the Inca. Several variety of blue potato (also called purple potatoes) have been used in what is now Peru and Bolivia for 6000 years.

The taste of the blue potato is similar to any other potato. It's a mid-starch level product. In some respects they offer more nutrition than "regular" potatoes, and in others less. For example, they have less Vitamin C than say, a russet or red, by the blue color is indicative of extremely high antioxidant content, and of a variety you won't get in white potatoes.

Anyway, breakfast doesn't always have to be greasy bacon, eggs and buttery toast -- sometimes you can get a mega-vitamin-rich punch without any cholesterol and minimal fat -- and still feel like you had a hardy morning starter!

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