Sowing Spuds December/January 2003 by Brook Elliott Tap on a freshly dug potato and it feels crisp, like an apple right off the tree. Cook that spud up immediately and savor a subtle nuttiness in its tender flesh - almond-like in some varieties, walnutty in others, tantalizing flavors that are quick to fade.
Your e-mail address:
Recipient's e-mail address: (Separate multiple addresses with commas.)
Personal Message (optional):
