Dee Randall wrote:
>
> "notbob" > wrote in message
> ...
> > On 2005-10-12, Doug Kanter > wrote:
> >
> >> long enough to need wax. Not true of all produce, obviously, but some
> >> simply
> >> doesn't need it.
> >
> > The only thing that really creeps me out is greasy cukes. Maybe no
> > wax is going to become a selling point. I notice one of our upscale
> > supers is advertising "unwaxed" fujis. First time I've ever seen
> > that.
> >
> > nb
>
> I oft wonder if there are any 'maggots' flourishing under the 1/8"+ wax
> covering rutabagas in most markets - or did the wax kill them off and there
> are only carcasses of maggots! Mind gone wild! Every now and then I will
> buy one when I just can't stand it any longer going without a rutabaga.
> Monday was the first time in 10 years I've seen edible good-looking parsnips
> in the market I shop.
> Dee Dee

When we were in Prince Edward Island this past summer (Potatoes are
their main crop) I found some large oval red skin potatoes that were
extremely good. I just nuked them and we ate them with salt, pepper and
butter. Since we were travelling in a camper van, I only bought enough
for our supper that night. Next ones I bought were not as good. Now
back in Ontario, the small red skin potatoes are badly blemished and
yucky looking. All the cooking shows using this type of potato seem
much better quality. I've given up finding any good ones.... Sharon