We grow Red Wine Velvet, and greatly enjoy its moist texture. When cooked in a regular oven it often forms carmel under the skin. A couple of years ago we also grew Georgia Red, also obtainable from Sandhill Preservation Center. It was excellent. But I lost my "seed" when we moved to Oklahoma.
I too, have a special place in my heart (or is it stomach?!) for the white varieties. We grow Brinkley White. It's a nice heavy, dependable producer. I especially enjoy it in *atole* a Mexican hot drink. I think I like the white better than the yellow for this purpose. They are, however, both very good. If anyone would like the recipe just drop me an e-mail. It's good, really!
George
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