I found one called Koimo at my local Korean grocery store. It is red skin, white-yellowy flesh raw but cooked turns yellow. I was surprised at the production in my area. Short-mid season and oh so tasty BAKED
https://drive.google.com/file/d/0B8W...it?usp=sharing
https://drive.google.com/file/d/0B8W...it?usp=sharing
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Wendy
Last edited by wmontanez; January 5, 2014 at 09:31 PM.
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