click here to review the Project Guidelines

This page is updated with the help of many gardeners who are growing these potatoes in SE Wisconsin. Join us on Facebook - click here.

We are interested in receiving feedback to complete our records. Many crop catalogs are developed by University Extension Offices for the commercial farming community. This catalog focuses on rare varieties grown in home gardens. We are particularly interested to keep records of recipes - best use for each variety. As these recipies are made available to us, they will be linked to each variety that can be used.

Duplicate Names: Heirloom varieties may be found with different names because of misspelling, or name changes for marketing purposes. But sometimes the same cultivar is grown in very different regions for many years with different names, those tubers may have evolved to a sport. Often you find all the sport cultivars bunched together as one variety (like the listing of www.davesgarden.com ) - in this listing we keep the sports separate, as we grow them out as separate varieties. Sometimes growers add their regional name to a cultivar name to imply that their soil, climat, or day-lenght produces better tubers - those regional additions are here listed as "aka" - if you grow these varieties, you should drop the regional addition to prevent confusion and/or fraud.

Pictures: Few pictures were taken before the tubers were planted - not the best condition! We are planning to replace all pictures with tubers at harvest time (best condition) following these standards:

• one tuber whole in typical size and shape / one cut to show flesh color
• show strange shapes - MAY BE A REASON some heritage varieties are no longer available as "commercial seed"
• tubers placed on a standard back ground on lined 1/2 x 1/2 inch pattern
• click here to print out the standard pattern back ground

Gardeners' Network Feedback: Local gardeners who are participating should report back to correct listings.

• Keep a record of planting date (planting tips) - count 50 to 75 days
• Flag Early cultivars and "steal" a few tubers
• Report if the vines grow tall / tubers set shallow or above soil line - that would be a desired feature for our "99 pounds in micro plot challenge"
• Report on which varieties grow best in bags
• Take pictures following the standards described above
• Determine best Kitchen Use based on Shape and Type
• Report if your cultivar sets True Potato Seed Pods (TPS)
• Monitor how well varieties store without refrigeration

Any reader, local or non-local, may provide additional text for this page, if you have additional comments relative to any variety you are growing. Please help us complete this catalog. Send us an email with your comments and advise for interesting varieties, both US Heritage and Old World Specialties.

As the Kenosha Potato Project Collection is growing in size and depth, Curzio Caravati is taking a little different approach to the duplication of the Seed Saver Exchange Potato Crop collection. I'm no longer interested in any white potato, except for heritage varieties with 100+ years of age. The focus of my share of the Kenosha Potato Project collection focuses on these special projects.

• Tubers which are locally well adapted and grow berries
• Tubers which have tendency to set tubers above the soil line and possibly develop higher yields if grown in bags or boxes (container gardening).
• Potato vines which develop larger tubers in SmartBags - tubers grown in bags above soil level experience higher soil temperatures [interesting study in light of raising temps - Global Warming ;O) ] - Hint: search this page for Search Word: Heat Tolerance
• Tubers that are particularly interesting for specific recipes

Plus I'm planning to add links to recipes ... please send me recipes , tips for good recipe books and suggest interesting web sites to find more recipes for the cultivars that you grow in your garden.

If you are interested in my special projects, please search this catalog with the key words

• sets true seed pods

• Tall Vines
• long stolons
• above soil line
• SmartBag

Many viewers of this page study my descriptions and special project reports to make decisions on which varieties to grow. If you need to order seed, please become a member of Seed Savers Echange (to order from me or other listed members).

When you order from SSE Listed Members you only get 3-4 small tubers for $6 and often you would NOT have an alternative - especially if the variety is rare.

Often heritage varieties are offered by commercial vendors - we recommend these three commercial vendors (see codes in the variety descriptions):

• Se16 - this is the code for the commercial arm of Seed Savers Exchange and the catalog is available online www.seedsavers.org - NOTE: You get a 10% discount if you are a member of the Non-Profit SSE
• Fe5 - this is the code for Fedco Seeds in Maine and the catalog is available online www.fedcoseeds.com - NOTE: often Fedco has the best price / quantity.
• Ron - code for Ronniger Potato which is now trading as Potato Garden and the catalog is available online www.potatogarden.com - NOTE: Ronniger is one of the most reliable heritage seed producers - ships early - great choice for Southern State Gardeners.
• Wo6 - code for Wood Prairie Farm - 100% Organic in Bridgewater, Maine with online catalog at www.woodprairie.com

Last update: Oct, 2011 - Last entry: #281 Crotte d'Ours

updated January 2011 with the CV codes to match with current Commercial Vendor Retail Catalogs - Please send a message to seedsaver@curzio.com if you accept small orders from gardeners and wish to be added to this recommended Commercial Vendors Listing.

Medium size round tubers with yellow skin and white flesh. South American origin (Peru, Argentina). Found web posting mentioning Bt (Bacillus Thurengensis) to control the potato tuber moth (PTM, Phthorimaea operculella) by INTA, the Argentian Dept of Agriculture - which reports from 2004 World Potato Congress claiming that China grows about 1.25 million acres of Achirana (or 10% of the estimated total production of 70 million metric tonnes). A cross of MP161.375/23 x B25.65

Source: VT BI J08

Local grower: ChrisD

Best use in the kitchen? waxy

Medium-large, oblong tubers with white skin and yellow flesh. Rare variety from Canada. Tall Vines

Source: ME BO W08

Local grower: Curzio

Best use in the kitchen? starchy

Medium-large, oval to oblong tubers with dark blue skin and dark purple flesh. Developed by Cornell University as a cross of Chieftain x Black Russian and released in 2003. Sets true seed pods.

Source: MA C08 and CV Fe5

Alt Source: CV Ron and CV Wo6

Local grower:

Description to be reviewed:

What's the best use in the kitchen?

Medium-large, oval to oblong tubers with dark red skin and dark red flesh. Developed by Cornell University as a cross of N40-2 x Q155-3 and released in 2004. Vines grow shorter than All Red - may be good choice for Potato Bag.

Source: CV Fe5 10

Alt Source: CV Ron and CV Wo6

Local grower:

Description to be reviewed:

What's the best use in the kitchen?

Medium, blocky tubers with light yellow skin with attractive purple patches and pale yellow, starchy flesh. A cross of Bona x MPI 44 335 68 released in Germany in 1960.

GRIN: PI 285264

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this starchy tuber?

Medium, round - oval tubers with light yellow skin and flesh. An old variety from Sweden.

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this waxy variety?

Medium-small tubers with yellow flesh and yellow skin with red blush at the stern end. Grown from TPS saved by Ron Sjostrand's father who died before the botanical seed was started - I'm glad to add this heritage variety from a SSE member in MN.

Attention: this is NOT Agnes [Allerfruheste Gelbe x Sophie] released 1938 in Germany.

Source: MN SJ R11

Local grower:

What's the best use in the kitchen for this starchy variety?

A variety developed by Kartoffelzucht Bohm, Luneburg, Germany and released in 1985. Grows large oval to oblong tubers with yellow flesh and yellow skin. CV Ron grows this variety which they renamed "Alby's Gold"? Why? Perhaps to create confusion.

Source: CV Ron

Local grower:

What's the best use in the kitchen for this waxy variety?

Fingerling type landrace tuber, believed to be similar (perhaps parent) to Negresse. Like Laram Ajawiri, this dark purple variety belongs to the Ajanhuiri potato group (Solanum ajanhuiri). May be identical to Negresse and Violette - Need more years to compare - this year Ajawiri had longer growing season than all other similar varieties - tuber size also appears larger.

Source: ME BO W08

Local grower: Curzio

What's the best use in the kitchen? Expected to taste like roasted chestnuts if similar to Violette?

A Skandinavian seedling of Congo (here listed as Russian Blue), fingerling shaped with dark blue skin and purple flesh. We have received confirmation from Ake, a Sweden SSE member, that this tuber is the result of growing vines from Congo TPS which generated a wide variety of colors - this being one of them. Apparently the fingerling shape is a regressive feature, as Congo is not a fingerling.

Source: ME BO W08

Local grower:

What's the best use in the kitchen?

Medium, round tubers with red skin and white flesh. A cross of Red Beauty x AK-11-57-1-59 released in 1976. Sets true seed pods.

Source: MA C07

Local grower:

What's the best use in the kitchen?

Medium - small round tubers with yellow skin and yellow flesh. Developed in Holland and named after Albie Buehrer, founder of Indian Rock Produce who was instrumental in introducing fingerlings to the fresh market in the late 1980's in USA.

Source: VT BI J08

Alt Source: Attention: NOT from CV Ron [see Agria]

Local grower: Curzio

What's the best use in the kitchen for this starchy variety?

Known with many different names, including Congo, Russian Blue and Blue of Sweden. We keep the strains separate because they produce different yields and we like to compare them. Sets true seed pods.

Source: ME BO W08

Alt Source: CV Ron - CV Fe5 - CV Se16 and CV Wo6

Local grower:

What's the best use in the kitchen for this starchy variety?

Large tubers with orange-red skin and pink flesh. Will Bonsall reports that this cultivar sets true seed pods - check if true for this region.

Compare with Cranberry Red (Huckleberry)

Source: ME BO W08

Alt Source: CV Ron and CV Se16

Local grower: Curzio

Best use in the kitchen? starchy

Medium oval tubers with yellow skin and pale yellow flesh. Will Bonsall reports that this cultivar is very late and sets true seed pods - check if true for this region. He also recommends to space closely. Released in 1919 a cross of Paul Kruger x Preferent.

GRIN: PI 341778

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this multi-purpose variety?

Medium oval tubers with dark purple skin and purple flesh. Rare variety.

Source: ME BO W08

Local grower: Curzio

Description to be reviewed:

What's the best use in the kitchen for this starchy variety?

Red blue landrace from South America with vines which may grow 5 ft tall. The flesh is yellow, sometimes with red stripes. Rare variety.

Source: BO G 11

Local grower: Curzio

Description to be reviewed:

What's the best use in the kitchen for this variety?

Medium-large heritage tubers from Nova Scotia, Canada. Flat, oblong shape with bright purple skin and white flesh with purple markings in the vascular ring at the terminal end of the tuber. Quite similar to Ruby Pulsiver's Blue Noser.

Source: ME BO W08

Local grower: KarenT

What's the best use in the kitchen for this very starchy variety with thick skin?

Medium, round tubers. Found this web post for cultivar Antigo: A 1955 release from The University of Wisconsin, Madison. Similar in appearance to Irish Cobbler, but with an extra tough skin for mechanical harvesting. Not sure if Antigo Gem is the same cultivar.

Source: ME BO W07

Local grower:

Seems to be a waxing potato with thin skin - try to pan roast with skin.

Very rare - no much info available, except that the tubers grow oval to oblong [perhaps rarely crescent] in shape.

Source: ME BO W10

Local grower:

Description to be reviewed:

What's the best use in the kitchen?

Medium, round to oval tubers. Very attractive lavender skin, white flesh. Good storage. Hybrid. by Donald MacKelvie in 1912 in Lamash, Isle of Arran, Scotland.

Source: ME CU E08

Local grower:

What's the best use in the kitchen for this very starchy variety?

Medium, round to oval tubers. Yellow skin with red blushed eyes, and pale yellow flesh. Good storage. Reported by Fedco Seed to be one of the earliest crops with high yield.

Source: CV Fe5

Local grower:

What's the best use in the kitchen for this waxy variety?

Very long fingerling type tubers - up to 5 - 6" long - with yellow skin and yellow flesh, also known as Kipfel and Kiflis. Has tendency to grow in crescent moon shape, but name originates from bakery lingo, as Kipfel is German for croissant.

Source: commercial grower 07

Alt Source: CV Ron - CV Fe5

Local grower: JanetE

Medium, flat, oblong white tubers. R. Plaisted and Peterson released the Bake-King variety, a cross of Merrimack and Green Mountain, released in NY 1967. This variety is the parent of the variety Shepody. Develops larger tubers quite early - I "stole" a 3" x 3" sized tuber in mid July.

GRIN: AV 3

Source: ME BO W07 - SSE 1089

Local grower: JanetE

Medium-large oval-blocky tuber, pale red skin with creamy white flesh. Bred by Ag Canada as a cross of Redskin x Scoff 2774-3R, released in 1963. Great potential for the 99 pounds yield. Tall Vines

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this starchy, multi-purpose variety?

Medium-small round-oval tubers, pink skin and yellow flesh. An heritage variety in Canada that originates from Germany. The name Bauer Gruen translates to Farmer Green (also spelled Grün), where Rotes Auge is Red Eye. We credit Canadian reporter Dagmar Baur to help us determine the correct spelling - rotes Auge is singular in German, and let us play with the meaning ... "Did Farmer Green really have a red eye?". Sets true seed pods.

Source: AgriCanada 09

Local grower: Curzio

Try to boil and toss in a fresh green salad, like this wonderlful fresh dandelion salad.

Small - medium, round, oblong tubers. Pink skin. A seedling of Garnet Chili would make it a sister of Early Rose, released in1876 at an Annual Agricultural Society Meeting in Marblehead, MA.

Source: ME BO W07

Local grower: Curzio

Description to be reviewed:

What's the best use in the kitchen for this waxy, multi-purpose variety? May be good for potato salads.

Horn-shaped light yellow tubers of French origin, released in 1885. Very early tuber maturity (harvest 2009 rather late - check early maturity in 2010).

GRIN: PI 200115

Source: WA MC C08

Local grower: Curzio

Best use in the kitchen: Reported to be waxy ... may be good for a newly discovered Southern Italian recipe that calls for waxy, yellow fleshed tubers.

Medium - large oblong tubers, heavily russeted dark skin, shallow eyes bonded by smooth white skin, dense flesh. Mid-late maturity. Resistant to disease. Features shallow root system. Recommended spacing 13-16".

This variety was bred by USDA/Beltsville, MD from Penobscot x W 39-1, released 1978.

GRIN: AV 4

Source: ME BO W07

Local grower:

Medium-large round to oval tubers with ochre (dark yellow?) skin and light yellow flesh. Released in 1925 in Holland as a cross of Bravo x Preferent.

GRIN: PI 223726

Source: ME BO W10

Local grower:

What's the best use in the kitchen for this waxy variety?

Medium - large oblong yellow tubers, reported to be the most widely grown yellow potato worldwide. Sets tuber high and therefore should be spaced 16"-18" apart.

Old Dutch variety was bred by K.L. deVries a cross of Munstersen x Fransen, released 1910. Tall Vines and has tendency to grow tubers above soil line.

GRIN: PI 407417

Source: Fe5 09

Alt Source: CV Ron

Local grower: ChrisD

Medium sized oblong tuber, buff yellow skin with creamy white flesh. A cross of Magnum Bonum x Badera, released in Sweden in 1924. Taste is reported to be good to excellent. Rare variety.

Source: ME BO W08

Local grower:

What's the best use in the kitchen?

Medium sized, slightly flattened oval tubers with middle-deep eyes. The skin is dark red - almost lavender and the flesh is rather deep yellow. Björna is a rather early landrace, which has been grown in Jämtland, Sweden.

GRIN: PI 607483

Source: ME BO W09

Local grower:

What's the best use in the kitchen for this starchy tuber?

Small, round, dark purple tubers, white flesh, from Nordic Genebank, Sweden.

GRIN: PI 61034 - one digit is missing!

Source: MI B07

Local grower:

Seems to be a waxing potato with thin skin - try to pan roast with skin.

A heritage variety, submitted by George Brinson, Carmanville, NL. This variety has been grown in the area, by members of the Brinson family, since 1870. Seems to be the same as Cups - we grow this variety as the Canadian strain to compare with the British strain - in 2010 they will be planted at the same time next to each other to compare (Cup is not growing Tall Vines). Tall Vines

Source: AgriCanada 09

Local grower:

Blauschalige = blue skinned, Bristen is a Swiss Town in Central Switzerland. A Heritage variety with deep eyes in a dark blue skin and cream flesh.

Source: PSR

Local grower: Curzio

What's the best use in the kitchen for this starchy variety with interesting buttery flavor?

Medium-large oval to oblong tubers. A variation of the Dutch variety Eigenheimer, released in Austria in 1907. Tall Vines

Source: ME B0 W09

Local grower:

What's the best use in the kitchen for this starchy variety with interesting skin color?

Medium-small round to oval to tubers. A blue skin, white flesh variety from France

Source: AN J 11

Local grower:

What's the best use in the kitchen for this starchy variety? Recommended for mash potato.

Large, fingerling shaped tubers with dark red skin and pink flesh. Sets true seed pods

Source: CV Ron 10

Alt Source: CV Ron

Local grower:

What's the best use in the kitchen?

Medium-small tuber harvested from a vine grown from TPS German Butterball seed which must have crossed with one of the many blue varieties grown in my garden. The TPS was harvested by my neighbor Rich. Good storage - cooks starchy. I have 3 vines started from TPS to compare for similarity in 2012.

Source: SZ R09 from TPS

Medium-large tuber with dark purple skin and dark yellow flesh. One of the best market sellers for SSE Member OR DR A.

Source: OR DR A 11

Local grower:

What's the best use in the kitchen for this large, multi-purpose, waxy variety?

Medium-large sized oblong tuber, purple skin and cream flesh. Many tubers grow large (5-6" long). Vines grow very tall. Rare variety. Great potential for the 99 pounds yield. Very Tall Vines

Source: ME BO W08

Local grower:

Best use in the kitchen: We suggest to use this tuber for really Crisp Roasted Potatoes - the shape is perfect to cut 1/2" disks that will turn crisp, while the inside stays velvety moist.

Medium-large sized round tuber, with stem-end slightly flattened, purple skin and white flesh. Released by AgriCanada in 1979 as a cross of Arran Victory x And5-142 with resistance to Potato Wart Disease. Tall Vines

Source: AgriCanada 09

Local grower:

What's the best use in the kitchen for this large, multi-purpose, waxy variety?

Medium-large, long-oval tubers with dark blue skin and flesh - an other name for Congo, All Blue - or is it a different cultivar? DNA finger-printing is not giving us the final answer yet, but in this picture you can see a brighter purple hue, compared to the Russian Blue (partially shown on the right). All Blue seems to have deeper eyes. Sets true seed pods

Source: PSR

Local grower: FredB

What's the best use in the kitchen for this starchy variety?

Large, oval to oblong growing, very dark blue skin and cream flesh with purple streaks. Bred by AgriCanada in St. John's, NF, from the cross (N713-16 x N889-78-3). N713 received from Scotland, while N889 was a seedling of Anson. Released in 1994. Sets true seed pods.

Grown in a red SmartBag in 2011 - 6 vines yielded 24 oz. of tubers, 14 in med size, no mini tubers and just 6 micro. The lack of mini tubers suggests tuberization at higher temps .. as the soil in SmartBags is much warmer than for traditional field plantings.

Good Heat Tolerance

What's the best use in the kitchen for this potato good for boiling?

Large fingerling type, very dark blue skin and blue flesh. Heirloom variety. Sets true seed pods - the seed pods are dark green.

Source: ME BO W09

Local grower:

What's the best use in the kitchen for this starchy potato?

Jim tells me: I got the Blue Shetland seed from Bonsall because of the unusual color of this seed - blue skin and creamy yellow flesh with a blue "ring" in the flesh. If I do a good job of growing them and have a favorable year the seed or tubers get a little bigger than the largest tubers I send to you, but they never get very big. The largest are under 3 inches in diameter. I wonder if the small size is a characteristic of this variety or if my seed has a virus that is resulting in stunted growth.

Source: MN TJ J07 - Local grower: BR F

Description to be reviewed:

Seems to be a waxing potato with thin skin - try to pan roast with skin. The shape and size of this cultivar seems to be consistantly small.

Medium-large heirloom variety, round-flat, dark blue tubers, white flesh, few insects or disease problems, tolerates cool nights, keeps well, fine eating, one of the first blue varieties grown in USA (see low GRIN # - AV stands for American Variety). Tuber set is quite deep. Grows vigorous vines and produces lots of true seed pods.

GRIN: AV 6

Source: ME BO W91, MI B07

Local grower:

What is the best use in the kitchen for this tuber featuring a unique, flat shape?

Possibly the most expensive market potato in the world - fetched up to $350 / pound in France. French culinary masters cannot wait to put their hands on the very earliest tubers. These are grown in beds of sea weeds on the West Coast of France Island of Noirmoutier.

Source: AN J 11

Local grower:

What's the best use in the kitchen for this waxy potato?

Large, oval to oblong growing, purple skin and purple flesh. Registered variety in Korea, bred by Dr. Lim.

For 2012 I'm not listing this variety with SSE > please order from Bill Minkey (WI MI B), but I'm still growing it for raw eating - NOT a cooking potato!

GRIN: PI 634776

Source: MI B09

Local grower: Curzio

Large, round to oval growing, purple skin and cream to yellow flesh. A cross of G64-124.5p x SJ.62.26-9 - both parents selected for resistance to wart disease. G64 was a blue skinned, yellow fleshed obtained by Gary Johnson at UoG - a parent was an Andigena cultivar from Cuzco, Peru. While SJ62 was a sister seedling of Pink Pearl (a cross of Ultimus x Katahdin) Sets true seed pods.

Source: ME BO W09

Local grower:

What's the best use in the kitchen for this starchy potato?

Medium-large sized long, cylindrical tuber, with dark blue skin and flesh. Original seed piece obtained from Alex Caron in 1984 and is kept in the Canadian Repository as a separate cultivar even if potential identical with the many Congo (All Blue) varieties. Will Bonsall speculates that all the blue tubers may have Solanum phureja ancestry.

Source: AgriCanada 09

Local grower:

This is the first variety I'm listing in 2011 as "best grown in bags" as the 2010 season was rather poor to define other good ones. Please return to this catalog for better results after the 2011 season. Click here for more info on growing in bags.

Large, flat, oblong tubers. High protein, high vitamin C, good keeper, very late, moderate resistance to disease. Bred by USDA and ID, OR and WA AES in 1972, from A 492-2 x Norgold Russet.

GRIN: AV 7

Source: ME BO W07, SSE 1037

Alt Source: CV Wo6

Local grower: WH J

Great for fryes

Major differences between Cain's and Lumpers in appearance, and in who ate the majority of them in Ireland, circa 1825. Cain's, with it's smoother appearance, was preferred by wealthier Irish, who didn't depend on it for their sole source of nourishment like those who used Lumpers.

Source: AgriCanada11

Local grower:

What's the best use in the kitchen for this starchy variety?

Medium-large sized cylindrical tuber, lightly russeted light brown skin (note light purple skin markings at both the stern and blossom ends) and cream flesh. Reported to be an old Irish variety. Great potential for the 99 pounds yield. Very Tall Vines Sets true seed pods.

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this waxy variety?

Medium-large sized oblong tuber, mostly purple skin with yellow patches and cream flesh. A variety from the collection of Bill Higgins, Christmas Island, Nova Scotia.

Source: HI B11

Local grower:

What's the best use in the kitchen for this starchy variety?

Medium - large oblong tubers with yellow skin and white flesh. A cross of Ackersegen x Katahdin released by USDA in 1946 - rare cultivar - Jeff reports this tuber to be a good keeper.

In 2011 grown in a black SmartBag - 6 seed pieces yielded 3 pounds of tubers - 14 in standard size (incl. 2 tubers in record size for my SmartBags - one at 11 oz and one at 8 oz) and only 12 micro tubers. As the soil in black bags is much warmer than for traditional field plantings, the number of standard sized tubers (but few micro) may well be a sign of great Heat Tolerance.

What's the best use in the kitchen?

Large, oblong white tubers, rough to netted buff skin, medium deep eyes, intermediate in number, evenly distributed; slightly prominent eyebrows; white flesh. Very high yielding variety with few tubers per plant. Spacing between plants should be very close to avoid oversize tubers. A cross of Pioneer x BC8370-4 released in 1995.

GRIN: AV 54

Source: ME BO W07

Alt Source: CV Ron

Local grower: TY M

Many of the wild and primitive relatives of the potato are diploid (24 chromosomes instead of 48). Candy Cane is a diploid cultivar, named by Dr. Coffin, UoGuelph, Ontario for the red stripes in the flesh (candy cane like pattern) of the raw tuber. Color intensity may vary for different soil pH and trace elements. The pattern is lost after cooking. Fingerling type tuber.

Source: AgriCanada 09

Local grower:

What's the best use in the kitchen for this very special variety?

Large, oval to oblong growing, very dark blue to light purple skin and pale yellow flesh. The tubers have tendency to grow above the soil line and turn black if exposed to light. This heirloom variety from the Iona Community on Cape Breton Island of Nova Scotia - Duncan Boniface MacNeil is reported to have grown this heirloom variety.

Source: ME BO W10

Local grower:

What's the best use in the kitchen for this very tasty, waxy potato?

Medium - large oblong purple tubers, with white flesh. Bright purple skin color fades in storage. It grows quite large in ideal conditions. Rich flavor. Vines dry out early. Tall Vines + tendency to grow above soil level (notice green color in the flesh - sign of a tuber exposed to sun light).

Bred by AgCanada and released in 1969.

Source: Fe5 09

Alt Source: CV Ron and CV Wo6

Local grower:

Best use in the kitchen: Cooked in my vegetable breakfast, boiled for about 30 min., potato chunks keep the shape quite well.

Medium - large, oval to oblong growing, light-flaked, buff colored skin with pink blush and white flesh. Very rare variety from Canada - a cross of K113-1 x 1256A(23) released in 1968. Reported to grow extremely tall vines - which tangle farming equipment and therefore this variety was banned to take this feature out of the genetic pool of modern varieties.

Source: AgriCanada 10

Local grower:

What's the best use in the kitchen for this starchy potato?

Large, oblong white tubers, long and cylindrical to slightly flattened. Skin is lightly and uniformly russeted. Eyes medium-shallow with a distinct eyebrow, moderate in number and evenly distributed. Highly resistant to disease but needs to be planted in warm soil to avoid seed rot. Released in 1995.

GRIN: AV 55

Source: ME BO W07

Local grower: BR F

Large, oval to oblong French tubers, with yellow skin and pale yellow flesh. A cross of Hansa x Danae released in 1981.

Grown in a black SmartBag in 2011 - 6 vines yielded 28 oz. of tubers, 15 in med size, and just 2 mini and 6 micro. The lack of mini tubers suggests tuberization at higher temps .. as the soil in SmartBags is much warmer than for traditional field plantings.

Good Heat Tolerance

What's the best use in the kitchen for this waxy potato?

Medium - small round tubers - likely a landrace from Chile, as Chiloe is the name of the archipelago just off the coast of Puerto Montt.

Source: OR DR A11

Local grower:

What's the best use in the kitchen for this very tasty, waxy potato?

Large, round-oval white tubers, late maturing and produces a high yield of tubers with good quality. The skin is commonly covered with small, russeted areas. Eyes are moderately deep with apical eyes indented most. Eyes are moderate in number and concentrated on the apical end. Dormancy is medium. Developed to make potato chips by USDA a cross of WNC612-13 x Wischip, released in 1993. Develops true seed.

GRIN: AV 56

Source: ME BO W07

Local grower: TO M

Medium - large oblond tubers - a variety from the collection of Bill Higgins, Christmas Island, Nova Scotia. Reported to yield good crops.

Source: HI B11

Local grower:

What's the best use in the kitchen for this starchy potato?

Late-season. Fingerling tubers with pointed tips, dark-purple skin and dry, mealy, white flesh. Good storage. Excellent resistant to common scab and late blight. Cowhorn is also known under the synonyms Purple Cowhorn and Seneca Cowhorn [but allegedly not the same as Seneca Horn]. Though listed as a fingerling in most databases, its name comes from its general appearance. Specific gravity is 1.069. Maturity is mid-to-late and it is low yielding. It is a heritage variety with uncertain origins. It has been grown in New York state since before 1853.

I've listed the variety in my early category because in my garden the vines were completely dry by early August ... making it an early harvest variety. Tall Vines

Source: MI HA K07, MA C06

Local grower: CA C

Despite the mealy flesh described above, I found the texture firm as in any waxy variety and cooked a few tubers in a dish I prepared with Austrian Crescent tubers. Left both tubers unpeeled. The Cowhorn keeps a light purple skin color - it was fun to compare the flavors of the yellow-fleshed Austrian Crescent to the white-fleshed Cowhorn.

Thank you Maryel for sending this picture to show that Purple Fleshed Cowhorn (aka La Crotte d'Ours) exist ... at least in your garden!

The skin color looks darker in this strain - but we still question if any strain will keep the purple color once grown in my garden. It is possible that the soil pH may change the flesh color. (see Candy Cane for analogy).

Maryel tells me her soil has a clay base, while mine has a sandy base. Il looks quite positive I'll have this strain to grow in 2011 ...

These are 12 micro tubers harvested in 2011 from vines grown with the colored flesh tubers Maryel's provided. :O( None of the tubers grown in my garden had colored stripes in the flesh!

In 2011 I've grown 12 tuber pieces in a 3 x 3 box and this is the yield detail: 14 standard tubers, 25 mini and 12 micro [see pix] for a total weight of 35 oz.

My attempt is to find which variety could yield 99 pounds of tubers grown in a 3 x 3 potato box. Clearly this IS NOT A GOOD VARIETY for this purpose.

But I'm not giving up on finding a way of growing purple fleshed Cowhorn - I'm keeping this strain of the variety separated .. and will list it as Crotte d'Ours.

Source: BO M11 Local Grower: Curzio

Large, oval to oblong growing, yellow "crackled" skin and dark yellow flesh. Interesting new variety - somehow similar to German Butterball but with different skin and grows larger tubers. Developed by Verlin Rocky as a cross of Agria Gold x Butterball, released in 2008.

Grown in a black SmartBag in 2011 (notice the strange shapes, plus has tendency to resprout in the bag while the vines are not done yet). 4 seed pieces yielded 45 oz. with several standard size tubers. As the soil in black bags is much warmer than for traditional field plantings, the number of standard sized tubers (but few micro) may well be a sign of great Heat Tolerance.

What's the best use in the kitchen for this waxy potato?

Medium-large, oblong tubers, bright red skin with pink flesh. My earliest variety - the 4" long tuber in this picture was planted in early May and harvested in early July. This variety is available from a number of seed catalogs - but these have grown in AK. Best variety for storage. Sets true seed pods

Source: AK SC N07

Alt Source: CV Wo6

Local grower: CA C

Best use in the kitchen: Very early variety - ready to harvest on July 4 - smaller tubers roasted in the pan with fresh peas.

Medium-large, round, blocky tubers, white flesh. Introduced in NC in 1976. Rare variety.

Source: ME BO W07

Local grower: EI T

What's the best use in the kitchen?

Small, round tubers, white flesh, donated from Peru. Rare variety in USA but grown commercially in Mexico. Almost risked losing it - in 2010 put through the baby treatment.

GRIN: PI619136

Source: MI B07

Local grower: CA C

Seems to be a waxing potato with thin skin - try to pan roast with skin.

Medium - small, round to oblong tubers, white flesh, silvery-pink skin, originally from William Woys Weaver, of Devon, PA and author of "Heirloom Vegetable Gardening."
Weaver indicated his source was the Beamish Museum in County Durham, England. Rare variety, pre -1770.

Source: PA GI D07

Local grower: CA C

Seems to be a starchy potato with thin skin - try to pan roast with skin.

Medium-large round tubers, purple skin with bright pink blotching and white flesh. Reported to grow well also in the Southern half of the USA.

Source: ME BO W08

Local grower:

What's the best use in the kitchen?

Medium-large oval-round tubers, light violette skin and creamy white flesh. Heritage variety grown in Austria. Very Tall Vines

Source: ME BO W08

Local grower:

Best use in the kitchen? It's a starchy potato, good for mashed potato.

A clone of Norland (which is a cross of ND 626 x Redkote) selected for the dark red color. Tubers are oblong, smooth with dark-red skin and moist, firm, white flesh. Fair storage.

Source: ME BO W07

Alt Source: CV Fe5

Local grower:

Seems to be a waxing potato with thin skin - try to pan roast with skin.

Oval to oblong, uniform shape, smooth and tough buff coloured skin; shallow eyes, evenly distributed, short eyebrows, white flesh. High yielding variety of attractive appearance, tolerant to heat and frost and moderately resistant to disease. Interesting feature: not affected by tuber greening because tuber set deeper than many varieties. Released in 1968

GRIN: AV 9

Source: ME BO W07

Local grower: EI T

Medium - large round to oval tubers with light red skin and pale yellow flesh. A Dutch variety bred as a cross of Urgenta x Depesche by ZPC, Leeuwarden - released in 1952.

Source: CV Fe5

Local grower:

What's the best use in the kitchen for this multi-purpose to starchy potato?

Medium - large round, blocky tubers with red skin and white flesh. A cross of Triumph x Katahdin released by Louisiana State U. in 1948 - Will reports that it yields a large crop.

Notice how it may grow in bunches, which may be a reason why it is NOT grown commercially. Sets true seed pods.

Source: VT BI J08

Local grower: CA C

Great for American Fries and Rösti.

Medium-small, oval to oblong tubers, white flesh and pale red skin, has tendency to grow in fancy shapes, thus name Duck-worth. Very rare variety.

Source: MI B07

Local grower: CA C

Description to be reviewed:

Seems to be a waxing potato with thin skin - try to pan roast with skin.

Medium-large round-blocky tubers, light purple skin and pale yellow flesh. Name suggests origin from Holland, imported from Canada. In 2009 the best producer of small tubers - great potential for the 99 pounds yield. Tall Vines Sets true seed pods.

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this waxy - multipurpose variety?

Medium-small round tubers, light yellow skin and white flesh. Released in 1930 as a cross of Irish Cobbler and unknown parent. Sets true seed pods.

Source: ME BO W08

Local grower:

Best use in the kitchen? waxy

Slightly flattened round white tubers. Good storage - questioned if early. Seedling of Early Rose, released in Vermont in 1871. Sets true seed pods.

GRIN: AV 11

Source: ME BO W07

Local grower: TO M

Seems to be a waxing potato with thin skin - try to pan roast with skin.

Large size tuber, with smooth but blotchy yellow, pink skin and white flesh. Originated by Albert Breese of Vermont in 1861 as a seedling of Garnet Chili. Tall Vines

GRIN: AV 12

Source: AgriCanada 09

Alt Source: CV Ron

Local grower:

What's the best use in the kitchen for this starchy potato variety?

Medium-large oblong tubers, light yellow skin and yellow flesh. The name suggests a German origin for an early maturing cultivar, while the synonym name could be Scottish. A cross of Early Primrose x King Kidney. Great potential for the 99 pounds yield. Tall Vines

GRIN: PI 407419

Source: ME BO W08

Local grower:

Best use in the kitchen? starchy

Medium-small oblong tubers, light yellow skin and yellow flesh. The name suggests a German origin but the cross originates in Holland, Blauwe Reuzen x Fransen, released in 1893. Tall Vines

GRIN: PI 423661

Source: ME BO W08

Local grower:

Best use in the kitchen? seems to be a waxy variety - multi-purpose.

Medium-small oblong tubers, light yellow skin and yellow flesh. Canada's Seed of Diversity keeps the original seed saver's name with the cultivar.

Source: ME BO W08

Local grower:

Best use in the kitchen: Skandinavian Potato Salad. See Norwegian Potato Salad

Medium sized round to oblong tubers, buff color, smooth skin and pale yellow flesh. One source released in 1985 by Cornell University, EuroPotato gives Polish pedigree, released in 1987 as a cross of Certa x Istrinsky.

Very late, great staple cultivar - BUT grows in strange shapes - perhaps a reason it is not grown commercially. Tall Vines

Source: WA MC C08

Alt Source: CV Fe5 and CV Wo6

Best use in the kitchen? seems a waxy tuber for multi-purpose use.

A blue potato from the collection of Elmer Hansen, British Columbia. Described to have deep purple skin and very high dry matter purple flesh. The most impressive harvest from an in-vitro seedling - I observed long stolons and shallow tuber setting ... but most interestingly I counted 80 tubers in bite size or larger and 32 additional in pea size. Great potential for the 99 pounds yield.

Source: AgriCanada 09

Local grower:

What is the best use in the kitchen for this starchy variety?

Large, irregular round tubers, white skin turns pink on exposure to light and white flesh. Very early variety developed by British breeder James Clark in 1897 as a cross of Magnum Bonum x Early Regent. Epicure is capable of tuber production at lower temps.

Source: ME BO W10

Local grower:

What's the best use in the kitchen for this starchy potato?

Medium-small round tubers, light yellow skin and white flesh. Released by USDA Ohio in 1945.

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this waxy variety?

Medium-small kidney shaped tubers, light yellow skin and pale yellow flesh. No historical data available - perhaps French Canadian.

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this starchy tuber?

Medium-large, round to oblong shaped tubers with partly blue skin and cream to yellow flesh. Old Brittish variety, released in 1836. Great potential for the 99 pounds yield. Tall Vines

Source: ME BO W09

Local grower:

Try to boil and toss in a fresh green salad, like this wonderlful fresh dandelion salad.

Medium-small, fingerling tubers with yellow flesh and pink skin. Will Bonsall reports that the original seed came from Mark Fulford, Monroe, ME with a curious story: a friend of Mark's went to a French farm to buy a race horse, invited to lunch, he commented on the tasty potatoes, wishing he could take back some seed but for quaranteen restrictions, no more was said, but when the horse arrived home, a single tuber was found at the bottom of the feedbag (aka Nosebag).

Source: commercial grower Local grower:

Alt Source: CV Ron - CV Fe5 and CV Se16

Best use in the kitchen: Roasted or in a French Potato Salad

Medium-small round tubers, light yellow skin and yellow flesh. Old German variety (Früh = early in German) - a cross of Erstling x Rote Mäuse released in 1947.

GRIN: PI 199285

Source: ME BO W08 PI 199285

Local grower:

Best use in the kitchen? waxy

Medium-small white tubers, very attractive color, more yellow than red. I'm growing them to compare to Inca Treasure, which is a variety with yellow flesh.

GRIN: PI 245808

Source: ME BO W07

Local grower: CA C

Seems to be a waxing potato with thin skin - try to pan roast with skin.

Medium-small oblong tubers, light purple skin and cream flesh. Old Skandinavian variety (Gamla = old in Swedish).

Source: ME BO W08

Local grower:

Best use in the kitchen? starchy

Medium-small, oblong tubers from Annie Gamerith, Austria. Thought to be lost - the member gardener had tubers survive the Wisconsin winter and came back as a volunteer.

Source: ME BO W07

Local grower:

What's the best use in the kitchen for this waxy potato with thin skin? - try to pan roast with skin.

Medium-small, oblong tubers. Attractive purple blue skin and white flesh. No historic data available. Early to emerge. Tall Vines Sets true seed pods.

Source: ME BO W07

Local grower: CO D

Best use in the kitchen: A starcy tuber can be used for mash potato.

Medium-large, irregular round to oval tubers, with unattractive flaky pink-red skin turns and white flesh. Very old variety obtained in 1853 by Rev. Chauncey Godrich (a prot. minister in Utica, NY) from TPS produced on a vine of Rough Purple Chili (a landrace imported from Chile in 1851). Garnet Chili is the great grandma of 90% plus of all currently grown varieties, starting as the parent of Early Rose, and providing genes for Green Mountain, Irish Cobbler, Katahdin, Kennebec, Red Pontiac, Russet Burbank, Yukon Gold and many more.

GRIN: AV 15

Source: AgriCanada11

Local grower:

What's the best use in the kitchen for this starchy potato?

Large, oval to oblong growing, golden pink skin and yellow flesh. Developed in Belgium possibly for African countries as extremely resistant if grown without treatments - a cross of Gracilia x Soraya, released in 1996 in Gembloux, Belgium.

Source: CA CO W10

Local grower:

What's the best use in the kitchen for this multi purpose potato?

Round to short oblong, smooth with a shallow to moderately deep bud-end. Skin is smooth but may have small scaly patches. An other variety developed for commercial processing for chips. A cross of BR5960-9 x ND5737-3 released in 1989.

GRIN: AV 58

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Medium-small, round tuber with white flesh, late maturing. A cross of M348-45 x Katahdin released in 1993. Develops true seed.

Source: ME BO W07

Local grower:

What is the best use in the kitchen?

First place winner in Rodale's Organic Gardening "Taste Off." A good choice for roasting, frying and mashed potatoes. Russeted skin and buttery yellow (medium-dry) flesh. One of our favorite all-purpose potato. Most tubers are medium - small and the skin is very thin - I use them often to cook in soups, just diced with the skin.

Excellent for long-term storage, if left in the ground until the vines turn brown, but I find nice size tubers to "steal" in July.

Source: CV Fe5 Local grower: Rich

Alt Source: CV Ron and CV Se16

Best use in the kitchen? waxy potato, great for potato salads

Medium-small, fingerling shaped tuber with yellow flesh. Will claims that this variety is drought resistant.

Sets true seed pods

Source: ME BO W07

Local grower:

Best use in the kitchen: Pan roasted or in a German Rhine Potato Salad

Medium oblong tubers, red "speckled" skin with creamy flesh. Originates in Austria. A tuber over-wintered in my garden in 2008.

Source: ME BO W07

Local grower: Curzio

Should be a good choice for potato salad.

Medium-large round tubers, pink skin - cream flesh color. A cross of NY ABX/6 x Redd 1152 released in NY in 1946. Sets true seed pods.

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Medium-large oblong, slightly flattened yellow tubers. No historic info available.

Source: ME BO W07

Local grower: Missy

What's the best use in the kitchen?

Oblong to long tubers with well-russeted skin and medium-dry, white flesh. Fair storage. A cross of Lemhi Russet x ND450-3 - the last jewel dev. by Bob Johansen, released in ND in 1992. [Bob is the breeder of Norland, Norchip, and Russet Norkotah]

Source: ME BO W07

Alt Source: available from large seed growers

Local grower:

As all Russets great for boiling and baking.

Medium size round, yellow tubers with yellow flesh. Good performance even in poor soil. Good storage. from Austria, released in 1958.

Sets true seed pods.

Source: ME BO W07 - PSR: KA-598

Local grower: Curzio

What's the best use in the kitchen for this starchy variety?

Small-medium size round to oblong, white tubers from Canada. A cross of F48034 x SSRPB 1682c(1) released in 1965.

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Medium-large size oval to oblong tubers with brown skin and yellow flesh from Germany. A cross of Grata x Nola released in 1975. Good yield and fantastic storage ... keeps well into spring - a good choice for main crop of large tubers.

Grown in a black SmartBag in 2011 - 4 vines yielded 20 oz. of tubers, 10 in med size, 14 mini tubers and just one micro. The lack of micro tubers suggests tuberization at higher temps .. as the soil in black bags is much warmer than for traditional field plantings.

Good Heat Tolerance

Great utility potato - waxy - if diced you can expect the flesh to keep the shape in soups.

Small-medium size round white. No historic data available for this rare variety. Sets true seed pods

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Tubers are large, short-oblong to oblong, flattened; ends usually blunt; smooth buff skin, often netted; medium-deep white eyes; white flesh. High yielding variety; stores well; well suited for washing after two months storage; grows well in light soils.

First introduced in the State of Vermont in 1878 - it never dawned on me that the State's name is French: Vert (green) Mont (mountain).

Alt Source: CV Fe5

What's the best use in the kitchen?

What Will calls an opportunistic variety that keeps maturing a succession of tubers all season, so you get a wide range of sizes. Great potential for the 99 pound yield.

Source: ME BO W07

Local grower: Missy

What's the best use in the kitchen?

Very knobby tubers, waxy, white flesh. Look extremely similar to Ozette (most tubers are fingerling shaped) - In the Queen Charlotte Islands, the Haidas grew potatoes that were about two or three inches long. The individual tubers vary in shape. Some are oblong. Others are egg shaped. Still others are nearly round. Many are knobby. They have medium brown skin, with a number of eyes. The flesh is waxy, and cream-colored. Reported by PGRR to have high levels of Glycoalkaloids (TGA).

Source: AgriCanada 10 Local grower: Curzio

In 2010 the comparison of Haida to Ozette and Indian Tlingit showed Haida growing much longer vines and in a "warmer Summer" with lower yields, Haida produced more than the other two varieties.

This link provides a very complete study of early potato history among native people.

Medium-large oblong, white tubers. No historic info, but rare.

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Medium-small round white tubers. A cross of NY48 x NY51 released in NY in 1985.

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Medium-large oblong yellow tubers with light yellow flesh, from Finland, released in 1975.

Source: ME BO W07 Local grower:

Noticed that the plants grow a small yield of tubers - some scab on the surface, while deeper set tubers have no scab.

What's the best use in the kitchen?

Medium-large oblong tubers with red (perhaps as dark as lavender) skin and white flesh, from Germany. The seed pieces may fade to look more red than blue ... hence the aka name?

Source: ME BO W07

Local grower: Curzio

An other great potato for German potato salad

Medium - small tubers with dark red skin and red blotched flesh. A landrace from the highlands of Scotland. Rare variety.

Source: AN J11

Local grower: Curzio

Description to be reviewed:

What's the best use in the kitchen for this starchy variety?

Variable size, blocky, white tubers from Germany. Features high starch. Will tells me that cooked the tubers discolor. Released in 1916 as a cross of Ismene x Jubel. Sets true seed pods

GRIN: PI 105479

Source: ME BO W07

Local grower:

High starch = great baking?

Medium-small oblong tubers, light pink skin and cream flesh. Rare in USA - variety was released in 1965 in Japan.

Source: ME BO W08

Local grower:

What's the best use in the kitchen?

Mistery size round-oval, rare potato, white flesh with good flavor, if parent Katahdin is true. A cross of "Charles" Downing x Katahdin released in 1929.

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Medium-large oblong, white tubers. A cross of N1F-1 x 56 N18-4 released in NY in 1972.

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Irregular growing white tuber, rare in the USA, but is grown commercially in Argentina, released in 1948 as a cross of 336-144 x Earlaine.

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Small oblong, pink skin, and yellow flesh - no history but rare.

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Oval white tuber, released by New Brunswick in 1952 and derived from a wild Mexican species (Solanum demissum) and Katahdin x Irish Cobbler. Sets true seed pods

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Grown from commercially available true seed in Belarus. Sondra sent me a few small tubers which grew tall and healthy vines. Harvesting mid-season med-large tubers with yellow flesh. Sets small true seed pods

Source: IA FE S07

Local grower: Curzio

Seems to be a waxing potato with thin skin - try to boil and slice for potato salad.

Medium size, oval tubers with yellow skin and yellow flesh, released in Germany in 1980. Need to test 6" planting to avoid very long tuber growth. I found one tuber (see section of the picture) which was over 8" long and about 3" wide. Sets true seed pods.

Source: ME BO W07

Local grower: JanetE

Best use in the kitchen: Waxy potato - try to cube for vegetable soups.

Medium-small round to oval tuber with yellow skin blotched with purple and dark yellow flesh. One of the best market sellers for SSE Member OR DR A.

Source: OR DR A 11

Local grower:

What's the best use in the kitchen for this multi-purpose, waxy variety?

Perhaps the most expensive potato in the world - I paid $25 for 5 tuberlets. Unique skin color, yellow flesh and exceptional flavor, says Anpetu who sent me the seed. For this price I hope to be able to confirm!

This cultivar is very late, and yet, in November I found many under-developped tubers. The tuber growth is very shallow, just around the vine crown. Lost it in 2010 but got replacement seed from WI CO M and put through the baby treatment.

The second picture shows what I was able to harvest in 2010 - grown in a bag - the vines were too dry and produced only two tubers. The top tuber seems too dehydrated to overwinter. 2011 may be my last attempt to grow this variety.

I eat most of my potato 2008 crop in my morning breakfast soups. Boiled in vegetable broth for about 20 minutes with the skin, the Inca Treasure tuber turned very soft, almost creamy.

Grower: CA C

Best use in the kitchen: Very starchy potato - very difficult cultivar for this region - in 2009 I had zero yield.

Medium-large, knobby, fingerling shaped white flesh tuber, from a Tlingit elder who remembers eating them as a child in 1920s. Tlingit is the name of a native tribe in Alaska. Exceptional vine growth may benefit from pruning.

Source: AK SC N07

Local grower: Curzio

Best use in the kitchen:

This link provides a very complete study of early potato history among native people.

Heritage French variety bred at Institut de Beauvais, released in 1884. Light pink skin with blushed red eyes.

Source: PSR

Local grower:

What's the best use in the kitchen for this multi-purpose, waxy variety?

A sport of the French Heritage variety - unkown parentage - the flesh appears more starchy.

Source: AN J11

Local grower:

What's the best use in the kitchen for this multi-purpose, starchy variety?

Small, blocky white tubers. A cross of Irish Cobbler x IA 1165-14 released in IA in 1970.

Source: ME BO W07

Local grower:

Best use in the kitchen:

Great for American Fries and Rösti.

Large, oval to oblong growing, white tuber. One of the oldest cultivated varieties, a mutant of Early Rose, released in 1876.

GRIN: AV 17

Source: ME BO W10

Alt Source: CV Ron and CV Fe5

Local grower:

What's the best use in the kitchen for this multi purpose potato?

Medium-large, round tubers, white flesh with pink spots, excellent yields and very good storage. Exceptional vine growth may benefit from pruning. Opportunistic (see Gurney's Everbearing)

Source: ND KL C01, MI B07

Local grower: FredB

Seems to be a waxing potato with thin skin - try to pan roast with skin to high-light the attractive skin colors.

Medium-small round tubers, light yellow skin and cream flesh. From South America. Tall Vines

GRIN: PI 349776

Source: ME BO W08

Local grower:

What's the best use in the kitchen? Seems starchy, small tubers.

Round tubers with creamy yellow flesh. Developed by the Loo brothers, organic farmers on Prince Edward Island, Island Sunshine is the result of natural selection. Different from most breeding programs where the selections are 'pampered' (given insect and disease control), the Loo brothers selected only crosses that survived insect and disease pressure without controls. Released in 1984.

Source: ME BO W07

Alt Source: CV Wo6

Local grower:

Large white tubers, smooth, round to blocky and oblong. The tubers elongate as they increase in size. Well suited for dry soil. A cross of MN304.72-10 x ND58-3 released in MN in 1994.

Source: ME BO W07

Local grower:

Best use in the kitchen:

Great for American Fries and Rösti.

Medium-large tubers, (vit is white in Swedish but the skin is buff and the flesh is pale yellow) flattened, round. No historic data available, except for origin Sweden.

GRIN: PI 607480

Source: ME BO W07

Local grower:

What's the best use in the kitchen for this multi-purpose variety ?

A yellow flesh fingerling potato from the collection of Alex Caron, Ontario. Jögeva must be the name of an Estonian Potato Breeder, as it is found for many Estonian varieties. Shown in this picture grown from an in-vitro seedling - the size may develop much larger once grown from a tuber as a seed piece.

Source: AgriCanada 09

Local grower:

What's the best use in the kitchen?

Small, egg-shaped white tubers, very smooth and regular, with white-yellow flesh. A 1945 Norwegian cultivar (Louis Botha x Jubel).

Source: ME BO W07

Local grower: EbbaJ

What's the best use in the kitchen?

Small, flat-oblong light red tubers. A 1999 French fresh market cultivar.

Who knows how it taste? We must all have sick tubers with no decent crops to cook?

Source: ME BO W07 - SSE 1048

Local grower:

What's the best use in the kitchen?

Medium, round-oval tubers with yellow skin and white flesh. A cross of Aquila x Seedling released in 1965 in Russia.

GRIN: PI 362729

Source: ME BO W07 - SSE 1048

Local grower:

What's the best use in the kitchen?

Oblong, tapered tubers No historic info available, likely German origin.

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Small round, flat tubers No historic info available, likely Austrian origin.

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Small round pink tubers No historic info available, rare variety.

Source: ME BO W07

Local grower: KathyP

What's the best use in the kitchen?

Medium, oval to oblong growing, tuber with blue skin and blue flesh. Austrian heritage.

Source: ME BO W10

Local grower:

What's the best use in the kitchen for this potato?

Medium-small round-oval tubers, light yellow skin and white flesh. From Russia, a selected clone of Volzhanskii. Great potential for the 99 pounds yield. Very Tall Vines

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this starchy multi-purpose variety?

Medium-small round-oval tubers, pink red skin and creamy flesh. Brittish variety developed by James Henry in 1907 as a cross of Fortyfold and Smiths Early (but features a late maturity). Sets true seed pods.

GRIN: PI 574539

Source: ME BO W09

Alt Source: CV Ron

Local grower: Curzio

What's the best use in the kitchen for this smaller tuber that appears to cook starchy?

Smallest variety of fingerling as reported by AgriCanada to be an excellent salad potato variety to use sliced or whole. As you can see in the picture it can grow to 4" length.

Source: AgriCanada 10

Alt Source: CV Ron sold as Kipfel Fingerling

Local grower:

What's the best use in the kitchen for this waxy potato?

Oblong, round tubers, yellowish skin with pink markings, white-cream flesh and shallows eyes. It can be used for boiling, chipping and baking. It is a mid to late season type. Released in 1902 as a cross of Magnum Bonum x Beauty of Hebron. The name is to honor King Edward VII who was coronated in 1902.

GRIN: PI 407420

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Will Bonsall reports this to be a fingerling tuber with a purple ring in otherwise yellow flesh. In this 2011 picture a ring is recognize in the yellow flesh but the purple color is not appearing [different soil composition may change the flesh colors]. Finnish heritage.

Source: ME BO W10

Local grower:

What's the best use in the kitchen for this waxy potato?

Medium round-oval tubers, pale red skin and light yellow flesh. From former Eastern German collection, believed to be collected in Cuba by Russian researcher in Cuba.

Source: ME BO W08

Local grower: Curzio

What's the best use in the kitchen?

A starchy red - red tubers are usually waxy but this seems starchy, buttery.

Medium size, flat, oblong, tubers with light yellow flesh Kufri is the Indian location of the Potato Research Institute. There are several dozen of Kufri labeled varieties - all with different features. Jeevan develops true seed. Also, noticed TPS left in a raised bed developed small plants in May.

Extremely early tuber set. Found seed pieces in the bag mid April with small tubers developing from 1 inch long stolons. Tuber set in the storage bag is a first for me! Very early vine emergence. Tall Vines Sets true seed pods.

What's the best use in the kitchen?

Small-medium, fingerling type tubers, originated in France 1872. The name translates to "the mouse", which in German translates to "Ratte". The latter originates from Austria - I'm planning to grow them both next year and compare for difference in the two strains. Also you may find the name La Ratte d'Ardèche - this name points to a very specific mountain area of France - only tubers grown in that area can be named "d'Ardèche"!

Source: MA C08 Local grower:

Alt Source: CV Ron - Cv Fe5 and CV Se16

A French Heritage variety - unkown parentage. Round to oval tubers with red skin and pale yellow flesh. Appears to be an early variety.

Source: AN J11

Local grower:

What's the best use in the kitchen for this multi-purpose, starchy variety?

Long-oval shaped with light pink skin. Distinctive feature is the rose marbling under the skin around the eyes. Interesting study by Dr. Fu at AgriCanada shows genetic dissimilarity close to cultivar Early Rose and Garnet Chili which may suggest a parentage.

Source: AgriCanada 09

Local grower:

What's the best use in the kitchen for this waxy variety?

Small, round tubers, yellow flesh, donated from Peru. Very rare variety. The name Ajawiri suggests this variety belongs to the Ajanhuiri potato group (Solanum ajanhuiri) which features 24 chromosomes instead of 48, same as the blue skinned varieites Ajawiri, Negresse and Violette.

GRIN: PI 599279

Source: MI B07

Local grower: Curzio

Heritage Swiss variety, grows many small round tubers with red skin and pale yellow flesh. It grows Tall Vines and extremely long stolons - interesting variety to grow in tall potato boxes.

Source: PSR

Local grower:

What's the best use in the kitchen for this waxy potato?

Medium size, oblong, tubers, medium to heavy netted skins, shallow eyes, dense high white flesh, late maturity. A cross of Pioneer x A63126-8 released by USDA in 1981.

GRIN: AV 20

Source: ME BO W07

Alt Source: CV Ron

Local grower: TheresaR

Excellent for baking

Medium size, round tubers, developed in PA for pest resistance, but found to have excessive levels of glucose-alkaloids for human food (TGA). A cross of USDA S47156 x USDA B3672-3 released in 1967 - cv. holds DNA of grand-parent Solanum chacoense that attributes exceptionally high specific gravity. Sets true seed pods.

GRIN: AV 21

Source: ME BO W07

Local grower: Curzio

In 2011 I had flagged this variety to be dropped [eat the whole crop], but then I reconsidered because it has an interesting taste, and may have medicinal benefits as a super-waxy variety.

Medium round-oblong tubers, red skin and white flesh. Lennoxville is in Quebec, Canada. Rare heirloom variety.

Grown in a black SmartBag in 2011 - one of the very last vines to die off. Noticed upon harvesting that a few tubers started to resprout. This is a usually unwanted feature [perhaps a sign of very short dormancy - poor storage?].

I thought it would be interesting to report this observation because perhaps this variety could allow for two seasons growing in temperate regions. Plant in the spring and replant in the fall? Please give me feedback if it works for you.

This picture shows tubers harvested in October with the sprouts. Notice how in the cut piece the dark red skin color bleeds into the white flesh.

Source: ME BO W08

Local grower:

What is the best use in the kitchen of this very starchy tuber? The skin detaches after boiling - a novel cooking idea: Steam small tubers whole for "skin-less" pink potato - show off the pink color that bleeds into the flesh.

Medium round-oval tubers, yellow skin and flesh. Perhaps from German migrants to Canada.

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this waxy variety?

A popular market potato in Europe, released in 1974 in Linz, Austria. Grows a good crop of medium-small oval to long tubers with yellow skin and yellow flesh.

Source: ME BO W10

Local grower:

What's the best use in the kitchen for this waxy potato?

A popular market potato in Europe, released in 1969 in Linz, Austria. Grows a good crop of medium-small oval, flat tubers with pale red skin and tasty yellow flesh.

Source: ME BO W10

Local grower:

What's the best use in the kitchen for this waxy potato?

Medium-large oblong tubers, purple skin and white flesh.

Source: ME BO W08

Local grower:

Best use in the kitchen: Very dry and mealy, excellent baker, reports Bill Higgins.

Medium - large "lumpy-shaped" tubers with white skin and white flesh. Bred in Ireland and infamous for its vulnerability to blight which cause the Irish potato famine in the 1840's. W3 claims that this cultivar is terrific for traditional Irish Boxdy. Released about 1800.

Interesting observation on the yield from virus free tubers donated by AgriCanada. One tuber yielded 2#13oz - the other just one large tuber of 11oz weight (see picture). Tall Vines

Source: PA WE W08 - small seed tubers

Local grower: ?

What's the best use in the kitchen?

Potato Griddle Cakes

Medium-large blocky oblong tubers, dark purple skin and purple flesh.

Source: ME BO W08

Local grower:

What's the best use in the kitchen?

Medium-large oblong tubers with buff skin and cream flesh. A cross of Early Rose x Patersons Victoria, dev. by James Clark, Hampshire, England - released in 1876.

Source: AA E 09

Local grower: Curzio

What's the best use in the kitchen for this starchy variety?

Medium-large round tubers with yellow flesh and skin. A difficult variety to store over-winter. Wallace Condon grows it in California in the fall and claims it's the best tasting out of hundreds he once grew in his large collection.

Source: CA CO W 09

Local grower:

What's the best use in the kitchen?

Medium-large oblong tubers, white to pale yellow skin and white flesh. Like all Maris cultivars, originating from England, released in 1972 as a cross of Y15/139 x Ulster Prince.

GRIN: PI 451705

Source: ME BO W08

Local grower:

What's the best use in the kitchen? Reported to taste very good, retains white color and shape after boiling.

Vigorous plants, late-green, good yield of variable oblong white tubers with yellow flesh, early-mid season, released in England in 1966 as a cross of Andigena x Ulster Knight x Arran Caim x Herald.

May grow "attached mini tubers" which may be an "un-desired" feature for commercial growers and therefore have led to dropping it for industrial production.

Seems to be a starchy potato with thin skin - try to pan roast with skin.

Hibrydized in Colorado and named for the Maroon Bells mountain southwest of Aspen, they grow in round shapes, with dark red skin, red flesh color. Very rare variety. Sets true seed pods

Source: MI B07

Local grower: Curzio

Starchy potato with thin skin - try to pan roast with skin.

Medium-large oblong to crescent, flattened tubers, purplish skin (often mixed with buff) and cream flesh. Origin and parenting unknown, but largely grown in gardens on Prince Edward Island, Canada. Tall Vines

Source: ME BO W08

Local grower:

Best use in the kitchen: looking for a recipe - tubers are starchy with thicker skin - perhaps a fish dish?

Medium-large oblong tubers, purple skin and creamy flesh. Origin and parenting unknown, but Will Bonsall reports some knobby formation which points to older, landrace cultivars.

Source: ME BO W08 SSE 1070

Local grower:

What's the best use in the kitchen for this tuber that cooks very starchy?

Medium-large round-oval tubers, purple skin and light purple flesh. Rare. Vines are done in early August.

Source: ME BO W08 SSE 1070

Local grower:

Best use in the kitchen: a starchy tuber that turns grey after cooking. Falls apart quickly and may be used for mashed potato or thickening in soups.

Medium size, round-oval tubers, developed by Frito-Lay in TX for chipping, but its lower density has made it drop from favor. A cross of USDA B1268-46 x USDA B1299-15 released in 1953.

GRIN: AV 48

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Medium-large oblong tubers, yellow skin and pale yellow flesh. Rare. Released in 1965.

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this starchy tuber?

Medium-large, oval to oblong tubers with dark red skin and white-red flesh. Developed by Dr. Holm in Colorado - this variety is not available for SSE Members - Google the name to find a commercial source to order from. One of the best producer in 2009 (3 seed pieces produced 7 pounds, mostly large tubers) in traditional furrow - great potential for the 99 pounds yield. Tall Vines

Source: MA C08

Alt Source: CV Ron and CV Se16

Local grower: Curzio, Rich

Best use in the kitchen: Multi color potato chips?

Medium-large, long to oblong yellow fleshed tubers. Richard Smith, a SSE member in VT suggested we add this variety, reported to be a Canadian Heritage cultivar from the collection of Alex Caron.

Source: VT SM R 10

Local grower:

What's the best use in the kitchen for this waxy potato? Also it features a rather thick skin for a waxy potato .. perhaps it will work great in a baking recipe that requires less starch?

Medium-large fingerling tubers, yellow skin and flesh. Rare. A cross of Oberambacher Frühe x (Record x CPC1673-1) released in 1964 in Holland by breeder G.S. Mulder.

GRIN: PI 407410

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this waxy tuber?

Medium - small oblong tubers with white skin and white flesh. Bred in England and released in 1804. W3 claims this to be an important breeding cultivar in pre-1845 England.

Source: PA WE W08 - small seed tubers

Local grower: ?

Best use in the kitchen? starchy

Medium - large fingerling shaped tubers with dark purple skin and purple flesh. Imported from Peru to France in 1815. W3 explains that this cultivar is not the same species Solanum tuberosus, but Solanum ajanhuiri.

Source: PA WE W08 - small seed tubers

Local grower: MarciaC

What's the best use in the kitchen?

Medium-large, long to oblong yellow fleshed tubers. A German cross of Clivia x wild potato, released in 1973, which cooks as a waxy potato with lower sugar content - the one variety recommended for use by diabetics for the lower insulin spike.

GRIN: PI 607475

Source: CV Ron 10

Alt Source: CV Fe5 and CV Se16

Local grower:

What's the best use in the kitchen for this waxy potato?

Medium size, oval to oblong tubers with white skin and flesh, developed by U of WI-Rhinelander for chipping. Good storability, but susceptible to growth cracks - perhaps needs to be planted closer to keep size smaller. A cross of Wischip x B5141-6 released in 1976.

Source: ME BO W07

Local grower:

Good for baking, boiling, chips. The waxy

Medium size, oval to oblong tubers, developed by Bob Johansen in Fargo, ND for chipping. Performs well on well drained heavy soils, but is very intolerant to drought. A cross of ND 4731-1 x M 5009-2 released in 1968. Tall Vines

GRIN: AV 22

Source: ME BO W07

Local grower:

Chipping, French frying, boiling, and baking.

Medium-small oval shaped tuber with purple skin and purple flesh. Interesting study by Dr. Fu at AgriCanada shows genetic dissimilarity to be identical with many blue varieties. Tall Vines

Source: AgriCanada 09

Local grower:

Even if many blue cultivar are similar genetically ... we like to compare how they differ once cooked ... stay tuned!

Medium-large, long tubers, dark purple skin, purple flesh, rare. Developed by Bill Higgins from Black Rocks in 1985, Christmas Island, Nova Scotia, Canada.

Source: AK WO K07

Local grower:

A tuber that is blue-purple throughout may have striking use in the kitchen - we are looking for specific recipes.

A German Heritage variety - a seedling of Wilhelm, released in 1908. Round to oval tubers with blue skin and pale yellow flesh.

Source: AN J11

Local grower:

What's the best use in the kitchen for this multi-purpose, starchy variety?

Large - medium size, oblong tubers, developed in WI. A cross of Wis. 285 x Wis. 231 released in 1976. Develops true seed.

Source: ME BO W07 - SSE 1147

Local grower:

What's the best use in the kitchen?

Medium size, oblong tubers with a creamy buff smooth skin and white flesh, bred by USDA NY. A cross of Richter Jubel x USDA S44537 released in 1946. Develops true seed.

GRIN: AV 25

Source: ME BO W07

Local grower: FredB

What's the best use in the kitchen?

Dating back more than 200 years to the late 1700s, two surviving potato varieties, the 'Haida' and the 'Ozette,' may have been carried here by the Voyages of Discovery. Crews from some of these vessels used spuds as a trade item and showed some of the native peoples along the coast how to grow them. Indians liked the potatoes well enough to keep them going, saving two varieties that are thought to be very old. First cultivated by Swedish colony then Makah Native American Tribe.

This link provides a very complete study of early potato history among native people.

Slightly nutty, earthy flavor, nice steamed, fried or roasted. 100-120 days. Planting spacing of fingerling tubers: 6"- 8" better than 12-16" - I tested the spacing on two rows of about 20ft length with tubers placed in a furrow about 6-8" apart and one row with exactly half the quantity of seed (12-16" apart); at harvest I found in the double-spaced furrow a few tubers that grew 6" long for a total weight of 6 pounds, while in the furrow with double-seed I found more smaller tubers (5" max. lenght) for a total weight of 12.5 pounds - more than double. The tubers in the picture above were harvested in early September 2008 from a vine grown as a volunteer - a vine sprouted from a tuber missed from harvesting in 2007.

GRIN: AV 26

Source: SSE06

Alt Source: CV Ron

Local grower: Curzio - as I'm comparing Ozette, Haida and Indian Tlingit

Long, red, horn-shaped tubers with pink flesh, donated from Peru 1998. Early to emerge but not early in tuber setting.

GRIN: PI 611078

Source: MI B07

Local grower: Curzio

May be a waxing potato with thin skin - try to boil with skin for potato salad.

Medium-small fingerling shaped tubers, lavender skin purple flesh. Very late - if left to fully mature tubers may grow as 5" long.

Great potential for the 99 pounds yield as I've noticed shallow tuber setting on extremely long stolons. It may be the ultimate perennial potato - small tubers left in the ground over-winter and spread over a large area [hint: like mint].

Very Tall Vines (late to dry off)

My perennial patch now spread to over 6 x 6 feet = 2011 yield 7.5 pounds in a variety of shapes and sizes [one to five inches long] with few micro tubers.

GRIN: PI 607497 Source: ME BO W08 Local grower: Curzio

The tubers cook starchy. I like to cut them horizontally and cook them in my breakfast soup for about 20 minutes [careful: the color bleeds and stains]. Interesting how some potato cuts warp and the center of the pieces dissolve into my soup, while the surface stays attached to the skin [almost seems waxy in texture] - eaten with the skins they have a very intense, pleasant taste.

Smaller tubers may be cut in cylindrical pieces, or left whole. The center of the flesh keeps a very intense lavender blue color.

We recommend harvesting on a sunny day to find all the tubers. If the soil is dry the tuber skin tubers very dark (difficult to find).

This picture shows possible skin color variations. With the first tuber on the left being the typical dark color of the skin. The lighter tubers were only found in micro size.

Finally, in 2012 I'm planning to grow this variety in a tall SmartBag - I'm corresponding with the bag manufacturer to develop taller bags. Standard bags are 14" tall - it will be interesting to test this variety in 16" and/or 18" tall bags. Also, I would like to test the frost resistance by growing in it a bag which will NOT be harvested at the end of the season (October 2012)! What will the yield look like after the second season (October 2013)? The ultimate potato seed crowding? And a different method of winter storage?

A Swiss heritage variety, possibly 200+ years old as it unknown if Parli is a sport of Yam or Wiesner, particularly appreciated in Switerzland for culinary use as a dry matter type of tuber. Parli is the last name of a farmer family in the Swiss Canton of Grisons.

Source: PSR

Local grower:

What's the best use in the kitchen for this starchy potato that cooks with hints of chestnut flavor?

Medium-small fingerling to oval and tear-drop shaped tuber with tan russeted skin and dense yellow flesh. Good storage is reported for this late season cultivar.

Source: AgriCanada 09

Alt Source: CV Ron and CV Wo6

Local grower:

Best use in the kitchen: Skandinavian Potato Salad. See Norwegian Potato Salad

Medium - large size, round, white tubers with white flesh, bred by USDA ME. Penobscot is the name of a native tribe of eastern Maine. A cross of USDA X927-3 x Katahdin released in 1963. Develops true seed.

GRIN: AV 43

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Medium-large oblong tubers, dark purple skin with cream, light purple flesh. Rare. Tall Vines

Source: ME BO W08

Local grower:

Best use in the kitchen: starchy

Small teardrop-shaped tubers, yellow skin yellow flesh. Originating from Finland - a strain of Swedish Peanut.

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this waxy variety?

Medium-large oval to oblong tubers, blotchy red skin and yellow flesh. Originating from Holland, released in 1953 by breeder Mulder as a cross of Populair x [Bravo x Alpha]. Sets true seed pods.

GRIN: PI 238085

Source: ME BO W08

Local grower:

What's the best use in the kitchen for this starchy - multi-purpose variety?

Medium-small round-oval tubers, red skin and creamy flesh. A pre-1900 red skinned baking potato.

Source: ME BO W09

Local grower:

What's the best use in the kitchen? Reported to be starchy

Short-long, fingerling type tubers with dark purple skin and flesh.

Source: MA C08

Alt Source: CV Ron

Local grower:

Best use in the kitchen: Great for Potato Salads - Multi color potato salads?

See Austrian Potato Salad (Vegan)

Medium-large round to oblong tubers, with purple/white skin and dark purple flesh. Rare. Was not able to find any history.

Source: ME BO W10

Local grower:

What's the best use in the kitchen for this starchy tuber?

Medium-large oblong tubers, with dark purple skin and cream with purple striped flesh. Commercially available from CV Se16 - shown in the catalog with snow white flesh - an other mistery of why this strain produces colored flesh in my garden?.

Source: OR DR A11

Local grower: Curzio

What's the best use in the kitchen for this multi-purpose starchy tuber?

Medium-Large, round-oval tubers with white flesh. Grown in the Italian region of Liguria in 1880. Tall Vines

Source: PSR

Local grower: Curzio

Best use in the kitchen: Gnocchi with only 25% flour addition

Medium-small, round tubers with pink eyes and pink blotches on the skin, and white flesh. I've collected a few tubers from Chris Malek who told me this strain is infected - I want to grow it in my garden and see how biodynamic soil may help the crop heal itself from the virus. Very Tall Vines

Source: MA C08

Local grower: Curzio

What's the best use in the kitchen

Medium - large size, slightly flattened, oblong, russeted tubers, bred by USDA WA. Similar to Russet Burbank. A cross of Butte x A6595-3 released in 1990-91.

GRIN: AV 53

Source: ME BO W07

Local grower: FredB

What's the best use in the kitchen?

A Skandinavian heritage variety with brown red skin and yellow flesh. Grows in bunches of small tubers. This picture also shows a micro tuber grown on top of a stolon which I found way above soil surface.

Source: ME BO W09

Local grower:

What's the best use in the kitchen for this very waxy potato? May be one of the best choices as the side dish to boiled fish.

Small, round tubers with red - purple streaked skin and pale yellow flesh, from the Norvegian coast districts. Rød is red in Norvegian, but since the ø character is often missing on standard keyboards, the ø is replaced by the vowel combination "au" which explains the different spellings.

Source: AA E 09

Local grower: Curzio

An other Skandinavian potato - we are looking for specific recipes for use of this tuber - probably great with fish.

Small, round, pink tubers, yellow flesh, from Iceland. A 1760 variety - perhaps a Skandinavian sport of Yam?

Source: MI HA K07

Local grower: Curzio

An other Skandinavian potato - we are looking for specific recipes for use of this tuber.

Very large size, round tubers, bred by WI and ND. A cross of Cayuga x ND-1 released in 1955.

Source: ME BO W07

Local grower:

What's the best use in the kitchen?

Late-season. Round tubers with red skin and medium-dry, snow-white flesh. Excellent storage. High resistance to scab, early blight, hollow heart, heat stress and drought. Medium-sized spreading plants. Bred by U of Nebraska/Scotts Bluff 1992 and named after Oglala Sioux chief.

Source: VT BI J07 - CV Fe5

Alt Source: CV Ron and CV Wo6

Local grower:

What's the best use in the kitchen for this very dry flesh tuber?

Large, round to square, flattened tubers with red skin and moist white flesh. Can get very large and may do better if crowded. Noticed some growth cracks, but not on larger tubers. Across of Erik x Chieftain released in 1984 as high yielding with excellent resistance to Vert. wilt, but dropped for commercial growth as it shatters in storage (a problem for storage in huge quantities - not an issue for gardeners).

Has tendency to grow long stolons away from the vine above soil surface - perhaps this could be the perfect variety for growing potato in a barrel with dry leaves as shading mulch.

Source: MA C07 - Local grower:

Alt Source: CV Ron and CV Wo6

Medium round oval shaped tubers with red skin and yellow flesh, allegedly the first red skin/yellow flesh variety dev. by AgCanada, released in 1987 as a cross of G68211 x G6521-4RY.

Grown in a red SmartBag in 2011 - 6 vines yielded 64oz of tubers, 15 in regular size [48oz], 16 mini tubers [15oz] and just 10 micro [1oz]. The total weight of reg and mini tubers suggests tuberization at higher temps .. as the soil in SmartBags is much warmer than for traditional field plantings.

Good Heat Tolerance

What's the best use in the kitchen for this likely waxy potato?

Medium-large round oval shaped tubers with red skin and pale yellow flesh. Rare variety parent of Norland.

Source: ME BO W 09

Local grower:

What's the best use in the kitchen for this waxy potato?

Medium-large round to oval tubers, with bright red skin and yellow flesh. Bred by K.G. Proudfoot from the cross Brigus x Redsen and selected in 1987.

Source: AgriCanada 11

Local grower:

What's the best use in the kitchen for this starchy tuber?

Medium-large round to oval tubers, with bright red skin and cream flesh. Commercially available from CV Fe5. Bred by Walter DeJong and Robert Plaisted in Ithaca, NY, originally knows as NY129 - selected for the bright skin color and the uniform round shape.

Source: CV Fe5 11

Local grower:

What's the best use in the kitchen for this waxy tuber?