This page is updated with the help of many gardeners who are growing these potatoes in SE Wisconsin.
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 recipies - 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: often 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
- 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 in this project need to keep records and give us feedback for - the main varietiey features are listed on the Project Page - TYPE - SHAPE - EARLYNESS.
- Keep a record of planting date (planting tips) - count 50 to 75 days
- Flag Early cultivars and "steal" a few tubers
- Take pictures following the standards listed above
- Determine best Kitchen Use based on Shape and Type
- Ensure that the cultivar you are responsible for (find your code on this page) is correctly listed on the Project Page - report mistakes
- Report if your cultivar sets True Potato Seed Pods (TPS)
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 Specialty.
Description to be reviewed: You will find my observations on how any varieties performs in my kitchen ... and I'm glad to add your observations.
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.
Last update: May25, 2009 - Last entry: #183 Poorlander
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).
Source: VT BI J08
Local grower: CA C
Description to be reviewed:
What's the best use in the kitchen?
Medium-large, oblong tubers with white skin and yellow flesh. Rare variety from Canada.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
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.
Source: MA C08
Local grower: UH B
Description to be reviewed:
What's the best use in the kitchen?
Medium, blocky tubers with light yellow skin and white, starchy flesh. A cross of Bona x MPI 44335 released in Germany in 1960.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium, round - oval tubers with light yellow skin and (check color) flesh. An old variety from Sweden.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Fingerling type landrace tuber, believed to be similar (perhaps parent) to Negresse. I'm planning to grow them in 2009 to compare. In this first comparison picture, Ajanhuiri in the foreground looks more "landracy" than Negresse.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen? Expected to taste like roasted chestnuts if similar to Violette?
Rare Skandinavian variety with blue skin and (check) flesh.
Source: ME BO W08
Local grower:
Description to be reviewed:
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: CA C
Description to be reviewed:
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
Local grower: ?
Description to be reviewed:
What's the best use in the kitchen?
Will Bonsall who sent me this seed, while we already grow Russian Blue that is reported to be the same. Interesting to compare tubers that have been grown in different areas.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Large tubers with pale red skin and pink flesh. Will Bonsall reports that this cultivar sets true seed pods - check if true for this region.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium oval tubers with yellow skin and 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.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium oval tubers with dark purple skin and purple flesh. Rare variety.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
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:
Description to be reviewed:
What's the best use in the kitchen?
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: EI T
Description to be reviewed:
Seems to be a waxing potato with thin skin - try to pan roast with skin.
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:
Description to be reviewed:
Reported to be a starchy potato.
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
Local grower: UH B
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: CA C
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.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Small - medium, round, oblong tubers. Pink skin. A cross of King Edward x Early Rose, released in NY 1878.
Source: ME BO W07
Local grower: EI T
Description to be reviewed:
Looks waxy ... may be good for potato salads.
Horn-shaped light yellow tubers of French origin, released in 1885. Very early tuber maturity.
Source: WA MC C08
Local grower:
Description to be reviewed:
Reported to be waxy ... may be good for potato salads.
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: BI S
Starchy potato variety, excellent for baking and frying.
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.
Source: Fedco Seeds
Local grower: DE C
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:
Description to be reviewed:
What's the best use in the kitchen?
Small, round, dark purple tubers, white flesh, from Nordic Genebank, Sweden.
GRIN: PI61034 - one digit is missing!
Source: MI B07
Local grower: SA R
Description to be reviewed:
Seems to be a waxing potato with thin skin - try to pan roast with skin.
Medium-large oval to oblong tubers. A variation of the Dutch variety Eigenheimer, released in Austria in 1907.
Source: ME B0 W09
Local grower:
Description to be reviewed:
Seems to be a waxing potato with thin skin - try to pan roast with skin.
Medium sized oblong tuber, purple skin and (check) flesh. Rare variety.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
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). Sets true seed pods
Source: PSR
Local grower: CA C
Description to be reviewed:
Colorful potato wedges?
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, 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.
Source: ME BO W91, MI B07
Local grower: EI T
Description to be reviewed:
Seems to be a starchy potato - try to boil or bake with skin.
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
Local grower: WH J
Description to be reviewed: Great for fryes
Medium-large sized cylindrical tuber, russeted light brown skin (note light purple skin markings at the terminal end) and white flesh. Reported to be an old Irish variety.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
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.
Source: VT BI J08
Local grower: ?
Description to be reviewed:
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
Local grower: TY M
Medium - large oblong purple tubers, with white flesh. Bright purple skin color fades in storage. It grows quite large in ideal conditions. Rich flavor.
Bred by AgCanada and released in 1969.
Source: SSE Retail Catalog
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
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 -- no cut pix 08 LQ
Local grower: BR F
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
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 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.
Source: MI HA K07, MA C06
Local grower: CA C
Description to be reviewed:
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 unpealed. 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.
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. Sets true seed pods
Source: AK SC N07
Local grower: CA C
Description to be reviewed:
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
Description to be reviewed:
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.
GRIN: PI619136
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 - 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
Description to be reviewed:
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:
Description to be reviewed:
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.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
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
Local grower: EI T
Description to be reviewed:
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
Seems to be a starchy potato developed for chipping - how would you use it?
Medium - large round, blocky tubers with light 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.
Source: VT BI J08
Local grower: CA C
Description to be reviewed:
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 (check) flesh. Name suggests origin from Holland, imported from Canada.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium-small round tubers, light yellow skin and white flesh. Released in 1930 as a cross of Irish Cobbler and unknown parent.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
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
Description to be reviewed:
Seems to be a waxing potato with thin skin - try to pan roast with skin.
Medium-large oblong tubers, light yellow skin and yellow flesh. The name suggests a German origin for an early maturing cultivar, while the synonim name could be Scottish.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
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.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium-small oblong tubers, light yellow skin and white flesh. The name suggests a Canadian origin - it is the longest potato name at so far - Canadian seed saver like to keep the original seed saver's name with the cultivar.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium sized round tubers, buff skin and white 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.
Source: WA MC C08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium-small round tubers, light yellow skin and white flesh. Released by USDA Ohio in 1945.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium-small kidney shaped tubers, light yellow skin and (check) flesh. No historical data available - perhaps French Canadian.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium-large, round to oblong shaped tubers with partly blue skin and cream to yellow flesh. Old Brittish variety, released in 1836.
Source: ME BO W09
Local grower:
Description to be reviewed:
What's the best use in the kitchen? Multi-purpose, waxy. Salads and soups?
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).
Description to be reviewed: Seems to be a waxing potato with thin skin - try to pan roast with skin.
Medium-small round tubers, light yellow skin and yellow flesh. Old German variety (Fruhe = early in German).
Source: ME BO W08 PI 199285
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
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.
Source: ME BO W07
Local grower: CA C
Description to be reviewed:
Seems to be a waxing potato with thin skin - try to pan roast with skin.
Medium-small oblong tubers, light purple skin and (check) flesh. Old Skandinavian variety (Gamal = old in Swedish).
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium-small, oblong tubers from Annie Gamerith, Austria.
Source: ME BO W07
Local grower:
Description to be reviewed:
Seems to be a waxing potato with thin skin - try to pan roast with skin.
Medium-small, oblong tubers. Check flesh color. No historic data available. Early to emerge.
Source: ME BO W07
Local grower: CO D
Description to be reviewed:
What is the best use in the kitchen - can we make use of the color feature?
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: AV58
Source: ME BO W07
Local grower: EI T
Description to be reviewed:
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: CO D
Description to be reviewed:
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: FE05 Local grower: CA C
What's the best use in the kitchen?
Medium-small, fingerling shaped tuber with yellow flesh. Will claims that this variety is drought resistant.
Source: ME BO W07
Local grower: CA C
Description to be reviewed:
What is the best use in the kitchen?
Small-medium oblong tubers, red "speckled" skin with creamy flesh. Originates in Austria.
Source: ME BO W07
Local grower: CA C
Description to be reviewed:
Should be a good choice for potato salad.
Medium-large round tubers, pink skin - check flesh color. A cross of NY ABX/6 x Redd 1152 released in NY in 1946.
Source: ME BO W07
Local grower: BI S
Description to be reviewed:
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: LO M
Description to be reviewed:
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 released in ND in 1992.
Source: ME BO W07
Local grower: BL C
Description to be reviewed:
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.
Source: ME BO W07 - PSR: KA-598
Local grower: CA C
Description to be reviewed:
What's the best use in the kitchen?
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: BI S
Description to be reviewed:
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.
Source: IA FE S08
Local grower: ?
Description to be reviewed:
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: CA C
Description to be reviewed:
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).
Description to be reviewed:
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.
Source: ME BO W07
Local grower: LO M
Description to be reviewed:
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: ME BO W07 Local grower: CA C
Medium-large oblong, white tubers. No historic info, but rare.
Source: ME BO W07
Local grower: BI S
Description to be reviewed:
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: BI S
Description to be reviewed:
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: CA C
Noticed that the plants grow a small yield of tubers - some scab on the surface, while deeper set tubers have no scab.
Description to be reviewed:
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.
Source: ME BO W07
Local grower: LO M
Description to be reviewed:
An other great potato for German potato salad
Variable size, blocky, white tubers from Germany. Features high starch. Will tells me that cooked the tubers discolor. Released in 1916. Sets true seed pods
GRIN: PI105479
Source: ME BO W07
Local grower:
Description to be reviewed:
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:
Description to be reviewed:
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: TY M
Description to be reviewed:
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: MI B
Description to be reviewed:
What's the best use in the kitchen?
If in fact this is a clone of Huinkel, this cultivar is rare in the USA, but is grown commercially in Argentina.
Source: ME BO W07
Local grower: CA C
Description to be reviewed:
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: CA C
Description to be reviewed:
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: CA C
Description to be reviewed:
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.
Source: IA FE S07
Local grower: CA C
Description to be reviewed:
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.
Source: ME BO W07
Local grower: CA C
Description to be reviewed:
Waxy potato - try to cube for vegetable soups.
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. The yield is very small - next year I want to test shallow planting and heavier mulching, in addition to earlier planting date to extend the season.
I added a picture of the stolons - as I was surprised by the strength and the small tuberlets so late in the fall.
Most tubers are round and smaller than 1" across. I cooked the one tuber I've sacrified to check for flesh color and hope to have more to cook next year.
I eat most of my potato 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
Description to be reviewed:
Very starchy potato - I'm looking forward to have more spuds to cook next year.
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: CA C
Description to be reviewed:
Small, blocky white tubers. A cross of Irish Cobbler x IA 1165-14 released in IA in 1970.
Source: ME BO W07
Local grower: WH J
Description to be reviewed:
Great for American Fries and Rösti.
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: CA C
Description to be reviewed:
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.
Source: ME BO W08 PI 349776
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
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
Local grower: CA C
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: BI S
Description to be reviewed:
Great for American Fries and Rösti.
Medium-large white tubers, (vit is white in Swedish) flattened, round. No historic data available, except for origin Sweden.
Source: ME BO W07
Local grower: CA C
Description to be reviewed:
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: CA C
Description to be reviewed:
What's the best use in the kitchen?
Small, flat-oblong light red tubers. A 1999 French fresh market cultivar.
Source: ME BO W07 - SSE 1048
Local grower: CA C - 08 crop failed
Description to be reviewed:
What's the best use in the kitchen?
Medium, round-oval tubers with yellow skin and white flesh. No historic data available, except for origin Russia, released in 1965.
Source: ME BO W07 - SSE 1048
Local grower: BI S
Description to be reviewed:
What's the best use in the kitchen?
Oblong, tapered tubers No historic info available, likely German origin.
Source: ME BO W07
Local grower: RI K
Description to be reviewed:
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: BI S
Description to be reviewed:
What's the best use in the kitchen?
Small round pink tubers No historic info available, rare variety.
Source: ME BO W07
Local grower: PA K
Description to be reviewed:
What's the best use in the kitchen?
Medium-small round-oval tubers, light yellow skin and white flesh. From Russia, a selected clone of Volzhanskii.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium-small round-oval tubers, pink red skin and white flesh. Brittish variety developed by James Henry in 1907 as a cross of Fortyfold and Smiths Early (but features a late maturity).
Source: ME BO W09
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Oblong, round tubers, yellowish skin with pink markings, white-cream flesh and shallows eyes. Grown mainly in southern Tasmania. It can be used for boiling, chipping and baking. It is a mid to late season type. Released in 1902.
Source: ME BO W07
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
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:
Description to be reviewed:
What's the best use in the kitchen?
A waxing potato, cooks firm = salads.
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.
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!
Source: ME BO W07
Local grower: BR F
Description to be reviewed:
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: CA C
Seems to be a waxing potato with thin skin - try to pan roast with skin.
Small, round tubers, yellow flesh, donated from Peru. Very rare variety.
GRIN: PI599279
Source: MI B07
Local grower: CA C
Description to be reviewed:
Try to cut in quarters and cook to make Home Style Crunchy Fries.
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
Local grower: BR F
Description to be reviewed:
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.
GRIN: AV 21
Source: ME BO W07
Local grower: BR F
Description to be reviewed:
Medium round-oval tubers, red skin and white flesh. Lennoxville is in Quebec, Canada. Rare heirloom variety.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium round-oval tubers, yellow skin and (check) flesh. Perhaps from German migrants to Canada.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
Medium-large oblong tubers, purple skin and white flesh.
Source: ME BO W08
Local grower:
Description to be reviewed:
What's the best use in the kitchen?
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.
Source: PA WE W08 - small seed tubers
Local grower: ?
Description to be reviewed:
Potato Griddle Cakes
Medium-large blocky oblong tubers, dark purple skin and purple flesh.
Source: ME BO W08
Local grower:
Description to be reviewed:
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.
Source: ME BO W08 PI 451705
Local grower:
Description to be reviewed:
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, early-mid season, donated from England in 1973.
GRIN: PI377745
Source: MI B07
Local grower: EI T
Description to be reviewed:
Seems to be a waxing potato with thin skin - try to pan roast with skin.
Complete mistery tubers ... grow in round shapes, perhaps reminding of bells, dark red skin, red flesh color. Very rare variety. Sets true seed pods
Source: MI B07
Local grower: CA C
Description to be reviewed:
Starchy potato with thin skin - try to pan roast with skin.
Medium-large oblong, 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.
Source: ME BO W08
Local grower:
Description to be reviewed:
Medium-large oblong tubers, purple skin and purple 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:
Description to be reviewed:
Medium-small round-oval tubers, purple skin white flesh. Rare.
Source: ME BO W08 SSE 1070
Local grower:
Description to be reviewed:
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: TO M
Description to be reviewed:
What's the best use in the kitchen?
Medium-large oblong tubers, yellow skin (check) flesh. Rare. Released in 1965.
Source: ME BO W08
Local grower:
Description to be reviewed:
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.
Source: MA C08
Local grower: CA C
Description to be reviewed:
Multi color potato chips?
Medium-large oblong tubers, yellow skin (check) flesh. Rare. No history available, except Will Bonsall reports cv. to be similar to Mulka but with a little different shape.
Source: ME BO W08
Local grower:
Description to be reviewed:
Medium - large 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: ?
Description to be reviewed:
What's the best use in the kitchen?
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: CA C
Description to be reviewed:
What's the best use in the kitchen?
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: CA C
Description to be reviewed:
Good for baking, boiling, chips. The waxy
Medium size, oval to oblong tubers, developed 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.
GRIN: AV 22
Source: ME BO W07
Local grower: AL L
Description to be reviewed:
Chipping, French frying, boiling, and baking.
Medium-large, long tubers, dark purple skin, purple flesh, rare. From Bill Higgins, Christmas Island, Nova Scotia, Canada.
Source: AK WO K07
Local grower: CO J
Description to be reviewed:
A tuber that is blue-purple throughout may have striking use in the kitchen - we are looking for specific recipes.
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: BI S
Description to be reviewed:
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: BR F
Description to be reviewed:
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.
GRIN: AV26
Source: SSE06
Local grower: CA C
Long, red, horn-shaped tubers with pink flesh, donated from Peru 1998. Early to emerge but not early in tuber setting.
GRIN: 611078
Source: MI B07
Local grower: CA C
Description to be reviewed:
May be a waxing potato with thin skin - try to boil with skin for potato salad.
Medium-small long tubers, lavender skin (check) flesh. Will Bonsall reports small yields of deep setting tubers, very late. As we know that Will plants late, early plantings may yield better results?
Source: ME BO W08
Local grower:
Description to be reviewed:
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: CO J
Description to be reviewed:
What's the best use in the kitchen?
Medium-large oblong tubers, dark purple skin (check) flesh. Rare.
Source: ME BO W08
Local grower:
Description to be reviewed:
Small teardrop-shaped tubers, yellow skin (check) flesh. Originating from Finland.
Source: ME BO W08
Local grower:
Description to be reviewed:
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].
Source: ME BO W08
Local grower:
Description to be reviewed:
Medium-small round-oval tubers, red skin and pale yellow flesh. A pre-1900 red skinned baking potato.
Source: ME BO W09
Local grower:
Description to be reviewed: reported to be starchy
Short-long, fingerling type tubers with dark purple skin and flesh.
Source: MA C08
Local grower: CA C
Description to be reviewed:
Multi color potato salads?
Medium-Large, round-oval tubers with white flesh. Grown in the Italian region of Liguria in 1880.
Source: PSR
Local grower: CA C
Description to be reviewed:
Gnocchi with 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.
Source: MA C08
Local grower: CA C
Description to be reviewed:
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: BR F
Description to be reviewed:
What's the best use in the kitchen?
Small, round, pink tubers, yellow flesh, from Iceland.
Source: MI HA K07
Local grower: CA C
Description to be reviewed:
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: EI T
Description to be reviewed:
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.
Source: VT BI J07
Local grower: SA R
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.
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. Good storage.
Source: MA C07 - Local grower: CA C
Large, round tubers with red skin and white flesh. Early maturity. A 1964 clonal selection of Norland, which is a cross of ND 626 x Redkote released in 1957.
Source: MA C07
Local grower: CA C
Description to be reviewed:
What's the best use in the kitchen?
Medium size, round to oblong tubers with white flesh, widely adapted (especially to muck soils). Pontiac (aka Red Bliss) was bred from a cross between Triumph and Katahdin and was originally released in the USA in 1938 and to Australia in 1940. Red Pontiac, a selection with a brighter skin colour, was released in the USA in 1949.
GRIN: AV 27
Source: ME BO W07
Local grower: EI T
What's the best use in the kitchen?
Medium-small size, round tubers with white flesh and attractive mostly red skin color. A Clonal Selection from Warba released in MN in 1939 (while Warba is a cross of Triumph x MN4-16). Develops true seed.
GRIN: AV 28
Source: ME BO W07 - SSE 1143
Local grower: BR F
Description to be reviewed:
Try to dice and pan cook to make Home Style Crunchy Fries.
Medium-large round tubers, white flesh, tall plants with good yield, that need to be planted close to keep the size of the tubers smaller. Original source is Rhineland, WI, released in 1981 (Norchief x W639). May be virus infected, as the vines did not develop in Mike's garden - I'll try them in mine next year.
Source: MI B07
Local grower: CA C
Description to be reviewed:
May be a waxy potato with thin skin - try to boil and mash.
Medium-large round tubers, white flesh, huge yields claims Bill Minkey, planted in May07 and plant still green in late October, great storage.
GRIN: 607501
Source: MI B07
Local grower: TO M
Description to be reviewed:
May be a starchy potato with thin skin - try to bake.
Medium-large size, round tubers with pink skin (?) and white flesh, good storage. Will lists this variety from Bill Campbell, AK. Develops true seed.
Source: ME BO W07
Local grower: EI T
Description to be reviewed:
What's the best use in the kitchen?
Small-medium size, round tubers with pink marbled skin and creamy colored flesh. Originates from Sweden as the name says.
Source: IA FE S08
Local grower: CA C
Description to be reviewed:
It's a starchy potato that tipically grows in round, small size - what's the best use for this potato?
Medium-large oval to oblong tubers, blotchy pink skin and white flesh. Believed to be a synonim of Early Rose, a seedling plant from Garnet Chili released in 1861.
Source: ME BO W08
Local grower:
Description to be reviewed:
Small-medium size, fingerling type tubers with pink skin and light yellow flesh. As the original name is German - Rosa is the color pink, Tannenzapfen is Fir cone (in Southern German dialect Tannenapfel which still means Fir cone, but sloppy translation made it apple).
Source: commercial
Local grower: UH B
Description to be reviewed:
Great for Potato Salads.
Medium-large round tubers, purple skin and purple flesh with white ring under the skin.
Source: ME BO W08
Local grower:
Description to be reviewed:
Medium-large size, round tubers with white skin and white flesh. Released in NY in 1888 by Elbert Carman, an agricultural editor (Rural New Yorker was the name of his magazine). A grand-parent of the var. Katahdin.
Source: ME BO W07
Local grower: BR F
Description to be reviewed:
What's the best use in the kitchen?
Large size, oblong, russeted tubers with white flesh. Released in 1914 as a sport of Burbank (which was released in 1876 as a seedling of Early Rose - a seedling of Garnet Chili 1853).
GRIN: AV 29
Source: ME BO W07
Local grower: BR F
Description to be reviewed:
The standard for French Fryes
Large size, oblong tubers with dark, heavily russeted, netted skin with white flesh. A cross of ND9526-4 x ND9687-5 released in 1987.
Source: ME BO W07
Local grower: BR F
Description to be reviewed:
What's the best use in the kitchen?
Tubers are elliptical to round-elliptical, medium thick; smooth ivory yellow skin; shallow eyes; white flesh. High yielding variety; fair to good storage quality; short dormancy period; sets few tubers if plants closely spaced. Medium specific gravity. Sebago Lake is the second largest body of water in Maine
Source: IL SW G07 - Local Grower: TO M
Need to compare to Sebago which was bred by USDA, Presque Isle, ME (1938) from cultivars Chippewa x Katahdin.
Fingerling type tubers with with buff-yellow skin and light-yellow, waxy-textured flesh. Stores well.
Source: MA C08
Local grower: CA C
Description to be reviewed:
Great for both soups, as cut pieces hold well the shape after boiling, and potato salads.
Large-medium size, oblong tubers with deep-blue to almost purple skin and brilliant purple, moist, firm flesh with slightly grainy texture. Todd tells me that this variety overwinters where planted in NY. This variety has a large number of names: it can be found also listed as Black Russian, Davis Purple, Eureka Purple, Fenton Blue, Purple Marker, Purple Mountain, Shaw #7, and Blue of Sweden (PSR: KA-67); Agri-Canada reports that the Congo cultivar is believed to have been crossed in 1900. Sets many true seed pods
Also Blue of Sweden sets true seed pods. Blue of Sweden planted too late to compare to Russian Blue in 2008.
Source: NY CA T07 + PSR: KA-67 - Local grower: CA C
Description to be reviewed:
High starch = best for baking, but how would you use it to high light the color feature - especially as it would be available on July 4th - which red/white/blue patriotic dish?
Medium-large oblong tubers, pale red skin and (check) flesh. A cross of Sangre (red skin, white flesh) x Bintje (yellow flesh).
Source: ME BO W08
Local grower:
Description to be reviewed:
Jim tells me: Sequoia was once in the collections of a small group of seed savers, but I have been the only one offering it for many years. I got a request for a large sample which I couldn't supply from a gardener who thought it might be resistant to Colorado Potato Beetles. I am not sure that Sequoia is resistant to the beetles, but it might be able to stand fairly heavy infestation because it has big vines and could lose some of its foliage to feeding and still produce a crop.
Source: MN TJ J07 - Local grower: SA R
Medium size tubers, white skin with red blotches around the eyes and white flesh.
Source: ME BO W08 SSE 1074
Local grower:
Description to be reviewed:
Medium-small round-oval tubers, purple skin and white flesh with purple ring under the skin. Released in 1846.
Source: ME BO W08
Local grower:
Description to be reviewed:
Medium-small size, round tubers with white skin and white flesh. High yielding variety that produce a high tuber set with a large number of smaller tubers if spacing is too close. A spacing of 30 to 38 cm (12 to 15 inches) is recommended - but perhaps you may want smaller tubers. A cross of B5141-6 x Wischip released in WI in 1973.
Source: ME BO W07
Local grower: BR F
What's the best use in the kitchen?
Medium-small, white, blocky tubers with creamy flesh, good yield, good storage.
GRIN: AV35
Source: AK WO K07
Local grower: BR F
Description to be reviewed:
Great for American Fries and Rösti.
Medium size, round white tubers - compared to Irish Cobbler, but not as early. A cross of MN59.44 x USDA X96-56 released in WI in 1951.
Source: ME BO W07
Local grower: PA K
Description to be reviewed:
What's the best use in the kitchen?
Medium round-flattened tubers, unique skin color mostly lavender with tan blotching and (check) flesh.
Source: ME BO W08
Local grower:
Description to be reviewed:
Medium-large, fingerling shaped tubers with purple skin and purple flesh, grown in Switzerland (Lac Bret is a lake close to Vevey) and believed to be a 1920s sport of Négresse, aka Vitelotte Noire which was introduced into France in 1815 from Peru.
Source: VT DA S07
Locat grower: CA C
Interesting suggestion for Négresse that may work with Violette: purple mash potato - by adding lots of butter it turns green (work 2 batches for bi-color mashed potatoes).
I'm planning to grow the 3 similar cultivars Violette, Negresse and Ajanhuiri in 2009 for comparison. Also I can't wait to be able to compare the taste - this year I had a good crop of Violette and noticed an earthy taste that reminds me of roasted chestnuts. The picture above shows a small Negresse cutting that seams lighter in color compared to Violette Lac de Bret. The darker color matches with higher levels of antioxidants.
Medium-large oval tubers with yellow flesh. One of the most popular varieties grown in the Bisalta Mountain area of the province of Cuneo, Piedmont, Italy - cultivar originates from Holland. Released in 1985.
Source: ITA CN
Local grower: CA C
Description to be reviewed:
Grown especially for gnocchi.
Medium-large, long-oval tubers with bright red skin and yellow flesh. Swiss variety.
Source: PSR
Local grower: CA C
Description to be reviewed:
Flavorful mashed potatoes
Medium, oval white tubers. Grown in the Swiss valley of Lötschental, Canton of Valais.
Source: PSR
Local grower: CA C
Description to be reviewed:
The optimal variety for the Swiss side dish known as Rösti.
Fingerling shaped tubers, pale yellow skin and white flesh. Rare.
Source: ME BO W08
Local grower:
Description to be reviewed:
Medium-small tubers which grow showing features typical of very old cultivars - before commercial farming bread tubers to more regular shapes - yellow flesh, from England (1771), maybe parent to Swiss variety Parli. Very rare variety. Very late - the last vegetation to die off. Tuber set is very shallow.
Source: MI B07
Locat grower: CA C
Description to be reviewed:
Parli is one of the best potato for gnocchi - if this is a parent - could be as good.
Medium-large size, round white tubers, early. A cross of F55069 x F53048 released in Canada in 1969. Reported to have high Alkaloids levels (TGA).
GRIN: AV 46
Source: ME BO W07
Local grower: CA C
Description to be reviewed:
What's the best use in the kitchen?
Once you are satisfied with the quality of your plants and keep saving seeds for several years, the time comes to start sharing seeds.
Become a member of Seed Savers Exchange. www.seedsavers.org/membership
By becoming a member ($35 per year membership fee) you can order seed from 700 plus sources. Unfortunately there are only 35 seed savers in Wisconsin and 33 in Illinois ... but none in Kenosha and Racine Counties.
We need to change that and have more local gardeners listed in Seed Savers Year Books to make seed available to other local gardeners.
This page lists all cultivars that I save - some are available to all (HAS), most are reserved to "listed" SSE members - click here to review the list of cultivars.
Please call Seed Savers, become a "non-listed" member (support this no-profit organization) and eventually join me in offering seed as a listed member. Call (563) 382-5990
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Looking forward to meet you at the Kenosha HarborMarket this Saturday, or some day.
Your friend will be under the white tent,
Curzio