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.
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: some 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 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"
- 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 Specialty.
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: November, 2009 - Last entry: #203 Blue Butterball
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: CA C
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:
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.
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 pale yellow, starchy flesh. A cross of Bona x MPI 44 335 68 released in Germany in 1960.
Source: ME BO W08
Local grower:
What's the best use in the kitchen?
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?
Fingerling type landrace tuber, believed to be similar (perhaps parent) to Negresse. Need more years to compare - this year Ajanhuiri had longer growing season than all other similar varieties - tuber size also appears larger.
Source: ME BO W08
Local grower:
What's the best use in the kitchen? Expected to taste like roasted chestnuts if similar to Violette?
Rare Skandinavian variety, fingerling shaped with dark blue skin and purple steaked flesh - perhaps an other variety to compare to Ajanhuiri.
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: CA C
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: ?
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.
Source: ME BO W08
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.
Source: ME BO W08
Local grower:
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.
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:
Description to be reviewed:
What's the best use in the kitchen for this starchy 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:
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: EI T
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:
What's the best use in the kitchen for this very starchy 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
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. 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?".
Source: AgriCanada 09
Local grower:
What's the best use in the kitchen for this waxy, multi-purpose variety?
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:
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).
Source: WA MC C08
Local grower:
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: BI S
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
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:
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
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:
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 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. Only got one tuber to taste in 2009 ... looking forward to grow out and compare to the yellow fleshed Butterball ... but in my first cooking attempt the blue spud seemed starchy ... the flesh keeps a nice blue color once cooked.
Source: SZ R09 from TPS
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. 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: CA C
What's the best use in the kitchen for this starchy variety?
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. Tuber set is quite deep. Grows vigorous vines and produces lots of true seed pods.
Source: ME BO W91, MI B07
Local grower:
What is the best use in the kitchen for this tuber featuring a unique, flat shape?
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:
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
Great for fryes
Medium-large sized cylindrical tuber, russeted light brown skin (note light purple skin markings at the terminal end) and cream flesh. Reported to be an old Irish variety. Great potential for the 99 pounds yield. Very Tall Vines
Source: ME BO W08
Local grower:
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: ?
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
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. 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?
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
Bred by AgCanada and released in 1969.
Source: SSE Retail Catalog
Local grower:
Best use in the kitchen: Cooked in my vegetable breakfast, boiled for about 30 min., potato chunks keep the shape quite well.
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. 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 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. Best variety for storage. Sets true seed pods
Source: AK SC N07
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.
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
Local grower: EI T
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, 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
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
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.
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
Source: AgriCanada 09
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
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
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. Tall Vines
Source: WA MC C08
Local grower:
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?
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 (check) flesh. No historical data available - perhaps French Canadian.
Source: ME BO W08
Local grower:
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. Great potential for the 99 pounds yield. Tall Vines
Source: ME BO W09
Local grower:
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).
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.
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.
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
Source: ME BO W07
Local grower: CO D
Best use in the kitchen: A starcy tuber can be used for mash 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: AV58
Source: ME BO W07
Local grower: EI T
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
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
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.
Source: ME BO W07
Local grower: CA C
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: CA C
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
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
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
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
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: BI S
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: ?
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
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).
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: LO M
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
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
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.
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: LO M
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 as a cross of Ismene x Jubel. Sets true seed pods
GRIN: PI105479
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: TY M
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
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: CA C
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
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
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: CA C
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
Best use in the kitchen: 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
Best use in the kitchen: Very starchy potato - unfortunately not a 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: CA C
Best use in the kitchen:
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
Best use in the kitchen:
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
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
Source: ME BO W08 PI 349776
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
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
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.
Source: ME BO W07
Local grower: CA C
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: CA C
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
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.
Source: ME BO W07 - SSE 1048
Local grower: BI S
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
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
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
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. 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).
Source: ME BO W09
Local grower:
What's the best use in the kitchen for this smaller tuber that appears to cook starchy?
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 as a cross of Magnum Bonum x Beauty of Hebron.
Source: ME BO W07
Local grower:
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:
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! Tall Vines
Source: ME BO W07
Local grower: BR F
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
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?
Small, round tubers, yellow flesh, donated from Peru. Very rare variety.
GRIN: PI599279
Source: MI B07
Local grower: CA C
Best use in the kitchen: 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
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.
GRIN: AV 21
Source: ME BO W07
Local grower: BR F
Perhaps the vines were shaded by a sunflower which volunteered in my garden this year, but at the end of July the vines were done. Harvested small crop July 28th.
Medium round-oblong tubers, red skin and white flesh. Lennoxville is in Quebec, Canada. Rare heirloom variety.
Source: ME BO W08
Local grower:
Best use in the kitchen? starchy
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?
Medium-large oblong tubers, purple skin and white flesh.
Source: ME BO W08
Local grower:
Best use in the kitchen: Waxy tubers hold shape in soups.
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, 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.
Source: ME BO W08 PI 451705
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, early-mid season, released in England in 1966 as a cross of Andigena x Ulster Knight x Arran Caim x Herald.
GRIN: PI377745
Source: MI B07
Local grower: EI T
Seems to be a waxing 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: CA C
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: TO M
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:
What's the best use in the kitchen?
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
Local grower: CA C
Best use in the kitchen: Multi color potato chips?
Medium-large oblong 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.
Source: ME BO W08
Local grower:
What's the best use in the kitchen?
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: CA C
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
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. Tall Vines
GRIN: AV 22
Source: ME BO W07
Local grower: AL L
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. From Bill Higgins, Christmas Island, Nova Scotia, Canada.
Source: AK WO K07
Local grower: CO J
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
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
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.
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: 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
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. Great potential for the 99 pounds yield as I've noticed shallow tuber setting on long stolons. Med - Tall Vines (last to dry off)
Source: ME BO W08
Local grower:
What's the best use in the kitchen?
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
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: CO J
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].
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
Local grower: CA C
Best use in the kitchen: Great for Potato Salads - Multi color potato salads?
Medium-Large, round-oval tubers with white flesh. Grown in the Italian region of Liguria in 1880. Tall Vines
Source: PSR
Local grower: CA C
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: CA C
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
What's the best use in the kitchen?
Small, round, pink tubers, yellow flesh, from Iceland. A 1760 variety.
Source: MI HA K07
Local grower: CA C
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
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. Across of Erik x Chieftain released in 1984.
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
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
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
Best use in the kitchen: 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
May be a waxy potato with thin skin - try to boil and mash.
These small tubers were grown from an in-vitro vine donated by AgriCanada - we must wait next year crop to review tuber shape and size.
Source: AgriCanada 09
Local grower:
What's the best use in the kitchen?
Variety donated by AgriCanada. Round shape with stunnig red-orange skin and creamy flesh. A cross of Viking x P177-13R released in 1979.
Source: AgriCanada 09
Local grower:
What's the best use in the kitchen? seems to be a multi-purpose variety with flesh that cooks starchy.
These small tubers were grown from an in-vitro vine donated by AgriCanada - we must wait next year crop to review tuber shape and size. The skin may be thicker than in other blue varieties.
Source: AgriCanada 09
Local grower:
What's the best use in the kitchen for this blue fleshed variety? We have many blues in our collection and shall be able to compare cooking results.
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
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. A cross of Rubinia x VE 70-9 released in Holland in 1992.
Source: ME BO W07
Local grower: EI T
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. Very small yield in Kenosha, while MikeC SSE member who lives further North, with shorter nights, reports true seed pods and more vigorous vines.
Source: IA FE S08
Local grower: CA C
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 to mark the eyes and white flesh. Believed to be a synonym of Early Rose, a seedling plant from Garnet Chili released in 1861. The Rosa vines were done in early July - likely to be virus infected.
Source: ME BO W08
Local grower:
What's the best use in the kitchen?
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
Best use in the kitchen: Great for Potato Salads. See Austrian Potato Salad (Vegan)
Medium-large round tubers, purple skin and yellow flesh with a purple ring under the skin.
Source: ME BO W08
Local grower:
Best use in the kitchen: waxy
Medium-large oval - long shaped tuber with light purple skin and much darker blue "nose" on the tuber. Canadian collector Garrett Pittenger reports that this is one of three known Canadian Maritime "blues" - this variety was grown commercially on Tancook Island, Nova Scotia and was traditionally boiled with salt fish. The other two are Angelina Mahoney's Blue and Pugh's Purple. Tall Vines
Source: AgriCanada 09
Local grower:
What's the best use in the kitchen for this very starchy variety?
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
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
What's the best use in the kitchen?
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
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. Great potential for the 99 pounds yield. Very Tall Vines
Source: MA C08
Local grower: CA C
Best use in the kitchen: Great for both soups, as cut pieces hold well the shape after boiling, and potato salads. See a French Potato Salad
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. Tall Vines
Source: NY CA T07 + PSR: KA-67 - Local grower: CA C
What's the best use in the kitchen?
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 cream flesh. A cross of Sangre (red skin, white flesh) x Bintje (yellow flesh).
Source: ME BO W08
Local grower:
Best use in the kitchen: very starchy ... soup thickening and mashed
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-large oblong tubers with blue skin and blue flesh from the collection of Elmer Hanson. This tuber was grown from an in-vitro seedling and the size needs to be checked once grown from a traditional vine (may grow much larger).
Source: AgriCanada 09
Local grower:
Best use in the kitchen: to be compared with all other blue fleshed tubers - but it appears to keep the blue color darker once cooked.
Medium size tubers, white skin with red blotches around the eyes and white flesh.
Source: ME BO W08 SSE 1074
Local grower:
What's the best use in the kitchen?
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:
What's the best use in the kitchen?
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
Medium-small, white, blocky tubers with creamy flesh, good yield, good storage.
GRIN: AV35
Source: AK WO K07
Local grower: BR F
What's the best use in the kitchen?
Great for American Fries and Rösti.
A fingerling type tuber selected by Evelyne Smetaniuk of Fort St. John, British Columbia by replanting the straightest tubers over a ten year time period. As you can tell from this picture it's a working project ... bananas will be never truely straight.
Source: AgriCanada 09
Local grower:
Best use in the kitchen: Pan roasted or in a German Rhine Potato Salad
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
What's the best use in the kitchen?
Medium round-flattened tubers, unique skin color mostly lavender with tan blotching and creamy flesh.
Source: ME BO W08
Local grower:
What's the best use in the kitchen for this starchy variety?
Medium-large flattened oval shaped tuber with cream colored skin and flesh. A cross of Patterson's Virginia and Blue Don, released about 1894 by British potato breeder Archibald Findlay. One of the most popular varieties of the early 20th century - grown with a very large number of synonyms. Great potential for the 99 pounds yield.
Source: AgriCanada 09
Local grower:
What's the best use in the kitchen for this starchy to multi-purpose variety?
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
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
Best use in the kitchen: Grown in Italy especially for gnocchi.
Medium-large, long-oval tubers with bright red skin and yellow flesh. Swiss variety.
Source: PSR
Local grower: CA C
What's the best use in the kitchen?
Flavorful mashed potatoes
Medium, oval white tubers. Grown in the Swiss valley of Lötschental, Canton of Valais.
Source: PSR
Local grower: CA C
Best use in the kitchen: The optimal variety for the Swiss side dish known as Rösti.
Fingerling "crescent moon" shaped tubers, pale yellow skin and pale yellow flesh. Rare.
Source: ME BO W08
Local grower:
Best use in the kitchen: one more waxy fingerling to suggest for a potato salad.
Large, long white tubers claimed to have been originated by Mrs. Rachael Chapman in New York State from a seed ball of the Jackson potato in 1893. Today White Rose is the preferred name, but it was also known as American Giant, Wisconsin Pride, Late Pride, California Long Whites, Long Whites.
Source: AgriCanada 09
Local grower:
What's the best use in the kitchen? probably a baking potato
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
What's the best use in the kitchen?
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
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