Kenosha Potato Project


The Kenosha Potato Collection Catalog
		Dear Friends: This page is linked to the Kenosha Potato Project click here to review This page is updated with the help of many gardeners who are growing these potatoes in SE Wisconsin.
	Potato varieties are organized by the known name (some varieties are grown with several names). 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. 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 - count 50 to 75 days Flag Early Varieties and "steal" a few tubers Take pictures following the standards listed above Determine best Kitchen Use based on Shape and Type Ensure that the variety you are responsible for (find your code on this page) is correctly listed on the Project Page 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 revied: 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 recipes and link suggestions.
				Achirana, aka Achirana INTA 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?

				Adirondack Blue 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?
				Alaska Red, aka Alaska Red Eye 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?
				Alby's Gold 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?
				Antigo Gem Medium, round tubers. Found this web postint 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.
				Austrian Crescent aka Kipfel 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
	Description to be reviewed: Known to be excellent for potato salads - I've used it in soups un-pealed, sliced 1/4" thick, and like how the potato keeps its texture. Also fun to cut lengthwise to show the traditional croissant shape.
				Bake King 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
	Description to be reviewed: If it is true to its name .. try baking it.
				Beauty of Hebron 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 waxing ... may be good for potato salads.
				Belrus 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
	Description to be reviewed: Starchy potato variety, excellent for baking and frying.
			Bla Dalsland 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.
				Blue of Sweden 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 analysis will be the final response, but in this picture you can see a brighter purple hue, compared to the Russian Blue (partially shown on the right). Source: PSR Local grower: CA C Description to be reviewed: Colorful potato wedges?

				Blue Shetland 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.
	The vines are also very short, not more than 18 inches tall. Mid-season maturity, originally from Scotland. 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.
			Blue Victor 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.
				Butte Russet 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.
				Calrose 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?

				Calwhite 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
	Description to be reviewed: Great for fryes.
				Century Russet 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. GRIN: AV 55 Source: ME BO W07 -- no cut pix 08 LQ Local grower: BR F
	Description to be reviewed: Good for boiling and baking but despite high density of the flesh, this variety does not process well for fries (commercial process?) may still do great fryes in home cooking.
				Chipeta 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

	Description to be reviewed: an other variety devoloped for commercial processing that may have some great use in the home kitchen. Try American Fryes.
				Cow Horn - aka La Crotte d'Ours 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. 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.
	There is some speculation that it might have been developed in Vermont. There is further speculation that it might be identical to La Crotte d'Ours (Bear Poop), a Canadian heritage variety, thought to have roots to Scotland. Reported to have high levels of Glycoalkaloids (TGA). 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.

				Cranberry Red, aka Huckleberry 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.
				Croatan 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?
			Cruza 148 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.

				Cups 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
	GREAT GARDEN POTATO! I particularly like the crop of this cultivar - most tubers are in the 2" across size, few grow to 3" - out of my standard 3 ft. row I harvested half a 5 gallon pail of tubers. The tuber in the picture was harvested the first week of July but the vines were done in October, when I found lots of small tubers and very few larger than 2". The perfect small potato. Description to be reviewed: Seems to be a starchy potato with thin skin - try to pan roast with skin.
				Dark Red Norlands 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.
				Denali 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 . GRIN: AV 9 Source: ME BO W07 Local grower: EI T
	Description to be reviewed: Seems to be a starchy potato developed for chipping - how would you use it?
				De Sota 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: What's the best use in the kitchen?
			Duckworth Small, round tubers, check flesh color, 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.

				Early Ohio 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.

				French Fingerling, aka Nosebag Medium-small, fingerling tubers with yellow flesh and pink skin. Will Bonsall reports that the original seed came from Mark Fulford, Monroe, ME with a curious story: a friend of Mark's went to a French farm to buy a race horse, invited to lunch, he commented on the tasty potatoes, wishing he could take back some seed but for quaranteen restrictions, no more was said, but when the horse arrived home, a single tuber was found at the bottom of the feedbag (aka Nosebag).
	Source: commercial grower Local grower: UH B Description to be reviewed: Seems to be a waxing potato with thin skin - try to pan roast with skin.
				Frutilla 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.
				Gamerith II Medium-small, oblong tubers from Annie Gamerith, Austria. Source: ME BO W07 Local grower: HO J Description to be reviewed: Seems to be a waxing potato with thin skin - try to pan roast with skin.
				Gander Bay Blue Medium-small, oblong tubers. Check flesh color. No historic data available. 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?

				Gemchip 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?
				Genesee 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?
			German Butterball 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.
	Grown in my biodynamic garden since 2004 - noticed that over the years the tubers have grown in size (2008 found one tuber 5" x 2.5") - perhaps the plants are telling me that they really love my soil. One vine grew true seed pods 2008. Source: FE05 Local grower: CA C What's the best use in the kitchen?
				German Lady Finger Medium-small, fingerling shaped tuber with yellow flesh. Will claims that this variety is drought resistant. Sets true seed pods Source: ME BO W07 Local grower: CA C Description to be reviewed: What is the best use in the kitchen?

				Gescheckte Kolm 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.
				Glenmeer, Glenmere 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?
				Gold Coin 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?
				Gold Rush, Goldrush 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.
				Goldsegen Medium size round, yellow tubers with yellow flesh. Good performance even in poor soil. Good storage. from Austria, released in 1958. Sets true seed pods. Source: ME BO W07 - PSR: KA-598 Local grower: CA C Description to be reviewed: What's the best use in the kitchen?
				Grand Falls 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?
				Great Northern 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?
				Green Mountain 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 1885 - it never dawned on me that the State's name is French: Vert (green) Mont (mountain).

	GRIN: AV16 - Source: VT BI J07 - Local grower: KR J Description to be reviewed: What's the best use in the kitchen?
				Gurney's Everbearing 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?
				Haida Fingerling tubers, waxy, white flesh. Look extremely similar to Ozette - claimed to have similar origin and history. Reported by PGRR to have high levels of Glycoalkaloids (TGA). Source: ME BO W07 Local grower: CA C Description to be reviewed: I'll compare to Ozette and report - Ozette is my favorite potato! High levels of TGA make the tubers more flavorful ... perhaps bitter.
				Hambone 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?

				Hampton 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?
				Hankkija's Tuomas 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?
				Heidzel Blue 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
				Hindenburg Variable size, blocky, white tubers from Germany. Features high starch. Will tells me that cooked the tubers discolor. Sets true seed pods GRIN: PI105479 Source: ME BO W07 Local grower: SZ R Description to be reviewed: High starch = great baking?
				Houma 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 1936. Source: ME BO W07 Local grower: TY M Description to be reviewed: What's the best use in the kitchen?
				Hudson 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?
				Huinku, may be misspelling of Huinkel 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?
				Hunky 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?
				Hunter Oval white tuber, released by New Brunswick in 1963 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?
				Ilona Grown from commercially available true seed in Belarus. Sondra, who sent me the first tubers has not been able to grow tubers to proper size due to herbicidal drifts - perhaps medium-large in size, waxy, 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.
	A word about growing potato from seed - even though this variety was imported to the US as true seed, it is now cloned via tubers. Please report to me if you are able to harvest seed pods (look like cherry tomatoes and contain true seed).
				Ilse's North German Medium size, oval tubers with yellow skin and yellow flesh, released in Germany in 1980. Source: ME BO W07 Local grower: CA C Description to be reviewed: Waxy potato - try to cube for vegetable soups. I found one tuber (see section of the picture) which was over 8" long and about 3" wide. Waxy potatoes can be cooked for a longer period and keep the shape ... don't fall apart.
	And usually waxy potatoes are smaller in size. Potato salad may also be a good use.
				Inca Treasure 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. Source: OI A07 Local Grower: CA C Description to be reviewed: Seems to be a starchy potato with thin skin.


				Indian Tlingit Small, knobby, 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: Shape reminds me of Ozette - an other variety to compare - vine growth much stronger than Ozette.
				Iopride 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: What's the best use in the kitchen?
			Irish Treasure 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 oven roast with skin.
				Island Sunshine 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. Source: ME BO W07 Local grower: CA C
	Description to be reviewed: great for eating all winter! Boiling and baking
				Itasca 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: What's the best use in the kitchen?
				Jämtlandsk Vit 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?
				Jøssing Small, egg-shaped white tubers, very smooth and regular, with white-yellow flesh. No historic data available, except for origin Norway released in 1945. Source: ME BO W07 Local grower: CA C Description to be reviewed: What's the best use in the kitchen?
				July Small, flat-oblong light red tubers. No historic data available. 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?
				Kandidat 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?
				Karina 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?
				Kasjuri 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?
				Kasota 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?
				King Edward 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. Source: ME BO W07 Local grower: SZ R Description to be reviewed: What's the best use in the kitchen?
				Kufri Jeevan 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. Source: ME BO W07 Local grower: BR F Description to be reviewed: What's the best use in the kitchen?

				La Ratte 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. Source: MA C08 Local grower: CA C Description to be reviewed: Seems to be a waxing potato with thin skin - try to pan roast with skin.
			Laram Ajawiri Small, round tubers, check flesh color, donated from Peru. Very rare variety. GRIN: PI599279 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.
				Lemhi Russet Medium size, oblong, tubers, medium to heavy netted skins, shallow eyes, dense high white