POTATOES
REDS
AC Peregrine Red
High yielding variety with very round, uniform and smooth shaped tubers. Excellent red colour! Does not turn dark or ‘slough’ with cooking. Our best potato for long storage, much better than Norland. Maturity: Late season (100–120 days)
Norland
A good yielding, early maturing variety with shallow eyes. Oblong to round, medium-sized, bright red skinned attractive tubers with white flesh. Norland is good as a general purpose potato (baked or mashed). If mashed, it will have a grey colour known as after cooking discoloration. To prevent this after cooking discoloration, put a teaspoon of vinegar in the boiling water when cooking. Norland potatoes have a short dormancy period. Maturity: Early season (70–85 days)
Red Pontiac
A good yielding, late maturing, drought tolerant variety with attractive red skin. Red Pontiac have deep eyes on the tuber. Fair boiling and baking quality. Tubers have a good white colour after cooking. Maturity: Late season (100–120 days)
Sangre
Dark red skinned variety with white flesh. A high yielding variety! Sangre is great for storage with a medium to long dormancy period. It rarely exhibits hollow heart and has a moderate tolerance to drought. Excellent for boiling and baking. No after cooking discoloration. Maturity: Late season (100–120 days)
Viking
Viking is high yielding, oblong round, shallow eyes, smooth red skin with very white flesh. Tubers size early and size rapidly! Viking has some drought resistance and can tolerant adverse weather conditions. Very white and tasty as a mashed potato! Viking are also good as a baked potato. Our gardeners love this potato for its taste, for the large size of potato it produces and for its moderate storage. A very popular potato! Maturity: Mid Season (85–100 days)
WHITES
Goldrush
It is a long, white fleshed potato with a golden brown skin with shallow eyes. As a baked potato, its texture and taste is difficult to match, but can also be used mashed or in stews. Great for perogies and french fries! Goldrush is resistant to hollow heart and to scab. Maturity: Late Season (100–120 days)
Russet Burbank (Netted Gem)
A high quality, late maturing variety with russet skin and shallow eyed tubers. Excellent baking and french fry quality. Russets are a potato that stores well. A consistent adequate supply of moisture is required for uniform growth. It is a long, white fleshed potato with a golden brown skin with shallow. Maturity: Late Season (100–120 days)
YELLOWS
Bintje
A high yielding variety with smaller tubers, smooth yellow skin and light yellow flesh. A very smooth texture potato, it converts even the toughest non potato consumer! Excellent boiled, remarkable baked! Susceptible to late blight. A good storage potato. Maturity: Late Season (100–120 days)
Kennebec
Fair yielding, fast growing, oblong, smooth creamy buff skin with shallow eyes and white flesh. Good to excellent for boiling, baking, chipping, and french frying. Tubers green rapidly when exposed to light. Maturity: Late Season (100–120 days)
Yukon Gold
Yukon gold have yellow skin with shallow pink eyes and light yellow flesh. It is a moderate producing potato that does not produce well in drought conditions. Good for boiling and can be baked. Yukon gold have moderate storability (better than a Norland, not as good as a Goldrush). A highly prized potato for makers of perogies! Maturity: Mid season (85–100 days)
SPECIALTY or GOURMET
Caribe
Purple skinned, creamy white fleshed tubers. Great as mashed, good baked. Will lose its purple skin colour when baked. High yield with very large tubers. A very popular potato for gardeners. Higher in antioxidants than red, white or yellow skinned potatoes. If you can only grow one, this is a good choice! Maturity: Mid season (85–100 days)
Marilyn
Marilyn are a smooth, oval potato with a creamy, yellow skin, shallow eyes and a smooth, yellow flesh. Wonderful baked or boiled. Amazing roasted. Excellent in salads as it has a firm skin. What flavour!! Maturity: Late season (100–120 days)
Purple Viking
High yielding, oblong round, shallow eyes, smooth purple skin with very white flesh. Tubers size early and size rapidly! Viking has some drought reistance and can tolerate adverse weather conditions. Very white and tasty as a mashed potato! Viking are also good as a baked potato. Our gardeners love this potato for its taste, for the large size of potato it produces and for its moderate storability. A very popular potato! Maturity: Mid season (85–100 days)
Russian Blue
A long season variety, Russian Blue has a brilliant purple colour on the inside and a dark purple skin. Great presented on a dish with yellow and red skinned potatoes. Definitely a conversation piece with company! Very high in antioxidants! Maturity: Late season (100–120 days)
AC Peregrine Red
High yielding variety with very round, uniform and smooth shaped tubers. Excellent red colour! Does not turn dark or ‘slough’ with cooking. Our best potato for long storage, much better than Norland. Maturity: Late season (100–120 days)
Norland
A good yielding, early maturing variety with shallow eyes. Oblong to round, medium-sized, bright red skinned attractive tubers with white flesh. Norland is good as a general purpose potato (baked or mashed). If mashed, it will have a grey colour known as after cooking discoloration. To prevent this after cooking discoloration, put a teaspoon of vinegar in the boiling water when cooking. Norland potatoes have a short dormancy period. Maturity: Early season (70–85 days)
Red Pontiac
A good yielding, late maturing, drought tolerant variety with attractive red skin. Red Pontiac have deep eyes on the tuber. Fair boiling and baking quality. Tubers have a good white colour after cooking. Maturity: Late season (100–120 days)
Sangre
Dark red skinned variety with white flesh. A high yielding variety! Sangre is great for storage with a medium to long dormancy period. It rarely exhibits hollow heart and has a moderate tolerance to drought. Excellent for boiling and baking. No after cooking discoloration. Maturity: Late season (100–120 days)
Viking
Viking is high yielding, oblong round, shallow eyes, smooth red skin with very white flesh. Tubers size early and size rapidly! Viking has some drought resistance and can tolerant adverse weather conditions. Very white and tasty as a mashed potato! Viking are also good as a baked potato. Our gardeners love this potato for its taste, for the large size of potato it produces and for its moderate storage. A very popular potato! Maturity: Mid Season (85–100 days)
WHITES
Goldrush
It is a long, white fleshed potato with a golden brown skin with shallow eyes. As a baked potato, its texture and taste is difficult to match, but can also be used mashed or in stews. Great for perogies and french fries! Goldrush is resistant to hollow heart and to scab. Maturity: Late Season (100–120 days)
Russet Burbank (Netted Gem)
A high quality, late maturing variety with russet skin and shallow eyed tubers. Excellent baking and french fry quality. Russets are a potato that stores well. A consistent adequate supply of moisture is required for uniform growth. It is a long, white fleshed potato with a golden brown skin with shallow. Maturity: Late Season (100–120 days)
YELLOWS
Bintje
A high yielding variety with smaller tubers, smooth yellow skin and light yellow flesh. A very smooth texture potato, it converts even the toughest non potato consumer! Excellent boiled, remarkable baked! Susceptible to late blight. A good storage potato. Maturity: Late Season (100–120 days)
Kennebec
Fair yielding, fast growing, oblong, smooth creamy buff skin with shallow eyes and white flesh. Good to excellent for boiling, baking, chipping, and french frying. Tubers green rapidly when exposed to light. Maturity: Late Season (100–120 days)
Yukon Gold
Yukon gold have yellow skin with shallow pink eyes and light yellow flesh. It is a moderate producing potato that does not produce well in drought conditions. Good for boiling and can be baked. Yukon gold have moderate storability (better than a Norland, not as good as a Goldrush). A highly prized potato for makers of perogies! Maturity: Mid season (85–100 days)
SPECIALTY or GOURMET
Caribe
Purple skinned, creamy white fleshed tubers. Great as mashed, good baked. Will lose its purple skin colour when baked. High yield with very large tubers. A very popular potato for gardeners. Higher in antioxidants than red, white or yellow skinned potatoes. If you can only grow one, this is a good choice! Maturity: Mid season (85–100 days)
Marilyn
Marilyn are a smooth, oval potato with a creamy, yellow skin, shallow eyes and a smooth, yellow flesh. Wonderful baked or boiled. Amazing roasted. Excellent in salads as it has a firm skin. What flavour!! Maturity: Late season (100–120 days)
Purple Viking
High yielding, oblong round, shallow eyes, smooth purple skin with very white flesh. Tubers size early and size rapidly! Viking has some drought reistance and can tolerate adverse weather conditions. Very white and tasty as a mashed potato! Viking are also good as a baked potato. Our gardeners love this potato for its taste, for the large size of potato it produces and for its moderate storability. A very popular potato! Maturity: Mid season (85–100 days)
Russian Blue
A long season variety, Russian Blue has a brilliant purple colour on the inside and a dark purple skin. Great presented on a dish with yellow and red skinned potatoes. Definitely a conversation piece with company! Very high in antioxidants! Maturity: Late season (100–120 days)