I harvested my ‘Red Gold’ potatoes from the front garden a few weeks ago. It always amazes me when I dig potatoes, you plant one small potato and dig up a bucketful. The yields in my garden are slightly smaller than the ones we harvested from my mom’s garden, but I wasn’t disappointed.
Red Gold: Bred by Ag-Canada at the University of Guelph in 1970. Beautiful reddish orange skin with creamy, golden-yellow, semi-moist flesh. Excellent variety for baking, frying, mashing, steaming or roasting. Good disease resistance, best used fresh, not recommended for extended storage. 90-100 days.
My mom and I also harvested the ‘Carola’, ‘All Red’, ‘All Blue’, and ‘Purple Viking’ that we planted in her garden. We were quite impressed with the yields, I think the total weighed in around 40 pounds for these varieties. It was quite fun to harvest such a colorful variety of potatoes. I got this collection from potato sampler from Seed Savers in the spring.
All Red: (a.k.a. Cranberry Red) Red skin with delicate pale pink flesh. Low starch content makes this variety a good boiling potato for salads or any dish that requires potatoes to retain their shape. Considered the best producing red-fleshed, red-skinned variety. Introduced to SSE members by Robert Lobitz in 1984. Consistently a good producer at Heritage Farm, regardless of the weather conditions. 90-110 days.
Carola: Our most popular variety. Heavy yields of medium-sized, rounded oval potatoes with straw-beige skin. Excellent when harvested as young new potatoes. Creamy yellow flesh, relatively low starch, great for soups, boiling or fried. Maintains new potato qualities for months in root cellar. 95 days.
All Blue: Deep blue skin, blue flesh with a thin white line just under the skin. A good choice for baking and frying, nice for making colorful chips. When boiled the color turns to a light blue. High mineral content, good keeper. 90-110 days.
Purple Viking: Quickly gaining the reputation of a great tasting, slightly sweet, general purpose potato. A choice variety for any preparation , snow-white flesh is excellent for mashing. Average tubers are 3½ – 4″ in diameter, but in a good year it can produce even larger tubers. Excellent storage qualities. 80-100 days.
So far I’ve tasted them all and they’re all quite good, I’ll try to post more in depth about this later. I especially like the All Reds, they’re very good and they had a great yield. We still need to harvest the ‘Kennebec’ and we harvested the fingerlings yesterday, more on those later. This winter I’ll be trying to decide what varieties I’ll be growing next year, perhaps all of these again, perhaps some new ones, once I get to eat a few more of them and see how they store I’ll make my decision.
Do you grow or eat a colorful variety of potatoes? How many varieties do you grow each year?Filed under Edible | Comments (17)