Potato

Quick Overview • Early-season 60-80 to maturity. • Disease resistant to common scab, black leg, Rhizoctonia, and tuber blight, the trifecta plus one. • Yellow skin, yellow flesh with smooth skin and shallow eyes. • Excellent disease resistance. Details New Variety! Disease resistant to common scab, black leg, Rhizoctonia, and tuber blight, the trifecta plus one. Excellent for the the beginning home gardener. Yellow skin, yellow flesh with smooth skin and shallow eyes. Large oval tubers with medium set. It is well worth sacraficing a few potatoes for such excellent disease resistance. Medium storage. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Quick Overview • Early-season 60-80 to maturity. • Heavy yields Details Cal White is a long white fleshed potato with brilliant white skin. It produces heavy yields of large potatoes. In fact Cal White surprised many people by setting new records for potato yields in California tests. If you like white bakers this one is the one. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

DETAILS Early-season 60-80 to maturity. A large, uniform tuber with snow white flesh and lavender skin. Good boiled, steamed or mashed. It should be eaten first as it does not last in storage. Resistant to heat, drought, scab and storage rot. Producing excellent yields, it can be grown almost anywhere. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Details Early-season 60-80 to maturity. A high yielding, early season tuber. Dark red skinned with yellow around the eyes and deep yellow flesh. This potato is delicious roasted, steamed or baked. Eat this tasty tuber first as it does not have the longest shelf life. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

DETAILS Early-season 60-80 to maturity. Early season oval shaped tubers with bright yellow skin and medium yellow flesh. Smooth shallow eyes and nice uniform tubers. Great for roasting, steaming, baking or boiling. Excellent for storage. Drought tolerant and resistant to common scab, blight & black leg. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Details Early-season 60-80 to maturity. Purple skin with yellow around the eyes and variegated purple and yellow flesh. Produces small round tubers that are perfect for the home gardener. Good for salads or roasting. Sensitive to common scab. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

King Edward is a classic British maincrop potato introduced in 1902 and one of the oldest varieties still widely grown. It produces oval tubers with creamy-white, lightly floury (fluffy) flesh and pale skin splashed with pink around the eyes. Prized as an all-rounder, it is especially good for roasting, baking, and mashing, and stores well through winter. NOTE: We do not treat our seed potatoes with sprout inhibitors, so tubers may have begun to sprout on arrival, which is normal and acceptable for planting.

DETAILS Early-season 60-80 to maturity. This early season potato produces high yields of uniform, round tubers with bright yellow skin and yellow flesh. Has a delicious creamy texture when roasted, baked, fried or boiled. Resistance to PVY, black leg, tuber blight and rhizoctonia. A great storage potato. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Quick Overview • Disease resistant to common scab • Purple skin with purple flesh • Early to harvest Details New Variety! Disease resistant to common scab. Purple skin with purple flesh , 40 days earlier than purple peruvian with smooth skin and shallow eyes. The medium set is over shadowed by its earliness. Medium storage dormancy. Grows best on low nitrogent fields. Purple peruvian say good-bye! NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Widely adapted

Resistance: HR: Scab

Outstanding red potato offers both great flavor and heavy yields, perfect for new potatoes. Medium-large oblong, tubers with moist, firm, white flesh. Great for boiling and roasting. Developed for Northern growers and short seasons, but widely adapted to a range of conditions. Excellent resistance to scab and some field resistance to hollow heart and early blight noted. Developed by the North Dakota Agricultural College and released in 1957.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Compact habit; For fresh market

Resistance: HR: Scab

Outstanding yields of spectacular, deep purple potatoes with rich flavor— a winner in our taste tests. Bright white flesh is moist and firm, adaptable for many types of cooking. Vibrant purple skins are flecked with pink for an eye-catching, early market offering. Compact plants with big tubers; space closely to control size.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

About this variety: Disease resistant to common scab and PVY. Early maturing for a fingerling. Yellow fleshed with a yellow smooth skin and shallow eyes. These minis are oval to long oval in shape. High tuber set with long storage to extend the selling season. Banana has met its match. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

About this variety: One of the best tasting of the fingerling potato varieties. It has rosy-buff skin with deep yellow flesh (blushed with red). Excellent for potato salad. Produces lots of medium-sized, well-clustered potatoes. Very good roasted over the coals. The tubers are long-keeping and the vines are very vigorous. Be careful not too overcrowd this variety. We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Quick Overview • Large long oval tuber • Early maturing • Red skin and red flesh Details New Variety! Disease resistant to PVY, common scab, and tuber late blight. Smooth red skin with very shallow eyes and red flesh. Large long oval tuber with high tuber set. Early maturing with short storage dormancy. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

DETAILS Mid-season 80-90 days to maturity. Beautiful yellow skin and yellow flesh with a creamy texture when cooked. Exceptionally high yields of oval tubers. Early to mid-season maturity and moderate storage. Try this tasty tuber roasted, baked or boiled. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Details Mid-season 80-90 days to maturity. This beautiful, medium-sized, extra-late potato has deep blue skin as well as consistently blue flesh. This high yielding plant has beautiful blue flowers. The rich taste of these potatoes when mashed is enhanced by the color. To keep color, do not overcook. Once blue potatoes were grown on potato trial grounds between other varieties to demarcate the division between varieties (called purple marker). NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

DETAILS Mid-season 80-90 days to maturity. These medium to extra-large tubers have smooth, brilliant red skin with medium shallow eyes. Pink swirled flesh that retains its color after cooking. Like most reds, this variety is good for steaming or boiling. Makes an attractive and unique potato salad. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

DETAIL Mid-season 80-90 days to maturity. A smooth red-skinned slightly oval tuber with shallow eyes and white flesh. Medium size and very good flavor. This variety is resistant to scab and late blight and does better in clay soils than most other reds. High overall yields from a spreading plant with attractive light-violet blossoms. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

DETAIL A mid to late season tuber. Produces uniform, oval shaped tubers with red skin and creamy white flesh. High yielding. Good storage. Resistant to PVY, blackleg and common scab. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

DETAIL This potato with smooth red skin, deep eyes and white flesh is excellent for boiling and making potato salads. Possibly the best storing red; it keeps well into June. It tolerates high temperatures but is susceptible to disease. Excellent harvests. This variety was developed especially for Southern growers, but can be good in the North and South for first-early market potatoes. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

• Mid Season • Heirloom • Heat tolerant • Good for mashing #1 red every year! This large round potato has thin, dark-red skin, deep eyes, and crisp white flesh. Excellent for mashed potatoes and boiling but not for baking. Heat-tolerant, long-storing and high-yielding, it will grow in heavy soil. Well suited for growing in wire cages. One precaution about this variety: the skin is so thin it should be allowed to cure and firm up for a week or two in the ground after the vines die back. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Quick Overview • Similar to Russet Burbank • Smooth, red-brown skin, shallow eyes and white flesh • Scab-resistant Details New Variety! This tuber with smooth, red-brown skin, shallow eyes and white flesh, out-produces most commercial fresh market russets as far as the percentage of #1 uniform potatoes. It is excellent for baking, frying or boiling and keeps well. It is scab-resistant and provides dependable yields. This is another great variety from Dr. Robert Johansen, talented breeder of the wonderful Anoka. It is a good choice for a gardener with limited space. Similar to Russet Burbank. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Quick Overview • Mid Season • Deep purple Details Oblong, mid season potato with smooth dark purple skin. Almost solid purple inside unlike All Blue. very good table quality. Makes a great blue potato salad. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

About this variety: This potato has an unusual pear shape (large flattened oval), deep yellow-tan skin and waxy yellow flesh. The taste is natural butter-like, and is good boiled, baked, fried or included in soups. This excellent keeper needs the lush, long season of the maritime Northwest to really perform. With even moisture, it will continue to yield until frost kills. This potato is the #1 yellow, our best-selling late season variety. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

High yields; Gourmet variety

A staple of the specialty culinary market with beautiful purple coloring throughout. Our farm trials found that Adirondack Blue performed better all-around and is a more refined, full-color variety. Dark purple skin with purple flesh that holds its coloring through cooking. Good for steaming or au gratin. Pair with Adirondack Red and Elba for a genuine red, white and blue potato salad.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Resists hollow heart; Uniform shape; Stores well

Resistance: IR: Late Blight; Scab

Shimmering, ruby-red tubers with clean skins, red flesh and excellent yields. This variety has comparable storage quality to Red Chieftain with specialty appeal from its beautiful, red flesh. Produces tubers that are uniform in shape and size. Excellent for roasting and salads, the flattened, oblong potatoes are waxy and moist and turn a light shade of pink when boiled. These easy to grow, gorgeous potatoes are striking on a market table for fresh sales or as a great addition to the home garden.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Gourmet variety; Moderate storage

Resistance: HR: Scab

Gorgeous burgundy skin reveals intensely dark red flesh, rich in antioxidants. High yielding with smooth, wine-colored skin and sweet, creamy red flesh that resists fading during cooking. Superb culinary quality—delicious fried, baked, boiled, steamed or as mouthwatering pink chips. If harvested new, handle gently to prevent skinning.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Gourmet variety; Strong yields

Resistance: HR: Scab

Unique aesthetic with an outstanding flavor profile for culinary enthusiasts. This fingerling has it all: excellent quality, strong yields and a color combination like you've never seen before. Smooth red skin and yellow flesh that is dappled with red. This specialty variety is great boiled, roasted or in soups.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Striking colors

Resistance: IR: Scab; Verticillium Wilt

Strikingly beautiful, purple-skinned potatoes with deep, yellow flesh. Round to oval tubers that are high in antioxidants and have a low glycemic index. Good resistance to tuber malformations and less susceptible to hollow heart than Yukon Gold. Excellent for fresh market with good storage quality.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Quick Overview • Mid-season 80-90 days to maturity. • Produces dependable heavy yields of large potatoes in most soils. • Smooth pale yellow skin, shallow eyes and white flesh. • Resistant to blight, mosaic, late blight and net necrosis. Details New Variety! A short oval potato with smooth pale yellow skin, shallow eyes and white flesh. Can be used for fries, hash browns and many other uses even without peeling. Kennebec, one of the best keepers, is resistant to blight, mosaic, late blight and net necrosis. Produces dependable heavy yields of large potatoes in most soils. A great plant for the North as it sunburns easily. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Quick Overview • High setting mid season potato with excellent storage • Yellow skin and flesh, oval in shape with shallow eyes • Disease resistant to common scab and PVY Details New Variety! Disease resistant to common scab and PVY. Montana can be as large as its namesake. Yellow skin and flesh, oval in shape with shallow eyes. High setting mid season potato with excellent storage. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Mid-season heirloom potato of South American origin. Produces large, oval tubers with red and white skin, deep white eyes, and white flesh. Stores extremely well and is a heavy, reliable producer.

Strong canopy; Beautiful texture; Stores well

Resistance: HR: Golden Nematodes; Powdery Scab

Abundant yields of round to oblong, purple potatoes with vibrant, golden flesh. The bright purple exterior of these earthy-flavored potatoes has striking visual appeal. Whether roasted, boiled, sliced or fried, the firm flesh makes it a versatile potato for the dinner plate. The specialty appeal of these potatoes makes them a desirable fresh-to-market variety, great for chefs, and a fun and exciting project in the garden. Plants are large and prolific offering great yields.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

A beautiful new variety which is smooth and shallow eyed. Magenta skin with matching flesh. Potatoes are ideal for frying, baking or mashing. Oblong tubers can reach 10 ounces in size. We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Details Long, oval tuber with red skin and flesh. Suitable for a wide range of cooking with a creamy texture and beautiful unique color. Resistant to virus, splitting and powdery scab. Moderate storage. We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Early-maturing potato producing large, oval tubers with red skin and yellow flesh. Smooth, shallow-eyed skin with a medium tuber set and good disease resistance to common scab, PVY, and tuber blight. Bakes well and has average storage dormancy.

Tolerates clay soil; Stores well

Resistance: HR: Scab

Large, oblong red tubers with great flavor and storage potential. Very attractive presentation with thin, coppery skin and shallow eyes. Delicious boiled and as a new potato with firm, moist flesh. Higher yielding in heavy clay soils than other reds and offers field resistance to late blight.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Smooth, buttery texture; Stores well

Resistance: HR: Late Blight; Scab · IR: Potato Virus

Oval round tubers with smooth as satin texture and yellow flesh and skin. Excellent resistances lead to prolific plants and high yields with few culls. Tubers are so smooth that they almost appear polished. An incredible eating potato, the fine texture of both flesh and skin makes them well suited to being mashed, roasted or prepared in a potato salad. Excellent storage and good field resistance to tarnished plant bugs and leafhoppers.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Excellent flavor; Long storage

Versatile yellow-fleshed potato. One of our bestsellers and a widely acclaimed star of European golden-fleshed potatoes. Renowned for its dense, buttery texture ideal for baking, boiling, soups and frying. Developed in the 1960s by a breeding team at the University of Guelph in Ontario, Canada.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Quick Overview • Mid Season • Medium Yield Details Mid Season. Blocky russet type. Long oval even tubers. Best ways to cook, roasting, frying, & baking. High yielder. Medium-long storage. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

About this variety: So delicious it sells out fast, so order early! Smooth, yellow-tan skin and light yellow flesh. Prolific yields run as long 10", some weigh as much as 7 oz. Excellent salad qualities, firm and waxy, or simply boiled or steamed. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

DETAILS Late-season 100-120 days to maturity. First late blight resistant russet to be released. This late season potato is high yielding, lightly russeted, suitable for frying and is excellent as a fresh market baker. Oblong with white flesh. Stores well. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Quick Overview • Late-season: 100-120 days to maturity • Exclusive variety • High Yields • Buttery taste and flavor Details Smooth yellow skin with yellow flesh. Oval shaped tubers and shallow eye depth. High yielding and an excellent long term storage potato. This tuber has wonderful texture and a tasty, buttery flavor which is great any way you cook it! Resistant to common scab, PVY and rhizoctonia. NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

About this variety: Purple Peruvian is the BEST purple fingerling. Late-season 100-120 days to maturity. The medium- to large-sized tubers need really rich soil and lots of water to prosper. This is a very popular variety at the farmers market! NOTE: We do not use chemicals to prevent our potatoes from sprouting. So the seed potatoes you order may have already begun to sprout when they arrive. This is okay-in fact some consider it desirable.

Stores well

Resistance: HR: Scab · IR: Late Blight

Bright gold skin, pink-hued eyes, yellow flesh and the same delicious flavor as its parent, Yukon Gold. Round to oval tubers mature about 10 days later than Yukon Gold and are significantly higher yielding, especially in wet conditions. Smooth tan skin and dense, buttery yellow flesh for baking, boiling and frying. Originally developed in 1994 by a team at North Dakota State University.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Idaho-type; Stores well

Resistance: HR: Scab

The most widely grown potato in the U.S.; heavily russeted tubers with flaky white flesh. Flaky texture perfect for light and fluffy baked potatoes, crispy French fries and amazing hash browns. Shows some field resistance to blackleg, fusarium and blight. One of over 800 varieties created by American plant breeder Luther Burbank, who developed the original Burbank potato in 1875 at the age of 26, to combat the potato famine in Ireland.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Drought tolerant; Large plants; Stores well

Resistance: HR: Early Blight; Late Blight; Scab

High yields of large potatoes with buff skin and delicious, white flesh. One of the most blight-resistant potatoes available with added scab resistance for excellent performance in wet or dry years. Firm, slightly waxy texture suitable for roasting, boiling, baking and salads. According to Sales Manager Paul Betz, Elba is “incredible mashed, standing up in amazing fluffy white peaks with delicious flavor.” Excellent storage. Prone to hollow heart in wet climates. Savannah, owner of Flynn Farms, harvesting Huckleberry Gold potatoes in Everson, Washington. Burbank Russet Elba

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Large plants; Stores well

Unrivaled in creamy, buttery flavor and superb dense texture. Very popular, versatile variety that is excellent boiled, roasted or fried. Pale yellow skin and golden flesh. "Great midsized potatoes, a little waxier than dry, amazing roasted, a good boiler. One of my favorites," says Sales Manager Paul Betz of High Mowing. Shows some field resistance to scab and late blight.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.

Vigorous plants; Waxy texture; Stores well

Resistance: IR: Late Blight

All-purple fingerling potato with excellent flavor and magical appeal. The dark purple, almost-black color of the skin and flesh are retained when boiled, roasted, or baked. Can be harvested early as new potatoes. Excellent yields with some field resistance to late blight. The long, beautiful tubers are firm with slightly waxy flesh. Striking appearance stands out on a market table and is desirable to adventurous chefs. Bred by Bill Cambell of the Plant Materials Center in Palmer, Alaska.

Growing notes: A hardy, cool-season crop. Classified by early (65-80 days), mid (80-90 days) and late (90+ days) season varieties, referring to days to maturity. Can be planted 1-2 weeks before the last frost date in spring. Small potatoes (1-1.5” diameter) can be planted whole; larger potatoes can be cut into pieces. Each piece of the tuber should have at least one eye (dormant bud). Hill plants shortly after emergence and again three weeks later, making sure to cover all exposed tubers to avoid greening. Harvest 2 weeks after plants have died back. Cure in a dry, dark place. Store potatoes in a dark, moist area at 38-40ºF.