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Potatoes

Not all varieties are available in the Spring


Phone  ahead for specific varieties and we will let you know when they are available
Or just come to the farm stand and be surprised
* Indicates specialty         (H) Indicatcates Heritage Heirlooms grown more than 50 yrs
APPEARANCE
VARIETY SHAPE TUBER SKIN TUBER FLESH FEATURES & USES
Agria * oval light yellow dark yellow German Heritage,  dry texture
bake, fry, good boiled,
Does  not discolour after cooking
Atlantic round white skin white good to boil & bake
excellent french fry 
Bintje * (H) long oval pale yellow light yellow Low starch content, 
fairly dry texture
boil, bake , french fry
Carleton * oval buff skin creamy white great boiled
Chaleur round buff white Excellent to boil & bake
Desiree * long oval smooth red pale yellow Netherland Heritage
Great boiled
Eric info coming later
German  *(H) round to  Golden skin yellow flesh Fantastic buttery flavour
Butterball oblong Won first place in Rodals 
Organic "Taste Off"
Roast, frying
Especially good for mashing
Granola oval rough yellow yellow Firm texture, moderately dry 
Does  not discolour after cooking
Jemseg oblong flat smooth dark red white Boil, bake, chip
Red Norland oblong flat smooth red white Very good boiler,french fry
fair for baking,good chipper
Onway round smooth white white Boils and bakes great
VARIETY SHAPE TUBER SKIN TUBER FLESH FEATURES & USES
Burbank  (H) large long  netted brown white Excellent to bake and boil
Russet cylindrical good for french fry
Pacific  * oblong russet skin white Great to bake and boil
Russet
Red oval bright red skin very white Excellent boiling, 
Chieftain fry & chip in the fall
Red Gold * round to oval pinkish red bright yellow Slightly moist flesh
good to boil & bake
Red round to  rosy red skin white Good boil and bake
Pontiac oblong
Sangre * oval to smooth deep white Excellent for boiling
Hi vit. C oblong red & Baking
Ranks high in taste tests
Does not discolour after cooking
Sebago round ivory yellow white boil, bake, french fry, chip
Shepody long netted buff white Excellent to boil & bake
french fry
Spunta long smooth pale  pale yellow firm texture
slightly yellow Does not discolour after cooking
kidney shape
Viking * round smooth red very white Excellent for boiling
Good baker
Very tasty

                Fingerling Potatoes

APPEARANCE
VARIETY SHAPE TUBER SKIN TUBER FLESH FEATURES & USES
Banana * long light yellow  pale yellow Superstar for fingerling
Firm hold for 
fabulous potato salad
Excellent boil, bake. 
Fry
French *(H) oblong rose red yellow Smooth texture with 
Fingerling often with a  exceptional flavour
red ring Good for  salad
and Boiling
Laratte * tan skin dark yellow 1" new potatoes  
melt in your mouth
France Heritage