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All kinds of gardeners are trying their hand at growing their own potatoes, and for very good reasons. Homegrown potatoes are delicious and there’s a variety for every purpose: roasting, frying or salad making.
Caribou Russet is an excellent NEW mid-season Russet variety. Attractive russeted skin with white, dry flesh. Very good for baking. Sizes early.
Adriondack Blue new moist blue-skinned blue-fleshed selection from Cornell University. Strong plants support good yields. Mid-Season.
Yukon Gem is a new disease-resistant golden-fleshed potato. It’s father is ‘Yukon Gold’ and mother is rugged Scottish variety, ‘Brodick’ from which it gets Late Blight resistance. Stronger yield and less challenging than Yukon Gold. Late-Season.
Elba potatoes are a great beginners’ variety with outstanding resistance to disease and drought, and firm, flavorful white flesh. Early season (70-90 days to maturity).
Rose Gold is a very attractive and rich-tasting variety with red skin and yellow flesh. It's delicious baked and steamed and is especially good in creamy soups. Mid season (90-110 days to maturity).
Caribe (pronounced ka-REE-bay) has lustrous purple skin and snow-white flesh and is ideal for boiling, baking, or frying. Early season (70-90 days to maturity).
Yukon Gold is a yellow-fleshed potato renowned for its outstanding flavor and texture. It’s very versatile — enjoy it baked, boiled, mashed or fried. Early season (70-90 days to maturity).
Butte (pronounced BEAUT-iful!) A favorite russet variety, delicious baked, mashed or fried. Butte Russet potatoes are highest in Vitamin C and protein compared to other Russet varieties. Late-season.