Garlic, Jerusalem Artichokes and Potatoes ready now

Hi everyone;

The garlic is harvested and ready to go. They are $4 each head or $3.50 if you order 15 or more.  Let me know as soon as possible if you want any as I am planting it out soon and then availability will be limited.

Have these varieties:  Polish Jenn, Ukrainian Mavniv, Ukrainian Hot, Mr. Kastelic, Gido Krupa, Les Pudar, Korean, Purple Glazer, Chinese purple, Marlene’s, Pink skin softneck, Purple skin softneck, Hutterite Purple, Jumbo Sicilian Softneck, BC Sicilian, Early Portugese Softneck, California organic softneck, Porcelain, Silverskin early, Red Russian, German Red, Dan’s Russian, Dan’s sicilian, Luchka, and more

We have spuds for sale to eat…you can decide what to do with them from there.  I have quite a few and as currently we have all the varieties we had before plus Caribou, Larette Fingerling, Red Cloud (limited availability), Peruvian purple (landrace variety), Emmers purple, Alta Blush, and others, and so if you are looking for something special, ask and I might have it.  I would prefer to send them out now before winter.  $5 for 10 or $3/lb for large orders.

Heather’s Norland – early large, red skin, white flesh, all purpose

Red Norland – early medium to large, red skin, white flesh, productive and all purpose

Cherry red – Early, medium red skin, round and white flesh, all use, great for new potatoes

Warba (1933) – mottled white skin with deeper pink eyes, moist white flesh, fairly early, all use.  A German potato with great flavor.

Sangre – Mid season medium sized, dark red skin, slightly elongated, white flesh, baking, boiling, uses

Sante – mid season, white skinned, dry fleshed firm potato.  Medium yields, good all purpose baker.

Danish – from the world traveler.  A white skinned, medium sized, white flesh tuber which is slightly dry.  Good producers, great flavor.

Irish Cobbler – since the late 1800’s this has been around in recorded history.  This somewhat flattish yellow skinned, yellow moist fleshed potatoe is a standby in any potato salad recipe.  Good yields, taste and good storage qualities.  Somewhat prone to scab.

Ukrainian – A white skin, white to yellow fleshed moist potato, slightly flat, but more rounded than Irish Cobbler.  Good storage, baking and other uses.  Great for pyrogy use.

Carola – a midseason, German yellow fleshed, white skinned type with good moist flesh of excellent taste.  Limited quantities.

Purple Chief – early deep red/purple skinned, white moist fleshed potato.  Good keeper and good yields.

Onaway- a fairly new addition to the potato family, this is a white skinned, white to yellow fleshed moist early potato with good yields.  Used for all baking, boiling and new potato use.

Nordonna – Grown as a replacement for Norland, it has slightly higher yields of round red skinned, medium sized, white fleshed tubers than Red Norland.  Good disease resistance and slightly more keeping capacity.

Shepody – Mid-season, white skin and flesh, large sized oblong tubers of great quality and keeping ability.  Some disease resistance.  Good yields.

Pink Fir Apple (Pink Finger) – early high yields of fingerling potatoes, pink skin and creamy yellow flesh.  Grown for over 100 years.

Caribe – early excellent yields of purple skinned, oblong, medium to large sized white fleshed tubers, store excellent, multi-use and medium moist tasty flesh.

Yellow Finger – mid-season to late, abundant yields of finger shaped and sized tubers, some growing large, skin is yellow as is the moist, almost waxy flesh that is absolutely the best for oven roasted Italian potatoes.  They never need peeling and are tasty and sweet.

Fianna – From the world traveler.  It was bred in Denmark. This smooth oval tuber is white skinned and dry white fleshed, with medium size and medium yields.  Grown to be a French fry potato since it does not absorb a lot of fat.

Timo – From the world traveler during his visit to Finland.  Timo is also known as Hankkijan Timo.  It is a well loved favorite there.  It is early and produces well.  It has white skin and slightly yellow moist flesh, and that is why it tastes great.

Ada’s White –  From the seasoned traveler, this is another find from a local grower who has had it in her family forever.  Ada’s white is oblonged, mid-season, and white skinned, almost brown, like a baker.  The flesh is white and light.

India white – Mid-season, oblong, medium sized, multi-use potatoes.  White  thin skin and moist white flesh.

Nooksack – An Aboriginal landrace variety of brown skinned white fleshed medium moist baker.  Moister than a russet.  Good yields of medium to large tubers.

Toolas – From the world traveler.  It is a small to medium sized fairly round white thin skinned potato with white moist to waxy flesh.  Medium yields.

Green Mountain – a late season potato but worth growing for the huge yields of large, oblong tubers of excellent disease resistance and storage qualities.  Makes great fries.

Agria – early season, yellow skin and flesh, moist large sized potatoes for all uses. It is one of the best tasting early potatoes.

Luke’s Bush Cobbler – a bush variant of Irish cobbler for smaller garden spaces.  Good yields, similar characteristics otherwise to Irish Cobbler.

Red Thumb – deep red skin, white fleshed tubers of medium size, definitely fat thumb shaped and mid-season.  Medium yields.

Chieftain – early red skin white flesh, great yielding potato one of the better keepers for an early potato.  Standby for early boiled eating and new potato taste.

Bintje – 1910. A late white skinned, white fleshed, medium dry baking, boiling potato with exceptional keeping qualities and good disease resistance.

Red Pontiac – A mid-season, deep red skinned, white moist fleshed tuber, good storage and yields.

All Red – medium to late maturing.  These potatoes are as the name implies, a cheery red color inside and out.  Keeps during cooking so you can make wonderful mashed potatoes for Valentine’s day without the need for poisoning food color!

Yukon Gold – medium maturing.  Yukon gold is a yellow skin, yellow tasty flesh, moist waxy potato of great quality and production.  Makes quite large tubers sometimes. Developed in Guelph and released in 1966.

Oma’s Saskatchewan White – obtained in 2009 from a decendent of a German Immigrant who brought these white skinned, smooth tubers from the old country.  They are mid-season, white fleshed and fairly moist with good storage abilities.

Red Cloud – a mid-season, white fluffy fleshed red-skin round potato which makes heavenly light baked potatoes.  Good storage.

Egyptian White – obtained from a seasoned traveler who loves collecting rare varieties.  This white skin, white flesh tuber is abundant and mid-season.  It keeps well.  Tubers are slightly oblong and good for all uses.

Red Gold – Mid-season, medium red skin and golden flesh, moist and good yields and flavor.

Wendy’s Purple – from the seasoned traveler, these potatoes are a variety grown by his neighbor Wendy for many years.  They are purple skinned, oblong and white fleshed, with good disease resistance and performance in all soil types.  Medium sized and medium moist.

Chaleur – Early producer, white skin and flesh.  Potatoes are round to oval, comparable to a Yukon gold.  It was developed for French fry use.

All Purple – also called All Blue.  This one is inside and out a purple/blue which can be hard to find in moist soil.  The tubers are quite large, and make a great mix for potato salads.  More antioxidants exist in potatoes with deep flesh colors. So eat your vitamins.

Early Ohio – early season White potato with white creamy flesh.  Slightly on the dry side.  Yields are good and they keep well.

Roko – mid-season bright red skin and white flesh.  Used for all purposes.  It is high yielding and stores excellent.

 

Jerusalem artichokes – $5 per 5 tubers, or $3 a pound if you want 5 lbs. or more.  Limited availability.  I have all the kinds I had before

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