Mid-season, blue skin, blue flesh. Maintains its color after boiling, roasting or frying. This spud is packed with anthocyanins, powerful antioxidants that can lower risks of heart and neurological diseases.
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Mid-season, blue skin, blue flesh. Maintains its color after boiling, roasting or frying. This spud is packed with anthocyanins, powerful antioxidants that can lower risks of heart and neurological diseases.
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Mid-season, red skin, pinkish flesh. Intense bright skin, moist firm flesh that's rich in antioxidants. Released by Cornell in 2008 and qualified as “heirlooms-to-be” by Gourmet.
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Mid-season, red skin, pinkish flesh. Intense bright skin, moist firm flesh that's rich in antioxidants. Released by Cornell in 2008 and qualified as “heirlooms-to-be” by Gourmet.
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Late season, red skin, white flesh. Large round potatoes with attractive red skin and succulent white flesh that keeps moist all winter long.
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Mid-season, russeted skin, white flesh. Bred for cool climates. Vigorous plants produce good yields of large oblong russet potatoes. Using organic practices, we've grown really big Caribou.
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Mid-season, russeted skin, white flesh. Bred for cool climates. Vigorous plants produce good yields of large oblong russet potatoes. Using organic practices, we've grown really big Caribou.
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Late season, buff skin, white flesh. Released in 1932 by the USDA and Maine, it is the standard to which all storage potatoes are compared. Very well suited to a Maine growing season.
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Mid-season, buff skin, white flesh. The quintessential Maine potato, with large uniform tubers that store extremely well. High yielding and adaptable to various soil and growing conditions.
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Mid-season, buff skin, white flesh. The quintessential Maine potato, with large uniform tubers that store extremely well. High yielding and adaptable to various soil and growing conditions.
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Mid-season, buff skin, light yellow flesh. Large oblong flat tasty tubers with rich flavor mashed or roasted. popular with growers in the variable climates of upstate New York and New England.
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Mid-season, buff skin, light yellow flesh. Large oblong flat tasty tubers with rich flavor mashed or roasted. popular with growers in the variable climates of upstate New York and New England.
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Mid to late season, yellow skin, light yellow flesh. A late-season yellow with consistently high yields of large tubers across diverse growing regions and conditions. Holds its shape well boiled.
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Mid to late season, yellow skin, light yellow flesh. A late-season yellow with consistently high yields of large tubers across diverse growing regions and conditions. Holds its shape well boiled.
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Early season, yellow skin, yellow flesh. A modern take on Yukon Gold, with higher yields and better PVY and scab resistances. Matures about 10 days later than Yukon Gold, but worth the wait.
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Early season, yellow skin, yellow flesh. A modern take on Yukon Gold, with higher yields and better PVY and scab resistances. Matures about 10 days later than Yukon Gold, but worth the wait.
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Very early season, buff skin, yellow flesh. For keeping it classic, you can't beat Yukon Gold's tasty butter flavor and marketable appearance.
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Very early season, buff skin, yellow flesh. For keeping it classic, you can't beat Yukon Gold's tasty butter flavor and marketable appearance
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