Each week you will have a lovely variety of potatoes in your basket - We grow dozens of varieties of potatoes. Rather than post detailed description of each, we will try to post only the most noteworthy (which will be hard for us to do because we think they are all extremely noteworthy!). But if you have any questions about a specific variety, just e-mail us and we will respond as soon as we can. Our main harvest of potatoes begins in early August. We hope you enjoy them!
We believe the “fingerlings” are the best of all potatoes and consequently we grow a lot of them. Fingerlings are finger-shaped potatoes which have a very dense, moist consistency – so they can be cooked perfectly anyway you want – steamed, roasted, boiled, mashed, baked, in salads, etc. Plus they have amazing flavour. The best chefs know the characteristics of each type of fingerling and usually call them by name.
The vast majority of our potatoes are "double certified organic" which means they are grown from certified organic seed potatoes which, in many instances, can be very difficult to locate and, when found, can be as much as ten (10) times the cost of conventional seed potatoes. If you are able to locate inexpensive "organic potatoes" elsewhere, chances are they have not been grown from certified organic seed potatoes; rather, they are conventional seed potatoes grown organically.
Cherokee Potatoes: White skin/White flesh - AMAZING mashed with a brilliant white flesh - great for a festive Thanksgiving dinner! A white mashed potato which will certainly astound!
Epicure new potatoes: This is a heirloom 1897 variety of new potato we think you'll love, which comes very early in the season.
Warba: Uniform oval tubers with very smooth golden skin (with splashes of reddish-pink around light pink eyes) and white flesh have a most delicious flavor steamed, boiled, or fried. 1933 heirloom variety.
Chieftan: A smooth red-skinned tuber with shallow eyes and white flesh, medium size and very good flavor.
White Rose: Though introduced in 1893, White Rose is still good. Elongated spuds with thin, white skins and deep, pinkish eyes. Pleasantly mealy texture and great taste!
Red Pontiac: #1 red every year! This large round potato has thin, dark-red skins, deep eyes, and crisp white flesh. Excellent for mashed potatoes and boiling, but not baking.
Russian Blue Potatoes: Heirloom potatoes with blue skin and blue flesh. Said to have been brought from Russia a long time ago. The rich taste of these potatoes is enhanced by mashing for an startling blue mashed potatoes (the kids will be thrilled!). You can also steam or boil them. To keep their color, do not overcook. Overcooking will also cause them to split.
La Ratte Fingerling: Discovered in the Swiss Alps by French Farmer Jean Pierre Clot, this is a fine, silky textured fingerling. These chestnut, almond and hazelnut-flavored potatoes with their smooth texture are now a culinary hit both in Canadian and European cuisine. Premier restaurants and celebrity chefs now feature LaRatte's in famous recipes. Let us know what you think of them!
Russian Banana Fingerling: This fingerling, developed in the Baltic region of Northeastern Europe, is an excellent salad potato. The skin and flesh are both yellow – with firm texture. Russian Banana is our mainstay fingerling. You will love it!
French Fingerling: This heirloom fingerling is gourmet quality with smooth skin and yellow flesh. There is usually a little pink/red ring just under the skin. tubers.
Peruvian Purple: This is the only purple fingerling. And, yes, it originated in Peru!
Rose Finn Apple Fingerlings: Buttery yellow flesh with a pink (often knobby) exterior – one of the very best fingerlings found anywhere – and very rare in Canada.
POTATO PHOTO GALLERY