We have the perfect potato for just about any recipe.
Choose from 8 varieties this season:
Cascade: great for fries! baked and boiled too. cream flesh
Chieftan: red skin white flesh. great cooked almost anyway
French Flingerling: rose coloured skin and its flesh, a marbling of ivory and pink. they are firm and waxy when cooked, earthy buttery, great roasted whole!
La Ratte Fingerling (Heirloom): yellow skin, yellow flesh, buttery with nutty undertones of hazelnut. Best boiled for salad or great roasted whole
Russian Blue (Heirloom): dark purple. round to oblong. texture like russet. when roasted the colour darkens with lots of herbs and oil. Good source of anti-oxidants!
Russet: white flesh. baked and boiled. best as hashbrowns. large, stores well
Sieglinde **Seed Only**: thin yellow skin with yellow flesh. stores well. Also known as German Butterball
Yukon Gold **Seed Only**: oval. yellow skin and flesh. great all around
**Seed Only** Sold out of table potatoes
