At Drumlin Farm, we specialize in root vegetables, and potatoes make up a large portion of our root cellar selection. Our farmers are harvesting the last of the season’s produce to prepare for our Winter CSA program, with more than 1,500 pounds of potatoes stored in the root cellar already. However not all potatoes are created equally.
In fact, we grow 11 different types of potatoes. Why? Each variety has different textures, storage capacity, and flavors. With each Winter CSA shareholder receiving 40-50 pounds of potatoes from November to February, it’s nice to have a variety to choose from.
Here’s a quick guide to the best ways to use the eight potato varieties our shareholders will enjoy this winter.
Name | Color | Texture | Fact/Use |
Yukon gold | yellow skin, yellow flesh | Dry, semi-firm | Great for baking and roasting |
Blue gold | Blue skin, yellow flesh | dry | Also known as Peter Wilcox potatoes. Firm, non-waxy flesh is good for hash browns |
Adirondack Red | Red skin, pink flesh | waxy | High in antioxidants, good for baking, roasting, or frying |
Purple Viking | Purple/pink skin, white flesh | Waxy, smooth | Drought resistant, makes excellent mashed potatoes |
Strawberry Paw | Red skin, white flesh | Firm, moist | Waxy flesh is perfect for boiling, baking, and especially potato salads |
Anushka | Yellow skin, yellow flesh | Waxy | Great for mashed potatoes and French fries |
Red Maria | Red skin, white flesh | moist | Great for boiling because the flesh stays firm |
Kennebec | Yellow skin, white flesh | Smooth | Named for the Kennebec River in Maine. Fluffy nature is good for mashed and baked potato dishes. |
Register for our Winter CSA program to enjoy all these varieties, plus our other storage crops such as beets, carrots, and winter squash from November to February. Email [email protected] or call 781-259-2206 to register.
Happy eating!
Sources:
Pinetree Garden Seeds & Accessories
Potato Garden
Tucker Farms
Sage Hen Farm