One Potato, Two Potato

Potatoes

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