sliced rose, blue and white potatoes
Russet Potatoes
Yukon Gold Potatoes
Fingerlings, Superior, Red Norland

Varieties we grow and love:

We love our Irish potatoes! There are hundreds of potato varieties – we typically ONLY grow 14 or so varieties 🙂

Variety Skin Color Flesh Color Shape Best Uses
All Blue Deep blue Blue Oblong Salads, boiling, fries
All Red Red Red round Boiled, steamed
Chieftan Red White Round Steam, boiling
Dark Red Norland red white Round Steam, boiling
Eva White White Round Boiling, roasting, mashed
French Fingerling Rose Yellow/red flecks fingerling Salads, roasting
Kennebec Buff White Oblong All purpose
Magic Molly Dark purple Dark purple Fingerling Salads, roasting
Mountain Rose Red Red Round/oval All purpose
Pinto Gold Red + yellow Gold Oblong Salads, roasting
Red Pontiac Red White Round/oblong Mashed!
Russet Smooth russet White Oblong Baking, fries
Russian Banana Tan Gold Fingerling Salads, roasting
Superior White White round Boiling, roasting, mashing
Yukon Gold Buff with pink eye Gold Oval All purpose


As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.

Store potatoes in a  cool well ventilated place. AND DARK! When you store potatoes below 50 degrees the starches turn to sugars and they can become very sweet. This is not bad, but just something you should know. New potatoes are very moist ans should not be stored in plastic. They can form mold on their skins but are still perfectly fine…just rinse the mold off. Potatoes with bruises or other very bad marks should not be stored. Cut off the offending marks and use right away. One bad potato can spoil the whole bunch. I store potatoes in my pantry and cellar with no troubles. They are always kept from the light, BUT, at times when bags (burlap) have been stored where a little light is shed upon them and the potatoes sprout, I go though and snap off the sprouts. It is said if you do this three times they will not sprout again. I don’t know as I have never had them last until the third sprouting.

Green spots or areas on the skin should be scraped or cut off, the rest of the potato is fine. Sometimes you may see raised black lumps or bumps on a potato, this is black scurf. It looks like hard dirt is clinging to the skins.  This is caused by a fungus and not harmful to humans. You can scrape it off the skin if it bothers you, and even in storage it will not penetrate the skin. Not harmful to consume… and not something we want to fumigate for 🙂

Culinary Info

Potatoes can be enjoyed in:

Alright, this is tough for me because I love me a good tater and I had a CSA member say to me in October, ” I wish I knew what to do with potatoes”. OY!!!

  • baked
  • mashed
  • boiled
  • salad
  • roasted
  • fritatta
  • scalloped
  • fried
  • soup

OK, what can’t you do with a potato?

Tips for preparing:

New potatoes need only be rinsed, if you rinse them to hard all the skin will come right off. Older potatoes can stand a good scrubbing and if you are old school (which is perfectly fine around here) you can scrape or peel them. If you do the latter, it is better to place them in cold water as you peel them so they do not discolor. Again, if you are cubing, slicing or shredding, place them in cold water. You may note the white substance that collects at the bottom of the dish – that’s potato starch.

As always, be careful cutting hard, round objects and know where your fingers are at all times.

Also check out these great recipes: