| Zones | ||
|---|---|---|
| Kennebec | A light skinned variety that’s ideal for baking or chipping. Kennebecs tend to be a uniformed shaped potato with consistent size. It is an easy growing variety that stores well, and resists blight and other diseases. | 4 – 9 (map) |
| Red Pontiac | A full-flavored red with thin, red skin, shallow eyes and sweet white flesh. Red Pontiac is a hardy, early to mid-season bearer that does well even in heavy soils. Great storing potato. | 4 – 8 (map) |
| Red Norland | A good variety for baking or boiling, Red Norland’s are known for their larger size and stunning red color. The skin is thin for easy peeling. A dependable, productive variety with good resistance to scab. Stores well. | 5 – 8 (map) |
| Russet | An extra-large variety with a hearty skin, and a baking favorite! | 5 – 8 (map) |
| Yukon Gold | Yukon potatoes are a creamy, yellow-fleshed potato with unsurpassed flavor and culinary versatility. Yukons sweeten when baked and are sensational mashed. Their almost “buttery” flavor is considered to be the gourmet’s choice in exotic potato recipes. | 5 – 8 (map) |
Planting Instructions:
A properly prepared garden soil is essential for good results, large potatoes and a maximum crop. A well-mixed, softer light loam soil that drains well is best with a pH of 5.8 – 6.5.
Plant as early as possible in the spring, as soon as the ground can be worked. Frost protection is necessary when the plants are young. Choose a spot with full sun. Dig a trench at least 6″ deep, and place the seed potato with at least one eye, facing up. Cover with a couple of inches of soil. Hill the soil around the potato plant as it grows to keep the soil loose, and prevent the potatoes from being exposed to direct sunlight. Water the growing plants approximately 1″ per week.
Potatoes can be harvested in 2 – 4 months.
