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FARMER BRAD ON TOUR

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 2010 Seed Potatoes & Fingerlings

Available in 10lbs quantities

We ship mid-January USPS Priority Mail or you can pick-up at the farm by appointment.

 

 

Planting Guide:

Plant 10 lbs. per 100 ft.

We plant  potatoes on our farm in late January.  Once you receive the seed, quarter the potatoes (or half the small ones), and dip the cut end into dusting sulfur to help prevent rotting.  We store the cut pieces in 5 gallon buckets until we are ready to plant.  Expect the cut ends to scab over after a few days.  While handling, try not to break off any sprouting eyes.

We prepare well cultivated raised beds  about 36 inches wide and at least 100 ft long.  We drop a single small plow to dig a center trench in the bed, and apply rock phosphate at 10 lbs. per 100 ft into the open soil.  After sowing the seed potatoes 12-18" apart we cover the seed 6-8" deep.  A loose hay mulch could also be applied.

Generally, the late winter rains will provide adequate irrigation, however, a back-up drip system could be useful.

When the potato plants reach 6-8" you can bury them deeper with soil and/or mulch, continuing as the plants grow.

Mid spring you will see plants bloom, which will mark the time for harvesting.  The longer you wait the larger the potato.  Dig carefully with a single plow or shovel.

Wash and store in a dark cool space, stores for months.

NOTE: on a smaller scale, try growing potatoes in a 4 ft. wire cage layering with hay.

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All Blue

The All Blue potato is a deep-blue skinned, with consistently blue flesh, almost purple. Smooth skinned, shallow eyes and excellent flavor.

  

Caribe

Quite large in ideal conditions, good yields. Purple skin, snow-white flesh, rich flavor, good for boiling, baking or frying

  

Desiree

Popular red skinned mid-season variety from Holland introduced in 1962. Deep golden flesh with moist creamy texture, delicate flavor. Good disease resistance, very reliable and easy to grow, an excellent choice for a general cooking potato

  

 

Mountain Rose

Mountain Rose is bright red in color, both inside and out. This potato is a good baking potato. It is also good steamed and used in potato salads.

  

Purple Majesty

Purple Majesty heirloom potatoes have purple skin, purple flesh (darker than All Blue potatoes) and a moist texture.

 

  

 

Purple Viking

This delicious and beautiful potato has a rich purple skin and bright white flesh. It is good cooked any way. The flesh is slightly sweet.

  

Red La Soda

Excellent market variety adaptable to a wide variety of climates and soil conditions. Developed in Florida and released in 1953, a great choice for the South. Round tuber, smooth skin and distinct eyes. Good keeper.  Larger quantities available for pick-up only

  

White Kennebec

Large, oval to round, smooth, cream tubers with white skin, shallow eyes & white flesh.  Stores well.  A good all-round potato used for baking, boiling, mashing, chipping etc.  Originally released in 1948 and was once Tasmania's most widely grown potato. Larger quantities available for pick-up only

  

Yukon Gold

An excellent keeper. Attractive, smooth, thin yellow skin, shallow eyes, yellow flesh and uniform yields. Lends itself well to any method of potato preparation. 1980, from Canada.

  

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Fingerlings

Available in 10lbs quantities

We ship mid-January USPS Priority Mail

 

AUSTRIAN CRESCENT

A good choice for boiling, roasting or steaming. Prolific yields of 4-8 ounce fingerlings that can reach up to 10" long. Yellow-tan skin with light yellow flesh. Widely used in potato salads.

  
FRENCH FINGERLING

A gourmet quality fingerling with satin purple-pink skin and yellow flesh with an interior ring of pink when cut across. Produces good-quality, medium sized tubers which are a great addition to any plate. It is said that this fingerling arrived in this country in a horse's feedbag.

 

RUSSIAN BANANA

The superstar of the fingerlings and a favorite among chefs heralded for their excellent flavor and versatility. Yellow, banana-shaped, waxy-type tubers with firm texture great baked, boiled and steamed.

 

 

 

7800 FM 2502   Brenham, TX 77833     979.251.9922    email us here