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Recommended for frying and baking

OCTOBER BLUE TPS

October_Blue_TPS

This strain came from Minnesota (Lee Lee B. Jolliffe) – grown from botanical seed a few years ago – it is believed that the original cross NORDIC OCTOBER x AZUL TORO, made by Tom Wagner is now lost. It features a medium thick skin and the flesh is flaky as found in most blue fleshed.
The name OCTOBER mislead me to think of a late season variety. Tom Wagner first grew it in California in the fall. The vines here in Kenosha were done in July. The male parent AZUL TORO is one of the few blue fleshed tubers that features a more “waxy” flesh, cooks firmer.

MERLOT

Merlot

A red flesh and red skinned variety offered by potatogarden.com years ago (ex-Ronniger), a cross of FRENCH FINGERLING x RED GOLD by Verlin Rockey. We have received donated by Joseph-lee Morehouse. My very initial 2016 harvest report looks terrible. Most containers harvested have been at or below half of usual. This one came in at 38oz .. The highest so far – so perhaps not bad!

The red flesh fades a little after cooking. The texture is very flaky and the flavor mediocre too poor. It features a medium thin skin.
It would NOT be a keeper, except for the higher antioxidants levels and the decent yield.
Probably best tasting pan fried than boiled!

BLACK MIGNION, aka Cup

 

Black_MignionBLACK MIGNION

A heritage variety, submitted by George Brinson, Carmanville, NL. This variety has been grown in the area, by members of the Brinson family, since 1870. Seems to be the same as Cups – we grow this variety as the Canadian strain to compare with the Brittish strain – in 2010 they will be planted at the same time next to each other to compare (Cup is not growing Tall Vines).

When I first ate a Cup tuber it seemed starchy and falls apart easily, but Black Mignion hold the shape well – still the variety is starchy and dry, with a light earthy flavor, a light hint of chestnut. The skin is thin and keeps a nice color hue after cooking.

More pictures:

Black_Mignion_foliageBlack_Mignion_flowers

BLACK MIGNION TPS 2014-1

Black_MignonTPS2014-1

BLACK MIGNION TPS 2014-1 -3 -4 … three seedlings grown from botanical seed last year .. see how different!
The yield per bag were in ounces: 36 – 59 – 45

Each variety was grown in am 18″ dia. growing bag (container) to produce the yields stated above.

It will take years to determine if this open pollinated variety is worth saving for future generations.  We are entering this variety at this time to show how TPS (botanical seed) seedlings may develop very different tubers.  In 2014 we started 5 seeds harvested from a BLACK MIGNION VINE several years ago.

Only three of the five seedlings survived transplanting and produced tubers.  See the picture of the first micro tubers harvested in 2014 for strain -3 vs -4 – you could already see the difference then … but once replanted in 2015 the differences became even more evident.

Also interesting feature to observe in the future:  strain 2014-4 grows very vigorous vines which could display strong resistance to Late Blight.  Of the three strains the last (-04) has the most interesting flavor, as it cooks less flaky, with a strong nutty taste.

More pictures:
Black_MignonTPS14-3vs4 Black_MignonTPS2014-3 Black_MignonTPS2014-4

Black_MignonTPS0727

BELRUS. BelRus

BelrusBelRus is a medium – large oblong tubers, heavily russeted dark skin, shallow eyes bonded by smooth white skin, dense flesh. Very early maturity for a Russet. Resistant to disease. Features shallow root system. This variety was bred by USDA/Beltsville, MD from Penobscot x W 39-1, released 1978. Starchy potato variety, excellent for baking and frying.

More pictures:

BelRus_F1507

CANDY CANE

Candy_CaneCandy Cane is a variety with wild potato background developed by Hielke DeJong at AgriCanada.  Hielke posted on our Facebook Group page:  Candy Cane was never released as a variety nor was it ever considered for release (at least not by me). A couple of decades ago I sent several of my diploid selections to Dr. Robert Coffin who at that time was the potato breeder at the University of Guelph. Robert just casually put the name Candy Cane on it. It was never evaluated for disease resistance.

The tuber is oblong with red skin and red colored flesh. It features a thin slightly bitter skin and the flesh cooks starchy.  It will fall apart if cooked too long. We recommend to pan fry cut in circles to show off the great flesh colors.

More pictures:

Candy_Cane_foliageCandy_Cane_flower

CARIBE SPORT

Caribe_SportCaribe Sport – believed to be a sport of CARIBE (a variety developed by AgriCanada) this plant grows tall vines and features oblong tubers with a flat shape. The skin is medium thick and the flesh cooks dry and flaky with a mild taste, nutty edge. The skin colors are white with a purple striking circle, while the flesh is cream.

More pictures:

Caribe_SportTPS0727CaribeSportF1506wBB