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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 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



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.

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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.

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GARNET CHILE, Garnet Chili

Garnet_ChiliMedium-large, irregular round to oval tubers, with unattractive flaky pink-red skin turns and white flesh. Very old variety obtained in 1853 by Rev. Chauncey Godrich (a prot. minister in Utica, NY) from TPS produced on a vine of Rough Purple Chili (a landrace imported from Chile in 1851). Garnet Chili is the great grandma of 90% plus of all currently grown varieties, starting as the parent of Early Rose, and providing genes for Green Mountain, Irish Cobbler, Katahdin, Kennebec, Red Pontiac, Russet Burbank, Yukon Gold and many more.

A variety with rather lower yield .. perhaps only interesting to keep growing for its historical value, or the taste?

GRIN: AV 15 Source: AgriCanada11 Local grower: Curzio

Grown in 2013 in a 14″ Poppy Orange bag, 3 tubers produced 27.5 oz, 13 tubers, of which 6 standard, 3 mini and 4 micro. Flagged for 2014 to start with 4 tubers to test if we can get more mini tubers than standard size.

What’s the best use in the kitchen for this waxy potato? The taste is wonderful: sweet and nutty. The skin is medium thin.