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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.

RUBY GOLD, aka OAC RUBY GOLD

Ruby_Gold

Featuring a slightly bitter medium thin red skin, the light yellow flesh cooks creamy. Apparently more starchy than waxy. Probably a good choice for American Fries.  Tom Wagner posted on our Facebook Group Page:  I never found Red Gold to be bitter before but it does have the bitter variety Lenape in the pedigree! The yellow flesh comes from Carota, a Solanum phureja variety which constitutes 1/16 of its makeup. Crimson Red Gold crossed with its half sib Rose Gold doubles up the yellow flesh quite a bit.

LUMP D’ORO

Lump_DoroA variety selected by Wendy Montanez from Tom Wagner’s TPS, a cross of NORDIC LUMPER x OP.  Wendy tells me: All my TPS are Open pollinated! I can only say that this offspring is from Lumper Nordic. I suspect the male donor to be Skagit Valley Gold. After consulting with Tom he told me that Lumper Nordic, he though that had Lumper and Nordic October as parents, and since I was reporting yellow flesh I concluded that my assumption had some validity. The tuber features are flattened round with smooth pink skin and yellow flesh, as shown in that picture it has a depressed area on the eyes, it’s susceptible to scab, flowers pink/mauve, tall plant, sends lots of secondary stems, potatoes does not mature all at once, fast cook times.

The tubers store very well.

NEO PAPAS NATIVAS, grown from RED OX TPS

RedOxTPS2014-2

The eluding look of Papas Nativas is achieved only at very high altitudes in the Andes above 13000 feet (4000 meter above sea level).  In the Peruvian Altiplano language a group of potato cultivars are called LLUMCHUY WAQACHI, which roughly translates to  “Makes your Daughter-in-Law Cry” – which hints on how difficult peeling would be!

It is extremely difficult to get the traditional high altitude varieties to adapt to the long days summers of North America and Europe.  This botanical seed variety, a seedling of Tom Wagner’s RED OX develops the same NATIVA look at low altitude and North American latitudes.

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