Potatoes 
Austrian Crescent tan skin, yellow flesh Some folks swear this tuber is very different from Banana; others swear it’s not. Golden crescents with deep yellow flesh can reach 10" and up to 18 oz. Austrian Crescents are my favorite fingerling with good size, good yield, good flavor. Wonderful as new potatoes, in salads or steamed. Medium-sized plants with mid- to late-season maturity.
All Blue dark purple skin, purple flesh Once a novelty, now a sought-after specialty potato. Brilliant purple-fleshed spuds with steamed carrot discs tossed with a garlic vinaigrette make a luscious and colorful salad. Vigorous plants with blue blossoms have solid yields and store well
Kennebec buff skin, white flesh Want a dependable variety? Kennebec, The Maine Potato, is the one. Still popular after decades for its adaptability to a wide range of soils and growing conditions. High yields of large delicious all-purpose spuds. I can vouch for Kennebec’s high yields of large potatoes. Excellent storage. Released by USDA and Maine in 1948. Large plant with a dense canopy of white flowers. Resistant to late blight but susceptible to verticillium and rhizoctonia
Dark Red Norland dark red skin, white flesh Norland has long been the standard early red, delicious for those first tubers of the year. Excellent for boiling and good for baking. Dark Red is a selection from Norland for its brighter skin color. Matures slightly later than its parent, with consistently higher yields. Medium-to-large plants with purple flowers. Fair storage.
Yukon Gold yellow-buff skin, yellow flesh Yukon Gold has good flavor, good storability, and drier texture than most yellows. Tubers are oval and slightly flattened with small pink eyes that distinguish it from other yellow-fleshed varieties. With excellent name recognition, it is often the only yellow potato on supermarket shelves and in gourmet catalogs. Very popular. Resistant to mild mosaic and leaf roll. Released by AgCanada in 1980.
Desiree red skin, yellow flesh A European variety released in 1962, Desiree has satiny rose-red skin and creamy yellow firm flesh with a distinct flavor. Delicious in potato pancakes with a dollop of applesauce; also, excellent boiled. High yields of large long oval tubers which store moderately well. Vigorous plants with purple flowers tolerate drought and have low nitrogen requirements. Tubers are resistant to late blight, potato virus Y, and skin spot.
Green Mountain buff skin, white flesh Many consider this 1885 heirloom to be the most flavorful of all. O. H. Alexander of the Green Mountains of Vermont bred it from Dunsmore (a seedling of Burbank) and Excelsior. Dry texture for outstanding baking qualities. Good appearance and great flavor don’t fade in long storage. Resistant to fusarium storage rot, black leg and verticillium wilt. Susceptible to viral diseases.
Butte medium russet skin, white flesh Great mashed or fried. Butte is higher in vitamin C and protein than any other variety. Medium-sized upright spreading plant has red-purple flowers with white tips. Resistant to common scab, hollow heart, and net necrosis. Also has field resistance to late blight. Released in 1977 from Idaho.
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