Re: [pfaf] Potatoes
- And is
Red Norland also red inside, does it have red flesh ??
Mitch Triplett skrev:
>Red Norland is the variety we received from our local farm. Good luck.
>From: email@example.com [mailto:firstname.lastname@example.org] On Behalf Of Geir
>Sent: Saturday, October 22, 2005 1:28 PM
>To: email@example.com; Stephe
>Subject: [pfaf] Potatoes
>My son is looking for a potato named "Himalayan Red",
>it is shown in a magazine "Garden answers 1995" and said it is in the
>HDRA collection only.
>We are not able to find it from a google search.
>Does anyone have this potato or another red fleshed potato, available ,
>or know where to get one ???
>He already have different varieties including "Congo" that is blue fleshed..
>thanks for your interest.
>Yahoo! Groups Links
>Yahoo! Groups Links
- http://www.highmowingseeds.com/catalog/potatoes.html Cranberry Red
All-Red Potato [United States]
Botanical name: Solanum tuberosum
Many heirloom potatoes were created by regular folks in backyard
gardens, and their homey appeal never seems to wane. I can think of
Purple Cow Horn, a wonderful baking potato which came out of a New
Hampshire garden about 1905, and such perennially popular
multicolored varieties as Candy Stripe, a sport or mutant that David
Ronninger of Moyie Springs, Idaho, discovered in a patch of Red
LaSodas in 1983. My all-time favorite, however, is All-Red, also
known as Cranberry Red.
This is a really big midseason potato, with tall robust plants about
eighteen to twenty-two inches high, big dark green leaves resembling
those of the famous Brandywine tomato, and what must be one of the
largest and handsomest lilac purple flowers found on any potato. It
is tempting to grow it just for the flowers, except that the plant
needs lots of space, and the best part comes when it dies.
Underneath the ground is a veritable cache of huge red tubers, some
weighing more than half a pound. What makes All-Red so special is
its color, inside and out.
The genes that control color in potatoes also have an unhappy side
effect: dark skins or dark flesh are sometimes so bitter from traces
of glycoalkaloids that the potato is truly unpleasant to eat. This
is especially true of wild potatoes, which use these toxins as
protection against wild animals that might eat them. Developing a
bitterless red potato, one that is red-fleshed, has been one of
those much discussed goals of potato enthusiasts for quite a while.
Granted, for a long time Americans only wanted white potatoes, but
interest in exotic vegetables and potatoes of many colors has put
the discussion of an all-red sort out in front.
It took a lot of careful selecting to find a potato that would hold
its red color when cooked and not taste bitter. All-Red passed the
test and borrowed its name from All-Blue, a somewhat smaller blue-
fleshed potato that is commonly seen in upscale markets. All-Blue
was developed as a "marker" potato, which growers planted in potato
fields to show where one variety stopped and the other began so that
they would not become mixed during digging. All-Red is of a somewhat
more noble origin.
All-Red was developed by Robert Lobitz, an avid breeder of plants in
Paynesville, Minnesota. In the course of our correspondence, Lobitz
explained that his All-Red was a seedling of a popular breeding
potato called Bison and that he was the person who gave his creation
its original name. After he released it to the public through Seed
Savers Exchange in about 1984, the potato was picked up by several
seed companies and sold under the name Cranberry Red. Cranberry Red
and All-Red are indeed the same potato, although Cranberry Red as a
name may have slightly more marketing appeal. The new label might
seem entirely appropriate since the skin of the potato is a rich
cranberry and, like the French potato Roseval, rather startling in
intensity when it first comes out of the ground. Raw, the flesh of
All-Red is a powder pink. When steamed, it deepens to a pale beet
rose, which looks terrific in potato salads. The flavor is rich,
like English walnuts, and fulsome, even a bit earthy. Walnut oil in
the salad dressing is a perfect match and a good way to enhance the
Another nice way to cook All-Red is to cut up the potatoes into thin
slices. Saut, some chopped onions with olive oil or butter in a
large skillet or saut, pan and when they are soft, add the potatoes.
When the potatoes begin to brown, add some chicken stock or well-
flavored vegetable stock, white wine, chopped green onions, and
minced rosemary. Cover and cook for about ten minutes or until the
potatoes are tender, then add salt and pepper and serve with grated
cheese sprinkled over the top. Your guests will salute you!
All-Red itself is a culinary salute to the determination of growers
like Robert Lobitz who create wonderful new things for the common
good without remuneration. In a world where all things seem measured
in terms of money, All-Red remains a testimony to a higher opposing
value. What Robert Lobitz did not know when he sent his creation out
into the world is that his potato is also one of the most drought-
resistant varieties around. It has been known to yield an
embarrassment of riches even when it does not rain for two months.
Farmers who lost everything in hybrid soybeans might want to look
more carefully into potatoes like All-Red, and home gardeners who
appreciate excellent food will not want to be without it. I still
wish Robert had called it something more poetic like Minnehaha or
Chippewa Rose. No matter, it's the taste that counts.
Use of this excerpt from 100 VEGETABLES AND WHERE THEY CAME FROM may
be made only for purposes of promoting the book, with no changes,
editing, or additions whatsoever, and must be accompanied by the
following copyright notice: Copyright c 2000 by William Woys Weaver.
All rights reserved.
http://mvproduce.com/seedavailable.html French Fingerling
French fingerlings are specialty fingerling type potatoes with long
finger sized tubers with red skin and red flesh with a waxy taste
very unique. These needs lots of time and let die on their own and
fully mature or the flesh will be yellow instead of red.
Click here: Fingerling Potatoes
Others you can look up are:
huckleberry (red skin and flesh)
and the blossom
And if you have more questions, contact
http://www.rewritchieseedpotatoes.com/ who carry a wide range of
- In a potato conference David Shaw form Sarvari Research trust has been telling about new blight resistant cultivars being introduced and grown in England (Wales)...Anyone here having experience with Sarpo Una, ; Sarpo Gwyn, Sarpo Shona, Kiffli and Blue Danube ?Geir Flatabø
- Hi Geir, I don't know if you use facebook but there is an excellent group on there called 'The Kenosha Potato Project'. These are people who breed potatoes from TPS (true potato seed) and they are very knowledgeable about everything potato! They breed rare and new potatoes. I can highly recommend them.