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Red Potatoes

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  • LMcCay
    http://www.highmowingseeds.com/catalog/potatoes.html Cranberry Red (All Red) All-Red Potato [United States] Botanical name: Solanum tuberosum Family:
    Message 1 of 9 , Oct 27, 2005
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      http://www.highmowingseeds.com/catalog/potatoes.html Cranberry Red
      (All Red)
      All-Red Potato [United States]

      Botanical name: Solanum tuberosum

      Family: Solanaceae

      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
      flavor.

      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.

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      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.
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      Click here: Fingerling Potatoes
      http://doityourself.com/vegetables/fingerlingpotatoes.htm

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      Others you can look up are:

      'Red Thumb'
      oca
      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
      varieties
    • Geir Flatabø
      In a potato conference David Shaw form Sarvari Research trust has been telling about new blight resistant cultivars being introduced and grown in England
      Message 2 of 9 , Oct 15, 2014
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        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
      • Elaine Sommers
        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
        Message 3 of 9 , Oct 15, 2014
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          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.
          Elaine.
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