Contents & Symbols

Descriptions of Potato VarietiesEarly Potatoes - Short Season Maturing .......................................................... 1-2Main Potatoes - Mid Season Maturing ............................................................ 3-5Storage Potatoes - Long Season Maturing....................................................... 6-7Fingerlings..................................................................................................... 8-9

Jerusalem Artichokes or Sunchokes .......................................................................10-11Onions and Shallots...............................................................................................12-14Real Salt.....................................................................................................................15Potato Pictures.......................................................................................................16-17Potato Prices .......................... How many pounds to order? .......................................18Cut out Order Form ...............................................................................................19-20Shipping Charts..........................................................................................................21Potato Planting, Culture, and Storage Guide......................................................22-27Garlic ...................................................................................................................28-32

Photography:Tim DaCosta - Cover photo, potato storage page 27, potatoes pages 8, 9, 16, and 17.Elizabeth Harrington - Picture of the girls on Page 1.

EXPLANATION OF SYMBOLS:CS = Certified Seed Potatoes. Mainly Colorado Certified Seed Potatoes and some from other statessuch as Idaho.

NC = Non-Certified Seed Potatoes. These were grown from Certified Seed Potatoes but not enteredfor certification this year. They are produced mainly for garden seed.

O = Certified Organic

N = Naturally Grown. These are grown the same way as our certified organic potatoes, however, tosave on time and costs, they were not entered for organic certification.

C = Conventional. Pesticides may have been used on these during the growing season. These arepurchased from other farms for resale.

LM = Limited, less then 800 lbs available for sale. These have a higher limited price. See Page 18.

CO-PVP = Plant Variety Protected— These are varieties that are protected under the Federal PlantVariety Protection Act and are owned and controlled by the Colorado Certified Potato Growers Asso-ciation (CCPGA). At this time CCPGA allows you to buy small quantities of PVP seed from us foryour own garden use and also allows you to sell as food through CSA’s, at farmers markets, to res-taurants, etc. Larger commercial ventures will need to pay a royalty. You are not allowed to growthese PVP varieties for seed stock unless you first get full written consent from CCPGA. Give us acall if you need to grow seed stock and we can help you set it up.

Benjamin’s Update: For the most up to date information on our son Benjamin’s surgeries and development,please visit: www.caringbridge.org/visit/benjaminrockey. Once again we must thank all those who continue to pray for Benjamin and our wholefamily. We are witnessing the answers to your prayers. The Lord bless you! In the past yearBenjamin has had a surgery on each of his hands to give him the use of his thumbs. This willbe useful to him as a future farmer. We are also proud of his progress in learning to commu-nicate with words and sign language. May the LORD create blessings in all of your lives.

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Early Potatoes(SHORT SEASON MATURING 60-80 DAYS)

ADORA (NC, N) - Low CarbHere’s a good potato for those watchingcarbohydrates. Tests showed that a 5.2ozAdora potato contained 87 calories whilethe equivalent Russet Burbank, contained117 calories. Originally bred by A.D.Mulder in the Netherlands. High yielderwith nice tuber uniformity. Good keeper,fairly firm texture, maintains color aftercooking. Great for boiling and baking.Good disease resistance.

BISON (CS, N, LM)This great all-around, white-fleshed, red-skinned potato bakes, boils, and fries withminimum shrinkage while retainingsmoother firm texture. Be careful if you"rob" the plant for creamed peas and newpotatoes…you may end up eating all thenew potatoes, leaving none to mature.

BLISS TRIUMPH a.k.a. RED BLISS(CS, N, LM)An heirloom variety known throughout thenorthern areas and into Canada. It has palered skin, light red deep eyes and creamywhite flesh. Bliss Triumph is treasured bymany for early creamers and steamers be-cause of its divine flavor. Early Rose cross.

CARIBE (CS, O, N)An increasingly popular bluish-purpleskinned potato with snow-white flesh thatboils, steams and makes the lightest andfluffiest mashed potatoes one can onlyimagine. Excellent yielder of uniform tu-bers over 4 lbs. per hill, and reports of ashigh as 11. Adaptable anywhere in the U.S.

CHARLOTTE (NC, C)Good producer of medium oblong nuggets,sometimes slightly crescent shaped, withvery thin, golden yellow skin and flesh withshallow eyes. Great salad variety and a realattention grabber. One of our favorites foreating throughout the year, excellent stor-age qualities.

DAZOC (NC, N, LM)A 1953 release from Nebraska that has longsince disappeared from commercial mar-kets. Round red deep eyes, excellent flavor,delicious baked and great hash browns.Stores well.

EARLY OHIO (CS, N, LM)Seedling of Early Rose. 1871 Heirloom.Pale pink skin with white flesh that hasflavor unlike any other potato. Very popularin the Midwest, grown in the Red RiverValley. An excellent all-purpose variety.

EARLY ROSE (NC, N, LM)An old American heirloom, Early Rose wasselected from self pollinated seedlings ofGarnet Chili by Vermont farmer AlbertBresee in 1861. A favorite back in it's day,it's fun to grow, harvest and sample raw.Early Rose is the parent to Luther Bur-bank's famous potato now known as RussetBurbank.

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Early Potatoes(SHORT SEASON MATURING 60-80 DAYS)

MOUNTAIN ROSE (CS, O, N, CO-PVP)A brand new bright red inside and out po-tato from Colorado, bred and raised here byDr. Holm. Dad had asked Dr. Holm tocome up with a good red flesh potato thatcould be fried without turning brown andhere’s the result. Excellent as potato chipsand French fries. It’s also great for bakingand mashing and Fourth of July potato sal-ads. High in antioxidants! Actual season isEarly to Mid.

PURPLE MAJESTY (CS,O,N, CO-PVP)Another new potato variety from Dr. Holmin Colorado along with Mountain Rose.This one is a purple inside and out potato,also bred to be a fry type potato and tastesgreat baked or boiled. Very nice uniformityand yield. Purple Majesty™ potatoes areloaded with 235 milligrams of anthocyanid-ins per 148 gram serving (approximately1.5 potatoes), nearly twice the amountfound in any other produce item at a frac-tion of the cost. Anthocyanidins are a sub-class of high-potency antioxidants shown toreduce the risk of cancer and heart disease,lower cholesterol, strengthen the immunesystem and decrease age-related memoryloss. Actual season is Early to Mid.

PURPLE VIKING (CS, O, N)When we give Purple Viking to someone,they always come back for more. Anotherunique variety that has all the characteris-tics of its parent Viking Red, but it has atrue purple skin with pink-red splashes.Perhaps its most remarkable attribute is itssnow white flesh with a very smooth tex-ture. Drought resistant and a high yielder.It’s unique taste is loved by many and willget sweeter in long term storage.

RED DALE (CS, N, LM)Large, round-flat tubers with white flesh. Auniform and prolific producer of consis-tently shaped taters. Great eating qualities,especially good for baking. Resistant toscab and stores well.

RED NORLAND (CS, N, C)Anxious for the first red potatoes from yourgarden? This is the one you want. Earliestred we sell. Very smooth skin, white flesh,good yielder of medium to large sized con-sistent tubers with shallow eyes. Stores welland is very popular in the potato belt.

RED PONTIAC (CS, N, C)Most likely the easiest and most adaptablered potato there is to grow, not to mentionthe consistent flavor! Attractive deep redskin and eyes, white flesh. The tuber ofchoice for new potatoes or fresh eating.Comes from Florida in 1945 so it growswell in the South and the North.

RUSSET NORKOTAH (CS,C, CO-PVP)Released in 1987 by Dr. Robert Johansen ofNorth Dakota. Russet Norkotah has alreadybeen widely accepted by the potato industrybecause of its excellent baking, boiling,French frying, chipping and scallopingqualities. Uniform yielder, stores well, agood choice as a single potato crop for gar-deners with limited space. Scab resistant.Actual season is Early to Mid.

YUKON GOLD (CS, O, N)Our best seller and an excellent keeper.Attractive, smooth, thin yellow skin, shal-low eyes, yellow flesh and uniform yields.Lends itself well to any method of potatopreparation. Immensely popular since its1981 release from Canada. If you like yourfried potatoes golden brown, Yukon Goldwill almost turn that color by themselves.

If beef's the king of meat, potato'sthe queen of the garden world.

Irish Saying

It is a good idea to grow severalvarieties each year until you findthe best potatoes suitable to yourclimate, soil, and most important,your taste buds.

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Main Potatoes(MID-SEASON MATURING 80-100 DAYS)

COLORADO ROSE (CS,O, N, CO-PVP)New from Colorado! Works great in all thetraditional red potato dishes. Beautiful redskin and white interior along with a deli-cious taste. Produces 10 - 12 medium tu-bers per plant.

DAKOTA ROSE (CS, N, LM) A new release from North Dakota showinghigh yields and an attractive appearance.Deep red color, smooth, round, to oblongpotatoes with shallow eyes. Good storagepotato as it keeps its skin color withoutfading. Actual season is Early to Mid, 70-90 days.

DESIREE (CS, O, N)The most popular “red” potato in Europe.Round to oblong tubers, satin-like pinkish/red skin and gourmet quality creamy-yellow flesh. Prolific yields of excellent all-around cooking potatoes. Very resistant tocommon diseases. An easy and very reli-able gourmet potato to grow.

DURANGO (CS, N)Durango Red keeps its color well in stor-age. It is an all-purpose red skin white fleshpotato that sets about 9 tubers per hill.Good for boiling, mashing, baking, or fry-ing. This one has a slightly thicker skin sothat it doesn't peel as bad during harvest.

ADIRONDACK BLUE (NC, N, LM)In 2006 Adirondack Blue was selected for aspecial production run of Nittany Lion blueand white potato chips for tailgating fans.Reported as having a great taste. Producesround to oblong tubers with consistent pur-ple color throughout. Boil for salads and ablue color. Bake or fry to keep the purplecolor.

AGRIA a.k.a Alby’s Gold (CS, N)Dutch Introduction. Our opinion and tastetests from this potato from Holland setsright next to our 1986 German Butterballintroduction in flavor, color and beauty.Smoother, thinner yellow skin and deepyellow flesh, shallow eyes with slightlyprominent eyebrows. High yielder of largeattractive round to oval tubers. Excellentanyway they are prepared.

ALL BLUE (CS, O)Deep blue skin, blue flesh – almost purple.Very abundant yields of medium-sized tu-bers. Smooth skin, shallow eyes and excel-lent flavor. The children say they make thebest French fries ever, and is a must for theall-American red, white, and blue potatosalad.

ALL RED (CS, O)Robert Lobitz released his All Red varietythrough Seed Savers Exchange in 1984. Itwas bred from a potato named Bison andcan grow well in drought conditions. Manyuse this in their potato salads. Rich, earthyflavor.

ATLANTIC (CS, N, C)High yielding Atlantic is widely grown formaking potato chips. It produces attractive,medium sized, white tubers and works bestif grown in Northern climates. It is a drytype potato that is good for frying, boilingand baking.

You don’t have a garden just foryourself, you have it to share.

Augusta Carter

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Main Potatoes(MID-SEASON MATURING 80-100 DAYS)

HUCKLEBERRY (NC, N)Skin color is a maroon-beet red and theflesh is dark pink with white marbling. Hasan oblong potato shape, medium to me-dium-large tubers and is a consistent pro-ducer of vigorous medium to medium-largetubers. This is definitely one of a kind.Named after the legendary wild huckleberryof the Northern Rockies.

KENNEBEC (CS, N, C)The Maine Potato. Will never fail you asthey do well under harsh conditions. Lighttan skin, shallow eyes and white flesh. Aconsistent potato and a good keeper. Thosewho eat potatoes everyday will not tire ofKennebec’s great flavor.

KEUKA GOLD (CS, N)Relatively new round to oval released in1999 from Cornell University ExperimentalStation. Similar texture to Yukon Gold,with slightly thicker skin and crisp goldencolor. Its strongest characteristics are highyields, pale yellow flesh and few externaldefects. A good potato for Northern cli-mates, resistant to scab and hollow heart.

KERR’S PINK (CS, O)Originally known as 'Henry's Seedling'from Mr. J. Henry of Scotland in 1907. Mr.Kerr introduced them commercially undertheir present name in 1917. The texture isvery fine-grained. The Irish call it “floury”.Part of the appeal is the Irish method ofcooking. In Ireland, potatoes are neverpeeled. they are washed and put in a pot ofcold water, which is then brought to a boil.Then about two-thirds of the water is tippedoff and the potatoes are allowed to steam.After gently cooking a Kerr’s Pink potato,slice them lengthwise and put in a pat ofbutter. “It’s almost as if it’s already beenmashed.” Round, light pink skin with snowwhite flesh, and delicate little red eyes. Su-perb flavor and makes good mashed pota-toes.

MARIS PIPER (CS, N)Well, if you enjoyed the Kerr’s Pink, (anold Scottish-Irish variety), you will surelyenjoy this heirloom favorite also from theBritish Isles. Large cream-skinned, cream-fleshed and abundant producer. Shows scabresistance and makes mashed potatoes thatare out of this world. This potato is alsofavored for it’s frying qualities and is greatfor making chips and French Fries.

What I say is that, if a fellow reallylikes potatoes, he must be a prettydecent sort of fellow.

A. A. Milne (1882-1956)

You'll never plough a field by turningit over in your mind.

Irish Saying

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Main Potatoes(MID-SEASON MATURING 80-100 DAYS)

PINK PEARL (CS, N)Lovely pink skin with white flesh. Theseoblong tubers grow on vigorous plants withhigh tuber set and high yields. Boil, steam,bake, fry, or roast. Always tastes good. Re-sistant to blight, good keeper. A 1962 re-lease bred in Canada and loved in New-foundland.

RED GOLD (CS, O, N)Medium sized tubers, light red skinwrapped around a delicate yellow flesh thathas the texture and flavor no other potatohas. Semi-moist, high yielder and diseaseresistant. Excellent steamed, boiled, baked,fried, mashed, roasted or scalloped. Namedafter the Red River, which runs betweenNorth Dakota and Minnesota, and for itsyellow flesh color. Good eating for 3 to 4month storage.

RED LA SODA (CS, NC, N, C)If you have ever bought red potatoes in thestore, chances are you have eaten these de-licious potatoes. They corner almost half ofthe red market in the U.S. They are adapt-able to a wide variety of climates and soilconditions. A great choice for the South asthey are resistant to wind and heat. Roundtuber, smooth skin and distinct eyes. Goodkeeper. Bliss Triumph x Katahdin cross.

RIO COLORADO (CS, N, CO-PVP)This is the potato to get if your goal is toharvest many creamer sized delectable tu-bers. Beautiful red skin and delicious whiteinside. Great for restaurants looking for thesmaller size to roast. You’ll need to kill thevines early for the smaller size If you letthis one grow to maturity, there will bemany medium sized tubers for an abundantharvest. We predict that this red potato willwin in taste tests.

ROSE GOLD (NC, N, LM)A beautiful light red skin and golden insidepotato for soups or salads. Comes in theperfect size for a delicious baked potato.Similar in size and yield to the Yukon gold.Has also gown well in muck soils.

SANGRE (CS, O, N)One of the better tasting red skin cultivars.USDA cross with Viking heritage, selectedby Colorado State University and releasedin 1982. Dug early for an abundance ofsmall red tubers, used in restaurants cookedwhole on the plate, with olive oil and a fewflakes of parsley...Yummm! Also makesdandy creamed potatoes and peas. Let growfull season for normal sized delicious Reds.Best if grown in dryer irrigated climatessimilar to Colorado and Idaho, not so wellin wet or hot climates.

VALISA (NC, N, LM)One of the top ten best yellows grown innorthern Germany. Brilliant yellow fleshand skin. One of the best in our storagetrials.

VIKING RED (NC, N, LM)Bright red skin, holds well in storage. Fullbodied flavor for baking and boiling that isextraordinary. Grows great in Texas and hotclimates as it has ability to withstand heat.Rapid sizing, can grow from golf ball tobaseball size overnight.

YELLOW FINN (CS, O, N)Yellow Finn’s buttery sweet flavor distin-guishes it from any other potato. Producesexcellent yields of flat, round, sometimespear-shaped tubers. Performs best with alush, long growing season. Moist, mash-able texture and an excellent keeper. One ofour favorites.

In my sixth miraculous springI learned at my father's knee

The fact that potatoes had eyes.I wondered what they could see

As he cut them, taking careThat every wedge had oneGood eye, or possibly two.

As they struggled against the darkThey must have been up to the mark,

For out of that pail of blueGranite, a great feast grew.by John Robert Quinn

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Storage Potatoes(LONG SEASON MATURING 100-130 DAYS)

BINTJE (CS, O, N)Netherlands heirloom from 1904 and mostwidely-grown yellow variety in the world.High yielder of medium-sized tubers, keepsexceptionally well, grows anywhere andhas excellent flavor anyway you fix them.It’s also grown as yellow creamer potatoeswhen vines are killed early. Actual seasonis Mid to Long.

CANELA (CS, O, CO-PVP)A new beautiful looking russet, Canelayields large uniform potatoes that look likethe picture perfect baked potato. Set thisnext to a steak and you’ll have a meal toremember. A good potato for storage.

CAROLA a.k.a Carole (CS, O, N)This yellow from Germany is heralded bypotato lovers as one of the best. Producesan abundant basket of tubers under eachhill. Oblong to round tubers with smoothyellow skin and flesh that has the texture,moisture and taste of a new potato evenafter months of storage in the root cellar.Boils, bakes, mashes and hashes that are outof this world as well as makes some of thebest scalloped potatoes around. Showssome scab and disease resistance, also ex-cellent storage qualities.

GARNET CHILE (NC, N, LM)Garnet Chile is an Heirloom introduced byReverend Chauncy E. Goodrich in 1853.He obtained the seedling from Chile be-cause of the blight of 1846. It’s a good po-tato for storage as the parent of many of thevarieties we use today. Rose red skin, deeprounded eyes, and rolling characteristics.

GERMAN BUTTERBALL (CS, O, N)Introduced by David Ronniger in 1988from a handful of potatoes which he thenincreased. This is a real beauty. Near per-fect round-to-oblong tubers, somewhat net-ted golden skin with a flesh more yellowthan creamy butter and flavor that is beyondyour imagination. Won first place in Ro-dale’s Organic Gardening “Taste Off.”

INCA GOLD (CS, N, LM)Beautiful golden skin with purple splashesand yellow flesh. A firm, round dumplingtype potato, somewhat nutty taste and lendsitself well to about any dish or style ofcooking. Heavy stolons hold this potato tothis incredibly vigorous root system.

LEMHI RUSSET (CS, N, LM)Excellent taste, makes great golden Frenchfries, and a good keeper. A popular com-mercially grown cultivar with better yieldsand uniformity than the Russet Burbank.

NICOLA (CS, O, N)Nicola is a beautiful golden yellow insideand out potato that works well for boiling,mashing, and roasting along with a uniquenutty potato taste. This is a waxy type po-tato that makes it great for salads too. Whenbaked, this potato’s excellent taste canstand alone without adding the extra condi-ments and is becoming one of our favorites.Shows resistance to scab.

RANGER RUSSET (NC, N, LM)Ranger produces a large yield of long, highquality tubers that are great for French Fryprocessing and that also make a great tast-ing baked potato. This cultivar has provenitself in Idaho, Oregon, Washington, andColorado. Very disease resistant.

RIO GRANDE (CS, N, CO-PVP)Here’s a russet bred and grown from thewaters of the Rio Grande River. You’ll beamazed at how nice and uniform this onelooks at harvest. Light russet skin and whiteflesh. Great baked potato or fixed anyway.

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Storage Potatoes(LONG SEASON MATURING 100-130 DAYS)

ROMANZE (CS, N)Pronounced the same as “romance”. Wewere amazed at how great this one tastedwhen we first tried it. Romanze has beauti-ful light red skin and golden flesh on theinside. Very similar to Red Gold except ithas a solid color skin that’s better for dis-play. Will produce a nice yield of mediumto large tubers.

RUSSET BURBANK (CS, C)The Idaho Potato that Idaho built its reputa-tion on. Also known as the “Idaho NettedGem” or simply “The Russet”. It is themost widely grown potato in the U.S. Wehave eaten literally thousands of thembaked, and the last one tasted just as goodas the first. Dr. Burbank even admitted hewas fortunate to have bred this cultivar.

RUSSET NUGGET (CS, N)This beautiful russet produces an abun-dance of white flowers. It’s a general usepotato and is excellent for French fry proc-essing and will also make perfectly shapedbaked potatoes. A 1988 release by Coloradoand Texas. Resistant to common scab.

SHEPODY (CS, NC, N)A potato developed in Canada for Frenchfry processing. High yields of large whitetubers. A good cultivar for Northern cli-mates but also resists heat stress.

SILVERTON RUSSET (NC, N, LM)A nice russet variety that fairs better in hotclimates than others and also does very wellin the North. Considered the best tasting ofthe russets by our family.

SNOW WHITE (NC, N, LM)Try this one for awesome snowy whitemashed potatoes. Dad says these have a“fabulous” taste and that you can eat thesoft white skins, the skins having the samelook as a russet. Snow White will grow to anice and long oval shape.

Maris Piper Garlic Fries

3 large Maris Piper potatoes 1/2 teaspoon salt3 Cloves of Garlic, Minced 1 tablespoon parsley - finely chopped2 tablespoons oil

You can use any variety but you must try Maris Piper. Once you do, you’ll see why.

Preheat oven to 400 degrees. Heat the garlic and oil in a small saucepan over medium heatfor about 2 minutes. Strain the garlic from the oil and set both aside. Cut the potatoes into1/4 inch sticks. In a large bowl, toss the potatoes, salt and oil. Spray a cookie sheet withcooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about35 minutes. Remove potatoes with a spatula from cookie sheet, toss with parsley and re-served garlic. Add additional salt to taste. - Recipe from Michelle Lehman

How much is in a Bushel?60 lbs of potatoes42-48lbs of apples45 lbs of tomatoes

42 lbs of white flour56 lbs of shelled corn

48 lbs of barley32 lbs of oats

42 lbs of turnips

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Fingerling Potatoes

AUSTRIAN CRESCENT (CS, O, N)Yellowish-tan smooth skin and light yellow flesh.Prolific yields of fingerlings to 10” weighing 3-7ounces. Aside from excellent salad qualities, theyare delicious simply boiled, steamed, or roasted. Ahigh yielding fingerling, mid-season variety.

BANANA - Russian Banana (CS, O, N)The superstar of the fingerlings and the easiest togrow. Developed in the Baltic Region of Europe/Asia and heralded as excellent for salads, it is afavorite among chefs and gourmet markets. Yel-low, banana-shaped, waxy-type tubers with firmtexture that have wonderful flavor baked, boiledand steamed. Produces heavy yields of mediumsized tubers and has shown excellent field resis-tance to disease. Mid-season variety.

BLOSSOM (NC, N)Blossom is a beautiful red skinned variety thatcan enhance your display at farmer’s markets. Ithas a hint of redness in the flesh and works greatcut lengthwise and roasted in the oven. This fin-gerling produces larger tubers. Mid-Season.

FRENCH FINGERLING (CS, O, N)A gourmet quality fingerling with satin red skinand yellow flesh with an interior ring of redwhen cut across. Produces good-quality, me-dium sized tubers which are a great addition toany plate. It is said that this fingerling arrived inthis country during the 1800's in a horse’s feed-bag. Mid-Season.

LARATTE (CS, O, N)This fingerling has a rich and chest-nutty fla-vor and has long been a favorite of fine chefs.Wonderfully smooth and creamy when pureedyet maintains a firm texture when cooked. Midto late season variety.

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Fingerling Potatoes

OZETTE (CS, N)Introduced by the Spanish Explorers in the 1700’s to theN.W. Coastal Indian Tribes. Introduced to the fresh mar-ket by David Ronniger in the late 1980’s. The originalseed was obtained from Anna Cheeka, Maka Indian ofthe Neah Bay Tribe where it is still grown today. TheOzette is one of the tastiest of all fingerlings. Classic inappearance with pale gold skin and creamy yellow flesh.The slightly earthy, nutty flavor comes through beauti-fully when lightly steamed or sautéed. Late variety.

PEANUT (CS, O, N)These crescent teardrop finger potatoes are burstingwith goodness from their nutty tasting yellow fleshand are wrapped in a light-russet skin. Very firm whencooked, holding well in salads or even better whenlightly steamed or boiled and then sautéed with otherveggies. Early variety.

PURPLE PERUVIAN (NC, N)Purple through and through, small to medium tuberswith many eyes. A true Peruvian variety that produceswell in this northern hemisphere. A great conversationpiece and a sure fired market potato. Mealiest of thefingerlings, delicious when fried and awesome whenroasted. Late variety.

RED THUMB (CS, O, N)The Red Thumb is a relatively new fingerling and withits one of a kind brilliant red skin and unusual red flesh,it cries out for a place in a gourmet setting. The uni-formity of this particular potato makes it a favoriteamong chefs. Early variety.

ROSE FINN APPLE (CS, O, N)A rosy colored skin with deep yellow flesh and awaxy, firm texture. A great roasting potato, verypopular and fun to grow. Delectable flavor and a finekeeper with vigorous vines. Many chefs are findingthat these potatoes cooked and pureed lend them-selves well as a soup thickener for sauces and gra-vies. A fine keeper with vigorous upright vines. Mid-Season.