POTATOES – Upper Green Farms
This year we have available again the familiar “Red Norland” (red skin – white flesh)  Norland is good for boiling, baking, and in salads, stays firm, but is also excellent for mashing. 

We also have available “Velox” ( yellow skin-light yellow flesh).  Velox is good for boiling, baking, frying or in salads and has an excellent taste and texture.

Later in the season we will have the “Russet Norkotah” (russet skin-white flesh).  Russet Norkotah is good for boiling, baking, frying and mashing.

We use some fertilizer.  Weed control is done mechanically and when really needed.  We can keep our chemical use to a minimum by having a 4 year rotation (we only grow potatoes on the same soil every 4 years).

Because we don’t use any anti-sprouting chemical, we have to store our potatoes a little cooler in the winter to prevent them from sprouting.  That’s why our winter storage potatoes might taste a little sweeter.

Potatoes can best be kept cool and dark.  The fridge is actually too cold, but if you have to choose between a warm spot or the fridge, then choose the bottom drawer of the fridge.  When it’s too cold in the fridge, the potatoes might turn sweet, but a lot of people like this!

POTATOES – BANANA – Upper Green Farms
These are a unique, gourmet potato.  They are banana shaped with yellow flesh.  They can be used for roasting, bar-be-queing, frying and mashing.  Because they are difficult to harvest- due to shape and size- the price will remain high for most of the season.

POTATOES – RUSSIAN BLUE- Upper Green Farms
Heirloom potatoes with blue skin and blue flesh.  Said to have been brought from Russia a long time ago.  The rich taste of these potatoes is enhanced by mashing for a startling blue mashed potatoes (the kids will be thrilled).  You can also steam or boil them.  To keep their color, do not overcook.  Overcooking will cause them to split.  Potatoes like the Russian Blue, that have blue (purple) skin and blue (purple) flesh are rich in flavonoids, especially the flavonoids containing cancer-fighting antioxidants.  Levels have been found to be up to three times of typical white potatoes.  There is growing scientific and public interest in the benefits of a diet rich with antioxidants.