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POTATO EVALUATIONS - 1990/1991
The majority of varieties were grown at McClellan Ranch by Master Gardeners Ralph Eddy and Ralph Riddle in 1990 and 1991. In 1991 a few varieties were grown at Settle Farm and donated by UCCE Farm Advisor Nancy Garrison.
All seed potatoes grown at McClellan were purchased from Ronniger's catalog: Star Route, Moyie Springs, ID 83845.
The potatoes grown at McClellan Ranch we planted in cages made from poultry netting, to guard against gophers which are a major pest at McClellan Ranch. The cages were 2ft in diameter and 2 1/2ft tall and were buried 1 1/2ft deep. Additional cultural recommendations for our garden were contributed by a long-time McClellan Ranch potato grower:
He recommends planting two crops, early - one in January, one in March. Potato plants are susceptible to freezing but we rarely have serious frosts after February.
- Amend soil well with organic matter and increase acidity. The soil at McClellan Ranch, and generally in Santa Clara county is heavy and alkaline.
- Plant 1" - 2" deep. Side-dress with cottonseed meal or other slow-acting organic fertilizer.
- As plants grow, gradually cover lower parts with compost up to four extra inches.
- Keep runner-growing area near surface moist, or tubers will not form.
- Be sure to keep all tubers covered with soil/compost to prevent sunburn. This appears as a greenish color on the skin and contains a toxin.
- Begin to carefully harvest small potatoes when flowers form.
- Harvest entire plant when top dies back.
Glossary:
mealy: dry, better for baking/mashing
moist: better for boiling/steaming
waxy: firm, better in salads
maturation: (E) early 65 days, (M) mid 80 days, (L) late 90 days, (F) fingerling are considered late
(However, we noticed little difference in maturation periods in our garden.)
Cooking recommendations are from Ronniger's catalog.
RATINGS: The potatoes are listed in order of taste preference based on two tastings held at McClellan Ranch. One in 1990 and one in 1991. The taste descriptions represent the most typical for each variety.
| Type | Description | Yield | Size | Cooking Method | Taste |
|---|---|---|---|---|---|
| German Butterball (L) | Smooth golden skin, yellow-brown flesh, large round to oblong shape. | high | non-uniform, medium to large | smooth, sweet | |
| Bison (E) | Round shape, pink skin | medium | non-uniform, marbles to 3 in dia. | all methods | moist, creamy |
| Augsburg Gold (M) | Very deep eyes, white skin, yellow flesh | medium | largest 5.5 oz, avg 2.5 oz | waxy, smooth | |
| Yellow Finn (L) | Roundish oval shape, yellow skin, slight russeting, light yellow flesh | 2nd highest | largest 9 oz, avg 4 oz | all methods | moist, creamy, mild |
| Green Mountain (L) | Roundish, white skin. Easy to clean | medium | uniform, largest 6.5 oz, avg 3 o | bake, mash | mealy, bland |
| Pink Pearl (L) | Easy to clean, beautiful smooth, pearly-pink skin, roundish-oval shape | high | largest 8 oz, avg medium-large | all methods | moist, mild |
| German Yellow (F) | Yellow-white skin, slightly russeted fingerling | medium | largest 2 oz, avg 1.5 oz | boil, steam, salads | moist, mild |
| Purple Chief (M) | Light bright purple knobby skin, white flesh | medium | many small, largest 4.5 oz, avg 3 oz. | all methods. Better baked | mealy, bland |
| Desiree' (M) | Pretty pink skin, light yellow flesh, somewhat knobby. Very easy to clean | highest | largest 9.5 oz, avg 6.5 oz. | all methods | moist, sweet, firm |
| All Blue (M) | Purple skin, bluish flesh before cooking. Bleached out to pale blue when boiled | high | largest 6 oz, avg 2-3 oz. | probably best bake | mealy, mild |
| Norgold M (E) | Round shape, light russet, light yellow flesh | medium | largest 5.5 oz, avg, 3.5 oz. | bake | mealy, good moisture, smooth |
| Rose Finn Apple (F) | Long slender, knobby, pinkish-white skin. Deep-yellow, firm, flesh | high | largest 8 oz cluster, avg 2 oz. | waxy, mellow, firm | |
| Sangre' (E) | Ugly pinkish-brown, blotchy, roundish shape. Skin turned violet after cooking | low | largest 7 oz, mostly small | boil | moist, mild |
| Bintje (L) | Very attractive white skin, 2-3 in long, flattened shape | very high | largest 5.5 oz, avg 4 oz. | all methods | mealy, mild |
| Yukon Gold (E) | Creamy white skin, dense flesh, rich yellow cooked | low | non-uniform, largest 12.5 oz, avg 4.5 oz. | all methods | mealy, mild |
| Katahdin (L) | Large flattened shape, creamy white skin, white flesh | medium | largest 8 oz, avg 5 oz. | boil, mash | waxy, bland |
| Red Dale (E) | Deep reddish-pink skin, oval shape | medium | non-uniform, Largest 18 oz, most small, 1.5 in dia. | bake | moist, bland |
| Caribe (E) | When washed, it was the brightest, most beautiful, deep red | low | largest 5.5 oz, avg 2.5 oz. | boil, steam, mash | moist, sweet, firm |
| Leavett's Pink (M) | Rose-pink skinned with pink-red flesh. medium-long round shape | very low | non-uniform | moist, soft, bland | |
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