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The Shepody potato that he is credited with developing was a 1967 cross between test variety, F58050 and Bake King from Cornell university [7] – it matured earlier in the season and required 10 to 20 percent less nitrogen than other varieties. [2]
Idaho russet potatoes. Russet Burbank is a potato cultivar with dark brown skin and few eyes that is the most widely grown potato in North America. [1] A russet type, its flesh is white, dry, and mealy, and it is good for baking, mashing, and french fries (chips). [2] It is a common and popular potato. [3] [4]
Innovator potatoes are resistant to potato wart and Globodera pallida (one of the two species of potato cyst nematode). [4] It is also resistant to late foliar leaf blight, Potato virus X and Potato virus Y. [4] The variety is slightly resistant to common scab and tuber late blight. [3]
Let the latke-frying, gratin-layering, roasting, smashing, and mashing begin!
Umatilla Russet (/ ˌ juː m ə ˈ t ɪ l ə /, YOO-mə-TIL-ə) is a moderately late maturing variety of potato especially suitable for frozen french fries processing. [1] It was jointly released by the Agricultural Experiment Station of Oregon, Idaho, and Washington and the U.S. Department of Agriculture in 1998. [2] '
These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.
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Shetland Black is a dark purple heritage variety of potato. [1] It comes from the Shetland Islands, [2] and was developed in the Victorian era. [citation needed] It is part of the United Kingdom Ark of Taste. [3]