What are Desiree, German Butterball, Kerr's Pink, and La Ratte?
Potatoes!!!!
I am so excited that the potatoes have been planted in the garden. These tubers require a long growing time and I'm curious to see how they will do this year. We received a very nice assortment from Seed Savers Exchange. I thought you might like viewing the rather interesting process of planting potatoes. Here are the varieties I ordered and descriptions of each.
Desiree - Popular red skinned mid-season variety from Holland introduced in 1962. Deep golden flesh with moist creamy texture, delicate flavor. Good disease resistance, very reliable and easy to grow, an excellent choice for a general cooking potato. 95-100 days.
German Butterball - First place winner in Rodale’s Organic Gardening "Taste Off." A good choice for roasting, frying and mashed potatoes. Russeted skin and buttery yellow flesh. One of our favorite all-purpose potato. Excellent for long-term storage. 100-120 days.
Yukon Gold - A favorite among gardeners, consumers and chefs. Delicious flesh is drier than most other yellow varieties, perfect for baking and mashing. Yellow flesh appears to be buttered. Bred and selected by AgCanada and the Ontario Ministry of Agriculture and Food in 1966. Excellent yields and a great keeper. 80-90 days
Kerr's Pink - Scottish variety that was introduced to Ireland in 1917. round tubers, light-pink skin, fine-grained white flesh and red eyes. A good standard variety with excellent flavor. Good for boiling, baking, roasting and chipping. 100-120 days.
La Ratte - Long prized by French chefs as a top quality fingerling. An absolute delight. Long uniform tubers, yellow flesh with firm, waxy texture and a nice nutty flavor. Holds together very well. Especially good for potato salad or as a boiled potato.
Carola - Sunny yellow potato from Germany boasts a smooth, creamy texture and exceptional flavor. Suitable for baking or frying.
Thanks for these potato ideas--Kerr's Pink sounds like a keeper. Martha, have you ever planted Purple Peruvian? It's an earthy flavored old-fashioned salad potato. Cooked the skin remains dark purple and the flesh turns violet. And it's a great conversation starter at picnics.
Posted by: Stephen Albert | April 13th, 2009 at 1:06 am
This is the one that I would like to try....... I might have if Trader Joe's carries this, they carry a lot of items from Holland.
Desiree - Popular red skinned mid-season variety from Holland introduced in 1962. Deep golden flesh with moist creamy texture, delicate flavor. Good disease resistance, very reliable and easy to grow, an excellent choice for a general cooking potato. 95-100 days
Since you are on the topic of potatoes I ended up using recipe #1 for my scalloped potatoes minus the garlic. I posted the following to you on Twitter yesterday amongst your 348,000 Twitters.
Easter supper was awesome just yummy. The Martha ham out of this world great! The scallops pretty darn good!
BTW Martha, I have waited until everyone was in bed and I took another piece of ham just now it is so good I mean it. I can see sneaking chocolate but HAM!
I really miss having land to grow produce on, finding organic grown food in the supermarkets in my area is usually half a shelf or less of stocked items.
There are a handful of organic farms nearby and farmer's markets- hard to tell what is organic or not. trying to get them to tell you means it isn't organic. I like to buy from our local farmers but they are using sprays on the food and in our soil. I come from a long line of family farmers and they are slow to to going organic in any way.
We have 240 vineyards in our area now and we are considered little Napa though we are hundreds of miles south of Napa. but organic farming isn't happening here in bulk yet.
I went to a fancy restaurant over on the coast for my parents 49th Anniversary it was gourmet style food ,served us two tiny carrots a couple of snap peas and I think a type of turnip that was our veggies. I needed a GPS system attached to my plate to FIND the food! The more you pay for a meal the less food you are served.
I hope you continue to post on your potatoes progress and let us know which ones do the best on your farm and which ones you liked overall for taste.
I guess I am all in a TWITTER over our food safety.
Pam from California
Posted by: Pam From California | April 13th, 2009 at 2:46 am
Dear Martha,
Thank you for sharing,very interesting and educational information.
The soil do look beautifully rich.
God Bless
Rowaida
Posted by: Rowaida Flayhan | April 13th, 2009 at 5:31 am
Dearest Martha! Happy Easter!
May God bless you and your family on this auspicious day of Easter, and May it be a new beginning of good health ,prosperity, success and happiness.
Best Regards,
Rowaida
Posted by: Rowaida Flayhan | April 13th, 2009 at 5:35 am
I love potatoes. Thank you for the great information....
Posted by: Mixing Bowl Mama | April 13th, 2009 at 6:58 am
I just got a nice batch of potatoes in my weekly organic fruit and produce bag from my local farmer's market. Such a wonderful time of year for different fruits and veggies!
Posted by: Kari | April 13th, 2009 at 7:59 am
Dear Martha,
As an resident of MAINE you don't want to miss this HUGE upcoming radio broadcast regarding Maine. The broadcast file is to long to be sent as an email so for your convenience we have posted it on youtube.com with a link below which can be used or copied to your browser.
http://www.youtube.com/watch?v=nUJBjXigChM
Posted by: j. smith | April 13th, 2009 at 8:15 am
Hi Martha,
I hope you had a wonderful Easter and no doubt the food was delicious if Charles K. ate 3 helpings! You posted a fab menu!
The one thing I have planted is potatoes but not as many varieties as you have. I wonder if a potato salad would be good with 6 kinds of potatoes in it. That's what I think of when I hear the word potatoes. We don't eat too many of them but I do like potato salad.
Thanks for introducing these different kinds and I look forward to seeing them when you dig them up. Trish
Posted by: Trish | April 13th, 2009 at 9:39 am
SPUDS!!!! My favorite. With spuds and onions I
could live forever. According to "Wiki" there
are 100 different types of potato world wide.
To Whom: I'll fully understand if you ditch this
offering!
My Spring Thoughts
While sauntering through my garden,yesterday.
Sure,its like a wilderness,but it's where I often play.
Every creature is welcome,provided,they get along.
Many eat the whole corn,with that,you can't go
wrong.
The pair of mallards are back,nesting in the side field.
Three pair of Canada geese are ripping up the
back field.
One pair of ravens,nesting high in the pine trees,
They keep an eye for,any handouts,please.
Deer come at twilight,peeking round the chicken
house,
They shortcut through the pasture,quiet as a mouse.
Spring is only official when I see my first robin,
See the first 'hummer',can't stop my heart a-
throbbin'.
The snow makes way,relunctantly,for the fresh
Spring rain,
And I promise to do better,because I'm new again.
To sit beside the meandering little stream,
Where none can disturb my heart felt dream.
Should someone need me,not for idle prank,
I'll come running,you can take that,to the bank!
O.K.,O.K, aren't you glad,your not my neighbour?
Servus et Humilis
Posted by: celia stock | April 13th, 2009 at 10:40 am
Feast or famine? I say feast. Potatoes have always been my favorite comfort food.
I'm so happy to learn about Seed Savers Exchange. What a great legacy. I'd love to visit Heritage Farm some day.
I really appreciated that you talked about your vast compost pile one day on the show. I think it was in response to a viewers question(?). It's funny how so many people have a block about composting and I think it's wonderful that you dispel the notion that it's somehow difficult to do. I've always lived in the city and have always had a compost pile. Well, for twenty years or so anyway. Here's to the worms and the tubers!
Warmest wishes, Sylvie
Posted by: Sylvie | April 13th, 2009 at 11:02 am
I'm wondering if you already planned what delicious meal/side dish you're going to make. I love potatoes, & I'm sure it will be sooo good! Good luck with your garden!
Posted by: Sherry | April 13th, 2009 at 3:38 pm
Hi Martha, What an interesting blog about the potatoes. I have never heard of most of those varieties, but they sure sound good. I love baked potatoes and usually use good old Idaho russets. When I was a kid, we lived in Twin Falls, Idaho {1947-1952]. My oldest brother and I used to go out and work as spud pickers during the fall harvest. I think we made 10 cents for each half a bag we picked. Thanks for bring back fun memories again. Hope you had a great Easter and I'm sure Francesca and Sharkey did, too. Jan
Posted by: Jan Erickson | April 13th, 2009 at 6:59 pm
I hope we will get to read about the progress of the potatoes and see photos of the changes. Thanks for an interesting blog.
Posted by: Sue Fawcett | April 13th, 2009 at 8:32 pm
Oh this is so much info for me. I would like to try the LaRatte for my first choice.
But also the Kerr pink would be a close second. I think on east coast one plants earlier.
Coffee is on.
Posted by: peppylady | April 13th, 2009 at 8:41 pm
Dear Martha, I follow you on twitter and I am indeed inspired by your story.
I would like to learn from you! I recently authored a cookbook of a not so popular category of food (Nigerian cuisine). Food from this part of the world have been undiscovered and unknown to the western world and I felt I could make a start to introduce it as exciting wholesome and equally nutritious food.
I would love your comments and review of this book and any suggestions that you may have in helping to creating an awareness for Nigerian food.
My website is http://www.contemporarynigeriancuisine.com
Thanking you in advance.
Funke
Posted by: Funke Koleosho | April 14th, 2009 at 1:32 am
There's a variety called Catalina from Territorial seeds that I've just planted.
What's unique about this is that it's a potato grown from seeds instead of bulbs.
I'd never encountered such a thing before.
Posted by: EdC | April 14th, 2009 at 7:15 am
I've quite a confined space to grow my vegetables in and so far I've found that potatoes are amongst both the easiest and most efficient yield / space wise to grow at home.
I'll be following to hear how things pan out. The varieties we are trying here are pentland javelins and charlotte.
Posted by: Cheese | April 14th, 2009 at 7:24 am
Martha this is great, and would certainly enchance my cool recipe ideas!
This idea is for those who love to cook or even for those who just like to eat! The idea is based on simple and quick one liner recipes that can be shared across the globe in an ever green way!
Whats the inspiration? In this fast paced modern world we all live in who has time to prepare and cook healthy, fresh and delicious meals on a regular basis?
Three great past experiences of my life have led me to write and inspire others along the way. But I dont have time for those right now!!!
To make this happen I've created what I call 'Tasty One Liners' that are easy to follow quick kitchen delights.
Add your own, and get sharing! No Long recipes, easy ideas which puts ones mind to work, and really gets those juicy inspirational thoughts going! So get sharing and enjoy!
Theres a group on facebook called Tasty One Liners, and the twitter name to follow is 'chef_pete'
The website: http://www.tastyoneliner.com is coming soon!
Here are a few examples of what I mean:
• Dnner:1 egg, 250grms mince, 2tsp flour, squirt ketchup, chpd onions, squirt worcester, 1tsp mustard mix & roll into balls simmer in tom sauce mmm..
• Lnch: 5mn lnch: Season couscous add dried sultanas, chopped chilli, mint, saffron, pour in boiling water 2cm above, cover leave & serve with fish
• Brkfst: Eezy Porridge add summer berries (frozen fine) whilst cooking. Just before you r about to serve add 1 egg white, stir until creamy.
• Dnner: grab a globe artichoke, clean and simmer in lemon salted water for 35min, cool. Mix balsamic, olive oil, brown sugar! dip leaves & serve!
• Lnch: Cod fillet, flour, egg, & breadcrumb cook at 195dgrs 20 minutes, serve with peeled par boiled, chip cut pots, bake those for 40mins. Tartare!!!
• Lnch: Slice a red pepper in half scoop out pips fill with mozarella, pine nuts, chopped basil and sun dried toms, bake for 45min @180dgrs serve with grilled mushrooms
• Brkfst: beat one egg ad 1/2 cup of milk 2tsp sugar, 1tsp cinnamon and a grating of nutmeg. steep one thick slice of brioche and fry till golden!
• Dnner: Flatten that fillet stir fry a few veg with a drop of mirin. Roll up & pan fry until done! Steam rice and add some caramelized onions. NJOY!
• Snck: Crackers I love this: Two triangles of Toblerone, break off the end of a baguette, hole it out, pop em in - squeeze hard and eat.
• Lnch: roughly chop up garlic, basil, and wild mushrooms quickly fry in butter drop of chilli oil & eat with bruschetta - srve with salad
• Snck:crush a granola bar add to bowl of plain yoghurt mix in with spoon of lavender honey and a bunch of fresh berries
• Brkfst: Peel a banana mash in a bowl add a sprinkle of sugar spread on wholegrain toast and grill for 1 1/2 minutes! nice with filter coffee
• Stuck for dinner? flour a couple of chopped chkn breasts, tspoon of sesamenut oil, squeeze of lime pan fry & serve with noodles!
• Tea: Crushed Gingerbiscuits soaked with lemon sugar, a squirt of cherry coulis and spoonful of sweet cream cheese - Oh dont forget the tea!
• Lnch: Two slices of Tuna wrapped around spring onion rice-rolls, topped with a dollop of wasabi and drizzle of soy. Kampai!
• brkfst:Toasted muffin layer of oaked smoked salmon & topped with oozing peppered poached egg -enjoy!
• Brkfst: 1 Egg, 100mls full cream milk, 100grms Flour mix to a batter, fry like crepe sprinkle with peanut brittle & add a blob of vanilla ice cream!
• Lnch: Rocket salad drizzled with olive oil and grilled Merguez sausage all in a sandwich, a little chilli sauce and you're away!
Posted by: Chefpete | April 14th, 2009 at 7:48 am
Hello!
What adorable dogs! (Such expressive faces!)
Happy Spring, (Well, it will be when it decides to get here, it's a bit nippy here in the City of the Hills!)
Susan
Posted by: Susan Moore | April 14th, 2009 at 11:54 am
Had you mentioned 'Yukon Gold' as a clue, I'd've been able to guess correctly! Much to my chagrin, I wasn't able to identify your clues, Martha. My 'specialties' are flowers and herbs.
You are going to have a magnificent variety of potatoes when harvest time comes! I'm assuming you have a root cellar...you'll have to reveal that to us sometime and 'show us around'. Potatoes, with proper care during storage, will last well up into the winter months.
Ooooo, I can just taste some red potato salad with dill, or German potato salad...gee whiz, even an everyday baked potato, baked in foil with a pat of butter to give flavor and keep the skin moist - a nice-sized one can be a meal in itself! Ohhh, that would taste soooo good right now...
=^..^=
"Who can behold the unfolding of each new spring and all its blossoms without feeling the renewal of "God's ancient rapture?"--Celia Thaxter
Posted by: Cindy Bricker | April 14th, 2009 at 1:25 pm
Martha, My friends make the best brownies in the world. I wish you would try them they are called Devcil Brownies.LLC When you eat one you will think you died and went to heaven. Their web site is http://www.DEVILBROWNIES.COM Please order 1 and try it you will be shocked at their taste. Thank you Marie Garofalo
Posted by: Marie Garofalo | April 14th, 2009 at 5:53 pm