Organic Potato Collection

Collection of three potato varieties recognised for their qualities. These semi-early and productive varieties are easy to grow and naturally resistant to potato diseases. Plant the seeds from mid-March to May depending on the climate and harvest approximately 110 days after planting. Organically-produced range.

The collection consists of:

1 x sack of 25 organically grown Mona Lisa Potato seeds: a soft-flesh, very productive variety producing long tubers that store well. This variety has a good resistance to blight. The potatoes have a melting texture while maintaining a good cooking firmness. They can be used in multiple ways: fried, simmered, or for roasting/baking.

1 x sack of 25 organically grown Ditta Potato seeds: a firm-flesh consumption variety, currently the most suitable for organic cultivation. It offers a very good yield, producing numerous elongated oblong tubers with yellow skin and flesh, with a beautiful appearance, and that store well. Its tasty flesh holds up well when cooked: steamed, in salads, or fried. 

1 x ack of 25 organically grown Charlotte Potato seeds: a firm-flesh, very productive variety that can be harvested early, before maturity. Well suited for storage. The rather elongated potatoes have a fine and tasty flesh. They are ideal for boiling or steaming and can also be enjoyed stewed or fried.

The potato is a root vegetable that has become essential in the vegetable garden and on the dinner plate. It is a perennial plant cultivated as an annual, developing tubers as storage organs on its rootstock. Except for a few varieties like Belle de Fontenay, the plants produce small flowers in summer. Each plant will produce several potatoes, which can be stored for several months and cooked in various ways. The potato belongs to the Solanaceae family, like eggplant and tomatoes. Originally cultivated in the Andes Mountains, it was brought to Europe in the 16th century.

There are many potato varieties. The tubers, which are more or less elongated, generally have a yellow, sometimes red, pink, or purple flesh. Low in calories, potatoes are rich in carbohydrates, iron, and potassium.

There are three categories of potatoes, based on their flesh content:

- Firm-flesh varieties have a good cooking firmness. These potatoes, which are rather elongated in shape, have a fine and tasty flesh. They are ideal for boiling or steaming and can also be enjoyed stewed or fried.

- Floury varieties are rich in starch and easily mashed. Fairly large, these potatoes are perfect for purees or soups. They also allow for very crispy chips as they tend to absorb less oil when cooked.

- Soft-flesh varieties have a melting texture while maintaining a good cooking firmness. They can be used in multiple ways: fried, stewed, or for baking.

Harvesting: depending on the varieties and their earliness, potatoes can be harvested from May to October. Gently lift the plants with a fork to avoid damaging the tubers. Let the potatoes dry in the sun for a day.

Storage potatoes are harvested when the foliage turns yellow and dries up. Early varieties are harvested 80 to 90 days after planting, semi-early around 110 days, semi-late around 120 days, and late varieties from 120 to over 150 days.

As for new potatoes, with very thin skin and tasty flesh, they are harvested before maturity, 70 days after planting. Harvest them just after flowering, around May-June.

Storage: after removing damaged tubers, store the potatoes in a cool, dry, and dark place. In the presence of light, the tubers turn green and synthesize a toxic compound, solanine. Early-harvested varieties should be consumed quickly. Storage potatoes can be stored for several months. The duration of storage varies depending on their earliness: late varieties store the longest.

Gardener's tip: grow potatoes as part of crop rotation, as potatoes are often considered a cleansing crop. Indeed, mounding and root development leave the soil clean and loose after harvest. They also appreciate the company of legumes (beans, fava beans, peas).