Fingerling Potato - Mixed , fresh produce

MIXED FINGERLING POTATO has a distinct flavor that is both sweet and creamy. This fresh produce boasts organic, non-GMO ingredients, making it a healthy and sustainable choice. These premium potatoes are grown with care and are perfect for cooking or planting in your garden.

Gourmet variety
Moderate storage
A mid to late, 70-90 day, variety with beautiful fingerling tubers. fingerling potatoes are round or oval, measuring less than 2 centimeters in diameter. Peewee potatoes are smooth and can be a mix of purple, yellow, or red. These fingerlings are less starchy and are typically waxy and moist or dry fleshed and have a creamy, buttery taste. Can release more flavor if lightly steamed or boiled and then sauteed into stir fries. Stays firm when boiled, nice for potato salads or roasting on the grill. Has a high yielding potential as tubers can get large and grow several tubers under a plant. Just overall fun to plant and eat variety!

IF YOU MUST DELAY PLANTING: If you need to store your potato before planting them, keep the bag in a cool (40-50°F), well-lit place. The eyes may begin to form chubby little sprouts, but this just indicates that they are ready to grow. Do not remove these sprouts. If the potatoes are stored in a warm, dark place, however, they will make long pale shoots, which will weaken the plants.

CULTURE:
Potatoes grow best in well-drained, fertile soil with a pH of 6.0-7.0. Cut tubers into pieces roughly 1 1/2-2 oz. (1-1 1/4" diameter) each, with at least one "eye" per piece. Small tubers may be planted whole. Potatoes can be planted in early to mid-spring as they tolerate cool soil and moderate frost. Plant seed pieces 2-3" deep, 12" apart, in rows 30-36" apart. Plants will emerge 2-3 weeks later. When the plants are 6-8" tall, hill them by mounding soil from each side of the row about 4" high along the base of the plants to protect developing tubers from greening. Repeat hilling process as plants grow until hills are about 12" high.

DISEASES:
The best disease control is fertile soil, crop rotation, and consistent moisture.

INSECT PESTS:
Row covers work well to exclude insect pests such as Colorado potato beetles, aphids, and leafhoppers. Otherwise, scout for yellow-orange potato beetle eggs on undersides of leaves and crush them; manually remove and dispose of larvae and adults. Potato beetles can also be controlled with a spinosad insecticide.

HARVEST:
Small, "new" potatoes can be harvested beginning about 7-8 weeks after planting. Main crop tubers are harvested in fall. After foliage has died back, leave tubers in the ground for 2 weeks to set skin. Dig tubers, brush off soil, and allow skins to dry before storing. Store in a cool but not freezing (40°F/4.4°C)

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