Potatoes, Onions and Exotics: Alaska
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mid-season, purple skin, purple flesh Exceptionally rich color in these uniform small- to medium-sized tubers. Starchy enough for baking or mashing but firm enough to hold its shape in salads.
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mid-season, red skin, pinkish flesh Intense bright skin, moist firm flesh that's rich in antioxidants. Released by Cornell in 2008 and qualified as “heirlooms-to-be” by Gourmet.
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mid-season, bright red skin, white flesh Flesh is firm, sweet and moist, with good storage. Generally good yields of medium-to-large tubers. Developed specifically for blight and scab resistance.
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late season, buff skin, white flesh A true potato lover’s potato, with unparalleled fluffiness and an earthy flavor. Great baked or boiled.
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late season, lightly russetted yellow skin, yellow flesh These buttery tubers are hands-down the best-tasting roasting potato in the winter. High yields, good storage qualities.
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