Home
Potatoes 'Forelle'

Potatoes 'Forelle'

Product number: 405140.1
Origin: Europe
Latin: Solanum tuberosum

(1979) An almost extinct variety from the former GDR with attractive characteristics! The mouse-shaped tubers have a yellow skin and light cream flesh. The texture is slightly floury, meaning quite firm with a remarkably good taste. A delicious treat not to be forgotten... I can imagine it would be irresistible with a baked trout!
SPECIAL VARIETIES LIKE THESE ARE SUPPLIED IN A MIXED PLANTING SIZE; THERE MAY BE (VERY) LARGE TUBERS INCLUDED, WHICH YOU PLANT WHOLE OR CUT INTO PIECES WITH SPROUTS.

EARLY VARIETY FOR CONNOISSEURS.
An early variety primarily means that it grows quickly and can therefore be harvested early. The planting time is actually the same as for later varieties (April). However, to achieve an extra early harvest, these varieties are often planted earlier (mid-March with foil protection or even from January under glass). Early varieties are less susceptible to the dreaded potato blight (Phytophthora infestans). Although the epidemic occurs earlier and earlier: plant sparsely and fertilize with potash. Do not plant them in too wet a spot, but in good sun. The average planting distance is 70x40 cm; we recommend maintaining 80x40 cm to prevent diseases.

Denominations:
Latin: Solanum tuberosum
Dutch: Aardappel 'Forelle'
English: Potato 'Forelle'

Planting time:

March
April

Soil type:

All soil types

Location:

Flower colour: Light purple with white
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Moderately frost hardy
Origin: Europe
Ease of cultivation: Easy

Latin: Solanum tuberosum
Dutch: Potato 'Forelle'
Also known as: N/A
English: Potato 'Forelle'

“These potatoes don’t taste as good as they used to…” Do you recognize that sigh? Perhaps you lived (and tasted!) more intensely in the past, but when it comes to those old forgotten varieties, we have good news for you: they're back, those spuds of yesteryear! Old varieties from before 1950 with special flavors, unique colors, unknown shapes. How wonderful it would be if all these historic varieties were available on a special shelf at the greengrocer... but for now, you'll have to grow them yourself (or have them grown) for this "new" culinary voyage of discovery. Here's a culinary tip: because of their special color or shape, don't peel them, but clean them thoroughly and cook them whole; often the color is retained after cooking, and presentation matters, doesn't it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further enhance this harvest presentation with unusual cucumbers, multi-colored chard, pumpkins, red kale, blue corn: "browse" our seed guides for all those special (old but now trendy) vegetables. Potatoes that have been displayed for a while will slowly turn green and are then no longer edible. For the grower, it's important to know that these older varieties are more susceptible to disease: plant them with ample space and keep a close eye on them. A fun tip: just plant at least 5 varieties, they are packaged in small portions (1 kg), and put a clear sign next to each different type. Cook and taste them separately, make it a "Van Gogh Potato Eaters' Feast"... Do you know a "forgotten" variety: let us know. All that remains is to wish you a very good harvest and (for later): bon appétit!