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Potatoes 'Toronto'

Potatoes 'Toronto'

Product number: 406559.1
Origin: South America
Latin: Solanum tuberosum

Parents: 2 breeding lines (A092-021 x Bru93-136)
This is a very resistant potato in all respects! With abundant foliage and a high yield, we recommend planting them with a little more space. The large tubers are nice and smooth, and the plants grow in all soil types! Firm enough for a delicious table potato and floury enough to make excellent fries.

MEDIUM EARLY VARIETY FOR CONNOISSEURS.
A medium-early variety means it can be harvested from August. You can accelerate this by several weeks by planting earlier. The planting time is from mid-April, when the soil has warmed up sufficiently. Pre-sprouting in the light or in a large pot can be done earlier. Do not place them in a too wet spot, but well in the sun. The medium-early varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures are: planting widely, fertilizing with patentkali, not spraying water over the plant, and possibly organic spraying with sulfur or silinal. The average planting distance is 70x40 cm, we recommend maintaining 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple with white
Average growth height: 60 to 90 cm
Bulb / tuber size: 28/35
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Not frost hardy
Origin: South America
Ease of cultivation: Moderate

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

“These potatoes are nothing like they used to be…” Do you recognize that lament? Perhaps you lived (and tasted!) more intensely back then, 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 unique flavors, special colors, unfamiliar shapes. How wonderful it would be if all these historical 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 journey of discovery. A quick culinary tip: because of their unique color or shape, don't peel them, but clean them thoroughly and boil them whole. Often, the color is retained after cooking, and presentation matters, right? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further enhance this harvest presentation with unique gherkins, multicolored chard, pumpkins, red kale, blue corn: browse our seed catalogs for all those special (old but now trendy) vegetables. Potatoes that you have displayed for a while will slowly turn green and are then no longer edible. For the grower, it's important to know that these old 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, and make it a “Van Gogh Potato Eaters Feast”… Do you know a “forgotten” variety: let us know. All that remains is for me to wish you a very good harvest and (for later): enjoy your meal!