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Potatoes 'Cammeo'

Potatoes 'Cammeo'

Product number: 407178.1
Origin: South America
Latin: Solanum tuberosum

ORGANICALLY GROWN POTATOES.
(2016) Grower: Hans van Oord, Wieringerwerf.
A delicious table potato, but due to its slightly floury texture (mainly firm) it is also excellent for baking or frying. This variety is very resistant to potato blight (Phytophthora) and is therefore popular in organic cultivation. Cammeo has a long dormancy period, meaning it stores well for a long time. This same dormancy also causes the tubers to start slowly; pre-sprouting certainly helps. Don't worry if the plant emerges slowly at first; by the end of the season, the harvest will surprise you. Allow the tubers to ripen thoroughly in the ground if you intend to store them.

MAIN CROP ORGANIC VARIETY FOR CONNOISSEURS.
A main crop variety means it can be harvested from September onwards. Early planting can accelerate this by several weeks. Planting time is from mid-April, when the soil has sufficient warmth. Pre-sprouting in light or in a large pot can be done earlier. Do not plant in too wet a spot, but make sure it gets plenty of sun. Main crop varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures include: spacious planting, fertilizing with patentkali, avoiding watering the foliage, and possibly organic spraying with sulfur or silinal. The average planting distance is 70x40 cm; we recommend 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: White flowers with purple stamens
Average growth height: 60 to 90 cm
Bulb / tuber size: 28/35
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Moderately frost hardy
Origin: South America
Ease of cultivation: Moderate

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

“Potatoes these days aren’t like they used to be…” Do you recognize that lament? 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 unique flavors, special colors, unfamiliar 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 discovery journey. A quick 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 the eye wants something too, 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: "sniff around" our seed guides 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 type. Cook and taste them separately, turn it into 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!