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Potatoes 'Celebration' / 'ERA 08-634'

Potatoes 'Celebration' / 'ERA 08-634'

Product number: 408075.1
Origin: South America
Latin: Solanum tuberosum

This potato combines a beautiful appearance with a very good taste! The tubers are quite round and the skin colour is wine red with beige areas, beautifully two-toned. Expect a mid-early, large harvest of waxy, aromatic tubers. The resistance to Phytophthora in the tuber is high!

WAXY VARIETY FOR GOURMETS.
We have grouped the waxy varieties together because they differ considerably in taste from the rest. They remain very firm after cooking, so they definitely do not fall apart, and have a waxy, firm texture. After cooling, the tubers are still a delicacy and are used, for example, for salads. Most waxy varieties are harvestable from mid-early to late: taste simply takes time to develop…! Plant from mid-April, when the soil is warm enough. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in too wet a spot, but in full sun. 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: Light purple with yellow heart
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: Aardappel

“Potatoes just aren't what they used to be...” Do you recognise 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 flavours, unique colours, unfamiliar shapes. Wouldn’t it be great if all these historical varieties were available on a special shelf at the greengrocer’s... but for now, you’ll have to grow them yourself (or have them grown) for this “new” culinary expedition. Here's a culinary tip: because of their special colour or shape, don’t peel them, but clean them thoroughly and cook them whole. Often the colour 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-coloured 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 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). Place a clear sign next to each separate variety. Cook and taste them separately, make it a "Van Gogh Potato Eaters Feast"... If 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!