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Potatoes 'Red Duke of York' / 'Rode Eersteling'

Potatoes 'Red Duke of York' / 'Rode Eersteling'

Potatoes 'Red Duke of York' / 'Rode Eersteling'

Product number: 405400.1
Origin: South America
Latin: Solanum tuberosum

(1942) Very occasionally we can get hold of this rare variety, the red-skinned Eersteling. Like its yellow brother, a very early variety, grow this beauty before it's too late... The potatoes are tasty and floury, not suitable for baking, the yield can be enormous!

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 get 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 is occurring earlier and earlier: plant widely and fertilise with potash. 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
Also: Rode Eersteling
English: Potato

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: 28/45
Attractive to insects: N/A
Annual or perennial: Annual
Winter hardy: Not frost hardy
Origin: South America
Ease of cultivation: Easy

Latin: Solanum tuberosum
Dutch: Potato
Also known as: Red Regent
English: Aardappel

“Potatoes aren't what they used to be…” Do you recognize that lament? Perhaps you used to live (and taste!) more intensely, 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. Wouldn't it be wonderful 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 discovery tour. 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 presentation matters, doesn't it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further develop this harvest presentation with unusual cucumbers, multi-colored chard, pumpkins, red kale, blue corn: "sniff" through our seed guides for all those special (old but now trendy) vegetables. Potatoes that you've 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 packed in small portions (1 kg), and place a clear sign next to each type. Cook and evaluate 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!