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Potatoes 'Burkys Rote'

Potatoes 'Burkys Rote'

Product number: 406020.1
Origin: South America
Latin: Solanum tuberosum

The excellent characteristics are striking: the oval-round, smooth tubers have a red skin and cream flesh. The texture is fine-grained (meaning quite firm), making the tubers suitable for boiling, as well as for baking and frying – a versatile potato indeed. We have extensively tested Burkys Rote and are very enthusiastic about the taste: simply delicious...! Its storability is very good, and the taste does not suffer from storage. The history of this variety is unknown to us; if anyone knows more, we would love to hear about it!
WE SUPPLY SPECIAL VARIETIES LIKE THESE IN A MIXED SEED POTATO SIZE; THERE MAY BE (VERY) LARGE TUBERS INCLUDED, WHICH YOU PLANT WHOLE OR CUT INTO PIECES WITH SPROUTS.

MID-EARLY VARIETY FOR CONNOISSEURS.
A mid-early variety means it can be harvested from August. Early planting allows for a harvest a few weeks earlier. The 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 them in a too wet spot, but ensure they are in full sun. Mid-early varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures include: spacious planting, fertilizing with patentkali, not spraying water over the plant, and possibly organic spraying with sulfur or silinal. The average planting distance is 70x40 cm, but we recommend maintaining 80x40 cm to prevent diseases.

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

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White flowers with a purple hue sometimes
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
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

"Potatoes just aren't what they used to be..." Do you know that sigh? 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 special flavours, unique colours, unfamiliar shapes. How wonderful it would be if all those 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 voyage of discovery. A quick culinary tip: because of their special colour or shape, don't peel them, but clean them well 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 you have displayed for a while will slowly turn green and are then no longer edible. For the grower, it is 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 by 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 for me to wish you a very good harvest and (for later): enjoy your meal!