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Potatoes 'Kefermarkter Zuchtstamm'

Potatoes 'Kefermarkter Zuchtstamm'

Product number: 406295.1
Origin: Europe, Austria
Latin: Solanum tuberosum

This very old Austrian variety has a pinkish-red skin and an oval shape. The flesh is slightly floury, quite firm, with a beautiful, marbled, pinkish-red color. You can make an original and tasty mash with it, but also a delicious table potato or "red" fries!

MEDIUM-EARLY VARIETY FOR CONNOISSEURS.
A medium-early variety means it can be harvested from August. Harvesting can be brought forward by several weeks by planting earlier. Planting time is 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. Medium-early varieties can suffer from the dreaded potato blight (Phytophthora infestans). Some preventive measures are: spacious planting, fertilizing with patentkali, no 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: White flowers, sometimes with a purple hue
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: Europe, Austria
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 flavors, unique colors, unusual shapes. Wouldn't it be wonderful 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 discovery journey. A quick culinary tip: because of their special color or shape, don't peel them, but clean them well and cook them whole; often the color is retained after cooking, and the eye wants something too, doesn't it...? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could further expand this harvest presentation with unusual cucumbers, multicolored chard, pumpkins, red kale, blue corn: browse 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 packaged in small portions (1 kg), and put a clear sign with the different types. 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): bon appétit!