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Potatoes 'Kerpondy'

Potatoes 'Kerpondy'

Product number: 407490.1
Origin: Western Europe, Brittany
Latin: Solanum tuberosum

(1949) This still common variety originated in Brittany and yields a good to large harvest of oval, yellow tubers with yellow flesh on both sandy and clay soils. In the French and Swiss mountains, this variety is well-known! It is very popular with self-sufficient growers because it can be stored until the next harvest. Pre-sprouting is recommended due to its good dormancy. The texture is slightly floury to fairly firm, making it a versatile potato. What is special for such an old variety is its high resistance to Phytophthora (potato blight) in both the foliage and the tubers.
Kerpondy is a Breton name, composed of KER (= center) and PONDI (= the city of Pontivy, located in Morbihan, about 40 km north of Vannes). Pontivy used to be called Napoléonville, an important garrison town, brought to prosperity by Napoleon...

MAIN CROP VARIETY FOR CONNOISSEURS.
A main crop variety means it can be harvested from September. Early planting can advance this by several weeks. Planting time is from mid-April, when the soil has warmed up sufficiently. Pre-sprouting in light or in a large pot can be done earlier. Do not plant them in a too wet spot, but in full sun. Main crop varieties can suffer from the feared potato blight (Phytophthora infestans). Some preventive measures are: spacious planting, fertilizing with patentkali, do not spray water over the plant, 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 'Kerpondy'
English: Potato 'Kerpondy'

Planting time:

April

Soil type:

Sandy
Clayey

Location:

Flower colour: Light purple with white
Average growth height: 60 to 90 cm
Bulb / tuber size: 35/45
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Moderately frost hardy
Origin: Western Europe, Brittany
Ease of cultivation: Moderate

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

“These potatoes are nothing like they used to be...” Does that lament sound familiar? 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 flavours, special colours, unknown shapes. How lovely 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. 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 remains after cooking, and presentation matters, doesn't it? In the English tradition, harvested potatoes are neatly cleaned and displayed in baskets. You could expand this harvest presentation with unique gherkins, 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 will then no longer be 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 put a clear sign next to each 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 to wish you a very good harvest and (for later): bon appétit!