Home
Potatoes 'Belle de Fontenay' / 'Hainaut' or 'Boulangère'

Potatoes 'Belle de Fontenay' / 'Hainaut' or 'Boulangère'

Potatoes 'Belle de Fontenay' / 'Hainaut' or 'Boulangère'

Product number: 408000.1
Origin: Europe
Latin: Solanum tuberosum

(1885) A classic French salad potato with a smoother skin than 'Pink Fir Apple' and 'Ratte', smaller but elongated. The tuber is yellow and waxy. The taste is delicious both hot and cold! Water in a dry summer. Early harvest.

WAXY VARIETY FOR GOURMETS.
We have grouped the waxy varieties together because their taste differs considerably from the rest. They remain very firm after cooking, so they definitely don't 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 can be harvested from mid-early to late: taste simply takes time to develop…! Plant from mid-April, when the soil is warm enough. Pre-sprouting in the light or in a large pot can be done earlier. Do not place them in a too wet spot, but well in the sun. The average planting distance is 70x40 cm, we recommend keeping 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel
Also: 'Belle de Fontenay', 'Hainaut', 'Boulangère'
English: Potato

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: White flowers with yellow stamens
Average growth height: 60 to 90 cm
Bulb / tuber size: 32/35
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Not frost hardy
Origin: Europe
Ease of cultivation: Moderate

Latin: Solanum tuberosum
Dutch: Potato
Also known as: 'Belle de Fontenay', 'Hainaut', 'Boulangère'
English: Aardappel

“These potatoes aren't what they used to be...” Do you know 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. How wonderful it would be if all these historic varieties were available on a special shelf at the greengrocer... but for now, you'll have to grow them yourself for this “new” culinary journey of discovery. Here's a 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 special cucumbers, multicolored 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. 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 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!