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Potatoes 'Gourmatessa'

Potatoes 'Gourmatessa'

Product number: 408210.1
Origin: South America
Latin: Solanum tuberosum

(2010) A delicious potato, typically recommended for gourmets! The long-oval tubers have a light brown skin and light yellow flesh. The texture is pleasantly firm, slightly floury after long storage. The harvest is mid-early.
SPECIAL VARIETIES LIKE THIS ARE SUPPLIED IN A MIXED SEED SIZE, THERE MAY BE (VERY) LARGE TUBERS INCLUDED, YOU CAN PLANT THESE WHOLE OR CUT THEM INTO PIECES WITH SPROUTS.

FIRM-COOKING VARIETY FOR GOURMETS.
We have grouped the firm-cooking varieties because they differ significantly in taste from the rest. They remain very firm after cooking, so they definitely do not fall apart, and have a waxy, firm structure. After cooling, the tubers are still a delicacy and are used, for example, for salads. Most firm-cooking varieties can be harvested mid-early to late: taste simply takes time to develop…! Plant 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 a too wet spot, but in full sun. 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: South America
Ease of cultivation: Moderate

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

"These potatoes aren't what they used to be..." Do you recognize that lament? 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 flavors, special colors, unfamiliar shapes. Wouldn't it be nice if all these historic 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 journey of discovery. 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 remains 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 unique gherkins, 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). Put a clear sign by each separate 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): enjoy your meal!