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Potatoes 'Sao Vicente'

Potatoes 'Sao Vicente'

Product number: 408875.1
Origin: South America
Latin: Solanum tuberosum

It's fascinating to experience what potatoes are eaten in other parts of the world. Take this Cape Verdean "batata": an irregularly shaped tuber with deep eyes and dark purple skin. The flesh of the tuber is dark purple and white marbled, very floury with a light, delicate taste. I suspect this potato got stuck in Sao Vicente in the 16th century, as ships to and from South America stocked up on food here. The tubers have a very long shelf life.
SPECIAL VARIETIES LIKE THESE ARE SUPPLIED IN MIXED SIZES; THERE MAY BE (VERY) LARGE TUBERS AMONG THEM, WHICH YOU PLANT WHOLE OR CUT INTO PIECES WITH SPROUTS.

BLACK OR PURPLE-SKINNED VARIETY FOR GOURMETS.
Black potatoes form an unknown group in our assortment. The skin is deep purple to almost black, and the flesh is purple, marbled, or white. To preserve the surprising effect of the color, we recommend not peeling the tubers but washing them before cooking. Plant from mid-April, when the soil has sufficient warmth. Pre-sprouting in light or in a large pot can be done earlier. Do not place them in too wet a spot, but in full sun. The average planting distance is 70x40 cm; we recommend 80x40 cm to prevent diseases.

Names:
Latin: Solanum tuberosum
Dutch: Aardappel 'Sao Vicente'
English: Potato 'Sao Vicente'

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple to white
Average growth height: 60 to 90 cm
Bulb / tuber size: Varies
Attractive to insects: N/A
Annual or perennial: Perennial
Winter hardy: Moderately frost hardy
Origin: South America
Ease of cultivation: Moderate

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

"These potatoes don't compare to how they used to be..." Do you recognise that sigh? 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, and 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. Just a culinary tip: because of their special colour or shape, don't peel them, but clean them well 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 further enhance this harvest presentation with unique gherkins, multi-coloured chard, pumpkins, red kale, blue corn: "browse" through 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 packed in small portions (1 kg), and put a clear sign with each separate variety. Cook and taste them separately, make it a "Van Gogh Potato Eaters Feast"... If you know a "forgotten" variety, let us know. All that remains is to wish you a very good harvest and (for later): bon appétit!