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Potatoes 'Freeka'

Potatoes 'Freeka'

Product number: 409009.1
Origin: South America
Latin: Solanum phureja

Grower Stefan Griesser. (Blue Eyes x Phureja Dreams)
This offspring of Solanum phureja (a different species than the common potato) is primarily quite resistant to Phytophthora. It is a potato that stores very well: firm to finely mealy, crispy, fresh, in short, uniquely flavored! Try to cultivate them evenly, never let them dry out, and improve heavy soil somewhat. This delicacy deserves some extra attention... The round tubers have a pinkish-red skin and light yellow flesh, sometimes with a red ring. Chefs honor this type with the designation "ancient potato"; it contains an intense "wild" potato flavor and has a rather high carotene content! They yield a large harvest.

RARE VARIETY FOR GOURMETS
Plant 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 well in the sun. The average planting distance is 70x40 cm, we recommend 80x40 cm to prevent diseases.

Names:
Latin: Solanum phureja
Dutch: Aardappel 'Freeka'
English: Potato 'Freeka'

Planting time:

April
May

Soil type:

All soil types

Location:

Flower colour: Light purple with white accents
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 phureja
Dutch: Potato 'Freeka'
Also known as: N/A
English: Potato 'Freeka'

"Those 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. 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 exploration. Just 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 enhance 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 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 older varieties are more susceptible to disease: plant them with ample space and keep a close eye on them. A fun tip: simply plant at least 5 varieties; they are packaged in small portions (1 kg), and place a clear sign next to each different type. Cook and taste them separately, turn it into a "Van Gogh Potato Eaters Feast"... Do you know of a "forgotten" variety: let us know. All that remains is for me to wish you a very good harvest and (for later): bon appétit!