Biodiversity in Potatoes

Biodiversity in Potatoes

On top are La Ratte d’Ardèche, a very tasty fingerling type potato. To the left are Sarpo Mira, a very disease resistant and strong growing potato with a pretty pink skin. On the right are Catriona, a very pretty potato with purple blotches and a very special flowery/perfumey taste and smell when cooking. On the bottom are Peruvian Purple with it’s amazing deep purple color that goes all the way through the potato, is a bit staining like a red beet and even stands up to cooking. What you see in the picture is two Peruvian Purple potatoes, one of which is cut in half.

The Purple Peruvian, Sarpo Mira and Catriona came from my friend Lieven.

Wow, what can I say, they were all delicious!

I have to admit, I am new to growing potatoes and this was my first year. Also, growing up in the US, I’m without the same potato eating culture that exists here in Europe. When I grew up potatoes were something we ate at home a couple of times a year, and a potato was a potato (unless it was a McDonalds french fry). Now I understand there are waxy and floury potatoes, and I appreciate much more how different varieties taste. At the same time, I’m just not going to get into how these taste, or their textures, except to say they are all different and very special. The biodiversity of the different kinds was really great.

I grew these in containers on my roof, and while I have several nice meals worth, I didn’t really get a lot. I will probably save some tubers from some of my more unusual varieties for replanting, but otherwise I’m going to eat them fresh and not try to store any. In particular, my Purple Peruvian harvest was pretty small.

I will certainly be growing potatoes again!

Still to be harvested are Charlotte and Mr Little’s Yetholm Gypsy potatoes.

One Reply to “Biodiversity in Potatoes”

  1. Well done on growing those good looking spuds in containers! I’ve harvested most of mine by now – only Golden Wonder remains in the ground. No sign of blight so I’ll let it grow on. This variety is supposed to taste better after some time in storage.

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