Solanum tuberosum Mid-season, blue skin, blue flesh. Maintains its purple color after boiling, roasting or frying. This spud is packed with powerful antioxidants.
Solanum tuberosum Mid-season, blue skin, blue flesh. Maintains its color after boiling, roasting or frying. This spud is packed with powerful antioxidants.
Solanum tuberosum Early to mid-season, blue skin, yellow flesh. Round sapphire exterior creates a striking contrast with stunning gold flesh. High yielding. Also known as Peter Wilcox.
Solanum tuberosum Mid-season, purple skin, purple flesh. Exceptionally rich color in these uniform small- to medium-sized tubers. Starchy enough for baking or mashing but firm enough to hold its shape in salads.
Solanum tuberosum Mid-season, pink-splashed purple skin, white flesh. For size, style, yield and taste, it's an all-around winner. Show-stopping colorful skin and creamy rich flesh. Delicious baked, roasted or mashed.
Solanum tuberosum Mid-season, purple skin, white flesh. For size, style, yield and taste, it's an all-around winner. Show-stopping colorful skin and creamy rich flesh. Delicious baked, roasted or mashed.
