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 Mid-season, red skin, pinkish flesh. Intense bright skin, moist firm flesh that’s rich in antioxidants. Qualified as an “heirloom-to-be” by Gourmet.
Solanum tuberosum Mid-season, red skin, pinkish flesh. Intense bright skin, moist firm flesh that’s rich in antioxidants. Qualified as an “heirloom-to-be” by Gourmet.
Solanum tuberosum Late season, red skin, white flesh. Large round potatoes with attractive red skin and succulent white flesh that keeps moist all winter long.
Solanum tuberosum Mid-season, russeted brown skin, white flesh. Bred for cool climates. Vigorous plants produce good yields of large oblong russet potatoes. Using organic practices, we've grown really big Caribou.
Solanum tuberosum Mid-season, russeted brown skin, white flesh. Bred for cool climates. Vigorous plants produce good yields of large oblong russet potatoes. Using organic practices, we’ve grown really big Caribou.
Solanum tuberosum Late season, buff skin, white flesh. Released in 1932 by the USDA and Maine, it is the standard to which all storage potatoes are compared. Very well suited to a Maine growing season.
Solanum tuberosum Mid-season, buff skin, white flesh. The quintessential Maine potato, with large uniform tubers that store extremely well. High yielding, adaptable and late-blight resistant.
Solanum tuberosum Mid-season, buff skin, white flesh. The quintessential Maine potato, with large uniform tubers that store extremely well. High yielding and adaptable to various soil and growing conditions.
Solanum tuberosum Mid to late season, yellow skin, yellow flesh. Consistently high yields of large tubers across diverse growing regions and conditions. Holds its shape well when boiled.
Solanum tuberosum Mid to late season, yellow skin, yellow flesh. High yields of large tubers with excellent storage potential. Holds its shape well boiled.
Solanum tuberosum Early season, yellow skin, yellow flesh. A modern take on Yukon Gold, with higher yields and better PVY and scab resistances. Matures about 10 days later than Yukon Gold, but worth the wait.
Solanum tuberosum Very early season, buff skin, yellow flesh. For keeping it classic, you can't beat Yukon Gold's tasty butter flavor and marketable appearance.
Solanum tuberosum Very early season, buff skin, yellow flesh. For keeping it classic, you can't beat Yukon Gold's tasty butter flavor and marketable appearance.
Cucurbita pepo (58 days) Open pollinated. Classic heirloom. Deep yellow warted fruit with bulbous blossom end and narrow curved neck. Excellent flavor.
Solanum lycopersicum Dusky brownish purple skin. (77 days) Open pollinated. Dusky brownish-purple with green shoulders, 10-13 oz, round to slightly oblate. Brick-red flesh. One of the best-tasting heirlooms.
Cucurbita maxima Dark green skin. (110 days) Open pollinated. Old buttercup variety. More vigorous vines, higher yields and larger fruit with blocky turban shape and a cup.
Cucurbita moschata Light brown skin. (110 days) Open pollinated. Buff tear-drop shaped 7 lb fruit with very hard rind stores long. Delicious deep orange flesh. Seminole heirloom.
