ILAM HARDY

CHOOSING CERTIFIED SEED POTATOES:
Certified seed potatoes are grown by a certified grower that operate under strict quality guidelines. Purchasing Certified Seed Potatoes  ensures the potatoes are true to name and as disease free as possible.

TIMING:
Seed potatoes should be planted after frosts have Finished unless protected. Planting the proper varieties will ensure an early fresh crop for Christmas followed by an early/main crop for summer salads and a later main crop for winter storage.

EARLY CROP … Approx 60-90 days until harvest.
Early crop potatoes are normally dug when the flowers are fully open and the potato tubers are still immature. They are best eaten immediately.

EARLY / MAIN CROP … Approx  80-120 days until harvest.
Mid-season potatoes can be dug immature and served fresh with summer barbecues or left until mature.

MAIN CROP … Approx 90-120 days until harvest.
Main crop potatoes are best left to fully mature and dug when the foliage has completely died down. Main crop potatoes tend to be high yielding and suitable for storing.

TEXTURE:
Potatoes vary in texture, some are waxy some are floury and some are a bit of both, The texture of a potato determines its use in the kitchen.

WAXY POTATOES (Boil)
Some potato varieties are waxy because their sugar has not yet converted to starch, these potatoes don’t disintegrate when cooked so are best boiled for salads, casseroles and soups.

WAXY / FLOURY (Boil – Mash – Bake)
These potatoes are not too floury, not too waxy and are suitable for most end uses.

FLOURY POTATOES (Mash – Bake)
Floury potatoes don’t hold their shape well when cooked so are best used for mashing and baking and can be used for chips, roast potatoes or wedges.

PACKAGED BY:
YARDLANDS