'Adirondack Blue' Seed Potatoes

Solanum tuberosum Origin: Cornell University Improvement status: Cultivar Seeds per packet: One pound Life cycle: Perennial, grown as an annual A dark-blue/purple-skinned potato with dark purple flesh. Maintains its color after cooking. High yielding mid-season variety with medium to large tubers that store well. In the kitchen, 'Adirondack Blue' is great baked, steamed, boiled, mashed or fried. The flesh has good "chipping quality" (that is, it can be sliced thin and fried to make potato chips!), though only when fresh, not after cold storage. It is said to be quite high in antioxidants.  'Adirondack Blue' was developed at Cornell University starting in the 1980s and was released in 2003 by breeders Robert Plaisted, Ken Paddock, and Walter De Jong. Our growers have found it to be much more scab resistant than other blue potatoes. GROWING TIPS: From EFN co-founder Dusty Hinz:"I like to plant potatoes a foot apart in rows that are three feet apart. I find it preferable to plant wh