Kennebec Potatoes Organic
Late-season 110-135 days. The uniform, oval tubers have ivory flesh and light tan skin that's thin and easy to peel, yet light enough to be left intact. Its flavor is both nutty and earthy with a balance of waxiness, moistness and starchiness. Their texture is firm enough to hold together without crumbling when baked, yet light enough to make perfect French fries and hash browns. The disease resistant plants produce heavy harvests of potatoes with an exceptionally long shelf life..
Our seed potatoes are shipped from early-March through May.
Sorry, not available to Canada.
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CULTURE: Potatoes grown in loose, well-drained soil produce the best yield. Up to 3 weeks before your last frost date, plant seed potatoes 4-6 inches deep, 12 inches apart, in rows 12-24 inches apart. Larger potatoes can be cut to use as seed. Be sure to leave at least 3 eyes per piece. If soils are heavy, plant 2-3 inches deep and cover with 2-3 inches of mulch. Irrigate heavily when needed, and allow the soil to dry out somewhat before watering again. Mulching will help prevent sunscald. Apply a fertilizer that is low in nitrogen and high in phosphorus. Bone meal is a good choice. Use 5-7 pounds per 100 square feet.
HARVEST: Many varieties die-down on their own to let you know they are ready to harvest. If the plants are still growing and your potatoes have reached that perfect size, you can stop growth by breaking or cutting off the plant foliage. Potatoes should be left in the ground for about 2 weeks after vines have died or have been cut down. This allows the skins to set and increases storage ability. Standard potatoes yield about 10 times the amount originally planted. Fingerling potatoes yield from 15 to 20 times the amount originally planted.
STORAGE: Store potatoes in a relatively dry location and at the lowest temperature possible without freezing.