Seed Potato - Kennebec
Solanum tuberosum (NOT to WA & TAS)
Please note that the seed potatoes are sold as whole and may or may not have shoots - Supplied as dormant tubers. They are also a determinate variety. To ensure the longevity of the seed potato, store it within the 0-5°C range.
Kennebec potatoes are a medium to large variety, typically measuring 5 to 7.5 centimetres in diameter. They possess an oval or oblong shape with slightly flattened and curved edges. The skin is thin and showcases shades ranging from ivory to tan, brown, or cream. It boasts a smooth appearance but possesses a slightly rough texture, contributing to a waxy and lightly bumpy feel. The shallow eyes are interspersed with dark brown speckling and spots. Underneath the surface, the flesh ranges from ivory to cream-coloured. It is starchy, solid, dense, and firm yet becomes soft, tender, and fluffy when cooked.
Renowned for their high starch and sugar content, Kennebec potatoes offer a crumbling texture that efficiently absorbs cooking liquids. Additionally, their sugar content imparts a sweeter taste than other commercial varieties. Once cooked, the tubers develop a rich, earthy, nutty, and subtly sweet flavour.
Seed potatoes undergo controlled field conditions to ensure they are authentic and free from disease, promoting robust plant growth and increased yield. It is recommended to plant them after frost season in a well-lit and warm space for a few weeks to encourage short, thick sprouts. Before planting, cut tubers with at least one or two noticeable eyes, but be sure to allow the cut portions to dry, preventing the risk of rot. It is important not to make the pieces too small as it can decrease yield.
Cover tubers 15 cm deep with well-prepared soil or mulch (25-30 cm). Harvest them when the foliage turns yellow and stops growing, usually 110-130 days after planting. Early harvests may be taken as soon as small baby potatoes are ready to use but bear in mind that this may reduce the yield of larger potatoes
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