Vegetable Varieties for Gardeners

Reviewed on 12/29/2011 by skiman - An experienced gardener
Overall Taste Yield Ease	Franklin, New York, United States Frost Free Season: 103 - 123 days Soil Texture: Loam Garden Size: Large - More than 1,600 square feet (40' x 40') Sun Exposure: More than 8 hours per day
Although it looks like one, Russet Norkotah is not a Russet Burbank, and in many ways, it is superior. To distinguish it, look at the eyes, they will be numerous, shallow and surrounded by non-russeted skin giving them a \'golden\' look. Unlike the Russet Burbank, Russet Norkotah is an all-purpose potato suitable for boiling, frying or baking. It has a mild flavor, though some describe it as ‘pronounced’, and firm texture. It is most often promoted as a baking potato, mostly because it ‘looks’ like a baking potato. Baked, it will be creamy and moist, but not as fluffy and light as a Russet Burbank. Even so, in taste tests, the Russet Norkotah was rated significantly sweeter, less mealy and more favorable than the Russet Burbank. It makes exceptional fresh-cut French fries, if used right after harvesting. In some areas Russet Norkotah has become the predominant fresh market variety and it is commonly found in grocery stores as ‘bakers’. Russet Norkotah is early maturing and low to medium yielding. Its specific gravity is low, 1.070 to 1.080. Its tuber shape is uniformly oblong to long; it has an attractive rusty-brown appearance with medium to heavy russeted skin and white to pale yellow flesh. Russet Norkotah has attained a controversial reputation as being less palatable than many other varieties. But this is probably the result of sugar accumulation when stored at temperatures colder than 45 F for long periods. When baked out of cold storage, it will occasionally have a disagreeable flavor. Neither will it fry well from cold storage. It is best used right out of the field. Newer clonal selections without this cold storage issue are gradually replacing it in the marketplace. Russet Norkotah is very susceptible to potato virus Y (PVY), but be aware that the plants do not show strong symptoms of it. Always buy certified seed to minimize PVY. It is also susceptible to early dying and, under certain conditions, low yields. Gardeners will like the Russet Norkotah because its compact plants are quite productive and will give good yields without taking up too much space. There will be very few throw-aways.

Reviewed on 08/22/2009 by YorkerJenny - An intermediate gardener
Overall Taste Yield Ease	Onondaga, New York, United States Frost Free Season: 123 - 143 days Soil Texture: Clay Garden Size: Large - More than 1,600 square feet (40' x 40') Sun Exposure: More than 8 hours per day
Excellent! If you will grow only 1 variety, this is the one. I planted 5pd and harvested 28pd. It could be better, if we didn't have this much rain. Eventually they died cause of late blight. What also loved about this variety is the potatoes are so close to the center, so you don't miss any potato when you harvest. Taste reminds me yukon gold, but better. It has original skin and flesh is white with very slightly yellow accent. Taste is best when I fry. It's texture is not great for mash potato, but taste is great. Roasting in the oven with a little bit salt and oil, great again. I mean in every way, it's just a great potato. I put it to my "all time favorite list". I got the seeds from americanseedco.com I think it's one of the best kept secret on the internet.