Solanum tuberosum Mid-season, blue skin, blue flesh. Maintains its purple color after boiling, roasting or frying. This spud is packed with powerful antioxidants.
Solanum tuberosum Mid-season, blue skin, blue flesh. Maintains its color after boiling, roasting or frying. This spud is packed with anthocyanins, powerful antioxidants that can lower risks of heart and neurological diseases.
Solanum tuberosum Early to mid-season, blue skin, yellow flesh. Round sapphire exterior creates a striking contrast with stunning gold flesh. High yielding. Also known as Peter Wilcox.
Solanum tuberosum Mid-season, purple skin, white flesh. For size, style, yield and taste, it's an all-around winner. Show-stopping colorful skin and creamy rich flesh. Delicious baked, roasted or mashed.
Solanum tuberosum Mid-season, pink-splashed purple skin, white flesh. For size, style, yield and taste, it's an all-around winner. Show-stopping colorful skin and creamy rich flesh. Delicious baked, roasted or mashed.
