Ask Megan what her favorite potato variety is and she will tell you it is probably  Yukon Gold.  Jim prefers a slightly moister texture and would offer a three way tie between Prairie Blush, Carola, and Rose Gold.  After having grown over a hundred varieties of potatoes, we can both say with some authority there are very few that surpass the Canadian variety Rose Gold in flavor or quality.  The word is out and Rose Gold is one of our best selling varieties.

     Rose Gold  (Abnaki x G6521-4RY) is a pinkish-red skinned, golden fleshed variety bred by the University of Guelph and released by Agriculture Canada in 1987.  Rose Gold is a superior cultivar to its half-sister Red Gold (one common parent) which was publicly released at the same time and derived from the same breeding program.  Rose Gold is round to slightly oblong, has shallow eyes and is a beautiful potato.  Plants emerge early, are medium in size and potato blossoms are dark pink.

     Rose Gold’s mid-range specific gravity or solids content in combination with its higher amylose (“straight starch”) content is responsible for its fine, creamy texture.  In the kitchen it is very versatile and equally good boiled, fried or baked.

     In the field Rose Gold performs well, particularly where temperatures are moderate and it doesn’t get real hot.  It is a mid-season variety and has medium dormancy.  It stores well under good storage conditions (38ºF, dark and moist).  Rose Gold can be coaxed into early sprouting and so is a good choice for Fall plantings.  The skin is delicate and the tubers respond well to careful handling.

     Rose Gold sets a good number of tubers per hill.  Yields are very respectable and Rose Gold is reliable. Spacing, largely determined by expected tuber set, we generally recommended at 10-12” in-row.

     If you have not yet given Rose Gold a try in your garden - or in the kitchen - it is time to do so now.  Rose Gold’s flavor is outstanding and it will quickly remind you how bland and ho hum common grocery store potato choices are by comparison.

Jim & Megan

Click Here for Our Wood Prairie Farm Organic Specialty Potatoes for the Kitchen.

1/4 c extra-virgin olive oil

3 medium celery ribs, cut into 1/4-inch pieces

2 medium carrots, cut into 1/4-inch pieces

2 medium cloves garlic, minced

1 medium red onion, cut into 1/4-inch pieces

2 T minced fresh flat-leaf parsley.

1 small eggplant, cut into 1/2-inch pieces

1 large red potato, cut into 1/2-inch pieces

1 medium yellow squash, cut into 1/2-inch pieces

1 medium zucchini, cut into 1/2-inch pieces

Sea salt and freshly ground black pepper

Kernels from 1 ear fresh corn

6 c vegetable broth

1 c dried tubetti or small pasta shells

1/2 oz. (1/2 c) finely grated Parmigiano-Reggiano; more for serving

1/4 c thinly sliced fresh basil

Warm the oil in a heavy-duty pot over medium-low heat. When it’s warm—not hot—add the celery, carrots, garlic, onion, and parsley. Cook, stirring occasionally, until the onion is translucent and the carrots have begun to soften, about 10 minutes.

Stir in the eggplant, potato, yellow squash, zucchini, 1/2 tsp. salt, and a few grinds of pepper. Cook, stirring often (the potato tends to stick to the bottom of the pot), until the vegetables are tender but still hold their shape, 15 to 20 minutes.

Add the corn and 6 cups of the broth; bring to a boil. Turn the heat down to low, partially cover, and simmer gently for 10 minutes. Return to a boil and stir in the pasta. Simmer, stirring once or twice, until the pasta is al dente; cooking time will depend on the shape and brand of pasta you use. Add more broth to thin the soup, if you like. Season to taste with salt and pepper.

Remove from the heat and stir in the Parmigiano and basil. Let it cool down to warm before serving; the soup will thicken as it cools. Serve with additional grated Parmigiano at the table.

-Megan