I can't say enough about the information offered to gardeners by the University of Saskatchewan. If you are browsing on your computer and you type in a gardening subject, especially pertaining to prairie gardening, chances are there will be an informative article from the U of S on your chosen subject.
I discovered a great article about potato varieties for Saskatchewan. Last year was a very tough year for members of the nightshade family: tomatoes had blight, and potato crops suffered, too. Hopefully this year will be better; we may as well give ourselves every advantage by choosing potato varieties that are suited to the Prairies.
I learned that we should consider several factors when choosing our potatoes for our gardens: yield, maturity date, taste, storage ability, and our intended use. I love potatoes served any way, but I read that potatoes with "medium dry-matter content" are best for boiling, while potatoes with "nigh dry-matter content" are better for baking or making French fries.
So before we start getting out the butter and sour cream and taping napkins around our necks, which potatoes are best for the prairies? Several varieties were listed, including some old friends that you and I have likely planted before.
One was "Kennebec", one that we have planted in the past. This great little potato is listed as "medium in dry-matter content", and is best for boiling. Kennebec is a high-yielding potato, and it was suggested to plant these close together to avoid "over-sizing". Kennebec keep well bust must be kept in total darkness.
"Norchip" matures mid-season, with medium-sized tubers. The "high dry-matter content" makes Norchip a great choice for French fries. But be aware that it has a short storage life and will sprout.
"Carlton" is a new tuber on the block. It has a "high dry-matter content" and is also a good baking potato. These are medium sized potatoes and keep well.
Other varieties listed included Norgold Russet, Norland, Pontiac, Netted Gem, Viking, Warba, and Yukon Gold. Many of these are familiar to us, aren't they. And really, whatever their dry-matter content, they are delicious. I was just thinking about a recipe Mom always used to make for us: once you have peeled your potatoes, cut them in half lengthwise and coat them on all sides with melted butter. Then lay them on a baking sheet, cut sides up, and sprinkle with parsley (fresh or dried) and a generous dash of paprika. Bake in the oven until fork tender. It's a simple recipe, but the flavor is just sublime. Even the aroma will send you into potato rapture, waiting eagerly by the oven for the potatoes to finish baking!
Now that we've planned what we'll have for supper tonight, I'll tell you what's coming up with the Yorkton and District Horticultural Society. Our next meeting will be on Wednesday, April 20, at 7:00 p.m. in the Sunshine Room at SIGN, on North Street. Our special guest will be Robert Vallaster speaking on "Growing and Using Herbs for Natural Healing." I'm sure it will be a very interesting and informative session, so we hope you can join us!
And if you are still thinking about the road trip to Regina on April 30, be sure to give Liz a call at 782-2830 and see if there are still any spots available. It will be a really nice day, visiting Dutch Growers and the Regina Floral Conservatory.
That's it for this time - have a good week!
