Home (109 b)
Background (173 b)
President's Message (1K)
Garden Isle Farms - Produce Sales (1K) -
Protected Varieties (1K)
Culinary Features (1K)
PEI Agromart
Island Lime
Farming Operatioins (1K)
Staff Profiles (1K)
Contact Us (1K)



© Copyright 2006
Eric C. Robinson Inc.
All rights reserved.







Laurie inspecting the crop

A note about some of the varieties we grow and pack at Robinsons.

Potato varieties are somewhat like apple varieties in that they are all unique in how they grow, store, cook and taste.

Different varieties thrive in different growing conditions. For example, some call for more nutrients than others. Some are more susceptible to pests and need protection from those pests. Some require lots of moisture, while others tolerate drier conditions during the growing season. Some varieties are better used directly after harvest, while others can be stored for varying amounts of time in well-controlled storage facilities.

And... most importantly, many of the varieties you might purchase will perform differently in the kitchen. Below is a summary of some of the varieties that you might purchase from Robinson's and how we see them performing in our kitchen.

Did you know there are over 300 potato varieties registered in North America? We are only discussing some of those grown on Prince Edward Island. If you have questions on others, please contact us.


White Skin / White-Cream Flesh
Variety Name Best
Cooking
Method		 Moisture
Level		 Best Purchased/Consumed (month)
      J F M A M J J A S O N D
Carlingford bk, bl, s medium-high    
Kennebec bk, bl, s, f medium-low      
Navan bk, bl, s, f, r low (floury)      
Rocket bk, bl, f medium      
Saxon bk, bl, s medium    
Superior bk, bl, f medium        

Cooking Method Legend: bk = bake; bl = boil; s = scallop; f = fry; r = roast


Russet Skin / White Flesh
Variety Name Best
Cooking
Method		 Moisture
Level		 Best Purchased/Consumed (month)
      J F M A M J J A S O N D
Goldrush bk, bl, s, f medium-low      
Russet Burbank bk, bl, s, f low    

Cooking Method Legend: bk = bake; bl = boil; s = scallop; f = fry; r = roast


Yellow Skin / Yellow Flesh
Variety Name Best
Cooking
Method		 Moisture
Level		 Best Purchased/Consumed (month)
      J F M A M J J A S O N D
Midas bk, bl, f medium-low  
Sierra bk, bl, f medium-low          
Yukon Gold bk, bl, f medium    

Cooking Method Legend: bk = bake; bl = boil; s = scallop; f = fry; r = roast


Red Skin / White Flesh
Variety Name Best
Cooking
Method		 Moisture
Level		 Best Purchased/Consumed (month)
      J F M A M J J A S O N D
Dark Red Norland bk, bl moist      
Sangre bk, bl moist    

Cooking Method Legend: bk = bake; bl = boil; s = scallop; f = fry; r = roast



The average potato supplies the following nutrients. Once again, these numbers will vary depending on variety, production system, etc.

Nutrition Information
per 150 g serving (one medium)
Energy 109 Cal / 460kj
Protein 3.7 g
Fat 0.2 g
Carbohydrate 23 g
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg


Percentage of Recommended Daily Intake
Vitamin C 45%
Thiamin 10%
Niacin 8%
Vitamin B6 14%
Folacin 14%
Pantothenic A cid 6%
Phosphorous 6%
Magnesium 12%
Iron 9%