What We Grow

It all starts with the seed. On our home farm, we grow round White potatoes and Red potatoes. Our soil conditions and weather patterns prove well for these varieties. Our family history is also rooted in the round White potato. Our Russet and Yellow potatoes are grown at our partner farms in nearby Indiana and Michigan. All the potatoes are transported to our centrally located state of the art shed to be washed, packed, and loaded.

White Potatoes

  • Appearance: small to medium; round to long shape; white or tan skin; white flesh
  • Texture: medium starch; slightly creamy, slightly dense; thin, delicate skin
  • Flavor: subtly sweet; mild; low sugar content
  • Preferred uses: mashing, salads, steaming/boiling, frying
  • White potatoes hold their shape well after cooking. Their delicate, thin skins add just the right amount of texture to a velvety mashed potato dish without the need for peeling. Grilling whites brings out a more full-bodied flavor. Create signature potato salads–just toss cooked white potatoes with dressings and ingredients “borrowed” from other salads, e.g., Caesar dressing and grated Parmesan; or ranch dressing, chopped egg and bacon crumbles.

Russet Potatoes

  • Appearance:medium to large, oblong or slightly flattened oval, light to medium russet-brown, netted skin, white to pale yellow flesh.
  • Texture:floury,dry; light and fluffy; hearty skin that is chewy when cooked.
  • Flavor:mild; earthy; medium sugar content
  • Preferred uses:baking, frying, mashing, roasted
  • Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking. The delicate flavor and fluffy texture of baked russets go well with all kinds of toppings, from traditional sour cream and chives to spicy and bold Mediterranean or Latin flavors.Try cutting into planks or wedges to make hearty oven-roasted “fries.”

Red Potatoes

  • Appearance:small to medium; round or slightly oblong; smooth, thin red skin; white flesh
  • Texture:waxy, moist and smooth; creamy
  • Flavor:Subtly sweet; mild medium sugar content
  • Preferred uses:Roasting, mashing, salads, soups/stews
  • Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process, whether they are being roasted or cooked in a stew. Their thin yet vibrant red skin adds appealing color and texture to side dishes and salads.Reds are frequently used to make tender yet firm potato salad or add pizazz to soups and stews, as well as being served baked or mashed. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any type of potato that is harvested before reaching maturity.

Yellow Potaotes

  • Appearance: marble to large size; round or oblong shape; light tan to golden skin; yellow to golden flesh.
  • Texture:slightly waxy, velvety, moist
  • Flavor:subtly sweet; rich; buttery; medium-sugar content
  • Preferred uses:grilling, roasting, mashing, salads
  • Grilling gives yellow potatoes a crispy skin that enhances the dense flesh, creating a slightly sweet caramelized flavor. The creamy texture and golden color of yellow potatoes mean you can use less or no butter for lighter, healthier dishes. The naturally smooth and buttery texture also lends itself well to lighter versions of baked, roasted or mashed potatoes. Simmer yellow potatoes until fully cooked, then drain, chill, and gently “smash” into flat disks. Brown these in oil or clarified butter and serve as a side or appetizer topped with sour cream and chives or other garnishes.