Grow your Own… Seed Potatoes!
An example of the varieties we stock during seed potato season can be found below…
ACCORD – A high yielding early variety of white potato, oval in shape with cream flesh to match the skin. A great variety for baking and boiling but also useful mashed, roasted or chipped. Good resistance to common and powdery scab
DUKE OF YORK – An oval, cream coloured, waxy potato, ideal for baking like its red relative, or for roasting
DUNLUCE – Good early yields of oval, white skinned potatoes with shallow eyes. Great, versatile variety suited to chipping, boiling or steaming – doesn’t disintegrate during cooking
EPICURE – Producing high yields of floury tubers, this is one of the best tasting first earlies, great for boiling, in salads and for mashing
FOREMOST – A firm, white fleshed tasty potato, with good common scab resistance and a floury texture making it a great for boiling or baking, or in salads
HOME GUARD – AN OLD FAVOURITE – A very early variety that produces good yields. It has good resistance to common scab, and is great for boiling, baking, roasting, and making chips with. Very popular with Trevena Cross customers it is always one of the first to sell out
INTERNATIONAL KIDNEY – RECOMMENDED – A superb second early or maincrop potato that can be started earlier indoors in a greenhouse. A selection of this distinctive variety is grown on Jersey and marketed as the well-known and extremely popular ‘Jersey Royal’
MARIS BARD – A very early, heavy cropping variety with good drought and common scab resistance. White tubers with a traditional ‘potato taste’. Good for salads as a boiling potato. Holds its shape well
PENTLAND JAVELIN – A soft waxy texture makes this white skinned and white fleshed variety a great one for salads
PREMIERE – Great all-round, disease resistant potato – a high yielding variety suited to organic growing. Ideal for salad, boiling, baking, roasting and chips!
RED DUKE OF YORK – One of few red skinned first earlies, it has a fine flavour and is great for baking, and as chips once a mature potato
ROCKET – Large crops of uniformed round tubers, white fleshed and white skinned, ideal for salad and boiling
SHARPES EXPRESS – Long and oval, lemon coloured flesh with a high dry matter suitable for boiling, roasting and chips
SWIFT – Yielding a very early crop (within 60 days), this variety has a creamy, waxy flesh and a delicate, sweetish taste
ULSTER PRINCE – Long, white with white flesh, renowned for boiling qualities straight after harvest. Good resistance to scab and excellent drought resistance.
ULSTER SCEPTRE – Best eaten early and fresh, it produces high yields of waxy tubers, oval in shape with white skins and flesh. Great resistance to foliage blight, common and powdery scab
WINSTON – A versatile, tasty variety with creamy flesh, which makes a great masher and baker once the skins have set.
BRITISH QUEEN – Oval floury tubers with white skin, and uses in baking, boiling or roasting
CHARLOTTE – RECOMMENDED – now the most popular salad potato with its fantastic taste, and high yields of waxy tubers – a winner for garden centre owner Graham
KESTREL – BLIGHT TOLERANT – a very versatile, great looking and tasting potato with excellent pest and disease resistance, suitable for baking, boiling, mashing and roasting!
MARFONA – Short, oval shaped potato with smooth texture. Versatile, they’re great as mash, wedges and boiled. With a golden brown skins and smooth buttery taste, they can be eaten as is, with no additions required.
NICOLA – Great tasting waxy new potato, heavy yielding and stores well. Ideal new potato for boiling with salads
SAGITTA – One of the best tasting for chips (and used in the chip shop trade), these tubers also provide fabulous mash and can be boiled well too
SAXON – A modern, high yielding variety, with white skin and flesh, and multiple uses in the kitchen
WILJA – High yielding, large yellow tubers, with great disease resistance, great for all-round use.
BLUE BELLE – For excellent general purpose use in the kitchen, this variety is likely to increase in popularity in the future, and become a grow your own staple. Great for boiling, baking and mashing
CARA – RECOMMENDED – BLIGHT TOLERANT – with whole skins and pink eyes, this is still one of the most popular varieties, ideal for baking, boiling, roasting or making chips. It has been a popular variety in Graham’s own garden for many years
GOLDEN WONDER – The floury flesh of a Golden Wonder makes it one of the best varieties for baking, frying and roasting, with a rich flavour that improves the longer it’s stored. A heavy cropper with good slug resistance
KING EDWARD – Very well-known and with good reason – an excellent tasting variety with multiple culinary uses, making it an excellent all-rounder
ORLA – BLIGHT TOLERANT – With cream skin and a pale yellow flesh, this is a popular one for organic growing, with a lovely taste and great blight resistance
MARIS PIPER – Oval tubers with white flesh, and the reliable choice of chip shops across the country for the ideal chip! Actually great all round, for boiling, baking, mashing and roasting too
PENTLAND CROWN – Oval shaped tubers with white skin and flesh, they have a lovely floury texture when cooked and have good all-round kitchen use
PENTLAND DELL – Large oval shaped tubers with white skins and creamy coloured, floury flesh. Good resistance to disease and slugs. Great for chipping, roasting or baking
SARPO MIRA – RECOMMENDED – BLIGHT RESISTANT – The most blight resistant potato variety and therefore a real winner for garden centre owner Graham. Producing large yields, of tasty, dry floury tubers – great for multiple uses in the kitchen
SETANTA – Another very blight resistant variety with red skin and yellow flesh. Ideal for organic growing, and with a great taste
VALOR – Shows great levels of blight resistance and will produce large crops of bold white tubers with cream flesh. Good flavour
For up to the minute availability / a stock check of a particular variety, please call us on 01736 763880.