More Low Glycemic Potatoes

More Low Glycemic Potatoes
Nicola and Katahdin potatoes are two varieties that are known to be low glycemic. These varieties are very suitable for home gardens.

Nicola Potato

Nicola potato originated in Germany. It was introduced in 1973. This potato was chosen as Germany’s Potato of the Year, which is quite an honor, in 2016.

This is an early to early-mid season variety, maturing in 90 to 110 days. The oblong to long or oval, well shaped potatoes are uniform. They’re medium to large in size.

Nicola potato has a smooth velvety skin that ranges from light yellow to golden yellow or buff. The flesh is the same color as the skin.

When cooked, this waxy potato retains its firm shape very well. These are high quality, all purpose potatoes. They are ideal for mashing, steaming, boiling, salads, baking, roasting, or soups. Nicola potatoes are great for new potatoes.

These potatoes have a delicious nutty flavor. They store well. Nicola is productive with a moderate to very high yield.

The medium height plants feature white blossoms. Nicola potato has good resistance to scab, rhizctonia, late blight, and blackleg. It can also withstand drought.

Katahdin Potato

Katahdin potato is an heirloom variety that also happens to be low glycemic. This variety was released in 1932 by USDA and the state of Maine. Over the years, it has set the standards by which other potato varieties are

For the most part, this variety is widely grown in the Northeast, which is understandable considering its origins.

Katahdin potato is a mid to late season variety, ready in over 90 days. It was named for Mt. Katahdin in Maine. The plant adapts to most soils and climates. It is tolerant of poor growing conditions.

This variety is very suitable for small gardens. The medium to large potatoes have a flattened spherical to oval or round shape. It has a smooth, white to buff skin.

Katahdin potato is an excellent all purpose potato. These are excellent boiled, roasted, fried, or baked. They have less starch and more moisture than baking potatoes.

The white flesh is waxy, moist, and firm. The cooked flesh, which is dry and floury, can sometimes become darker colored.

These potatoes do very well when stored. This is one of the most productive varieties.

The medium sized plants bear lots of large purple blossoms. Katahdin potato is resistant to several diseases, including scab, and mosaic. This is prone to leaf rollers and spindle tubers.

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