Potato Box

Hope that we would have good chance to do business together. - Packing: 5, 10 or 15Kgs/Carton - Container 20 FT = 12 MTS (15kgs/carton) - To be selected carefully, and processed by clean water.

Colorado potato beetle, tuber flea beetle, potato aphid, potato psyllid, potato tuber worm/moth. Large plants have high tuber set and exhibit disease resistance. Standard potatoes yield about 10 times the amount originally planted.

New" potatoes can be harvested from early varieties beginning 60 days after planting. Once top-growth dies down, leave in the ground for 2 weeks and then harvest. Irrigate thoroughly when needed, allow the soil to dry out somewhat before watering again.

Potatoes prefer fertile, loose, well-drained soil. Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F).

Usually pest free. Create 6-8 inch high raised beds. After curing, handle carefully and store them at 50-60°F. Although sweet potatoes and yams look alike, the yam is from a subtropical shrub that is native to Africa, while the sweet potato is from the...

Colorado potato beetle, tuber flea beetle, potato aphid, potato psyllid, potato tuber worm/moth. Excellent baked or boiled, too. Standard potatoes yield about 10 times the amount originally planted.

Potatoes prefer fertile, loose, well-drained soil. Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F).

New" potatoes can be harvested from early varieties beginning 60 days after planting. Once top-growth dies down, leave in the ground for 2 weeks and then harvest. Irrigate thoroughly when needed, allow the soil to dry out somewhat before watering again.

Ideal for baking, stews, and soups. Sweet potatoes require up to 1 inch of water per week throughout the season. Remove all plant debris after harvest and practice good crop rotation.

Potatoes prefer fertile, loose, well-drained soil. Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F).

Potatoes prefer fertile, loose, well-drained soil. Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F).

Colorado potato beetle, tuber flea beetle, potato aphid, potato psyllid, potato tuber worm/moth. Makes lip-smacking potato pancakes. Standard potatoes yield about 10 times the amount originally planted.

New" potatoes can be harvested from early varieties beginning 60 days after planting. Once top-growth dies down, leave in the ground for 2 weeks and then harvest. Irrigate thoroughly when needed, allow the soil to dry out somewhat before watering again.

Colorado potato beetle, tuber flea beetle, potato aphid, potato psyllid, potato tuber worm/moth. A popular variety with French chefs. Standard potatoes yield about 10 times the amount originally planted.

Days to maturity are calculated from date of planting. Plant slips deeply into raised beds, up to top leaves. Harvest prior to first frost after the weather cools in the fall. Keep evenly moist until you see new growth.

Potatoes prefer fertile, loose, well-drained soil. Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F).

Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries. The Russet's firm, brown peel makes for crisp stuffed 'tater skins too!

Gold potatoes have a rich, buttery taste and smooth texture. Try gold potatoes simply boiled or tossed into potato salad. The gold potato's moist, silky-smooth, pale yellow flesh makes the best mashed potatoes we've ever eaten.

These tiny 'taters are essentially just the baby versions of their larger brothers, but youth gives them thin, tasty skins and moist, creamy flesh (thus, the name "creamer"). We find they're particularly good when steamed (they make fantastic skin-on...

Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries. The Russet's firm, brown peel makes for crisp stuffed 'tater skins too!

Great-tasting foods that are great for you — that's what Dr. Praeger's puts on your table. Made without artificial flavors or colors, our products are low in cholesterol and saturated fats, and made with the finest ingredients we can find.

With creamy flesh and tender skin, the tiny red potatoes will cook in a jiffy and are perfect for skin-on potato salad or as a roasted side dish.About Tasteful Selectionstm: Family farmers with one goal — to grow potatoes for today's busy lifestyle...

Gold potatoes have a rich, buttery taste and smooth texture. Try gold potatoes simply boiled or tossed into potato salad. The gold potato's moist, silky-smooth, pale yellow flesh makes the best mashed potatoes we've ever eaten.

Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries. The Russet's firm, brown peel makes for crisp stuffed 'tater skins too!

With velvety gold flesh and delicate skin, the tiny potatoes will cook in a jiffy and are perfect for skin-on potato salad or as a roasted side dish.About Tasteful Selectionstm: Family farmers with one goal — to grow potatoes for today's busy lifestyle...

We focus on creating healthy, high quality foods from our highly maintained and enriched soils on our small scale family farms. Use whenever a recipe calls for a fine-grained potato with medium starchiness.

We focus on creating healthy, high quality foods from our highly maintained and enriched soils on our small scale family farms. Use whenever a recipe calls for a fine-grained potato with medium starchiness.