Superior and Elba Potatoes

Superior and Elba Potatoes
Superior and Elba potatoes are two varieties that can withstand variable growing conditions.

Elba Potato

Elba potato was introduced in 1987 by Cornell University. Easy to grow, this adapts to various growing conditions, even ones that are less than ideal.

This is generally a late maturing variety, over 90 days. The medium sized tubers are fairly uniform in shape, mostly round to oval. The skin is white to yellow or buff.

The white to ivory flesh is firm with a creamy texture. These all purpose potatoes are great for baking, boiling, roasting, salads, soups, and new potatoes. After cooking, Elba potato doesn’t darken.

This potato has a delicious flavor and a high starch content. The tubers store very well.

The large sturdy plants are very high yielding. They bear red violet blooms. This plant is resistant to common scab, early and late blight, verticillium wilt, golden nematode, blackleg, and leafroller.

Superior Potato

Like Elba potato, Superior potatoes can withstand variable growing conditions, such as soils and weather. It has proven to be a very dependable

This was released by the Wisconsin Experiment Station at the University of Wisconsin in 1961 It is a popular variety, especially along the East Coast.

Superior potato shares one of the parents of the Kennebec potato. Johnny’s Seeds describes this as a very early variety, one of the first in their gardens to mature. Tucker farm in New York State says it is early in their trials. These mature in about 65 days. However, it is described as early to mid-season in Wisconsin, its home state.

The open pollinated medium sized plants can be erect to spreading and airy with some purple-red color in the stems. The lovely pastel lilac blossoms feature white tips and yellow centers.

Although this variety is largely best suited to the North, this can be grown successfully in the South if the crop is planted early enough in the season to escape much of the oppressive summer heat. This variety does require watering during dry spells.

The oblong to oval or round tubers are consistent in size from medium to large. They have a smooth, slightly flecked skin that ranges from buff to white with some netting. The smooth white flesh is dry and fairly firm after cooking.

Superior potato is pretty much an all purpose variety. It is great when steamed, fried, roasted, mashed, scalloped, baked, boiled, or made into chips. This potato has a wonderful flavor.

These potatoes store well. It provides a moderately high yield of 250 to 350 cwt per acre with very few of the potatoes being rejects.

Superior potato is an important commercial variety. Tucker Farm reports that this can be sensitive to low pH. The plant is resistant to common scab, pink rot, net necrosis, and bruising. However, it is prone to early and late blight, verticillium wilt, and blackleg.

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