Niedermayer's BIO potato, vintage

The potato is one of the most important staple foods ever. Potatoes are thickened parts of the underground shoot of the annual potato plant. These serve as a reserve nutrient storage. The tubers vary in size, round, oval or kidney-shaped. The color varies depending on the variety from whitish, light yellow, ocher yellow, light red to violet. The flesh is usually white or yellow.

Origin

The original home is the Andean countries of South America. They have been cultivated there for 2,000 years. Around the middle of the 16th century, the potato was introduced to Europe, as a garden and ornamental plant from 1621 also in Austria. It was not until Frederick the Great that the value of the potato as a food was recognized in the second half of the 18th century.

Tips

Cool storage is important, as the skin does not completely cover the potatoes due to the typical loose skin.

Preparation

Firm-cooking potatoes are particularly suitable for potato salad, fried potatoes, potato pancakes and roast, as they retain their firm shape after cooking.

About the producer

KRAFTLADEN – the organic farm in the north of the Weinviertel

Young farmer Florian Forster has been running his parents' farm together with his partner Marina Kraft since 2017 according to the criteria of organic farming. In the Laaer Ebene, the climate is ideal for growing old varieties of onions and vegetables. Little rainfall and a mild climate ensure a uniquely intense taste.

In addition to yellow and red onions, shallots, garlic, potatoes, pumpkins, zucchini and beetroot also grow in the fields in the Weinviertel. Together with the cultivation of cereals, fodder maize, oil pumpkins and alfalfa, vegetable cultivation results in optimal field management.

The vegetables are sorted, processed and packaged by hand. In recent years, there has been an increasing focus on direct marketing and farm shops have been opened in the area around Laa, where fresh vegetables and delicacies in jars are available in self-service.

Storage recommendation

Potatoes are sensitive to cold and should therefore not be stored in the refrigerator. However, they must be stored in a cool place. To prevent them from turning green in the light and forming the toxic solanine, it is important to store them in complete darkness.