Online store is open!
We have the following varieties: Sieglinde, Yukon Gold, Warba, Red Chieftain, Red LaSoda, La Ratte Fingerling, Red French Fingerling, White Rose, Huckelberry Gold, Gemstar Russet.
- No charge Deliveries/Meet-ups are available in some regions- Vancouver Island, Salt Spring Island, Sunshine Coast, Fraser Valley and Okanagan/Interior. Choose PICKUP in the drop-down under logistics at checkout to select a region. We’ll get the details sorted out in February.
- Salt Spring Island Customers: the system uses Google maps and will recognize the following towns- Fernwood, Veusvius, Long Harbour, Beaver Point, Fulford Harbour, and Musgrave Landing. If you are having trouble, please choose PICKUP and enter your proper address in the “notes” section. We will make the changes at our end. We plan to be delivering your order to the Island mid March. Those specific details are to follow.
- To receive your seed via Canada Post, please choose PICKUP at checkout and select Canada Post. Pick March31 for a date. This will change closer to shipping time. Please make sure your shipping address is entered completely. We’ll bill you for shipping before we ship- usually in April.
- To get an idea of shipping costs, use the Canada Post shipping calculator
- Free pick-up at the farm, and at market in Vancouver (dates to be announced)
It’s very easy for us (and we’ll do it!) to refund your money if you change your mind about anything.
The following varieties are available as fresh eating potatoes, or as seed. Not all are available as both! See the online store for availability.
White RoseWhite skin, white flesh, oblong nobbly shape Heritage variety. One of the first varieties grown on the Helmer farm. Firm white flesh with an earthy flavour. Very well suited to oven roasting.
Red ChieftainRed skin, white flesh, round shape A lovely traditional red. The all- arounder.
SieglindeYellow skin, rich yellow flesh, smooth and oblong Sometimes described as German Butter. So tasty. Buttery. Boiled and pan-fried or roasted, used in a salad or even a soup.
Yukon GoldYellow skin, pink eyes, yellow flesh, round shape The classic Canadian yellow. The number one pick for smooth and creamy mashed potatoes. Excellent roasted and makes an excellent warm potato salad too.
ConstanceYellow skin, yellow flesh, round shape Just wonderful in soups and strews. Does well on the BBQ and roasted too.
Gemstar RussetBrown russeted skin, white flesh, plump oblong shape Fluffy, white mash, tasty skins, and the perfect bakers. Pop the smaller ones right into the oven -don’t forget to prick the skins with a fork. La Ratte Fingerling Yellow skins, dense pale-yellow flesh, curved oval shape Family favorite method: stovetop in a heavy saucepan long and slow with butter.
French FingerlingPinky-red skin, yellow flesh often (but not always) with red flecks, smooth long oval shape. They just excel at roasting. Crispy edges and smooth, creamy flesh.
- Store potatoes in a cool, dark place until planting time, when the soil has warmed up to around 12°C
- they might sprout, turn green, wrinkle, and soften before you are ready to plant. This is to be expected and they will grow.
- prepare the bed by shoveling to create nice loose soil. They will grow in just about anything, though, as long as the seed piece is completely covered either by dirt or sod.
- plant in rows that are 2-3’ apart which gives plenty of room for hilling through the growing season
- plant in a shallow trench, sow seed at 6” to 12” or more, and cover with soil, making a low hill
- begin hilling as soon as the first sprouts break the ground. Keep pulling the soil up around the plants as they grow
- potatoes like the soil to be moist but not soaking.
- they like lots of organic matter but not to be over fertilized. We use NO fertilizers or amendments on our fields, relying instead on cover crops and long rotations.