Your Email:

Your Name:

To:

Subject:

Message:
Green Mountain Potato Orson H. Alexander, a researcher from the University of Vermont first introduced the Green Mountain potato as the answer to the US potato blight of the 1840s. The Green Mountain is a hardy, resistant, late-season variety.  For nearly fifty years following its introduction, the Green Mountain potato was one of the most popular baking potatoes in the US. After World War II, the smooth-skinned and consistently oval Russet potato gradually won the heart of Americans pushing the Green Mountain potato out of mind. Today, only only a few farmers and home gardeners grow this notable relic. When a baked Green Mountain potato is slit down the middle, through its rough skin, what is revealed is a white flesh that is dry and crumbly and a meat that is sweet and buttery. To read more, follow this link: http://www.slowfoodusa.org/index.php/programs/ark_product_detail/green_mountain_potato

Please enter the word you see in the image below: