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:
Please enter the word you see in the image below:
Find out about open positions and internships as Slow Food USA.
Find out more.
68 Summit Street, 2B
Brooklyn, NY 11231
Tel: 718 260-8000 or 877 SlowFoo(d)
Fax: 718 260-8068
© 2010 Slow Food USA - All Rights Reserved