FINGERLINGS

ROAST • BOIL • STEAM • SALADS

WRS 2019-2020 Fingerling List

Austrian Crescent

Mid Season 85-100 days

Curved tuber with yellow-tan skin and light yellow flesh.

High set.

Firm and waxy texture after cooking.

Suitable for boiling, steaming, roasting and salads.

Good storability.

French Fingerling

Mid Season 85-100 days

Very attractive tubers with red skin and yellow flesh with red streaks.

Heirloom cultivar.

High set.

Firm, waxy texture after cooking.

Excellent for salads, roasting and sautéing.

Good storability.

La Ratte

Mid Season 85-100 days

Long, skinny, straight tubers with yellow skin and deep yellow flesh.

High set.

Heirloom cultivar.

Firm, waxy texture after cooking.

Excellent for salads and roasting. A favorite in French cuisine.

Good storability.

Red Thumb

Early Season 75 to 90 days

Very attractive, small, uniform tubers that are thumb-like in shape with shallow eyes.

Red skin and pink flesh.

High set.

Heirloom cultivar.

Fairly firm texture after cooking.

Good for roasting, frying and other gourmet uses.

Good storability.

Rose Finn Apple

Mid Season 85-100 days

Rose-yellow skin and yellow flesh with occasional red streaks.

High set.

Heirloom cultivar.

Firm and waxy texture after cooking.

Specialty cultivar known for its flavor. Good for boiling, grilling, roasting and sautéing.

Good storability.

 

Russian Banana

Mid Season 85-100 days

Long, skinny, straight tubers with light yellow skin with pale yellow flesh.

Heirloom cultivar.

High set.

Firm, semi-mealy texture after cooking.

Excellent for salads. Also used for baking, boiling and roasting. Holds together well when boiled.

Good storability.

 

FINGERLINGS