ingredient information
Potatoes Yukon Gold Organic
AAA
Yukon Gold has medium-early maturity (late in the mid-Atlantic Region of the U.S.), moderate yields, moderate specific gravity and relatively attractive tuber type. Plants are medium-large to large and upright. Stems are purplish but are more green in the upper portion of the plant. Leaf petioles extend downward. Nodes are not swollen. Leaves have a distinct terminal leaflet with four pairs of primary leaflets which are largest near the terminal leaflet. Secondary leaflets vary from two on lower leaves to 6-8 on upper leaves, usually in pairs. The number of tertiary leaves also increases from lower to upper leaves. Flowers are violet to light-violet with yellow anthers. Tubers slightly oval, may be somewhat flattened with yellow-white skin and light yellow tuber flesh. Its shallow, pink eyes distinguish Yukon Gold from other yellow-skinned, yellow-fleshed cultivars. STRENGTHS & WEAKNESSES: Yukon Gold is resistant to mild mosaic, moderately resistant to leafroll virus and susceptible to virus Y, common scab and air pollution. In some growing areas, hollow heart and internal heat necrosis may be a problem. Yukon Gold retains the yellow flesh color when baked, boiled or french-fried. The attractive tubers are well suited for fresh marketing. Plant establishment is irregular, particularly from basal seed pieces. Pre-cut or whole seed is used in some areas to improve plant stands. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,