Early potato season is here. In high summer, the tender tubers are a fixture of our seasonal organic range. They taste delicate and aromatic and go perfectly with light summer cooking.
Early potatoes are harvested sooner than storage potatoes. Depending on the weather, the early varieties are planted as early as February and March and are often protected from the cold with film at first. This keeps their skin especially thin and delicate. A good wash or scrub is enough. The first tubers can be harvested from June. Peeling is generally not necessary.
In the kitchen, early potatoes are easy and versatile. They are delicious as Gschwellti (jacket potatoes) with herb quark, as a lukewarm potato salad, roasted in the oven with rosemary, or as a side with grilled vegetables, fish and meat. Often they need little more than a bit of salt, fresh herbs and a good oil.
For early potatoes to reach our customers fresh and in good quality, it takes a lot of experience, careful work and quick processing that keeps them out of the light. Soil, weather, variety and harvest time all have to work together. At Rathgeb Bio, we accompany this journey with expertise, modern infrastructure and great care. From the field through preparation to delivery, every step counts.
Early potatoes should be stored cool, dark and airy and eaten as soon as possible. That is the best way to preserve their delicate aroma and fresh quality.
For us, early potatoes are a lovely example of seasonal organic vegetables. Fresh, versatile, regional and grown with responsibility for people and nature.
Crunchy, healthy, organic…ally.
