After twenty years of growing delicious potatoes, specialising in niche varieties cherished by farmers market goers and chefs, Jones Potatoes is retiring from the Farmers Market. This Sunday, we are very sad to say goodbye.
Jones Potatoes, run by Gordon & Lyn, has cultivated their flavoursome potatoes in the rich red clay loam soils of the Strzelecki Ranges. They offer unique varieties like Blue Moons, Maris Piper, Yukon Gold, Royal Blue, Nicola, Pink Fir Apple, Dutch Cream, and many more.
Gordon, Lyn, and the Jones Potatoes family have been part of the Melbourne Farmers Market from the very beginning. We’ll miss their kindness, generosity, and, of course, their delicious potatoes.
Stock up on potatoes at their last market this Sunday, the 11th, at Alphington Farmers Market.
Read up on the varieties that Jones Potatoes offer and start planning how you will cook them. We’ve also got some tips on how to store your potatoes so they last!
Gordon and Lyn Jones from Jones Potatoes have been part of MFM since it's beginning
Victorian Potato Varieties
Victoria’s climate and soil conditions are ideal for growing a variety of potatoes, each with unique characteristics:
1. Blue Moon:
A specialty potato known for its striking blue skin and flesh. It’s not just a visual treat; Blue Moons have a nutty flavour that pairs well with roasting and grilling, as well as for making gnocchi.
2. Maris Piper:
Maris Piper potatoes are great for making chips (fries) and roasted potatoes due to their high dry matter content.
3. Yukon Gold:
With its creamy, yellow flesh, Yukon Gold is a versatile potato suitable for boiling, mashing, or roasting. It has a slightly buttery flavour, making it a favourite for mashed potatoes.
4. Nicola:
A waxy, yellow-fleshed potato perfect for salads and boiling. Nicola potatoes hold their shape well and have a subtly sweet flavour.
5. Dutch Cream:
Often described as the ultimate mashing potato, Dutch Creams are also excellent for boiling and roasting. They have a rich, buttery flavour and a smooth, creamy texture.
6. Pink Fir Apple:
An heirloom variety with a long, knobbly shape and a slightly nutty taste. Ideal for salads and boiling, they’re a gourmet choice for potato lovers.
Some of Jones Potatoes Varieties
Storage: How to Keep Your Spuds Fresh
Potatoes are a great staple, versatile, and a good source of vitamin C, potassium, and fibre. Here are some tips on how to properly store them to get the best out of your potatoes:
1. Cool, Dark, and Dry:
Potatoes are best stored in a cool, dark place with good ventilation. The ideal temperature range is between 4-10°C. Too cold, like in a refrigerator, and the starches convert to sugars, making them sweet and altering their cooking properties. Too warm, and they may sprout or rot more quickly. A pantry, cellar, or a cool basement is perfect.
2. Ventilation is Key:
Store potatoes in a breathable container such as a mesh bag, basket, or paper sack. Avoid plastic bags, as they can trap moisture, leading to mould and spoilage.
3. Separation from Other Produce:
Keep potatoes away from onions and fruits like apples. These emit ethylene gas, which can accelerate the ripening and spoilage of potatoes. For the best results, store them in a separate, well-ventilated area.
4. Regular Checks:
Regularly inspect your potatoes for signs of spoilage. Remove any sprouting or green potatoes immediately, as these can produce a bitter, toxic compound called solanine. Soft or wrinkled potatoes should also be discarded.
With proper storage, your potatoes can last for several months. We’ll be stocking up one last time this Sunday at Alphington and enjoying Jones Potatoes well after we’ve said our goodbyes.
An image for the archives, Gordon Jones of Jones Potato fashioning a potato sack