Russets

• Netted brown skin and white flesh
• Most commonly consumed potato in the United States
• Available year-round
• High in starch
• Uses: Great for baking, mashing, roasting, and for French fries

Reds

• Red skin and white flesh
• Often referred to as “new potatoes”
• Wisconsin reds are available late summer into fall
• Less starch than russets or whites
• Uses: Good for boiling, roasting, in soups and salads

Goldens (Yellow-Flesh)

• Yellow skin and yellow flesh
• Have a creamy texture and buttery flavor
• Wisconsin goldens are available late summer into fall
• Uses: Good for mashing, roasting, and baking

Whites

• Light tan skin and white flesh
• Most commonly grown/consumed in the Eastern U.S. but Wisconsin does grow some
• Wisconsin whites are available early fall into winter
• Known as being an all-purpose potatoes
• Uses: Good for baking, frying, boiling, and in salads

Purple/Blue Potatoes

• Purple skin and flesh (shade of flesh can range from light to dark)
• Originated in South America
• Wisconsin Purples/Blues available in early fall
• Uses: Good for microwaving, steaming, and baking

Fingerlings (Varieties include: Russian Banana, Purple Peruvian, Ruby Crescent, French, Red Thumb, Ozette)

• Waxy, firm, and flavorful potato that is shaped like a finger
• Most popular variety of fingerling is the Russian Banana
• Russian Banana: yellow skin and yellow flesh
• Purple Peruvian: purple skinned and purple fleshed
• Ruby Crescent (also called Rose Fin Apple): rose colored skin and yellow flesh
• French: red skin and yellow flesh; potato shape can be more oblong than fingerling at times, smaller size is closer to fingerling shape
• Red Thumb: red skin and red flesh
• Ozette: white skin and white flesh
• Uses: Great for baking, steaming, and boiling

Yellow

Versatile onion that can be used when cooking many dishes; turns a rich brown color when cooked (87% of onion production are yellows)

Red

Most commonly used fresh or for grilling

White

Often used in Mexican dishes; have a sweet flavor when sautéed

Braeburn

Crisp and firm apple that is excellent for snacking

Cameo

Crisp, creamy white flesh with tangy flavor; great storage apple

Cortland

White, crisp flesh; excellent salad apple because it is slow to turn brown

Fuji

Skin varies from yellow-green with red to very red; firm, crisp apple that is sweet; Good fresh apple and for baking and applesauce

Gala

Heart-shaped with yellow-skinned patterned with bright orange-red; sweet and slightly tart apple; excellent for snacking, in salads, and in baking

Golden Delicious

Firm white flesh and sweet, crisp flavor; all-purpose apple; bruises easily

Granny Smith

Green apple that is crisp and tart; stores well and is excellent for baking

Jona Gold

Firm, juicy, and slightly tart; Excellent for cooking and desserts (Blend of Jonathon and Golden Delicious apples)

MacIntosh

Deep red color with tender white flesh; very juicy; sweet with some tartness

Pink Lady

Apple starts green and turns yellow at maturity with pink or light-red overlay; thin skin so bruises easily

Red Delicious

Deep red skin and sweeter flesh; most commonly bought apple

Navel

Button formation opposite the stem end; considered best eating oranges

Valencia

Small to medium-sized oranges and have a few seeds; thin skinned; considered best juicing oranges

Blood Oranges

Small to medium-sized oranges; has a beautiful bright red to deep maroon interior