Corne de Mouton is a fingerling variety with creamy yellow flesh. Its origins are either in France or Denmark, possibly as early as 1872.
Maturity: early to mid-season
Skin colour: white to yellow
Flesh colour: creamy yellow
Tuber Shape: oval to very long.
Origin and Breeding: France (possibly Denmark), as early as 1872.
Year registered in Canada:
Firm and waxy flesh.
Yield: low to medium
Utilization: Excellent in salads, steamed, roasted, boiled.
Environmental Stress: Medium frost resistance.
DISEASE AND INSECT SUSCEPTIBILITY
Moderately susceptible: PVX, potato leaf roll
Susceptible: late blight, stem canker, wart, PVM, PVS, PVY
Has many synonyms, including La Ratte and Asparges. Popular Bluff Organics says this: “This French potato is a culinary superstar of European haute cuisine. The taste is described as subtly sweet with a background bite of hazelnuts. It is excellent in salads or steamed and served hot or sautéed and holds its shape in stews. It also works great for roasting and boiling. Made famous as a puree by Chef Joel Robichon where he made use of this potato’s exceptional ability to hold liquid.”
- Corne de Mouton yields were high in 3 British Columbia locations (Saanich, Metchosin, and William’s Lake), yet significantly lower under field conditions in Gananoque, Ontario.
- No disease or insect problems were reported at any location.
- William’s Lake growers report that Corne de Mouton had “good production, good texture, and good flavour.”
- Yield for Corne de Mouton at the two locations where it was grown were high. It was the highest yielder at Caledon (3.04 kg/plant), and second only to Mrs. Moehrle’s Yellow at Victoria where it yielded 1.02 kg/plant.
- In Victoria the tuber size at harvest varied widely. Green mini-tubers were present on the stems above the soil surface.
- No pests or diseases were reported for Corne de Mouton.