Green Mountain potato
Orson H. Alexander, a researcher from the University of Vermont, first introduced the Green Mountain potato as the answer to the US potato blight of the 1840s. The Green Mountain is a hardy, resistant, late-season variety with a crumbly flesh and sweet meat when baked. For nearly fifty years following its introduction, the Green Mountain potato was one of the most popular baking potatoes in the US. After World War II, however, the smooth-skinned and consistently oval Russet potato gradually won the heart of Americans. Today, only a few farmers and home gardeners grow this notable relic.
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