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Essex Potatoes


History Notes

Essex Potatoes were developed at Cornell University in Ithaca, New York from a cross between two potatoes referred to as "NY ABX-6" and "Redd 1152."

Released 1946.

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"There are two types of onions, the big white Spanish and the little red Italian. The Spanish has more food value and is therefore chosen to make soup for huntsmen and drunkards, two classes of people who require fast recuperation."

-- Alexandre Dumas (French novelist. 24 July 1802 – 5 December 1870)

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