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Early potatoes are named so based on the practicality of their cultivation; these new potatoes take only ten to twelve weeks to mature. Other classes of potatoes include second earlies and maincrops. Because of the lack of cholesterol as well as potassium and dietary fiber, early potatoes are great for heart health. These smaller potatoes taste similar to their fully-grown brothers and sisters, but their skin is more fragile. However, they are more versatile in a broad variety of dishes.
Early April to Late August
Basil, beans, celery, corn, garlic, horseradish, lettuce, marigolds, onions, peas, radishes, spinach
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