Organic is the only way to grow.

At Cinacia, we believe growing the organic way produces a better tasting potato. We take pride in farming the way nature intended. We don't genetically modify anything. And we never will.

Today, Cinacia is the largest certified organic grower and packer of fingerling potatoes in the United States. That means every potato that goes out of our warehouse has been grown in accordance with the California Organic Foods Act of 1990 and is certified organic by the Colorado Department of Agriculture.
Grown at high altitude, in the cool, dry, fertile soil of the San Luis Valley in south central Colorado, Cinacia potatoes offer the very best flavor nature has to offer.

We hope you enjoy eating our organic potatoes as much as we like growing them.

For more information on the California Organic Foods Act of 1990, see this web site.

http://www.cdfa.ca.gov/inspection/fve/organic.html

When it comes to flavor, fingerlings take first prize.
Small, short and sometimes stubby, fingerlings are smooth, rich and buttery in flavor. Some varieties taste more nutty or earthy. Fingerlings are easy to prepare. Roast, fry, boil or sauté them. They hold up well, and look great on the plate. See the recipe section for more cooking ideas. Cinacia's fingerling varieties are grown organically at high altitude in Colorado, just like their South American ancestors. A better tasting potato by far.

Small, short and stubby. A real beauty.
Fingerlings are not large, but short and stubby. Named for their finger-like appearance, a fingerling is typically 1 to 2 inches in diameter and 2 to 3 inches long. Fingerlings are known for their moist, waxy or dry texture, rich flavor and striking colors.

To peel or not to peel, that is the question.
Don't peel them. This helps keep their great flavor intact. Plus, they'll hold their shape and absorb less water. But if you must, skins come off much easier after potatoes have been cooked.
Roast, steam, boil, pan-fry or sauté. But leave the skins on.

Potatoes are good for you
Most of the nutrients come from the skin of the potato. Historically, potatoes were taken on long sea voyages as a protection against scurvy. Potatoes are an excellent source of fiber and a high in potassium, vitamin C, copper, folic acid, magnesium, and iron.