Commentary:  Magic Molly is named after Bill Campbell's daughter.  While not a true fingerling, many smaller Magic Molly tubers will easily pass for fingerlings.  Magic Molly has fared very well in organic field trials and in various Alaskan taste/flavor tests.  It is rapidly achieving cachet in the specialty marketplace

• Maturity: Mid-late season
• Yield: Officially, low, 169 cwt/a. Yet, in 2015, we planted 1000 lbs and harvested 8000 lbs. This would seem much better than "low"
• Tuber set: Medium, 3-5 tubers distributed throughout the hill
• Nitrogen: TBD
• Specific Gravity: 1.079
• Diseases: Susceptible to Golden nematode, PVX, common scab.  Resistant to hollow heart
• Storage: Short dormancy
• Markets: Specialty tablestock. Increasing recognition in organic, natural and market gardening circles
• Advantages: Striking purple color; no color fade from boiling

• Plant
  • Growth habit/canopy: Vigorous upright/semi-erect medium size plants, dense canopy
  • Inflorescence: Dull white corollas with yellow-green flares, medium profusion; anthers are half orange, half yellow.  Medium seedball (berry) production
  • Stems: Most green, but some purple; some mottled or stippled with purple.  Root system is unusually fibrous
  • Leaves: Primarily dull gray-green, but some, especially inferior portions of lateral pairs and petioles, may be purple
• Tubers
  • Skin color and texture: Dark purple almost black skin, slightly netted
  • Shape: Oblong to long with round cross-section, but some flattened; occasional misshapen. Tubers may be small and round, or long, some more than 6 inches
  • Flesh: Brilliant purple with occasional white flecks
  • Eye depth/distribution: Medium eye depth, well-distributed

• Taste/flavor: Excellent flavor, especially roasted; high scores in Alaskan taste tests baked and boiled
• Texture after cooking: More waxy than mealy, despite its relatively high specific gravity.  Baked, it will be mid-dry
• Preferred uses: All purpose in the true sense: good baked and boiled, yet it may be best roasted or as homefries.  It can also be used for purple potato chips 
• Presentation: Striking purple color makes attractive entrées; does not fade when boiled
• Nutrition: Higher in phytonutrients, anthocyanins and other antioxidants, than spinach and broccoli