Fieldco LtdFieldco Ltd
Why buyers choose it
Distinctive golden colour and a great way to change up your typical vegetable selection!
Soft texture when cooked – ideal for roast sides and mash applications, but with a NZ provenance story
Grown in Kaipara with a variety you can feature with a story
Out of all our kumara varieties, the Gold Kumara has the most loyal following! Is it because of it’s scarcity? We don’t know.
They are more susceptible to harvest damage and marking when they’re being packed and because of their light coloured skin, the marks tend to show after sitting for a few days on a supermarket shelf. You can be assured they are still perfectly fine to eat! You can peel them if you are worried about this.
How to use Gold Kumara
Roast: This is the best cooking method – their golden colour and sweet flavour caramelise perfectly when roasted
Mash: Great for comforting, nutritious meals
Soups: Adds sweetness and body while getting your 5+ a day!
Tray bake: Works well with proteins and other veg. Try gold kumara in our Tomato & Kumara Bake Recipe
FAQ section:
How is Gold Kumara different to other kumara varieties?
Tokatoka Gold is known for its golden skin and soft golden flesh, it’s similar in texture to the Beauregard variety.
Can I find Gold Kumara in other countries?
No! The most common gold skinned variety you will see on supermarket shelves here in New Zealand is a native variety that was founded here in the Kaipara.
Why is it called Tokatoka Gold?
The Tokatoka Gold variety as we know it, is named after the Tokatoka peak just out of Dargaville, the Kumara Capital of New Zealand! This area is where 90% of NZ kumara is grown.
Available in 20kg returnable Loscam Crates
