Farmer’s First


Since Green Thumb started farming in 1965, there has been a food revolution in Maine and around the world. We’re committed to bringing even more of our beloved signature potatoes to market, but we also strive to cultivate new varieties and drive innovation in the region.

Introducing Farmer’s First, our new program for discovering and developing potato varieties that thrive in our exceptional soil and climate. Our goal is to give consumers new products that work well in their kitchens by giving our retailers a way to offer something new.

It works like this. Green Thumb Farm partners with a retailer to identify a potato variety that they think their customers will love. Then, we cultivate it on our land to ensure that we can deliver the best version of that variety. With the Farmer’s First label, customers can try a limited variety, retailers can offer something new, and we can gather feedback so we know what people like and want in their potato.

A unique crop

The first potato we’re offering under the Farmer’s First label is called Queen Anne. The Queen Anne is a yellow potato that’s unique in its oblong shape and ideal for baking and mashing. Click here to learn more about this exciting new variety and for delicious recipes to try!

Queen Anne is currently grown in Maine exclusively by Green Thumb Farms and sold only at Hannaford stores. Look for two-pound netted bags with the Farmer’s First label in the produce department at Hannaford.

Next year’s harvest

Green Thumb Farms has experimented with new varieties of potatoes for years, always trying to make a better product from the ground up. Now with Farmer’s First we can see what potatoes consumers and retailers are excited about. We think people will love Queen Anne, but this is just the beginning of what Green Thumb has in store for the Farmer’s First program.


Queen Anne is a beautiful potato. It has a smooth, bright yellow skin that’s thin and resistant to bruising. The shape of the Queen Anne is also unique. Most yellow potatoes tend to be round, but the Queen Anne is oblong, which makes it ideal for baking, easy to peel for mashed potatoes, and perfect to cut into steak fries. While this variety doesn’t have the starch and sugar content to perform well in oil, they make an exceptional oven fry (baked in the oven) and they brown up nicely as hash browns or tater tots.

The Queen Anne variety took to our sandy soils and Mount Washington Valley microclimate right away. The variety matured quickly and the yield was excellent.

Queen Anne is currently grown in Maine exclusively by Green Thumb Farms and sold only at Hannaford stores. Scroll down for recipes to try in your kitchen – and let us know if you have Queen Anne recipes of your own! You can email or share it with us on Facebook.

Recipes for Queen Anne potatoes

Twice-Baked Queen Anne Potatoes

Ingredients (per potato, per person):

  • 1 Queen Anne potato
  • 2 tsp cream cheese
  • 2 tsp chopped bacon (pre cooked)
  • 1/2 tsp chopped fresh scallions (green onions)
  • salt and pepper


  • Heat oven to 400 degrees
  • Bake potato(s) for about one hour.
  • Remove from oven.
  • Using a pot holder, gently squeeze potato. If it indents easily, it’s done!
  • Cut potato in half and scoop out flesh inside (save to the side)
  • Blend together with the following (per potato):
    • 2 tsp cream cheese
    • 2 tsp chopped bacon (pre-cooked)
    • 1/2 tsp chopped fresh scallions (green onions)
    • Salt and pepper to taste
  • Mix together until smooth (use hand mixer or masher)
  • Put mixture back into potato shell and broil for about two minutes until golden brown. (Keep an eye of them because they brown quickly!)

Queen Anne Potato Balls

Ingredients (per potato):

  • 1 Queen Anne potato
  • 2 tsp cream cheese
  • 2 tsp chopped bacon (pre-cooked)
  • 1/2 tsp chopped fresh scallions (green onions)
  • Salt and pepper
  • Egg wash (1 egg w/ splash of Half & Half)
  • Bread crumbs (about ¼ cup per potato)
  • Cooking oil (Vegetable or canola oil)


  • Peel potatoes (as many as you like)
  • Cut each potato into 2-inch pieces
  • Boil until tender (about 10 minutes or until mashable)
  • Drain water and add the following: (multiply by number of potatoes used)
    • 2 tsp cream cheese
    • 2 tsp chopped bacon (pre-cooked)
    • 1 tsp chopped fresh scallion (green onion)
    • Salt & pepper to taste
  • Blend together with a hand mixer until smooth
  • Roll into roughly 2 oz. balls (or whatever size you prefer)
  • Dip into egg wash (1 egg with a splash of Half & Half)
  • Roll into bread crumbs
  • Lightly fry them in 350-degree oil until golden brown.
  • Serve immediately after cooking.

Oven fried potatoes


  • 3-4 Queen Anne potatoes
  • Olive oil
  • Salt and pepper


  • Wash potatoes well in tap water
  • Cut them lengthwise in half and then into ¼-inch steak fries.
  • Soak potatoes in hot tap water for 20 minutes.
  • Preheat oven to 400 degrees.
  • Drain and dry with a lint-free kitchen towel.
  • Place potatoes in a bowl, drizzle with olive oil and mix well.
  • Pour out onto a parchment paper-lined sheet pan in a single layer so potatoes aren’t touching.
  • Bake for 40 minutes, flipping fries every 10 minutes (flip and return to oven three times).
  • Remove from oven, season with salt and pepper and enjoy while they’re hot!