SOUTHERN POTATO CO.
Southern Potato Co. A LEGACY OF FARMING, FOOD AND FAMILY
S outhern Potato Co. is a generational family farm based in Winkler that is proudly celebrat- ing 65 years. Founded in 1960 by John Kuhl, Henry Kuhl and Dave Bueckert, the farm quickly expanded and by 1978 encompassed 8,000 acres, including 2,700 dedicated to potatoes. That year, the partners decided to sell, but John chose to continue farming with his sons, Keith and Douglas. Keith managed the fields while Douglas oversaw sales and shipping. When Douglas passed away in 1999, the respon- sibility of running the farm fell to Keith. Not long after, his sons Marlon and Jeremy graduated from university and returned to join the farm, taking over day-to-day operations. Today, Southern Potato Co. thrives under their leadership, farming more than 11,000 acres. Keith still lends a hand when needed, though his greatest joy now comes from working alongside his sons and grandchildren. Two of the grandchildren, Brooke and Nolan, graduated from the University of Manitoba’s agriculture diploma program and are now part of the farm team. Another grandson, Jaxon, 16, spends as much time on the farm as he can. “One of my greatest joys is seeing the next gener- ation joining the farm,” Keith says. While farming has been central to his life, Keith’s other passion has always been cooking and entertaining. With three children and eight grand- children, family gatherings often mean 16 or more around the table — and plenty of opportunities to hone his skills in the kitchen. For more than 15 years, Keith has prepared meals for family and com- pany events, blending his love of hospitality with his knack for creating memorable occasions. About four years ago, as his sons assumed more of the farm’s management, Keith leaned further into that passion. He expanded a shop to include a com- mercial kitchen and gathering space, transforming it into a hub for family and community celebrations. Two years ago, he marked both his 70th birthday and 50th wedding anniversary there, and since then, the space has hosted countless gatherings. When asked about his favourite potato dish, Keith doesn’t hesitate: roasted fingerlings.
Fingerlings are small, slender potatoes prized for their unique shape, firm texture and rich, but- tery flavour. Considered a specialty item, they are cherished by chefs and home cooks alike. Grown by Southern Potato, these fingerlings are carefully cultivated to ensure consistent quality and excep- tional taste. Keith prepares them by cutting the potatoes lengthwise, tossing them in olive oil, seasoning and roasting cut-side down at 350 F for 30 to 40 minutes. “I always use the convection roast setting, as it cooks the potatoes from both the top and bottom,” he notes. The result: tender interiors with perfectly crisp, golden bottoms. For Keith, it’s about more than just flavour. “The most enjoyable thing about cooking,” he says, “is seeing people enjoy the food, and the fel- lowship and company around the dinner table.” To elevate the experience, Keith recommends pairing the fingerlings with an Italian Amarone della Valpolicella, a bold, full-bodied red wine that complements both the dish and the warmth of a shared meal.
SAVOUR MANITOBA | WINTER 2025 | 13
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