Quote:
Originally Posted by tomsloc  I don`t think spuds are spuds ,they all have different qualities and different tastes ,otherwise we might all as well go to the supermarket |
So how does that follow?
The answer to your original question (for me) is Juliette -for flavour/texture (thou the yield this year has been the most dissapointing variety) I must have tried growing more than 20 varieties and enjoyed most of them.(8 different sorts this year) This is not what I meant and without hijacking your thread I was answering a sub-question.
If you care to scroll back a couple of posts you'll find the current enquiry is- what happens if you don't harvest your earlies after 13 weeks?...and I still maintain that all varieties will just get bigger and then the skins will set, Salad types ...Charlotte, Nicola, Juliette etc. lose their waxy texture maybe some will chip or mash better than others but essentially they are the pretty similar and service equally well for storage into winter.
The maincrop spud that is usually harvested early is International Kidney. Exceptions might include the 2nd early Anya or the Maincrops: Rattes or Pink fir apple that are more waxy and retain a nuttier flavour.
Although, with the blight problems in this part of the country, I find it is not usually worth growing maincrops...they are only about £7 a sack from the farmer anyway.
Whilst I'll concede that the subtle differences between varieties of
new potato is the stuff of connoisseurs and the great joy of GYO. There is no comparison between a freshly dug potato and anything you will find in a supermarket... But there are so many other social ,political, economic and environmental reasons I boycott supermarkets and have spent the last 8 years growing my family's vegetables....'might as well go to the suprmarket'
