I was thrilled to dig up my first harvest of main crop potatoes at the weekend. Off five plants, I got just over 20lbs of spuds! Chuffed. THe biggest (a Picasso) weighed 18oz and I got 10lb just off the one charlotte plant!
Lots of questions:
1. I managed to damage quite a few of them by shoving my fork through them. Is there a better way of digging them up? (I ending up using my hands, which took ages!)
2. How long will these damaged ones (and some that have common or powdery scab) keep?
3. What temperature should they (and the undamaged ones) be stored at?
4. Will they freeze? (I was thinking of making some leek and potato soup, but also freezing some to be made into other things at a later date, or even roated. I would blanch them first, but would that work?)
The varieties are Arran Victory, Picasso, Edzell Blue and Charlottes.
My Grandad would've been so proud!
Quote from: aquilegia on September 19, 2005, 09:39:16
I
Lots of questions:
1. I managed to damage quite a few of them by shoving my fork through them. Is there a better way of digging them up? (I ending up using my hands, which took ages!)
2. How long will these damaged ones (and some that have common or powdery scab) keep?
3. What temperature should they (and the undamaged ones) be stored at?
4. Will they freeze? (I was thinking of making some leek and potato soup, but also freezing some to be made into other things at a later date, or even roated. I would blanch them first, but would that work?)
The varieties are Arran Victory, Picasso, Edzell Blue and Charlottes.
My Grandad would've been so proud!
Speared spuds dont keep much beyond a week, I tend to deal with them straight away, either eating them or cooking them and freezing. Mash freezes very well as do things such as leek and potatoe soup.
When digging spuds I take great care to push the sork in well to the side of the ridge and carefully work closer. You will always spear a few I fear though
There are some specific forks for digging spuds which may help but I have not bothered.
For storage I prefer hessian sacks, as they breath better than paper, and store in an unheated but well ventilated and insulated shed. No frost but also not too warm.
I too have grown Picasso and Arran Victory this year. Victory did a little better last year but their taste is very very good. Picasso are huge spuds, even too big for baking. Also grew romano, very clean spuds and no slug damage at all.
HTH
Jerry
Thanks Jerry. I think that's most of them answered.
Will the ones with scab keep or do I need to use them this week too?
(Our freezers going to be full of spuds!)
Damage. As Jerry says - start well away - & that means at least a foot - from the 'crown' & work SLOWLY inwards. And that means going over each dig at least 3 times.
You will often find that you have tubers from the adjacent row, or the next plant, to confuse matters.
Lifting forks? Yes - 2 types - but the broad-tined one is not designed to prevent damage. If you spear a spud with one, you'll do much more damage!
Freezing? You can freeze small new pots whole - or others, as you say, in soups - or mash. Etc!
Storing? Frost free. in ventile sacks - away from mice. Scabby ones will keep - but keep your eye on them.
Well done Aqui :) I had Desiree chips last night for tea. Delicious and all the more so cos I'd grown them :)
Thanks for the tips Tim. Will try that next year.
We don't eat much mash, apart from on veggie shepherd's pie, oh I suppose I could make it into other things...
(All this googling for potato recipes is making me hungry!)
Tried to do potato gnocchi last night. Followed recipe to the letter and after simmering the gnocchi for 10 mins (that's what it said) I ended up with wet mush. Stupid book. Internet recipe says to cook for 2-3 mins. I might well have to throw that book away! (It's the same one that says worcestershire sauce is vegetarian.) :-\ Oh well - It's not often I create a disaster in the kitchen. Cooked up some pasta instead.
I grow mine on the flat, in beds not rows, and I just start digging at one end, at least a foot from the plants, and work steadily forward. With care, I spear very few. I don't worry too much about leaving a few behind; they can easily be lifted in the spring, and either used or, this year, planted. I've had no rotten or diseased spuds at all so far.
I don't have to dig mine up - just a rummage in me manure and there they were :)
aquilegia, i made gnocchi a couple weeks ago - was very sceptical how they would turn out but were yummy! went with antonio carlucchio's recipe:
800g floury mash
1 large egg
200g 00 pasta flour
s & p to taste
mix together in large bowl until mixture combined but not too stiff then take a small piece of dough at a time, roll into 2cm diameter sausage. spread flour on tea towel and cut sausage into 2cm pieces. press each gnocchi onto the back of a fork with your thumb so you get grooves one side & dimple the other (i think each side is better for a diff type sauce, creamy vs oily) Drop them into lots of boiling water & cook for 1-2 (not 10!!) mins. when they's a-floatin' they's a-ready. serve with delicious sauce of your choice....... :P
MyUncle used to blanch potatoes and parsnips to freeze off the allotment. I have never tried potatoes but the parsnips worked well.