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A Guide To Growing Potatoes In Your Garden

A Guide to Growing Potatoes. Growing Potatoes We love a potato in this country, we tend to eat them any time of the day. Whether it’s boiled, roasted or mashed with your Sunday roast or chipped with fish for your tea, or even sautéed with your Full Breakfast. They are a versatile vegetable and one of our staple foods. As the cost of potatoes have risen so has the popularity of growing your own. However there is more to it than just cost. Some of the best quality varieties do not travel well, so they are not always available in shops and supermarkets. Also, for the majority of early new potatoes the flavor and texture is at its best straight from the garden! In order to have a year round crop then you will need to grow three different groups: early, second early and maincrop. The earlier the variety though, growth rate is faster but the yield is lower. If you are limited on space, it is maybe worth leaving out the maincrop and just growing the earlies, as these ones are harvested when potatoes are at their most expensive. As I touched upon a moment ago,

Jerusalem Artichoke ‘Fuseau’ (per Tuber)

An unusual root vegetable related to the sunflowers. Tall and majestic, almost good enough to grow as a flower, these nobbly tubers have white flesh which is nutty, sweet and crunchy - a good source of iron. They can be cooked in much the same way as Potatoes or Parsnips,excellent roasted, sautéed or pureed. Best eaten from November to March and dug when needed. A perennial plant that will spread and come every year.

Elaine Franks Artwork – Original picture in mixed media – ‘Voles & broad beans’

This piece was done in response to the loss of an entire broad bean crop…We like broad beans, we like them a lot. So, having found a freezer with enough space to store our vegetables over the winter, I planted extra broad beans on the one for you, one for me, one to freeze, one for seed principle, and tended them lovingly. Perfect little plants developed abundant flowers which set well, turning into exciting clusters of beans that promised a bumper crop. We picked the first few pods and they were wonderful.Then I had to work intensively for a week and wasn't able to do anything in the vegetable garden or even to visit it in daylight and check progress. No matter, I thought, it's only a week, a few of the beans might have got too large, but most of them will be fine. So, the work deadline having been duly met, I collected a bucket and went off to pick the crop.Nothing.Not one.Every last single pod had been raided, nibbled open and the beans taken. As I lifted the debris, searching for any that might have been missed I uncovered a tribe of voles in the

Christmas Potato ‘Pentland Javelin’

Excellent for new potatoes at Christmas (or therabouts) Plant up ASAP in large containers or a protected structure and keep frost free as the weather closes in. Eelworm and Scab Resistant, good for salad and boiling.Suitable for all soils.Amazingly successful and a bit of fun.

Christmas Potato ‘Desiree’

Excellent for new potatoes at Christmas (or therabouts) Plant up ASAP in large containers or a protected structure and keep frost free as the weather closes in. Eelworm and Scab Resistant, good for salad and boiling.Suitable for all soils.Amazingly successful and a bit of fun.

Jerusalem Artichoke

An unusual root vegetable related to the sunflowers. Tall and majestic, almost good enough to grow as a flower, these nobbly tubers have white flesh which is nutty, sweet and crunchy - a good source of iron. They can be cooked in much the same way as Potatoes or Parsnips,excellent roasted, sautéed or pureed. Best eaten from November to March and dug when needed. A perennial plant that will spread and come every year.

Potato Second Early ‘Maris Peer’ 2 Kg. bag

Second EarlyYield: goodDisease Resistance:Salad: YesBoil : YesBake:Mash: Chip: YesRoast: Small sized tubers with a firm textureGood for new potatoes

Potato Second Early ‘Nadine’ 2 kg. bag

Second EarlyYield: HighDisease Resistance: Eelworm and Scab resistantSalad: Boil : YesBake: YesMash: YesChip: Roast: YesGood for new potatoesExcellent for baking

Potato Second Early (Loose) ‘Maris Peer’ per Kg.

Second EarlyYield: goodDisease Resistance:Salad: YesBoil : YesBake:Mash: Chip: YesRoast: Small sized tubers with a firm textureGood for new potatoes

Herb Parsley ‘Envy’

Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish, many dishes are served with fresh green chopped parsley sprinkled on top. Parsley is used frequently used on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb, goose, and steaks, as well as in meat or vegetable stews, and of course in the traditional parsley sauce, a roux-based sauce, commonly served over fish or gammon.

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