The red, crescent-shaped spuds. They are called, Teufelshörnschen. The members with a German background will recognise that the translation is, “Devil’s horns”. They are red and curved, so I am guessing that is the reason for their name. These peculiar-looking potatos have a very nice taste; however, they are not waxy like a similar type called, Bamberger hörnschen. These are a fine, waxy sort with a good flavour. They are not crumbly, like the Teufels. The creamy-coloured spuds are a type called, “Jazzy”. These have a really good flavour and are waxy up to a certain moment, then they will instantly co crumbly if you do not take them off in time. These Jazzys can be found in supermarkets here and there these days. It was a new one for us, so both spud sorts were experimental this year. I do lurve a good spud.
Those look very interesting Sjoerd. Is the flesh white? I have a friend that grows purple potatoes and has kept his own seed potatoes for many many years. They mostly turned white when cooked, but it was still a little funny to see in the pot.
Nice group of taters. ‘Jazzy’ potato’s is an interesting name. Upbeat and positive harvest.. as the red ones I am very curious about them. It’s potato salad time of year ? Purple potatoes is one that is less starchy and less sugars. I wonder if ‘Jazzy’ or or the red ones are good candidates for less starch/sugars and different dishes like baked, french fried.
Mel—yes, the flesh is indeed white when cooked. Pac— “Jazzy” is a tasty spud and as you say, the name is upbeat, sort of like you. Chuckle. As for the red spuds, I am sorry to say that I haven’t any idea about the starch and sugar content. We well have to experiment and see how best to use it. I believe that one can fry them with success. The flavour is in any event, very good. Loggie— You are right, it is nice to experiment. It is an aspect of the hobby that I find important to do.
Sjoerd, I've never heard of either one of those. I went to my company that I order from and he doesn't have them. They look very nice, both of them. I may have to see if I can find either one for next year's potato experimentation. Mel- I had purple potatoes back in the day, when my kids were young. They did turn white but the weirdest thing was the water, when I boiled them turned like a grass green. Pac- Huckleberry Gold is supposed to be low starch/sugar. Just an off topic question are you in Washington State? I do miss the beaches there, I was born and raised in the Pacific NW. We do have beaches here but Great Lake beaches are totally different from salt water beaches. And I have yet to find woods that smell like Washington State woods. Anyway back to potatoes... Mine are still in the ground...well bags. Mine grow in potato grow bags. Which is why I can try so many different types.
Good luck with those Willow. Both these experimental sorts produces more than forty spuds per plant. The numbers are good but for me not be all, end all. The flavour and consistency are important. In a few weeks we will be looking for new ones to try next year. Our gardening just goes all year round in some form or another. We have already begun planning locations and types of veg for next year and talking about bed mulching.
Ha ha ha— yeah, with “amazing” you really mean “fanatical” I reckon. Chortle. Thanks for liking the looks of those two spud sorts. It makes the hobby interesting. Yeah though, planning. That is just our way of gardening,
