Well, I just had to do that little check on the 'Belle de Fontaney's' didn't I? They were not quite as numerous with 24 piepers per plant and they were smaller in size. Having said that, they were planted two weeks later than the 'Roze Kointjes', so I expect that these will nee another three weeks or so before they are ready to harvest for real. The Quality Control: These were more crumbly than the Roze Kointjes and actually absorbed the butter. The taste was different, but for my taste buds, an excellent flavour. For the folk that like their spuds a bit crumbly, these will be really apreciated. All of the potatos that I am growing this year are the so-called, "Gourmet Salad Potatos". They make a distinct change from the regular, round ones that are most common. We ate these last night with young courgettes (you know the fancy one that are picked when they are about a finger long). My partner said that we were going to "eat fancy tonight". hahaha...what's she like! Well, she cut them lengthways and put them on a steak grill that had been oiled with olive oil--sje sprinkled a bit of salt and more olive oil then turned them for awhile. She did nothing more with them. We had breaded Wiener Schnitzels with a squirt of lemon juice. It really was a fancy meal and it cried for abit of ice cream afterwards to round it off nicely. Well, she says that with all the courgette plants that we have, we will have to eat them small otherwise we'll be inundated with big ones (and she's right there!)...your friends and collegues can only so take so many before their threshhold is reached. chuckle. Luckily it's still coolish here...but when it hots up, they will go a little crazy.
Mmmm, those look a bit like those we call almond potatoes because of their shape. The best potatoes I can get! I need to get me a potato field some time, this is practically unbearable.
Well I don't kow if they are excatly the same that you like so much, but they are delicious. May I offer my humble apologies to you for making it practically unbearable for you....my taters were in the right place.--or was that, "heart"? How does the saying go again?
Those do look delicious, I like potatoes of all kinds. Some grocery stores here are beginning to offer varieties we have not had before and it certainly is nice to try them.
Very nice Sjoerd!!! As a potato grower myself, i have to admitt, i drooled. They do look very nice and with a light skin texture. That would be great for grilling, ohh yeah it would...lol. I can only grow the Almond potatoes up here, nothing else works. The ground doesn't get hot enough. The other name we call them is Finger potatoes, because the best tasting ones are about the length of your small finger, and 2 fingers wide. mmmmm, butter and sour cream and chives......I better go out and sit and watch mine grow,,,lol. Well done! (try rubbing fresh garlic on the cut side, with just the salt and olive oil and grill.... you will never go back.)
I started to call them fingerlings but wasn't sure if they were one and the same. We can get the yellow ones and the purple ones here and love them boiled, drained then heated up with butter.
When i lived in the states, i had tried Yukon Gold potatoes,,, now those were good, and the texture of those and the color is very like the Almond potato. The difference is the shape and skin. Almond potatoes are shaped like almonds,, really. but the bigger they get the tougher the skin is. We don't let ours get bigger than 4 or 5 inches,, they just get to tough i think after that. I never got to try the purple ones tho,,, wish i had.
I think that you will have taste tested all of your potatoes before long and have nothing left to harvest. New dug potatoes taste much better than store bought anything. dooley
Isn't it great to go and dig up your own potatoes rather than buy shop bought ones? :-D You'll have to go down to the lottie and do some more tasting (oops sorry I meant testing of course) soon Sjoerd. What type will you be trying next?!!
Thanks for your responces to the taters. heh heh heh. They are really just soooo delicious. We had them again tonight. Tch!...they'll be all gone and I will have to test another batch before long. I must remail vigilent, you understand. I like all kinds of potatos too, Toni--but I prefer the 'waxy' ones to the softer crumbly ones. That's jst a texture thing, when it comes to taste, it's the taste that is most important to me. I know, GM...those little ones are the best, in my opinion. Well Biita--I have heard you and Droopy talk about 'Almond' potatos. Do you guys happen to know another name for these? Since you two find them so tasty, I am naturally very curious and want to learn more about them. I appreciate the garlic rubbing tip. I really LURVE garlic. Well Dooley, it is such an enormous strain upon my patience waiting for the potato plants to be ready to give-up their tubers. What we need is a good ground-soaking rain for several hours--then the spuds will get a big growing spurt and it will be time to harvest them. Hopefully that will happen this weekend. Fingers crossed. Well Eileen, I will have to look in the little black book to see what the next tater to test will be for sure...but I believe that it will be the 'Charlotte'. I will try and hold off till after the rain. my bride had bagged-up the store bought spuds for her mum....so we will be forced to eat our own now. What a tribulation that will be.
Lovely job Sjoerd. I followed your lead and dug up just one kestrel plant today and was rewarded with a trug full of decent sized spuds. They need to be in the ground for longer yet, but I just wanted to check that something was going on under the ground. Picked another 2 courgettes today also. Joy!
That's great news, EJ! Congrats on your courgettes as well. Things are starting to happen finally...but we need a good, drenching rain here in the worst wat to really get things into gear. You can give those plants water out of the canal or tap...but they do not respond like they do to rainwater.
