Getting the spuds in the ground
For many people the 17th of March is the traditional day for sowing their potatoes in Ireland, but in truth the weather is often not kind enough for the task. Depending on the weather, the spuds are best planted in late March, April or May and you can expect to be digging up a lovely dinner in about four months’ time. There really is not sight finer than a field of fine straight, uniform potato ridges growing tall and rich in the summer fields. Potatoes like to get those roots well down in the soil they will produce the best crop when planted in a light, loose, well-drained soil. Preferably with a slightly acid soil with a PH of 5.0 to 7.0. but lets not get too bogged down in the science. New potatoes are a grand addition to any kitchen table and if you get them planted soon, they will flowering in about 15 to 16 weeks and ready for harvest as soon in two or three weeks after that, when the tops of the plants have died back. Of course, there are some variations in the growing times and methods depending on the variety of seed potato you choose. The choice of potato you choose to grow is based on your own personal tase and the growing requirements of each potato variety. At The Dandys, Derrynoose, we stock the Maris Piper, The Kerr Pink and the British Queens seed potatoes.
Maris Piper
The Maris Piper potatoes originated in 1963 when Irish grower John Clarke introduced the variety. Clarke created over thirty-three certified varieties of potatoes, so he knew what he was doing! The Maris Piper has a distinctive golden, fluffy white flesh and can be described as a floury potato. It’s a versatile spud for cooking as its great for mash, baking, chips and roast potatoes, but also good for wedges too.
Kerr Pinks
The Kerr's Pink is mistakenly thought to be an Irish variety, but it was first developed in Scotland back in 1907 but is hugely popular still as it is easy to grow and produced a floury, starchy potato with a low water content. The Kerr Pink stores well because of the low water content. It has an irregular shape, with semi rough light brown skin and often has deep set eyes, but it’s a grand potato for any culinary ideas you might have and it’s thought to be the best potato for colcannon or boxty. Bake ‘em, boil ‘em, steam ‘em and roast ‘em! Kerr’s Pink now account for 60 per cent of potatoes grown in this country. The reason? They are hardy, and available almost all year round, storing well and tasting just great.
British Queens
The British Queens variety is arguably Ireland favourite potato. A wee ball of flour! It’s an early or second early crop potato. In season from July to September. The variety itself is over a hundred years old and is a dry floury spud packed with that good old fashioned taste of potato that you will remember from childhood. “The Queen wants to be cooked in its jacket,” says Lar Flynn, a fifth-generation potato producer from Rush. “If you peel a potato, you are peeling all the nutrition and flavour out of it. Queens should be boiled and, just before they are cooked, you pour off the water and let them steam for 10 minutes.
Each has its own merits, and all are delicious cooked up easy, with a knob of butter and a sprinkling of salt. The choice of which seed potato meets your needs is up to you, but we are available to assist if you call or phone. The humble spud will always have pride of place on the Fermanagh dinner table, no matter how many fajitas or burritos, quinoas or cous cous vie for its place. And it tastes all the better for being homegrown, sown, tended and dug with love and care.
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