Posted in 'How to', Potaotoes, Seeds to sow in spring, Sun loving plants, Vegetables, tagged chitting potatoes, no dig potatoes, Potatoes for blue mash, Potatoes for growbags, Salad Blue Potatoes on March 11, 2013 |
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Despite the name, Salad Blue potatoes are not great for salads as they’re a tad on the floury side and crumble when boiled. However, they do make great chips and mash. And blue ones at that! Bred by the Victorians in Scotland in the early 1900′s, they could be seen, as they were then, as a novelty potato. But the blue colouring is said to contain all-important antioxidants, so surely, this is a super veg!
We’re going to have a go at growing these tubers in growbags for our veg growing project this year and if I can find a spare patch of grass, I’ll continue my ‘no dig’ experiments too.
It’s still bitter outside, so I’ll chit these tubers in a cool and bright room until milder temperatures return. And planted at the end of March or the beginning of April, these groovy spuds should be ready (weather permitting) to harvest in August and September.
Salad Blue seed potatoes can be bought from Carroll’s Heritage Potatoes and Pennard Plants.
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Posted in 'How to', Dahlia tubers?, Dahlias, Dalia Tubers, Fruit, Perennials, Sun loving plants, Vegetables, tagged Are Dahlia tubers edible, Baking Dahlia tubers, Cooking Dahlia tubers, Dahlia_Emery Paul, eating Dahlia tubers, food, james wong on November 20, 2012 |
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There’s been a fair amount written about trying different fruit veg to eat. Mark Diacono’s ‘a taste of the unexpected’ encourages us to eat Day Lily fritters and Fuchsia berries and James Wong is now working with Suttons, promoting seeds for Goji berries and Electric (mouth numbing) Daisies.
So yesterday, when a client asked me to dig up some Dahlias, we thought we’d have a go at cooking them to see if the tubers faired as well in the kitchen as they do in the herbaceous border.
I was baking potatoes last night, so popped a couple of tubers in the oven at the same time. I was quite curious to see how they’d cook, as they already seemed quite a bit more watery in texture than my Red Duke of Yorks. Well, although thoroughly cooked, they still had a crunchy bite but remained quite watery too. The nearest texture I can think of is rather akin to that of a cooked water chestnut. The flesh was fairly tasteless, but with a slightly flowery aftertaste, a bit like rose-water.
Not too convincing (my husband wouldn’t touch them!), but I’m going to persevere with a soup and possibly some bread. There isn’t too much written about eating the tubers, but some do suggest that heirloom varieties have a better flavour than more modern hybrids.
So do I want to grow these heirloom tubers to try out next year? I don’t think so. After my culinary experiments so far (and unless further experiments astound me), I think I’m going to stick to potatoes, and grow these watery tubers for their gorgeous blooms alone.
p.s. James Wong has suggested Dahlia rosti as a recipe, making sure you salt the grated tubers first before cooking to help them hold their shape. Will give this a try….
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Posted in 'How to', Erigeron, Ground cover, Perennials, Plant combinations, Simple but briiiant, Sun loving plants, tagged Daisiy for planters Out of my shed, Daisy for pots Out of my shed, Erigeron karvinskianus Out of my shed, perennial plants for drought Out of my shed, Perennial plants for pots Out of my shed, Plants for pots Out of my shed on November 11, 2012 |
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I was out gardening with friend Lizzie on a gloomy Wednesday afternoon and was hugely cheered and delighted by the sight of this Erigeron (karvinskianus) in pots.
Well into November and these blooms, having been in flower all summer long, are still looking fresh and enchanting. Not only a perennial, but Erigeron is drought tolerant too, so this is certainly an idea that I’ll be stealing next year for a window box or two.
P.S. Pots are from Hode Pottery in Canterbury, Kent
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