The real "Jersey Royal Potato " Production system?

A friend I played rugby with used to take the photos of the steep potato fields that were used in the adverts. He readily admitted (to me) that there was some jiggery-pokery used (in the days before Photoshop) to make the fields appear much steeper than they really were :rolleyes:
I've been on the cotils around Gorey that @crazy_bull mentioned above. It didn't take any jiggery-pokery to impress upon me just how steep they are.:eek:
 
Some say that the growers are not allowed to gather raw seaweed & spread it on the fields anymore. I don't know if that is true, but it would explain the flavour.

Most greengrocers would agree with you. Cornish product much better, don't know their secret farmyard manure??????
They still gather seaweed, but I don't think it is as common as years ago, less solid manure used as well now, so that will affect taste/flavour...
 
Some say that the growers are not allowed to gather raw seaweed & spread it on the fields anymore. I don't know if that is true, but it would explain the flavour.

Most greengrocers would agree with you. Cornish product much better, don't know their secret farmyard manure??????
Lack of flavour is the theme that I’m hearing. I wonder what the growers themselves think.
 
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Are potatoes grown in any quantity on Guernsey, why only “Jersey Royals”??
potatoes are grown, mainly for prepacks for local shops, IMO , they are ok up until about october, while they are 2nd earlies, main crop are usually full of damage,and full of bibeets, oops, guernsey word there, i meant full of insects and worms etc boring in for a winter feed, so imported m&s ones are a firm favourite, no protein hiding inside them ,and no losing 1/2 the spud to damage when you peel them..
 
Had a couple of packs of Jersey Royals recently , and been quite disappointed in them . Got a pack of "Norfolk Keepers " today , never heard of them before , but when I read the pack it says they're "old new potatoes stored in refrigerated conditions " They weren't any better either ! Why can't we just have decent newly lifted new potatoes , thin skinned and absolutely wonderful lightly boiled and served with a goodly lashing of butter ? (or am I just an old anachronism , and there aint no such thing these days .)
 
Had a couple of packs of Jersey Royals recently , and been quite disappointed in them . Got a pack of "Norfolk Keepers " today , never heard of them before , but when I read the pack it says they're "old new potatoes stored in refrigerated conditions " They weren't any better either ! Why can't we just have decent newly lifted new potatoes , thin skinned and absolutely wonderful lightly boiled and served with a goodly lashing of butter ? (or am I just an old anachronism , and there aint no such thing these days .)
We’ve been lifting exactly that in Cornwall for 6 weeks now, can’t beat a Cornish early, it really gets my goat when old set skinned potatoes are sold as new!
 

chaffcutter

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Arable Farmer
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Best for taste after the Jersey mids used to be Pembroke earlies, don’t know what variety they would have been back then (50s-60s)

With supermarkets and prepacking they seem all the same nowadays.
 

manhill

Member
Feel sorry for youngsters because they probably won't ever taste the food we had. They'll be resigned to bland stuff made to have some taste by covering with sauce or spices? The appearance of Roosters gives some hope for the future however but they cost more. Anyway they're brainwashed by these TV cookery programs where artwork is more important than taste.
My God, these TV Chefs even peel potatoes before they boil them. Absolutely no idea!
 

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94: Advice around establishing herbal leys

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94: Advice around establishing herbal leys

Written by AHDB

In this episode, Danny Fanning, a Masters student from University College Dublin spent a two month placement at AHDB looking at Herbal Leys. During this time he spoke to Ian Wilkinson of Costwolds seeds about his farming practices and how he manages his herbal lays.

* Please note this episode was filmed outside, so in parts it can be...
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