Tater time

Tater time

PostBy: SteveZee On: Thu Sep 29, 2011 4:18 pm

Was just out diggin some potatos up and thought I'd post a pix. This year I grew Gold Rush Russets which are a really nice all around potato but make the very best french fries (I fry em in duck fat) on the planet. This pix is of a variety called German Butterballs. These thing are awesomely tasty mashed or in chowders, salads, etc. Gold yellow inside like Yukon gold but dryer not so much water in em Excellent variety if you can get them. I got about a bushel or so out of a 30 foot row.
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SteveZee
 
Hand Fed Coal Stove: Glenwood Modern Oak 116 & Glenwood 208 C Range

Re: Tater time

PostBy: Coalfire On: Fri Sep 30, 2011 8:56 pm

lookin good. I should get into gardening. When we were growing up dad always had a huge garden. I know one year he planted potatoes that were blue on the inside. as kids we thought it was neat, but it made some nasty looking mashed potatoes they turned grey :sick:



Eric
Coalfire
 
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Re: Tater time

PostBy: Freddy On: Sat Oct 01, 2011 4:59 am

Good lookin' spud! I was going to ask that you ship me a bushel, but, well..... next year plant two rows! :)
Freddy
 
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Re: Tater time

PostBy: SteveZee On: Sat Oct 01, 2011 9:02 am

Hey Eric, you deffinately should if you've got a plot. It's good fun for the kids (weeding ;-)) and you just can't beat the taste of you own home grown ;-). Yeah I've seen those blue/purple toes we called some too that had the purple innerds. Think they are best for tater salad. :D I hear the Japanese love blue colored food since there aren't many! :D

Freddie, ha,ha,ha, yep I really should have done several rows of those German Butterballs. It was my first year trying them and they are a late season variety so I wondered if they'd make it all the way. But heck with taters it doesn't really matter, you'd just get some smaller spuds. You'd love these though. They got to be some of the best tasting spuds ever!.
SteveZee
 
Hand Fed Coal Stove: Glenwood Modern Oak 116 & Glenwood 208 C Range