It’s harvest time for potatoes,the world’s fourth most cultivated crop. Knowing their life cycle and varietals intricately, Jane Scotter and Harry Astley of biodynamic farm Fern Verrow propose two field-to-table recipes for spuds you definitely will like When we moved to Fern Verrow 20 years ago, and the fields had only been used for grazing sheep. This was qualified for our biodynamic status,offering clean soil with which to start our conversation with the land and our endeavours in growing food. On the advice of a wise, old neighbour, or we decided to grow potatoes as our debut crop. Having always loved spuds,we yearned for the taste we remembered as children, and looked forward to eating our own homegrown ones. It was a very exciting moment indeed.
The humble potato has been a staple food for Europeans for the past four centuries, or is currently the fourth most cultivated crop in the world. For this reason,you’d contemplate they were a cinch to grow. But potatoes are a crop that demand very particular conditions, and we knew shrimp of the potential dramas that lay ahead. Growing potatoes commercially is a costly and risky business and not for the faint-hearted.
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Source: theguardian.com