Blue Spuds - bleu d'artois

[The Riff-Raff Element]

Anyone ever attempted these?

On a whim I have ordered ten sets because I am a sucker for novelty. The (non-organic, unfortunately) supplier claims that they are easy and high-yeilding. Why then, wonder I, have I never seen them for sale in the shops or on the market

[gregorach]

Not that particular variety, but I've grown both Salad Blue and Edsel Blue with good results. They seems to be quite a bit more slug resistant than white potatoes, which counts for a lot around these parts. I guess you probably don't see them for sale very often because a lot of people have an irrational objection to blue / purple food - although I did notice somebody advertising a new purple variety, prepacked and in the supermarkets, at the tail end of last year.

[wulf]

I've got some Salad Blue on order - I've been loving Purple Majesty, bought from the local supermarket, but couldn't find any available. The resulting purple mash is, in my eyes, a wonderful looking and tasting addition to the plate.

It will be my first year growing potatoes and I've also ordered Highland Burgandy Red and Shetland Black; I want to grow stuff which is a bit out of the ordinary rather than what I can easily buy, as I don't have enough space to economically compete on the white potato front (not without sacrificing everything else I want to grow as well).

Wulf

[Millymollymandy]

Just bought all my seed potatoes this morning and it's the first time I've seen violet ones for sale - called Violette something or other. If I hadn't already bought 3 varieties PLUS the freebies they give you with your fidelity card I might have been tempted!

[grahamhobbs]

Generally not a fan of growing odd coloured vegs, why eat a veg that has been developed for its unusual colour, we want veg that taste better. Having said that the OH likes the taste of Edzell Blue and I like Purple Tepee french beans.

[greenorelse]

We had some old varieties of sweetcorn as well as the regular version.

The regular one was, well, sweet and soft and yellow. The older ones had variegated nibs, purple, black, red, green, white, yellow and were much more mealy, with larger nibs and far less sweet. I preferred those and had a feeling they were in some way 'healthier' eating!

[Teeli]

We have several blue, purple and black varieties here. My favourites are the tutaekuri ones... they are long and intensely purple/black. Floury insides that sort of sparkle when cut...

[Millymollymandy]

Where is 'here' Teeli? NZ? Can you put your location in your profile please.

[gregorach]

Generally not a fan of growing odd coloured vegs, why eat a veg that has been developed for its unusual colour, we want veg that taste better. Having said that the OH likes the taste of Edzell Blue and I like Purple Tepee french beans.

Ah, but what if they're an unusual colour, taste good, and have improved pest resistance as a result of the colour? I'd call that a win!

There is also some evidence to suggest that the flavonoids which produce the colour, in addition to conferring improved pest resistance, may be of significant nutritional value.

[The Riff-Raff Element]

Ah, but what if they're an unusual colour, taste good, and have improved pest resistance as a result of the colour? I'd call that a win!

There is also some evidence to suggest that the flavonoids which produce the colour, in addition to conferring improved pest resistance, may be of significant nutritional value.

All good excuses to justify my choices

The pests around here tend to be Colorado beetle, much feared by the commercial grower due to its considerable resistance to chemical warfare. And nothing - as far as I know - eats it. We pick them off every couple of days and squash them. I'd like to see a varity of spud that can resist them...

The order has been dipatched

[mrsflibble]

so if flavanoids cause th colour i'd be right in thinking that application of an acid dressing would turn the purple porato bright pink... therefore my daughter would love it. i think they might be a must....

[The Riff-Raff Element]

so if flavanoids cause th colour i'd be right in thinking that application of an acid dressing would turn the purple porato bright pink... therefore my daughter would love it. i think they might be a must....

Mrs F - there is a variety called rouge de Flandres which is, basically, pink and stays so when cooked. I think it originated in Scotland, though, so it should be available in the UK.

[wulf]

I'm going to be trying one called Highland Burgandy Red - I think that might fit the pinkish bill. I'll try and take a picture later in the year when I get to harvest it.

Wulf

[Peggy Sue]

I grew a number of purple spuds last year, most do lose their colour when cooked, but its fun to cook the carrots in with them and they then go purple

I love shetland blacks but really I'm not grwing them again, you can't find them when you come to dig them up then you have loads of volunteers appearing next year. They are just exactly the same colour as our soil!

[wulf]

I'm using old garden compost bags (both ends open) to form temporary containers for the spuds; my theory is that harvesting will be as easy as tipping the bag over and working through the mound of earth by hand rather than having to dig down. We'll see how that goes!

Wulf