Welcome to my blog

I was born in Guernsey (but now live in Brittany) and our main industry was growing tomatoes although that industry has now virtually disappeared. Growing tomatoes to a Guernseyman is like wine to a Frenchman, it's in our blood! I do not profess to be an expert, but I have picked up a few tips and techniques which work for me.


Thursday, 2 December 2010

Frozen Oka

The first lot of frost did not affect my Oka, but I am afraid the dollop of snow that we are having now has killed the tops . I am not sure if I have to now dig up all the tubers, but I am sure my advisor Ian, will soon be  along with some good advice.

4 comments:

  1. I usually leave mine a bit. The tubers will continue to swell even when the foliage had been knocked out.

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  2. Yes, leave for 2 or 3 weeks before lifting to maximise the yield.

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  3. Ah thanks for that, looks like we will be having our first tasting for Christmas, any tips on cooking, or just as normal potatoes.

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  4. I like them steamed whole or thinly sliced and stir-fried. They taste a bit lemony. I also like them thinly sliced raw with a salad. Lovely and crunchy like radish.

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