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Post by jardiniere on Jul 20, 2024 12:00:43 GMT 1
I haven't seen Agata potatoes since the beginning of winter '23. Is it the same in your area? Does anyone know why?
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Post by iolar on Jul 24, 2024 12:58:30 GMT 1
I haven't seen Agata potatoes since the beginning of winter '23. Is it the same in your area? Does anyone know why? I think I saw some at my normal street market stall (Carmaux) last Friday. Sad to say but I think the excellent Spunta are finished for this year. The best are always the Spanish. I'd like to see this variety grown as a maincrop. |
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exile
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Massif Central
Posts: 2,765
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Post by exile on Jul 25, 2024 9:37:03 GMT 1
I don't think it can be grown as a maincrop in the sense I think you mean.
It is described as a early maincrop and as such will the tops start to die off after 75 days of planting. It cannot then be grown on to provide a full maincrop.
If you mean available all year round, then there are the problems of planting in late spring and summer, when the ground is beginning to dry out/has dried to a solid lump. Copious watering would be necessary and with that comes a risk of encouraging blight if, as this year, temperatures are below average. It would be possible but I doubt it would be commercially viable in competition with other more productive varieties.
I have a similar wish with Corne de Gatte (aka Pink Fir Apple) but the reality is that it is not feasible.
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exile
Member
Massif Central
Posts: 2,765
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Post by exile on Jul 25, 2024 9:48:54 GMT 1
To answer the OP I found this regarding Agata: Yield Quality Yield Quality: high-very high Markets: Table/Fresh, High Set, Early Harvest, Organic Yield: high-very high Tubers: Per Plant 13-15 Cooking type: A Dry Matter: 19% Resistances Scab: medium-low PVY: high Foliage Blight: medium Tuber Blight: medium-high Damages: high
Bruising: highNematodes: Ro, 1,4 www.potatopro.com/potato-varieties/agataIt may be that the high yields have been overcome to the vulnerability to damage. |
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Post by iolar on Jul 25, 2024 10:21:25 GMT 1
Remember the old variety - King Edward, a great baking potato. Mostly there just aren't available any potatoes for baking in France. A baked potato with fillings of your choice or just cut open with lots of butter, salt and rough ground black pepper - simple good food.
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