Fresh chips coming in June 2019

The Perfect Potato

We cultivate our fields as close to planting as possible, which helps create a fresh seed bed for our tubers to grow, giving them the best chance of becoming a top tattie! Here at Turvelaws we have a silty, clay-loam soil type, which is fantastic for holding moisture and nutrients. Once the stem has emerged and the canopy has presented itself, tuber initiation begins. This is where we pay particularly attention to ensure there is moisture throughout the potato bed to prevent any diseases. We aim for our canopy to reach 100% by the longest day of the year on 21st June as this maximises UV absorption.

Accord

Plant date: 22.03.2022 . Field: Sour Moor

One of the first varieties we plant is the Accord – a first early crop. We plant this variety as soon as the soil is up to temperature (around 7 degrees). The soil being the right temperature is imperative to the tuber germinating, establishing its roots and gathering nutrients. If the weather delays planting this can have a knock-on effect on our schedule and prevent the crops getting up to size. The Accord is very distinctive during the growing period, boasting a beautiful blue violet flower.

Expected harvest date: 2nd week of August.

The tuber

  • First early crop
  • Creamy skin colour
  • Creamy flesh
  • Short oval shape

The plant

  • Medium height
  • Blue violet flower
  • Few berries

Frying

The early season Accord is one of our personal favourites.

When cooked correctly, they have a distinct sweet flavour and crisp up nicely with a little extra time in the frier!

We fry our Accord twice. We blanch our 11mm fries at 130c for 4 minutes 15 seconds which cooks the middle of the chip, keeping it fluffy, then remove them from the oil. We like to use sunflower oil as it keeps the flavour of the potato. Then we turn up the temperature to 190c. Finish them off for another 3 minutes, ensuring they are golden and crispy!

Markies

Plant date: 23.03.2022 . Field: Tofts

Markies are an integral part of our carefully selected varieties, they hold their sugars well while in store, which allows us to provide a high-quality chip towards the end of the potato season. We irrigate our Markies regularly to control their dry matter. The dry matter is the moisture content of the potato – we aim for around 22% in our chipping varieties, which keeps them light and fluffy.

Expected harvest date: Start September.

The tuber

  • Maincrop
  • Creamy skin colour
  • Light yellow flesh
  • Oval shape

The plant

  • Medium height
  • White flower
  • Absent of berries

Frying

We fry our Markies twice.

They are slightly flourier than our other varieties, when fried correctly they bake a beautiful chip towards the end of the season!
We blanch our 14mm at 130c for 5 minutes, this cooks the middle of the chip, keeping it fluffy, then remove them from the oil – we like to use sunflower oil as it keeps the flavour of the potato – and turn up the temperature to 190c. Finish them off for another 2 minutes 30 seconds, ensuring they are golden and crispy!

 

Ramos

Plant date: 25.03.2022 . Field: Till Bridge

For this Ramos crop a good start is essential, so a sunny end of March brings ideal planting conditions. Ramos are an early maincrop, meaning they take around 80 days to reach maturity.
Quickly becoming known as ‘the farmers potato’ due to its quality, the Ramos is established as our second frier, after the early season Accord, they hold their sugars well in storage, and are best from September until the start of March.

Expected harvest date: Start October.

The tuber

  • Early maincrop
  • Yellow skin colour
  • Smooth skin
  • Oval-long shape

The plant

  • Medium to tall height
  • White flower
  • Medium berries

Frying

Golden and crispy, the perfect chip!

We fry our Ramos twice. Blanch 16mm chips at 130c for 5 – 5 1/2 minutes, this cooks the middle of the chip, keeping it fluffy, then remove them from the oil (we like to use sunflower oil as it keeps the flavour of the potato), turn up the temperature to 190c. Finish them off for another 2 – 3 minutes, ensuring they are golden and crispy.

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