Information and discussion for successfully cultivating potatoes, the world's fourth largest crop.
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#1 |
Tomatovillian™
Join Date: Jan 2010
Location: MA
Posts: 776
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I got one Azul toro clone from Wingnut this year since so much talk about this potato I couldn't resist getting one. This plant is the first dying down. It has been just 80 days in the ground. It bloomed but not berries. I planted it next to Negate and Red Ox with some other gifts from Wingnut this year. I am very curious to see the yield but it is the earliest so far, earlier than Angus Bull. I am trying to separate the 'early' from 'late' and their growth habit like 'compact' or 'sprawling' to plan better what to plant next to what.
Anybody growing this one, is your experience the same?
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Wendy |
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#2 |
Tomatovillian™
Join Date: May 2011
Location: bald hill area thurston county washington
Posts: 312
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I am harvesting quite a few that popped up in last years bed, and a buch planted out early as "sprout jacks" they are med sized with darker flesh than last year. By the way the ANGUS BULL you sent me is a beautiful plant, and am very excited to harvest it...but need to finish useing it as a pollen donor!
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#3 |
Tomatovillian™
Join Date: Jan 2010
Location: MA
Posts: 776
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Yes, I like Angus Bull is a compact plant very a strong stem (mine were single stem). I was surprised last year with the size of the tubers being so early. I am glad you have it as it has so many good qualities. Hash browns with this potato was very good. It should be an early one, next month I am starting to harvest the first group ~90 days.
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Wendy |
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#4 |
Tomatovillian™
Join Date: Jan 2010
Location: MA
Posts: 776
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This one was early about 80 days from planting... could have be in the ground another week but
![]() ![]() Harvest! Taste underway....
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Wendy Last edited by wmontanez; July 24, 2012 at 03:52 PM. Reason: add image |
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#5 |
Tomatovillian™
Join Date: Jan 2010
Location: MA
Posts: 776
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I boiled one, really nice color, the skin stays put, cook fast, taste is really nice just boiled.
Maybe works in a potato salad after removing the skin. Here is Azul toro next to La Pan2 and Amey. I mashed one piece, the texture is grainy, flavor was good. I fried one, not good, it turn dark, is hard and the skin turn ugly.
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Wendy Last edited by wmontanez; July 24, 2012 at 01:18 PM. |
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#6 |
Tomatovillian™
Join Date: Jun 2008
Location: Medbury, New Zealand
Posts: 1,881
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I like the look of that Azul toro Wendy,more red than purple isn't it !!
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Richard |
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#7 |
Tomatovillian™
Join Date: Jan 2010
Location: MA
Posts: 776
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It is kind of reddish purple not blue when look at it raw but cooks to a nice blue color almost solid not quite, darker than other I have
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Wendy |
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#8 |
Tomatovillian™
Join Date: May 2012
Location: Brooksville, FL
Posts: 1,001
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What a beautiful potato. So is it best as a boiled potato?
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Jan “Do what you can, with what you have, where you are.” -Theodore Roosevelt |
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#9 |
Tomatovillian™
Join Date: Jan 2010
Location: MA
Posts: 776
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I still have to bake one and roast one piece and maybe make a hashbrown to see if it comes out better. I compare it to the best on each category from last year.
Boiled: Skagit Valley Gold Fry: Marcy Baked: Amey Russet Mashed: Amey Russet Hashbrown: Angus Bull Roasted: Red Thumb, Skagit Valley Gold and Yukon Gold Salad: Red's from the store, Azul Toro
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Wendy |
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#10 |
Tomatovillian™
Join Date: May 2011
Location: bald hill area thurston county washington
Posts: 312
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I like it best baked with butter/sourcream/bacon bits, as it is a real floury spud. I find it hard to not overcook when I boil them.
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#11 |
Tomatovillian™
Join Date: Jan 2010
Location: MA
Posts: 776
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Doug, I was lucky my first try I boiled for about 7mins and did the fork test... seen ok, skin intact.
I am trying one baked to see... it was more grainy than Amey which is really smooth as mashed potato. Maybe I sent you that one, try it baked then mashed wow!
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Wendy |
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#12 |
Tomatovillian™
Join Date: May 2011
Location: bald hill area thurston county washington
Posts: 312
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There are two ways I find work good for all poatatoes baked and in stews. I love baked potatoes, and even the waxy ones get done eventually! As for stew either they keep their shape or they don't, usually use a mix of waxy and floury potatoes.
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#13 |
Tomatovillian™
Join Date: Jan 2010
Location: MA
Posts: 776
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I tried one microwave baked too and compared to Amey and Magic Molly that stay moist. I think Azul Toro it was drier but flavor is excellent.
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Wendy |
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#14 |
Tomatovillian™
Join Date: May 2011
Location: bald hill area thurston county washington
Posts: 312
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Mine succumbed early to late blight in one location, and seemed to yield less than last year in another. Weather was PERFECT for late blight though, and drought conditions in my garden was responsible for alot of yield loss at least.
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#15 |
Tomatovillian™
Join Date: Oct 2012
Location: Canada
Posts: 8
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I love color...this one looks like it could be a nice one to add to my garden!!!
Anna Blue Russian MOVE OVER ![]() |
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