Phew Ann, you've really had some punishment there! May your taters stay lovely and brown with no poisonous green and no blight.
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In Ann's defense I think green potatoes did come into the equation.
Deep in my memory (no, not from experience of the famine!! ) I seem to remember that after the old potato growing fields were hit by repeated years of blight, farmers moved to grow potatoes on new ground that had not been cultivated before.
This poorer ground was shallow and although potatoes did grow, they were too close to the surface and were green; and unusable.
So although the original cause was blight, the attempts to grow in fresh ground were thwarted by green potatoes.The proof of the growing is in the eating.
Leave Rotten Fruit.
Nitrogen, Phosphorus, Potasium - potash.
Autant de têtes, autant d'avis!!!!!
Il n'est si méchant pot qui ne trouve son couvercle.
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Originally posted by pdblake View PostIt was blight:
The more I think about it the more sure I am that farmers tried to grow in the shallower, poorer soils at higher altitude to avoid the blight spores in the lower lying potato fields.
And I'm sure this failed because lack of soil depth gave green potatoes.
I could be wrong tho!!The proof of the growing is in the eating.
Leave Rotten Fruit.
Nitrogen, Phosphorus, Potasium - potash.
Autant de têtes, autant d'avis!!!!!
Il n'est si méchant pot qui ne trouve son couvercle.
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Just how poisonous are green spuds? When I was a kid, potatoes would be piled up in bins, usually outside the shop 'cos they took up room. I seem to remember all the potatoes were green by the time they were cooked but we ate them just the same and I'm still going strong to this dayI you'st to have a handle on the world .. but it BROKE!!
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Originally posted by ckfe View Postlol that tickled me annette
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