I live in the Channel Islands and so have an early start to the growing season. This is the 3rd season in which I have grown potatoes, Charlotte & Veronica, in the same plot. The earth is well-composted and organic fertilizer added beforehand and kept well-watered once the foliage has appeared above ground. Most of the tubers that I have harvested so far this season are first class - large, clean, thin skinned and with a good taste on boiling. However a few are quite obviously different, being smaller and with darker roughened skin which, on boiling produce watery, almost translucent flesh which is clearly harder/crisper on the bite with a noticeable absence of flavour. They are not worth eating.
What might be the cause? I just wonder whether they are last year's potatoes which which were missed at the harvest and, for whatever reason, have not grown this year.
Advice would be greatly appreciated.
- 9 Jul, 2011