Astringent taste in second early potatoes (Kestrel)

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This topic contains 2 replies, has 2 voices, and was last updated by  Kirpi 7 years, 9 months ago.

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  • 20th July 2016 at 6:54 pm #35188

    Kirpi
    Participant

    I was really disappointed to find my steamed Kestrel potatoes while creamy and clean in texture, were astringent in taste, leaving a detergent burn ing sensation in my throat.

    They were grown in my no-dig bed with homegrown compost top dressing. My soil is primarily sandy though my soil has been improved over some years with compost top dressings. No potatoes were green due to being on the surface.

    Is it just I don’t like Kestrel/

    20th July 2016 at 8:19 pm #35189

    charles
    Moderator

    It may be the skins. I noticed with early Maris Peer that they were bitter, then tasted more normal about three weeks later.

    21st July 2016 at 5:32 am #35194

    Kirpi
    Participant

    Thank you Charles – my missus said something about peeling them, but I was trying to keep the goodness in the produce. Maybe try a few weeks later.

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