[shokkyy]

I tried some Sarpo Axona this year for the first time. They were enormously robust, the only one of three varieties (with Sante, Desiree) to survive the blackleg epidemic, but I have to say I don't like them much. No matter what I do, they just disintegrate on boiling. The skins seem to have a slightly odd texture as well, kind of scaly, like they've got really bad eczema. Can't be the growing conditions, because I had some in the main bed and a few odd ones in containers, and they're all the same. Are Sarpo Mira the same, or not?

[realfood]

Do not boil them! I never boil any potatoes as the taste and vitamins leach out and are thrown away with the water, which is also a waste of energy. I microwave them in a covered container for about 7 mins for 4 helpings.

[veggieman]

I have never had problems with the Sarpo Mira.
On the BBC Beechgrove gardening programme, broadcast up here, the presenter was very uncomplimentary about the Axona variety on the programme about two weeks ago.

One grows the Sarpo varieties because they are fairly blight resistant but you have to be happy with the crop itself.

[shokkyy]

I have never had problems with the Sarpo Mira.
On the BBC Beechgrove gardening programme, broadcast up here, the presenter was very uncomplimentary about the Axona variety on the programme about two weeks ago.

One grows the Sarpo varieties because they are fairly blight resistant but you have to be happy with the crop itself.

I'm fairly new to growing spuds, but in 15 years of living at this house I've only once ever had blight on my toms, and I'm pretty sure that came in on a plant I bought from a garden centre. So blight really isn't a big deal for me. However, it has to be said they're remarkably tough plants in other ways as well. As I said, they were the sole survivors of my blackleg catastrophe this year. But I'm just not enjoying eating them. I normally only do baked/roast spuds at weekends, but for weekday meals it has to be faster so I tend to do boiled or mash and they're really not nice for either of those. And even for baked, I doubt you could eat that skin. Does the Sarpo Mira have that scaly skin as well? No wonder the slugs don't eat them.

[Iain@JBA]

I am really looking forward to my ones that I have in the garden now after reading this.
They have resisted blight but dare I now taste test them?

[shokkyy]

I am really looking forward to my ones that I have in the garden now after reading this.
They have resisted blight but dare I now taste test them?

You'll probably come back now and say you loved them

[Iain@JBA]

We will have to wait and see but I will tell it as it is when I do.
Lucky that I have some livestock if I don't enjoy them.

[realfood]

I have been growing Axona since before it was released to the public, possibly 7 years now, and would not be without it. Huge crops, blight and slug resistance, and long dormancy. It tends to be the last tattie that I eat from store in March and April.
It is a floury tattie with an earthy taste, which improves in storage.

[azubah]

I grew Axona for the first time this year. I found the early ones dug up similar to Charlotte, but as they aged (in the ground) they got more floury. They do disintegrate in the water now. I hope to grow them again next year as I have got such a large slug free crop. The skins are a bit rough in places, but not too bad.
I mostly pressure cook my veg so they do not fall apart too badly. They make lovely chips.

[Iain@JBA]

Well as long as they make chips I will be happy.
The skins on mine look quite smooth but I am growing them in polypots.
I have cross pollinated a few of the Axona and Mira with some popular varieties and will hopefully find a new strain.