I wonder why Britain became known as blightly in the colonies, and I knew a Bangledishi here in Belgium whose father asked how things were in Blighty. Apparently, he thought the whole of Europe was Blighty.
But I digress, I was digging up some lovely potatoes to make room for some leeks and thinking how lovely that I had missed the blight this year (been spraying them with bicarbonate of soda and soap in industrial quantities; daft but it seemed to work) and could leisurely dig up the remaining 12 rows and put in winter radish, eternal spinach, etc. when I noticed the two rows of potatoes my neighbours had put in, five feet away, which looked in splendid health yesterday evening, had the leaves all brown (although the stalks are still green), as though a hit bya fire. I had the same thing happen to my potatoes last year but chopped the stalks down to ground level and left them there for three weeks, I think, before digging them up and eat the last potatoes on Christmas day. So do you think I should go out tomorrow morning and chop of the haulms (is that what you call them?) even though they are OK but starting to turn a bit yellowish and brownish with age. And will this contaminate my tomatoes, which I was also admiring tonight and thanking my lucky stars that they had avoided the lurgy?
All answers gratefully received.
Anton
