Now getting some very good vegetables from the allotment , today haul was potatoes (redskins and white) cabbage, turnip/swede and first of the french beans.
Cabbage was a whopping 3lb 9ozs, turnip 1lb 3ozs and just a handful of beans
Question to all you experts out there ….
The potatoes are Arthur Bartlet Red and not sure of the white potatoes, however both are ending up the same when boiled . We boil them and keep an eye on them, they seem fine then they seem to instantly go from solid to mush . Anyone else had this problem and know the reason why – or suggestion how to stop it ??