The KING and I - Edward a great spud in the garden

This post, 'The KING and I - Edward a great spud in the garden' was originally uploaded and written by Tyra at the blog The greenhouse in Tyra's Garden http://tyras-greenhouse.blogspot.com/ ABC Wednesday this week it is K for KING.

...named after this man

KING EDWARD (VII)

History of a great spud

It was developed by John Butler of Scotter Lincolnshire and introduced to Britain in 1902. It is one of the oldest surviving varieties in Europe. The Coronation of King Edward VII in 1902 coincided with the introduction of this variety of potato and its name is believed to originate as a ‘commemoration’ of this occasion.

Appearance is everything

This one is a beauty! King Edward potato is predominately faire skinned with lovely pink colouration. Easy recognize among all the other potatoes in the market. It is mostly oval in shape with and shallow eyes. The plant is upright and tall like an ordinary potato plant with numerous stems and rather small green leaves. The King Edward’s flower is redish/purple with white tipped petals and they generally fall off before the harvest.

Gardening for King Tater

The King Edward potato is traditionally planted in April for harvest in September. It is suitable to be grown commercially or in the allotment and can even be grown in pots or bags, although smaller early varieties are much more advisable choice for container cultivation. To do well King Edwards need soil that is rich in humus , farm-yard manure or compost in combination with feeding via a general fertilizer the soil pH about 5,6. It is also advisable to ensure plenty of watering during dry periods. Suggested spacing in a traditional plot are at a depth of 10 cm (4"); spacing - 30-40cm (12 -16"); width between rows - 70cm (28"). It is very resistant to Potato scab and offers some resistance to Potato blight but is susceptible to Potato cyst nematode.King Edwards are not particularly productive, but many people still grow them for their floury texture and their taste.

A Culinary Star

The King Edward potato has a variety of culinary uses and is renowned for its light fluffy texture, for this reason it is perfect for so many potato dishes, particularly suitable for Pommes duchesse, see recipe below, Roasting and Baking although it is also suitable for Chipping, Sauté and Steaming. King Edward is the best potato with which to make gnocchi, kartoffelknödeln, kroppkakor.

I King fit for a Duchess and smooth as satin

Pommes duchesse

Ingredients: 8-10 potatoes King Edward/Idaho boil and peel
2 egg yolk
2-3 tbl butter
salt and pepper to taste

Ingredienser: 8-10 potatisar King Edward, 1-1½ dl gräddmjölk, 2 äggulor, 2-3 msk smör, salt och vitpeppar. Det här blir en sagolik potatismos!

...more recipes with the KING

Recipes for Kartoffelknödeln a German dish.

Leif Mannerström’s recipe Kroppkakor a Swedish old Rustic dish.

Irish Champ 8 medium King Edward/Idaho potatoes, 1/2 cup milk, 5 tablespoon butter, a bunch of spring onions, chopped. and this is how you do it. Peel and cut potatoes and boil in salted water until tender. Drain and mash slightly. In a small pan, heat milk and butter until butter is melted. Add chopped spring onions. Fold mixture into the potatoes until well blended. For 6 people.

Read about more great ABC Wednesday's K here.

TYRA

References: Wikipedia 'King Edward' and 'King Edward potato'