It's almostthat time of year again - what varieties do people recommend?
We had a brilliant crop of pink fir apple last year (delicious!) - I've been singing the praises of that variety to everyone I meet ever since, and we're definitely going to grow a lot of them this year.
Maris Peer were very disappointing - not sure why, but the texture was all wrong (when cooked, sort of dry and crumbly) and the yield not great either. Pink Fir Apple, which is supposed to be low yield, did very well for us.
I'd like to grow something for big baked spuds this year, but I'm not sure what's a good variety for that.