I can't answer your question Gordon so this from the internet will have to do. "Nemo is a phureja hybrid variety. It combines the fast-growing nature of original Peruvian potatoes with the hardiness of modern European varieties from the Solanum tuberosum Solanaceae family". “ Nemo is now well on its way to becoming a modern British classic potato and is already being talked about by those who have tried it as the ultimate roasting spud. “The potato is considered a game-changer not only because it can slash cooking time compared with the average roasting spud but also because of its wonderful creamy taste, rich fluffy texture, crisp outer skin and distinct golden colour.”
@@gordoncole6989 I have read articles where Nemo is being touted as better than Maris Piper written by the people who sell them. Well they would say that wouldn't they!
This is the plan. 1. Buy some 'Nemo' to make 'roasties' for Christmas . 2. Set some aside in a cool dark dry location (bottom of fridge). 3. Make roasties from the others as planned, at Christmas, and have a great one. 4. Early spring get Nemo from the fridge sit in a warm light location and wait for the magic to happen. 5. Plant Nemo and in a few months your harvesting your very own home grown Nemo's.
Out of idle curiosity, have you noticed that they need less energy than other potatos that size to cook? I have a theory: I suspect that the reason that they need less energy to cook is because they are smaller than our usual russet potatos.
To be honest Terri I hadn't thought about 'cook time' until I read the article in the newspaper. I'm not even sure how you would prove or disprove this in a trial, not that I plan on doing one.
Hi Jim, what variety is Nemo, 1st early, 2nd early, maincrop??
I can't answer your question Gordon so this from the internet will have to do. "Nemo is a phureja hybrid variety. It combines the fast-growing nature of original Peruvian potatoes with the hardiness of modern European varieties from the Solanum tuberosum Solanaceae family". “ Nemo is now well on its way to becoming a modern British classic potato and is already being talked about by those who have tried it as the ultimate roasting spud.
“The potato is considered a game-changer not only because it can slash cooking time compared with the average roasting spud but also because of its wonderful creamy taste, rich fluffy texture, crisp outer skin and distinct golden colour.”
Hi Jim, thanks for the reply. I guess it’s similar in texture to Maris Piper then.
@@gordoncole6989 I have read articles where Nemo is being touted as better than Maris Piper written by the people who sell them. Well they would say that wouldn't they!
So fun watching you play with Meg and seeing such unusual potatoes! I'd say that was a great harvest!
This is the plan. 1. Buy some 'Nemo' to make 'roasties' for Christmas . 2. Set some aside in a cool dark dry location (bottom of fridge). 3. Make roasties from the others as planned, at Christmas, and have a great one. 4. Early spring get Nemo from the fridge sit in a warm light location and wait for the magic to happen. 5. Plant Nemo and in a few months your harvesting your very own home grown Nemo's.
Thank you :)
Thank you so so much!!!🙏🏼🫶
if i can get Nemo i'll give them a go , they look good eaten to me ...Thanks Jim and say HI to Meg
Out of idle curiosity, have you noticed that they need less energy than other potatos that size to cook?
I have a theory: I suspect that the reason that they need less energy to cook is because they are smaller than our usual russet potatos.
To be honest Terri I hadn't thought about 'cook time' until I read the article in the newspaper. I'm not even sure how you would prove or disprove this in a trial, not that I plan on doing one.