Situated 4 miles from the Scottish border, in the idyllic River Till Valley, the Carroll’s have grown Heritage potatoes at Tiptoe Farm in Northumberland for seven years. Between 50-70 acres of land are currently used to grow the potatoes. In September 2006, Tiptoe Farm won the title of ‘Most Beautiful Farm in Britain’.
Anthony’s grandfather farmed at Tiptoe Farm for 30 years. Anthony spent many of his childhood days working on the farm and learning about the management. He studied agriculture at college and then gained experience by working on different farms. He convinced his grandfather he was committed to farming and returned home to Tiptoe Farm.
The Potatoes
Each variety has an interesting history and the date next to the name refers to when the variety was first grown. The Red Duke of York potato was first discovered in 1942 and possesses delicious golden flesh and a striking red skin which retains its colour when cooked.
We asked Lucy Carroll more about the range.
“For Pauleys we grow the following varieties:
Royal Kidney (1899) - at one time the Royal Kidney crop from England was greater than that of the Jersey Royal. A waxy, salad potato. Available during July, August & September.
Sharpe’s Express (1900) - attractive bright white, pear-shaped new potatoes. First introduced in 1900 by Charles Sharpe of Lincolnshire. Available during July, August & September.
Red Duke of York (1942) - red potatoes with pale yellow flesh. Skin retains vibrant colour when cooked. Available during October, November, December & January.
Ratte (1872) – originally grown in France. White skin and yellow flesh. Waxy with a nutty flavour. Available during October, November, December & January.
Pink Fir Apple (1850) - long, knobbly, waxy potato. Fantastic as a salad potato. Available during February, March, April & May.
Yukon Gold (1970) - attractive, bold yellow potato with a buttery flavour. Great all-rounder. Available during February, March, April & May.
We have a seasonal calendar, with different varieties being grown at various times of the year. Each variety has its own special cooking uses, and we grow them for their cooking qualities and flavour.”
The Growing Process
“We plant the earliest (loose skinned potatoes harvested weekly during the summer months) at the beginning of April. The main crop (set skinned potatoes harvested in September and October) is planted at the end of April. Weather conditions must be frost-free and dry before planting commences. We like the rain to arrive after planting to help them grow, but not too much!”
“To ensure healthy potatoes, we plant in light soil which contains good draining properties. We carefully manage where the heritage Potatoes are planted and crop rotation practices are important. The Heritage Potatoes need sunshine, warm temperatures and water.”
“We draw up a nutrient management and soil management plan on a field by field basis to ensure that nutrients are optimised for crop performance. We regularly check the crops for pests and diseases and weeds are monitored by a fully qualified agronomist.”
Harvesting
“We look at the crops daily to monitor the size and condition. We also aim to lift our Heritage Potatoes in the best conditions to ensure a top quality product. The new-season crops take about 12 weeks to grow. A potato harvesting machine is used to lift the crops when they are ready.”
Wildlife
“The starting point for our wildlife and conservation plan has been to identify all key wildlife habitats, biodiversity, and other valuable environmental features we have at Tiptoe Farm. We have many birds including yellow hammers, lapwings and wagtails. Our field edges have grasses which are fantastic habitat for beetles that will eat pests like aphids, providing a natural pest control.”
Favourite Varieties
“I find this question really hard to answer! They all have different characteristics, and of course we think they are all wonderful! Each variety has a different skin colour and flesh, so they all have their individual properties. I think the best way to really appreciate the flavour of each one is to plainly boil them with their skins on.”
“However there is one dish I have to confess I cooked only once for Anthony called “Jansons Temptation”. This is a combination of the waxy Ratte potato cut into strips and cream. I have managed not to cook it again because it is not good for the waist line!”
Job Satisfaction
“Anthony and I are passionate about farming at Tiptoe, growing Carroll’s Heritage Potatoes and carrying out all the environmental work that we do. We love where we live and often organise official group visits so people can learn about the farm.”
