Springtime conditions

We have not posted anything for a while, but the drought-forecast that we made last November seems to be in the news. It is hard to believe that the drought is real, however, given the incessant rain of April. And May has not kicked off too impressively, considering there has been rain for the entire month sofar in London (nearly 12 hours).

Potato plantings were pretty well-advanced before the rains came, and it is most likely that this wet period has had no detrimental effect on the crop's potential to yield a good high-quality crop. Of course, there is plenty of time to elapse before harvest, whether of early salads or of maincrop. If the rain continues at this rate, then there is risk that some seed tubers might lie in sodden, possibly even flooded ground. Then the prognosis will look a lot worse.

So it is hard to predict the impact on the potato crop of the as-yet unfinished drought, or the current wet period.

In terms of the stored crop, there remain a lot of maincrop potatoes to clear. Stored salad/baby potatoes are few and far between, and many lines have moved onto new crop Israeli or Egyptian. The quality of the latter is extremely good.

Overview, baby potatoes, Western Europe

Demand for baby potatoes this year seems to be slow, despite the perceived reduction in the quantity (and quality) of small potatoes this year. The number of tubers that were initiated during the early stages of crop development was relatively low, in general. This was followed by a period of ideal growing conditions, such that yields were high. The end result was an overproduction of bakers, and a related shortfall in the quantity of small potatoes (babies, grenailles, salads, mids etc) and a possible reduction in the availability of potatoes of pre-pack size (approx 45-65mm).

You'd have thought that this would have caused some excitement in the "baby potato" market. But demand is slow, and prices remain flat. Will this lack of interest continue after Christmas? That is difficult to tell, because demand usually tails off for a few weeks in January. But on the other hand, it really does seem that the supply-side will dwindle even more. Many French maincrop potato farmers, for example, have nearly completed their dispatches of harvest-screened baby potatoes, having graded out approximately half of the quantities of smalls compared to a normal year. We'll have to wait and see.

In the meantime, the south east of England is dry as a bone. There's plenty of time to go before the spring, but there's going to have to be a lot of rain at some stage in the next four months to stave off a potential drought next season. The rain is likely, but the risk is there.

The lads get to work

Marcin Wawrzynczyk and Guy Burgoyne at the coalface in the Rush Poland office. Guy looks after North-Western mainland Europe business for Rush Group Ltd. At present, we are loading German Lady Rosetta and Lady Claire crisping potatoes for our South-East Asian contracts.

New Polish Office

Justyna Wawrzynczyk cuts the ribbon to open the new Polish office for Rush Group Ltd. While the potato market is quiet after a large domestic crop this year, the team are handling peeled onions, oranges, cauliflower and a number of exotics such as sweet potatoes and butternut squash.

Rush Group has new additions

We have taken delivery of 2 new tautliners.

Recipe of the week!

Potatoes Dauphinois
Spruce up the dinner plate with this classic French potato recipe. Ideal served with meats, fish or alongside other green vegetables.

Serves 4 Ingredients
200ml single cream
1 tsp coarse black pepper
500g Amandine potatoes, thinly sliced
1 tsp salt
½ tsp dried thyme
2 cloves garlic, coarsely crushed   

Method
1. Heat the cream in a pan until simmering.
2. Add the salt, pepper, garlic and thyme.
3. Add the potatoes and stir well to coat. Simmer for 2 minutes.
4. Transfer the potatoes into a baking dish and bake for 20 minutes 220°C/425°F/gas mark 7.

Recipe of the week!

Butternut Squash Muffins
An inspirational version of the classic muffin, lighter in texture and a healthier option; ideal served with afternoon tea.

Serves 4
Ingredients
200g butternut squash
½ tsp grated nutmeg
2 eggs
1tsp baking powder
75ml virgin olive oil 
2 tsp poppy seeds
180g soft brown sugar
160g plain flour
100ml milk

Method
1. Cut the squash into 2cm cubes, cut away the skin and wash.
2. Boil the squash for 20 minutes, drain well and allow to cool.
3. Blitz the squash until fine, add the poppy seeds, nutmeg, sugar, and eggs and beat well until light and creamy.
4. Add the flour, baking powder, milk and olive oil and continue to beat until a creamy batter is formed.
5. Fill a muffin tin with paper cases and pour the batter into each case 80% to the brim.
6. Bake in a preheated oven 180°C/350°F/gas 4 for 20 minutes.


For more recipes take a look at http://www.rushgroup.co.uk/recipes/index.html