On 4/4/09 22:35, in article , "Derek
Turner" wrote:

On Sat, 04 Apr 2009 22:03:25 +0100, Sacha wrote:

On 4/4/09 19:02, in article , "Derek
Turner" wrote:
snip
It is said that the taste of 'real' Jersey Royals was largely down to
the salt and iodine in the vraic. snip

I hope President Obama appreciated them. ;-) Certainly those grown
with vraic taste infinitely better than any others.

Any idea why we IMPORT rather than EXPORT asparagus Sacha? ISTM that we
have absolutely ideal conditions for growing it! Disease? takes too long?
can't be arsed?

My guess is because it's such a short season and so many other countries do
it now. The Jersey Royal is unique in its origins and has an appellation
controlée sort of 'glamour' to it. In the days when there were more and
bigger herds on Jersey, I never understood why we didn't make a lot more
cheese and yoghurt. Now, whenever I visit I'm pushed to see a Jersey cow,
it seems to me! My son has some land in Grouville which nobody's interested
in renting for farming and my guess is that with the advent of the financial
industry, young people would rather work in a warm office 9-5 for a good
salary than out in the fields from 6 to 8, rain or shine for a comparative
pittance!
--
Sacha
http://www.hillhousenursery.com
South Devon
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