But every summer she takes a “holiday” from her business in order to spend nearly all of her waking hours working in fields of potatoes for over a month. She is a proud and dedicated tattie roguer.
This means that they will be sold at a significant markdown as ware – ending up as crisps, chips or in supermarkets – rather than seed, which can be sold and planted the following year with the relative certainty that it will produce a good quality, high yield. However, our climate doesn’t prevent all chance of disease. As such, roguers are needed to ensure that crops pass inspection at the highest grade possible.
Their boss Graham Fleming – who works as a horologist and farm worker for the rest of the year – did his first season as a roguer in 2000.
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