today's forage

potato potahto

The point is we’re down to the last of last year’s.

We’ve being getting ours all winter from the brilliant potato guy at Peterborough Farmers’ Market (the one whose delightful mother is there with him every week; must get their names this year; could be John and Marg Wood out of Pinehaven Farms) who has some magical storage unit that keeps them amazingly fresh. Though at this time of year, while still firm and tasty, they soften up fairly quickly once they leave magical storage and enter normal living conditions.

In fact I recently discovered quite a few eyes staring back at me from some miniature beauties. Wasn’t thinking fast enough, they would have been good to plant.

But I snapped off the eyes and did this instead.
IMG_1360 - Copy (2) - Copy
Then I boiled them. Sliced them in half.
Added chopped celery, garlic, grated carrot.
Sprinkled on salt and pepper and smoked paprika.
Fresh chives.
A splash of lemon juice, white balsamic, a drizzle of olive oil.

Then I got a big spoon instead of a trowel.

Not actually complaining…

This entry was published on May 7, 2013 at 6:24 pm and is filed under spuds. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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