When potatoes are in season we eat them, otherwise not so much.
This year I grew two varieties in four containers. I’ll get more with the fall share for which I bartered at the farm. When they run out we’re done with potatoes for the year.
We boil the first new potatoes and make hash browned with those nicked while digging them. We’ll bake some of the larger ones. We’ll make French fried potatoes, something we do only once a year. I grew leeks so there will be a batch of leek and potato soup. The small ones get halved and go into soup. Already I made the first batch of potato salad and there will be more before we are done. The key is to grow enough to make it through our recipe book at least once. There might be some potatoes left for Thanksgiving. There might not.
Potatoes are just another vegetable in a kitchen garden. It is important to grow a wide range of vegetables for the flavor, seasonality, and to use in traditional recipes. If anything, cooking is about tradition once basic dietary needs are met.
These spuds look pretty when fresh from the ground and washed up. It is a moment of brilliance in an otherwise regular day.
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