This year I am growing 4 different varieties of potatoes, Adirondack Red, Blue, Fingerlings and Adirondack Blue. (I actually started out with 5 varieties but the Yukon Gold failed to sprout.)
The potatoes in the photo below were steamed then peeled, all 4 are of the “waxy” type. I think they would make a lovely July 4th Patriotic Potato Salad.
The photo below shows cross section of the steamed and peeled potatoes. Will not be planting the Adirondack Blue next year (don’t care for the cooked color) also will be looking for another red with deeper red color, not sure if such a variety exist.
Had planned to bake one of each for color comparison (steamed versus baked) and also make a roasted potatoes with onion, garlic and rosemary but just never got around to doing so, the hours flew by but not much was accomplished 😦
∗ ∗ ∗
But all was not lost, using the potatoes I shared with her, Susan MacCavery made a Roasted Red, White & Blue Potatoes with Fresh Thyme, her photos below.
Susan is one of the 2 horticulturist at Locust Grove and a Garden Coach with over 25 years of experience in professional horticulture. To learn more about Susan, check out her web site http://www.susanmacavery.com
A close up
Don’t the above photos make you want to dig in? This is a gluten free dish.
This is what Susan did: Tossed the cut unpeeled potatoes with olive oil, garlic, fresh thyme, salt & pepper. Roasted on a cookie sheet at 425°F for about 20 minutes. She liked the texture of the Blue the best.
∗ ∗ ∗
Dug in all 4 varieties of potatoes from the garden last week. Also harvested the potatoes in 3 of the foam ice chest – Fingerlings, Adirondack Red and Adirondack Blue.
I found it a lot easier to harvest the potatoes in the foam ice chest than the ones in the garden especially the Adirondack Blue and Blue as they were difficult to find in the garden soil, I probably missed quite a few since I could not bend for long period due to my lower back problem (getting better but decided it’s best not to overdo).
Below is the fingerling potatoes from one of the ice chests.
The harvested unwashed potatoes are arranged, single layer, on basket trays in my shed and loosely covered with newspaper (to prevent them from turning green due to light exposure) after a few days the soil should be dry and I will carefully brush off any loose soil, inspect for damage (the damaged ones will be used right away), place the good clean ones in paper bags and store in the basement.
NOTE: My storage method is not for long term storage. For proper long term storage check out Rachel of Grow a Good Life blog: http://growagoodlife.com/storing-potatoes/
The fingerlings (washed for the photo) in the photo below are from the garden, quite a few of them were very large (I think they were on steroid) not what I would consider fingerlings.
∗ ∗ ∗
∗ ∗ ∗
… … … … … … … … … … … … … … … … … … … … … … … … … …
Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.
Visit Daphne’s Dandelions http://daphnesdandelions.blogspot.com/ for more Harvest Mondays