Monkey Boy has been busy this week pulling weeds and cutting back some brush that has started to creep up along the fence line. Yesterday I showed him a 30 foot section that needed to be cleared. But when I went out there today to take a look, I noticed something was missing.
The potato plants that were in front of the chicken coop.
“Did you pull up all my potato plants?”
“Huh? I thought they were weeds.”
“Well did you see any potatoes?”
“No.”
“Hmmm.”
Remember me telling you what a good digger Lucy the puggle dog is?
Well with Lucy’s help, we were able to dig up a little over 8 pounds of potatoes.
Gardening is cool, even if the harvest comes in a little early. 🙂
Now, I just need to figure out what I’m going to make with all those baby potatoes.
Got any ideas?
~Mavis
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Evonne says
I would toss them in olive oil, salt, and herb(s) of your choice and bake in the oven. YUM!
Carol says
Potato salad!
Katie C. says
Do you have a fire pit? You could do a foil dinner…
Kathy says
I just made a pan of wonderfully delicious roasted potatoes and green beans with red wine vinegar/dejon mustard dressing. Delicious!
Madam Chow says
I love that dog! I just made this, and my HH loved it. Very easy:
http://www.foodnetwork.com/recipes/ina-garten/herbed-new-potatoes-recipe/index.html
Random Drawers says
Well done on your harvest. If I were you I would be using the excess to barter with the neighbours for something you don’t have excess of.
Charla Echlin says
The small guys are great roasted, or in soup ( but it’s so hot, you’d have to freeze it for another day!)- I found a new recipe that I love- place these little guys- (skins and all) about 2 in. apart on a cookie sheet, add a little olive oil and sea salt on top and bake at about 350 or so for about 30-40 min or so until they’re pretty much done and soft enough to mash down with a potato masher-(sort of like a potato pancake!) add a little butter and sprinkle some Parmesan (or whatever cheese you have on hand) on top and finish baking until the cheese is browned and the potatoes are a little crispy. Top with sour cream and chives and serve up as an awesome side!
Wynne says
Those potatoes are so pretty!
Tracey says
Make new peas and potatoes. My grandma always made it every year when her shelling peas were ready and it so yummy.
Em says
They look so pretty (especially in that red and white enamel-ware)!
How about making a few potato chips?
Cecily says
Grilled Potato Salad. Cut potatoes in half (or quarter if bigger), toss with a little olive oil, salt and pepper and grill until tender (I use a grill basket). While potatoes grill make a dressing of 1 Tablespoon mayo, 2 Tablespoons sour cream, 1 Tablespoon minced chives, 1 small clove of garlic and salt and pepper to taste for every pound and a half of potatoes. Toss hot potatoes with the dressing. Yummy!
Kate says
That’s exactly the one I was going to suggest. We cut the potatoes smaller and put them on skewers. It’s my absolute favorite. You can also add a little cooked bacon and shredded cheese to make it feel like a baked potato salad.
aurelie says
Potato, green bean salad with roasted chick peas…our diet this week….so good the entire family devours it.
Jessica says
We take new potatoes, boil them in the skin, and then toss them with dill, bacon, and a bit of butter (read: bacon fat). Summer on a plate!
Paula says
I’m dying to try boiled baby potatoes tossed with pesto.
Helen in Meridian says
I paid a lot of money at Costco for a small bag of red white and blue potatoes on the 3rd of July to make potato salad for the 4th. Last week I roasted some of them along with a chicken. Your white and red enamel pot sure looks great.
Kari says
Creamed new potatoes and peas. YUM!!!
Leanna says
Salt Potatoes. Most people freak out at the amount of salt used, but when you understand the scientific side of it, you understand the process. They are awesome! And – originated here in upstate New York.
Ursula says
Huh? Is therea recipe, process?
peggy says
Is there a recipe for creamed potatoes an peas? they sound yummy!
Andi says
I steam the little potatoes until done, let them cool and slice them very thinly, then top grilled pizza with them. (cook one side,straight on the grill, no foil or oil, flip and add toppings. No sauce except a little olive oil. Sprinkle the top with lots of finely minced rosemary and coarse salt. (if you really want to, adding good crumbled bacon, chives and a bit of blue (or cheddar) cheese is fabulous) Back on the grill until the cheese is just melting.
Our little dogs are not as helpful as Lucy. Found them digging potatoes in the garden and now the garden has a fence.