This month's Labour of the Month is not so much hard work, but a reward for time well spent in March –
PPPs Labour for May is . . .
New Potatoes
If you think potatoes are just white starchy lumps
that are there to soak up the gravy – think again!
Freshly dug new potatoes are a gourmet treat worth waiting for;
forget supermarket bought 'new potatoes'
home-grown are in a different league altogether . . .
If you think potatoes are just white starchy lumps
that are there to soak up the gravy – think again!
Freshly dug new potatoes are a gourmet treat worth waiting for;
forget supermarket bought 'new potatoes'
home-grown are in a different league altogether . . .
This is our potato bed in the vegetable garden – doing well but not quite ready to dig up yet; but along the side of the greenhouse I planted potatoes in large plastic pots . . .
The one on the far left has 'gone over' slightly and looks ready to harvest – Sharpe's Express, I decided to grow this because I remember my dad grew it in the 1960s – this has to be the new potato flavour etched on my memory.
I'd put some large stones in the base of the pot and covered them with a layer of home-made compost, on this I placed the seed potato and covered it with leaf mould from The Wild Wood (thank you Cottage Smallholder for this great tip). As the potato plant grew I topped up the leaf mould and layered it with grass clippings. You can see the mix has rotted down to a soft rich compost. By the way, do you like the label? It's cut from a slat of the old venetian blinds I removed from my studio – I now have an endless supply!
Looking good! Not a massive crop, but the quality and size is excellent and they just fall out of the compost so cleanly.
What better to go with new potatoes . . . freshly picked Crimson Flowered Broad Beans and Purple Podded Peas of course :-) And a snip of that Summer Savoury – the perfect herb to pair with beans of any variety.
All ready for cooking . . . you can cook the potatoes in their skins, but I just rub the papery skin off when I wash them; you can see the lovely fresh bright green of the beans – Crimson Flowered Broad Beans don't have that thick grey-green skin so they are tender and delicious with no need to skin them after cooking.