I dug up the potatoes yesterday and today. So, so many potatoes! I managed to weigh the big bucket loads, and I can conservatively say I got 70-75 lbs of potatoes this year. Unfortunately, a lot of them are giant red potatoes. I bought the seed potatoes for those at the local hardware store. It might have been good to dig them early (I waited until the vines died back), but my FB potato group says that inconsistent watering or a sudden deluge could cause them to grow really big. It doesn’t affect the taste, but they won’t keep long in the basement. The La Ratte were again a big winner. I just love these fingerling potatoes. I have a full 40 pounds of them. That also makes me feel good from an economic perspective. These easily go for $5/lb so I have about $200 worth of La Ratte potatoes. I spend the most on those seed potatoes, so I like it when they pay off.
The best thing, though, were the two containers of Elmer’s Blue potatoes. These are blue fingerlings with dark blue/purple flesh. They are dark purple, almost black, on the outside. Once they’re cleaned up, they’ll look gorgeous. I planted four tiny seed potatoes and harvested 4 lbs! Many of them are quite good sized, too. They did the best of any variety I planted in bags. I could have left them even longer, but we might get a frost tonight, and the vines were all lying down, though mostly still with good, live leaves on the vines. I don’t know that it matters. If we do the economics on these, they pay for all four experimental potato varieties I bought. I probably got another pound or two total of the other varieties. We’re finishing a ten-day visit by Steve’s daughter Catherine and her partner Homer. It is always great to have them around. Homer knows me well, and brought me a large can of Frankies restaurant olive oil. We also cooked together, doing a Greek throw down and a Mexican taco extravaganza. We put a good dent in the poblanos with rajas tacos. We served them alongside “Gringo Tacos,” by which I learned he means what I call tacos: basically a taco bar with chicken, tortillas, cheese, avocado, the tomatillo salsa and sour cream. Greek night featured local lamb skewers, tzatziki, pita, and a great Greek salad with many tomatoes, cucumber, semi-ripe feher ozon peppers, red onion (purchased), and feta in brine. Amazing even though we forgot the olives! Nothing like house guests who know how to cook and love to eat– right at the heart of garden season!