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Related: Culture Forums, Support Forums48 pounds 13ounces worth of peruvian purple potatoes
and I still have a section with 5-10 pounds to go. Phew! This year's harvest is so much better than last years. Not so much in yield, but the health of the potatoes. Last year's had little scabbie patches. This year's are consistantly bigger and no scabs! For storage, I've cleared a section in my basement where the prior owners made starting mix. It's in the north corner, closed off with black plastic, and has shelves of screen for good aeration.
So glad I lost 2 bags last year and accidentally stored them in my kitchen When I found them, they had 6 inch long buds!
OriginalGeek
(12,132 posts)but it sounds like food so bumps and thumbs up!
magical thyme
(14,881 posts)My Purple Peruvians are a wild Mayan potato from Peru. They are dark purple inside and out. They make purple mashed potatoes, purple baked potatoes and purple with a bronze tint fried potato.
Comfort food for all.
OriginalGeek
(12,132 posts)tasty and fun - two of my favorite things!
magical thyme
(14,881 posts)grasswire
(50,130 posts)Love hearing about your crops.
magical thyme
(14,881 posts)sliced up and boiled the carrots from my garden. Pour off the carrot water for soup stock.
Added 1 tbs butter, 1 tbs honey or brown sugar, 1 tsp dijon per pound of carrots, melted for the glaze, added some salt and pepper. mmmmm...mmmmm...mmmmm.
For the soup stock, 1 thinly sliced 6 oz purple potato boiled in the carrot water to mashable, slowly poured a little water at a time into a beaten egg stirring constantly, then poured the stock/egg mix back in with the potato and stock. Mashed the potato and mixed the whole thing. Added 1 tbs spike, beet water saved from yesterday. Sauteed a few sliced mushrooms and 1 chopped onion. Added a large pile of finedly chopped sorrel and let the sorrel wilt into the shrooms and onion. Added that to the stock mix. Salt and pepper to taste. Poured the soup over some re-heated chicken that I'd crock-pot cooked. Mmmm...mmmmm....mmmmm.
I love cooking from the garden.
MrMickeysMom
(20,453 posts)I wonder if you can get a high yield from your potato crop?
magical thyme
(14,881 posts)from the purple peruvians. I run out of steam on building up the mounds, so I don't know if that makes a difference.
I'm satisfied with it, though. I'll have about 70 pounds of home growns this year, the rest being Adirondack reds and Purple Majesty from Colorado.
Next year it will be Adirondack Reds and Adirondack Blues, so I'll have 3 different colors.
KurtNYC
(14,549 posts)Kennebecs and Yukon Gold did very well here. German butterballs were so-so which is a shame because they are a favorite, great mashed.
One unexpected side effect of growing food for me was how much experimenting I have done on the cooking side. Got tons of tomatoes last year and tried every drying method -- sun dried, 200F oven, 350F oven, etc. This year I made salsas with heirlooms and now I am playing with bok choy versions of sauerkraut and cole slaw. The baby bok choy is nice for either because it leans more toward the flavor of rye and is much less skunky than cabbage. You either cook it / use it or it rots so better to try lots of things.
I made this roasted butternut squash soup last week:
http://ny-walks.com/roasted-butternut-squash-soup-with-bacon/
I love the purples in potato salad. Happy gardening!
magical thyme
(14,881 posts)so even though they were pretty, I won't grow them again. Half the seed they sent me didn't have any eyes. The other half were pretty sad looking. Worst of all, they brought in potato beetles, which I hadn't had here before. Happily my Peruvians and Adirondacks did a good job of resisting the beetles. They'll be rotated next year to another bed, so hopefully I won't see those things again.
And that squash soup looks heavenly...
KurtNYC
(14,549 posts)trying to bring out more of the nut and butter flavors. I'm thinking of backing off on the bacon and finishing it with a little browned butter, maybe a drizzle on top of the bowl. I'm going to grind the roasted seeds into a paste and mix that with the soup. Trying to concentrate the natural flavor of the squash and give it that toasty note.
We had Japanese Beetles this year but mostly in the beans. Didn't affect the yield. How do you stop Japanese Beetles? Answer: Introduce one of them to Yoko Ono.