Joy in small things
Our new potatoes are ready. It sounds impressive but I must tell you that they were grown in the greenhouse, so that is cheating a little. They were planted just before we went into isolation. My idea was that we could be self-sufficient in vegetables and fruit for months. These days our meals have become especially important events, they punctuate our day and give us a structure. So, what a thrill it is to be eating our own potatoes, at last. They are about the size of golf balls; we dig three plants as a meal for two. When they have been dug up tradition says that you must run with them to the kitchen for maximum freshness. After a light wash, they should not be cut but go whole into the pan of boiling water. Served with a knob of butter, they are sweet and soft and silky on the tongue. Almost like fruit, I serve them for lunch in round white bowls with fresh green herbs. They are so delicious that my mouth waters when I see the plants in the greenhouse, where all our ...