We harvested the first of our potatoes from the community garden plot this past weekend. A big, heavy, delightful bucket full. Mostly, they are a variety called Adirondack Blue, a medium sized potato with a thin skin and very, very purple flesh. Also, they are ridiculously tasty and an official source of happiness in the world.
I was not quite as helpful as I might have been during the actual (semi-laborious) process of digging up potatoes. It seems that the small guy has decided that it is really best for everyone if I am never more than an arm's length away from his actual person. Which makes things like potato digging tricky. As well as cooking, showering, going to get the mail... You get the idea.
Anyway, he's super cute, so I'm trying not to worry about it all that much. Someday he will be six feet tall (or maybe even the 6' 5" our pediatrician predicts) and I will be considerably less interesting to him and I will probably be nostalgic for all of this togetherness.
Back to the potatoes. I'm thinking more and more these days that the simplest of preparations are really the way to go with such good ingredients. On at least a handful of occasions since bringing home the potato haul, I've cut them up into smallish strips or chunks, tossed them with olive oil and sea salt and then roasted them at 400 until they were just a little crunchy around the edges. Really good all by themselves, even better mixed with some cut up avocado and piled on top of a nice salad.
Even with all of the potato roasting that's been going on, we've got a lot of potatoes left on the shelf. Mariam noticed this as well and inquired about exactly how many potatoes a person could realistically eat.
Well, we are about to find out.