We will be doing a lot of digging over the next month to get the potatoes out of the ground. The season has started out good with a nice harvest of Purple Vikings. We have been eating them non-stop for the last week. Last night I steamed some to use in potato salad tonight.
|Potato, onion and cutting celery ready for dressing|
Simply steam 2 lb of potatoes (cut into chunks) until tender, let cool overnight and then mix with 1 medium sweet onion (cut into slivers), 2 tablespoons of chopped cutting celery, and a dressing of 2 tbsp brown mustard, 2 tbsp mayo, 2 tbsp garlic oil, salt and pepper. Summertime yum.
|Summer savory and basil in the field|