Potatoes

Today we started digging up this year's maincrop potatoes. They were quite variable, some were sparse and tiny, others were sparse and large; the smaller crop than usual may be a reflection of our especially dry summer.   

Many of the potatoes were planted on a new piece of ground which we hadn't had chance to dig over, so I thought potatoes would help sort out the soil.  They certainly did, but only down to a certain depth where the soil is rock-hard. 


We suspect this was because the soil hadn't been cultivated for many years and had become like an earth floor in an old house.  So now this area will need a double-dig before next year's planting.


We had a beautiful Pan Haggerty for supper tonight, made with our own potatoes and onions, served with our own runner beans and spinach.  All we need to do now is make our own cheese and be self sufficient!


Pan Haggerty (as I make it)
Potatoes
Onion
Grated cheese
seasoning (I especially like pepper and thyme)
(anything else you fancy - tomato, peppers, peas, corn, spinach, ham, beaten egg, stock)

• Part cook potatoes and onions.
• Grease dish and layer potatoes, onions, other bits if used, black pepper, cheese. 
• Repeat, ending with layer of cheese.
• Cook in oven or microwave, then brown under grill for a cheap simple supper.
• Variation: don't cook potatoes and onions first and cook longer in the oven.

Leek & Potato Soup

This soup is lovely any time of the year but especially when leeks are plentiful in the garden:

1 lump butter

1 tbsp oil

1 lb leeks, sliced

1 LB Potatoes

1 tbsp flour

2 cups chicken stock

1 bay leaf

1 tsp dried tarragon

1 cup milk

s&p

• Heat butter and oil in pan, add leeks and potatoes
• Cook about 5 mins, stir in flour, pour in stock.
• Add bay leaf and tarragon, cover, cook until ready, adding milk half way through.
• Serve either chunky or whiz.

Serves 4 - 6

Coming Soon: Recipe for Potato Soup