High in potatoes, rhubarb and elderberries and possibly a change in the law

waffles with elderberries

waffles with whipped cream and jelly of elderberries

Finally we had our first big potato harvest. It was a beautiful day, sunny and dry, Thomas spent the morning in the garden and proudly presented the fruits of success: about 25 kilos of gorgeous-looking potatoes. He was sweaty and full of dirt but..gee!…he looked so damn happy.

our own potatoes

our own potatoes

Now we store them in my dad’s workshop where it’s cold and dark and every time I see them I have to smile. Never ever in my entire life I would have imagined that I could possibly have such strong feelings for comparatively shabby dirty fellas. I always loved eating them though and last week we had them in four variations: mash, salad, simply boiled and potato fritters.

Jamie's potato salad with smoked salmon

Jamie's potato salad with smoked salmon

The salad is from Jamie Oliver’s “Jamie At Home” book and you serve it with smoked salmon and horseradish sauce, it really is delicious and one of our all-time favourites http://www.jamieoliver.com/recipes/fish-recipes/potato-salad-with-smoked-salmon-and-hors For the fritters you have to peel and grate 1kg of potatoes, 1 sour apple and 2 onions. Take a dipper and skim the “water” which comes out of the potatoes. Add one big egg and season with salt and pepper. Heat resolidified butter or vegetable oil in a pan and put dough for three fritters into the hot oil and press them with a tablespoon because they’re best when thin and crispy. Bake them about 3-5 minutes on each side and put them on a grid with kitchen paper in order to drain the oil. It really depends on your personal gusto whether you want to eat them with apple sauce or salmon and pumpernickel (a dark brown bread) or sugar beet molasses, these are common combinations. We made a quick sauce which was great for a summer day: put 250g crème fraîche in a midsize bowl, then whip 150g cream in a narrow container and fold slowly into the crème fraîche. Finally add a bunch of chives (freshly chopped) and season with salt and pepper.

potato fritters with creamy crème fraîche

potato fritters with creamy crème fraîche

Sometimes it feels like nature’s conspiracy against laziness. After the potatoes there were lots of rhubarb (I don’t think August is “rhubarb time” but we planted it quite late so we’ll probably end up having the last bits for Christmas) and elderberries.

Strawberry Rhubarb Jam

Rhubarb Strawberry Jam

We decided to make rhubarb-strawberry jam and elderflower jelly. Did you ever reap and prepare elderberries?

naughty little things: fruits of the elderflower

naughty little things: elderberries

It’s pure torture and I suggest it as an official penalty for white collar criminals, i.e. for those who committed tax evasion big time. All these corrupt politicians and financial managers usually get away so easily by paying high fines which for them aren’t painful. I’m convinced there would be much less repeaters if they had to reap several kilos of elderberries and make jelly out of it. I like the idea and will write a letter to the ministry of justice tomorrow. For those who don’t understand…there are millions of little berries which cling firmly to the petioles. You have to remove them with a fork and seperate the green ones out. Oh, did I mention that their juice lasts longer on your skin than a tattoo? Anyway, the final result is incredibly tasty. And who knows, if the ministry is open for new ideas there should be tons of it in supermarkets soon.

Hollunderernte 2

 
 

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