Curiosity killed the cat. After four months of staring at the piece of land where Thomas had planted the potatoes, watching closely the smallest changes, we had to dig up the first potatoes. I know it sounds so nonsignificant but it’s a great moment for potato parents. Look, aren’t they lovely?
It’s very impressive how many potatoes come out of simply putting a single one into the ground. And you don’t have to do anything but water them and protect them from daylight by earthing them up once or twice. In the next 2-6 weeks all of them will be ripe and we’re so much looking forward to it. Here’s one of our favourite recipes for roast potatoes in the oven. Wash and quarter the potatoes (peel if needed) and put them into a bowl with a marinade made of olive oil, sliced garlic, sea salt, black pepper, rosemary and season with dried chili flakes. Mingle everything with your hands and put it on a baking tray into the preheated oven (160°C), about 30-40 minutes and you’ll have lovely crispy potatoes which are great with most meat, fish or a nice yoghurt dip and bread. We had ours for dinner with chicken breast (with home made breadcrumbs) the other day, simple and yummy, that’s how we like it.
This Every summer here is so unsettled. What was wrong with July and August being hot, tons of ice-tea for everyone and millions of kids in public pools? Since a couple of years it’s always the same: spring is nice and warm and then everybody’s waiting for summer to come. While you’re still waiting one morning you wake up and it’s September and autumn’s nearly there. This year again, we already had a couple of very hot days which alternate with cold rainy days. Sounds like perfect garden weather but unfortunately both come excessively. Our first carrots died due to dryness (thank god we both have jobs and can’t water them every two hours) and the 2nd generation nearly drowned in a sequence of thunderstorms. Right now everything looks good and after we finished eating our peas and beans we’re getting prepared for tons of courgettes and tomatoes.
Luckily we discover interesting recipes for both here and there but any hints for preserving them ( maybe with a special kick) are very welcome.