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I've just harvested my first 'Maris Piper' spuds. I dug up three medium-sized ones, and one great big one. I boiled the medium ones and have just had half of them with steamed 'Cherokee' French beans, and 2 'All Green Bush' courgettes (grated) and a'Stuttgarter' onion (chopped) sauteed together in olive oil. I put half of everything in the fridge to warm up tonight, because I made rather a lot, and had the other half for lunch - delicious, and all out of my garden! (Well, apart from the olive oil, and the marg. I put on them). The spuds and the onion were the first of each that I've harvested. It's perhaps a bit early to be harvesting maincrop spuds, according to the books anyway, but if I harvest them as needed, it'll be quite a while before I harvest the last of them.
I put the great big spud in the larder to bake tomorrow: it's as big as my fist (and I'm a six-foot bloke, with normal six-foot-bloke-sized hands).
I put the great big spud in the larder to bake tomorrow: it's as big as my fist (and I'm a six-foot bloke, with normal six-foot-bloke-sized hands).
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