Harvest Monday is here again and the garden has been bountiful. Even if this post wasn't covering two weeks of harvests it would still be bountiful.
Yesterday I harvested all the potatoes to make room for the peppers. Two of the potato varieties that I grew came to my attention in William Woys Weaver's book 100 Vegetables and Where They Came From. The purple potato is Negresse, aka Vitelotte Noir, Lila Susanne, Truffe de Chine, and more. I have doubts about this potato though, I'm not sure that it is actually Negresse, the plant is supposed to have dark black-brown stems and my plants didn't look like that. It is beautiful, even if it isn't true to type. The real proof will be in the eating, it is supposed to have a nutty truffle flavor, we'll see. This potato is actually a different species from other potatoes, Solanum ajanhuiri, a less domesticated cousin of the typical Solanum tuberosum varieties of potatoes. The flesh of this potato is dark purple to the core. This potato is quite rare and the only place I've found it is through a Seed Savers Exchange member.
The white potato is looking true to type, it's name is Lumper. This is the potato that caused the great famine in Ireland in the 1840's. Other than it's susceptibility to blight it is supposed to be a very versatile potato, it works well as a boiling potato, a baking potato, a grating potato and a roasting potato, and it's supposed to be very good tasting as well - no wonder everyone grew it back then.
The pink potato is Cherries Jubilee. I requested this one from a Seed Savers Exchange member because I liked the name. It produced the most potatoes by weight of the three varieties, you can see how much larger this variety can be. I used a couple small Cherries Jubilee potatoes last night on a pizza that also included fava beans, green garlic and chorizo. When I sliced the potatoes I found that the interior is marbled with the same pink color as the skin. I didn't taste the potato by itself, just on the pizza with all the other toppings, so I can't really comment on it's flavor or texture yet. My husband managed to scarf down all the extra pre-roasted slices that wouldn't fit on the pizza before I had a chance to taste them.
Next up is some baby Cimarron red romaine lettuce. I used this in a salad with the lemon-mustard-honey dressing that I mentioned in a previous post in addition to snipped chives, fresh tarragon, and toasted sliced almonds and . . .
wedges of one big fat roasted Burpee's Golden Beet on the side. At last, my first Burpee's Golden beet from the garden - it was delicious.
The fava beans are rolling in now, I picked 15 lb., 4 oz. of pods last Saturday, which came to 4 lb. 1oz. of shelled beans, and 2 pounds of peeled beans. I made a spread (puree, dip, whatever you want to call it) that my husband loves and we had it on Sardinian parchment bread with feta cheese crumbled on top. I was joking with my husband about the dish that it was quite the Mediterranean melange - a Moroccan spread on Italian bread with Greek Feta. The recipe for the spread is here.
Here's the harvest totals for the last two weeks:
Burpee's Golden Beets - 10.75 oz.
Piracicaba Broccoli (new plants) - 1.5 oz.
Golden Chard - 1 lb., 2.75 oz.
Fava Beans (Pods) - 20 lb., 1 oz.
Green Garlic - 8.75 oz. (what I weighed, there was more)
Cimarron Romaine Lettuce - about 8 oz. (I forgot to weigh it)
Mizuna - 1 lb., 1.5 oz.
Red "Scallions" - 1 lb., 9 oz.
Even' Star American Rapa - 2 lb., 11.5 oz.
Cherries Jubilee Potatoes - 4 lb., 2.75 oz.
Lumper Potatoes - 2 lb., 4.25 oz.
Negresse Potatoes - 1 lb., 14 oz.
Strawberries - 2 oz.
The total for the two weeks should be - 37 lb., 9 oz.
The total for the year is - 76 lb., 5.25 oz.
Egg count for the last two weeks was 16.
You can see what other garden bloggers have been harvesting lately if you go to Daphne's Dandelions, the home of Harvest Monday.