Well, the French fingerlings are finished, The remaining rows have the ‘Pink Fir’ and the ‘Teufelshörnchen’. We harvested a stoel of each. The Teufels: The tubers were stoelfast, but we dug deeper anyway and yes, there were a couple of lurkers. Once harvested, we washed all the tatties and laid them out to dry. My Bride suggested placing a tenmis ball on the paper to give an idea of spud size. I can hear some of you saying, “A tennis ball, what’s a tennis ball doing in their lottie”? Haha. It is out of place, but we have them on top a stik here and there so that we will not poke our eyes out, bending over to do something. I just whipped it off the stick giving support to a small stand of Veronica in the tutten tuin. Then before going home we loaded all the harvest into this under-sized trug— there are two types of potats, two courgettes, four cues, some beans and a few toms for a salad this evening. Harvesting is a mixed blessing— it is a thrill to do so; however, there is the matter of processing that always looms.
What a great haul !! I have the same sentiment about harvests. I usually will wait until there is just enough so that it doesn't take too long but sometimes there are lots ready all at once and you just have to get on with it.
Love the fingerlings a fav of mine so tender and great sliced and fried with breakfast eggs. Seasonal veggies to process is always a rush.. Sjoerd your doing great and your gardening abilities prove just how much can be achieved in just one growing season.
Annie— thanks. These big harvests go on all season long. As soon as one sort of veg is finished, another one begins. Its my own fault because that is the way we plant things. Pac—You are right about the Fingerlings. Yum. Thank you so much for your sweet words.
