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Potatoes from the fieldThe spring freeze and prolonged cold weather interrupted our spring planting. Our cherry blossoms all froze. The ground was too wet to plant, but after several days of warm, dry weather, we are finally back in the dirt.

Yesterday, we planted four varieties of potatoes. To me, a home-grown, freshly-dug potato (like home-grown tomatoes) tastes dramatically better than a commercial potato. We planted one red (pontiac) and three white varieties (fingerling, German butterball, and durango). Last year, the durango was our favorite potato. Potatoes are so prolific that the return harvest is 10 times the seed potato planted.

Today we will try to plant the salad greens. At the beginning of April, we put several varieties of tomato plants in the cold frame (there is a heater in the dirt). So far, so good. I plan to plant the annual herbs (basil, Thai basil, lemongrass, tarragon, cilantro) by May 1.

Here is my favorite way to cook creamer potatoes (small potatoes that are no more than 1 1/2-inches in diameter):

Pan Roasted Potatoes

  • 2 tablespoons duck fat
  • 1 pound creamer potatoes
  • salt
  • 1 head of garlic, peeled

Melt the duck fat in a 10-inch fry pan. Add the potatoes and garlic, and season with salt. Cover and cook on medium-low heat for about 20 minutes, or until the potatoes are tender. Uncover, turn up the heat, and brown the potatoes. The potatoes will be crunchy on the outside and creamy on the inside.