fingerling potatoes

What did you do this morning?

Contour taters

Contour taters

We planted seed potatoes this morning… up bright and early…and before it hit 90 some degrees…though we were already hot and sweaty after our first contour. Temps were steamy even at 9 am for our second contour.

Going in this strip are French Fingerling potatoes. Red golds were planted in the strip above. Yet to be planted are Kennebecs (if not tonight then tomorrow morning). These potatoes will be ready in the fall. We over wintered a previous potato planting (2012) by leaving them right where they were…in the ground. We laid a super thick layer of straw. Dug as needed.

We sold all our potatoes last year…so we are looking forward to having some for this fall/winter. So fun to go out and dig up fresh potatoes whenever you want them. The flavor is unmatched.


Harvest sauté

Tonight, we are enjoying a Southern favorite, Chicken Perleau (Pilau), accompanied by a harvest sauté.

The Chicken Perleau was a Wednesday night dinner offered up at the Baptist church back in the day when we lived in SC (the “Ladies” also did mean country fried steak and fried chicken). My take on it is:

*Chicken cooked, shredded (amount is up to you)
*Smoked sausage (kielbasa or little smokies)
*chopped onion
*sliced celery
*garlic clove, diced
*bay leaf

I tend to do a one pot deal. To cook the chicken, I boil with the sausage. Reserve this liquid. Once cooked, remove the chicken and shred; cut the sausage into bite sized portions. Add desired amount of rice (I usually do 2-3 cups) to the reserved broth. We like short grain brown rice. Add chopped veggies, shredded chicken, sausage bites, and bay leaf. Cover. Bring to a boil then simmer 25-30 minutes or until rice is done/moisture absorbed.

For the harvest sauté:

Part one – the roots
Here we have carrots, fingerling potatoes, sliced kohlrabi, onion, garlic (the only thing NOT from the garden), and celery (hmmm not a root)

Curly, Toscano and red Russian kales, snow peas, chard, Joi choi, Nappa cabbage, Komatsuna and Mizuna mustard.

All were sautéed in olive oil.

The finished product: