We thought we ate through last year’s entire potato crop. We started fantasizing over those first new Red Norlands to come in early summer, but then we found another bag of last fall’s Yukon Golds in the root cellar starting to sprout.
These early days of winter—with garden duties fading and the first cold winds causing us to crave classic comfort foods—inspired us to get creative with our bumper potato crop this week.
It is always my intent to harvest from the garden year-round. I plant plenty of root crops, like beets, turnips, radishes and others, so I can keep harvesting for as long as possible.
Traditionally filled with sirloin-steak cubes, onions, potatoes and rutabagas, all wrapped by a tasty crust, the Cornish pasty were the miners’ version of a hearty take-out meal.
Thanks to the heat waves across country, including our part of southwestern Wisconsin, we’re digging up our beautiful Norland Red potatoes today to celebrate Independence Day from both a local-food and renewable-energy perspective.