Monday, August 10, 2015
A potato feast
After our workshop on how to raise a successful crop of potatoes, the Secret Garden Club last Sunday retired for a potato-themed tea using many of the heritage varieties we grow in the garden.
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| Red Highland Burgundy and Salad Blue potatoes, scrubbed clean but not peeled, ready for baking on a bed of salt. |
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| The small baked potatoes were served with creme fraiche and some anointed with caviar for a luxurious canape. |
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| Waxy Cyprus potatoes were used in this salad with wild garlic and feta. |
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| MsMarmiteLover's homemade potato gnocchi, pillowy-light and delicately flavoured. Once cooked very briefly, these were dropped into a tomato broth. |
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| Tomatoes and basil, ready for straining to make an intensely flavoured liquor, the base for the gnocchi soup. |
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