Mark has been stumbling in late in the evening the past few days covered from hat to boots in dirt. The boys have been working quickly to plant potatoes so we can move on to field corn as soon as possible. All of the early cabbage and sweet corn is in the ground and the rest of our starts are looking lovely and spry. The watermelon and cantaloupe seeds have already begun to sprout and they were only planted last week! Now that the temperatures are settling back to a normal range, we are really starting to feel the pressure. Mark estimates we are about two weeks behind schedule, which seems to be a constant, so I guess we are right on time. Early mornings are spent in the potato storage shed packing for orders and then the field work begins. Our potato supply is quickly dwindling and soon enough, mornings will be spent in the garden harvesting for markets. Summer will be upon us in no time.
As you can see from the photographs, there is never a shortage of potatoes on this farm! But believe it or not, pictured here are "seed" potatoes. As I explained in a previous post, seed potatoes are really just parts of potatoes that are replanted. After we unload these babies, they make their way through our seed cutter and then finally into the fields.
Makes 1 large omelette
Barely adapted from Saveur
2 large eggs
2 medium sized potatoes
1 clove garlic
2 tbsp finely shredded cheese
Salt and pepper
2 tbsp unsalted butter
Break the eggs into a bowl and whisk them for a minute or so until light and fluffy. Grate the potatoes, peeled or unpeeled and add to the bowl of eggs (you need about 1 1/4 cups). Grate the garlic clove on a microplane into the mix, then stir in the cheese and season everything with salt and pepper.
Melt the butter in a medium-sized, non-stick pan over medium low heat. Pour the omelette mixture into the pan and let it cook for about 10-15 minutes on each side, or until golden brown.
Serve warm with a tender lettuce salad.