I tackled my mother’s garden again today, watering and weeding and trying to beat back the Chinese lanterns that have invaded nearly every arable inch.
While I was clearing out some bushy plants that have “volunteered” at the edge of the compost pile, I was delighted to find them attached to the loveliest little pink potatoes, of which I managed to harvest a couple of pounds.
That’s the finest kind of food—homegrown, organic, and so fresh they are still warm from the soil.
I used about half the batch, the largest and the smallest specimens, to make Hasselback potatoes with a scattering of bite-sized baby spuds over the top. I served them with sautéed chicken cutlets and coleslaw made with a purple cabbage that dad bought at the farmer’s market this morning, and we took everything up to the care facility to have dinner with mom. Mighty good food.