Hands Up! Who Knows What This Flower Is?


A Novel Perspective?

Well it is rather spectacular, isn’t it – for a potato. The variety is Blue Danube and the spuds when I dig them up will be a deep purply-mauvy colour. I’ve not grown them for a few years, but I seem to remember the skins are quite robust (hopefully resistant to slugs) and that inside, the flesh is very white and dry and so they are great for roasting. Which also makes me think they will be just right for the Greek treatment:  the addition of water, olive oil (3 parts water to 1 part oil), lots of lemon juice, seasoning and oregano to the roasting tin and a good hour’s cooking.

Usually the potatoes are ready to harvest when the flowers have died down. I’m thinking I might not be able to wait that long.

Square Perspectives #28

41 thoughts on “Hands Up! Who Knows What This Flower Is?

    1. I’ve only cooked it once using Maris Piper potatoes and it was delicious. The original Greek recipe is ‘patates fournou ladorigani’. For 3 lbs of potatoes it has 3 cups of water, 1 cup olive oil, and the juice of 2 lemons plus herbs and seasoning all mixed together. The roast potatoes ended up being both crunchy and juicy and very delicious. Most of the liquid evaporates.

  1. Oh, and you must show us an image of the potatoes themselves, once harvested and cleaned so we can admire the colour….

    1. No, they’re not, Sarah. In fact I think the plant’s superstructure is toxic, or at least not edible. Certainly when the flowers sometimes produce tomato-like fruits those are supposed to be poisonous. The solanum family: it hosts a few hazardous species!

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