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.
Tish Farrell 