Potatoes

So Many Potatoes
Originally uploaded by Alexander Yates

Well, it's almost time to plant the potatoes. Every spring I've gone out and cut the potatoes sprouting in my cupboard and set them a foot apart on the newly warming soil. I was 19 when I first asked a woman who'd grown up on a farm, how do you grow potatoes. She said, cut the spud in pieces. Make sure there are one or two eyes per piece. Plant them and watch them grow. And be sure to continue to mound the dirt around the plants, as the ones exposed to the light will turn green. That green stuff is toxic you know, as is the plant itself. But the spud, oh my, so delicious. And when the plant gets it's pretty flowers, either white or purple, you can reach into the soil and feel around at the base of the plant for a sizable new potato. I like to cook these with the new peas that are on--so springy and wonderful.

If you want to follow tradition, plant your potatoes on Good Friday. It's a blessing.

Sweet Flower

Potatoes

I love to dig potatoes in the fall, turning over the soil on a sunny day, gleaning from the rich darkness the white or red jewels. Oh, so poetic. But it is like finding treasure, those yellow fin and reds and you know of course how to find the new potatoes to cook with your peas in the spring? You find the flowering plants and reach carefully beneath, sort of like reaching beneath a hen for a newly laid egg. I've done that, the egg is warm, the hen cackles a bit--and the potato plant has all these tiny potatoes growing along the roots, they can be snapped off and the plant will continue to grow. New potatoes are the size of a plum and when cooked with new peas, ah, what a treat. I used to make a sauce of cornstarch and water and salt and blend it in with the cooking water--always I use a minimal amount as to not waste vitamins--and when creamy, salt and pepper to taste. I could eat that now, new potatoes and peas for breakfast, add an egg, viola, I'm in Heaven.

Soon,

Flower