Taking Up The Taters

We've been taking up the 'taters!  Nothing compares to fresh, new potatoes right from your garden. Whether its from the heat, or my early planting, the potatoes are ready to be harvested. Sure I could keep them in the ground a bit longer to cure.. but nah..... I just love the tender, thin skins and the fresh and delicious taste.

Mashed, fried, roasted, or in classic potato salad... my paleo is taking a powder as I'm partaking of all these potatoes. Of course, my pal Freemotion will remind me to make sure I have a lot of fat (butter, cream, bacon) in my potato portion to counteract the blood sugar spike I'll get from all these carby, lovely potatoes. But that's OK - my Germanic roots cry out for that anyway.

Harvest is easy - as soon as the tops die back go and get your pitchfork, rake off the clean straw you've heavily mulched the potatoes with when you planted them, and then dig in.

Sometimes you can find the potatoes on the surface! No digging required... but lift the soil anyway just to catch any that are hiding beneath the surface.

And sometimes they get kind of off course so be sure to dig around that nice straight row that you originally planted them in... I love seeing how far away they can get.

These are Yukon Gold but those Irish Cobblers are ready also. 

Remember that the best thing about harvesting potatoes is that it preps your bed for fall gardening. All that straw is a bit composted down and all that digging helps loosen the soil. I'll do a quick pass with the tiller, rake off any weeds, and then plant carrots, beets, and turnips in these beds.

And now, I need to head outside. We have heat warnings again and are look at another 100*+ heat index. But first I'm going to fry up some of our bacon until its crispy, dice up some of our purple onions, mix with mayo and mustard, and stir in some of the taters I boiled until tender. That, friends, is how you make potato salad OFG style.

How about you - what's your favorite potato salad style?

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