Photo credit: James Tse
Last night I made a dinner that I was really proud to serve. My son liked it, too. In fact, we were just tucking in, enjoying our beet salads and talking about how great the beets have been this year when in walked Kayne West. He swept the salad bowl off the table and as it crashed to the floor in a million pieces he declared that while the beets had been good this year, the potatoes were the very best they’ve ever been! He said we could finish the beets that were on our plates but we just didn’t have the heart to continue. Truthfully, the moment was gone.
Now of course, this didn’t happen, but I do feel like I’ve been swooning over the very deserving beet crop an awful lot lately. Maybe it’s time that I shine the spot light on another root vegetable? So, without further ado, here goes….
Did you notice how great the potatoes are? Although we didn’t have the great summer weather that makes vacationing in Ontario a treat, somehow the potato crops have been fantastic this year! The corn has been great, too. In fact, I combined these two starchy veggies in a potato salad for a party weekend before last and it was a tremendous hit!
How do you like to prepare farm fresh new potatoes? Do you leave the skins on or peel ‘em first? And, almost more importantly, how do you think Kayne would like his potatoes prepared?