Showing posts with label Baby Red Potatoes. Show all posts
Showing posts with label Baby Red Potatoes. Show all posts

Tuesday, July 8, 2014

My New Baby Potatoes and the Ancient Incas

This week we are talking about some historical events that affect the plants we grow in our gardens today. So it might feel like a bit of a time warp for the next few posts. But I think you'll be interested in a bit of historic facts and how they affect us today.

"Whooo Doggie", we dug some new baby potatoes this week and they were amazing. I think it is the compost we plant them in but those spuds always taste way better than the commercially grown ones. I wonder if the ancient Incas looked forward with anticipation to their first harvest as much as we do.

The potato in all of its hundreds of varieties originated in the Andes mountains and was bred and refined by the Incas. The ancestors of these peoples in the Peruvian Anes still grow them today.

So why did the Incas grow potatoes and why is that significant to us.

Monday, June 16, 2014

Plants That Do Well Together in Pots

This post covers which plants go well in a pot together! Photo Credit: Reed Petersen.There are a number of combinations of garden plants that do well together in pots. Here are 10 combinations:
  1. Sunflower, squash and peas. Similar to the three sisters that were planted by the native Americas when the Europeans first settled in America.
  2. Two peppers do well in pots. They also do well planted together in the garden.
  3. Combinations of herbs, such as Basil, Rosemary and Thyme.
  4. Edible flowers such as pansies work well with shorter herbs.

Friday, May 31, 2013

Cilantro Recipes - Cilantro Skillet Potatoes

Wow cilantro from the garden already, it will only be a few weeks before we will have those beautiful red potatoes. The two together are dynamite.

Ingredients:

- Fresh cilantro leaves, 1 bag (Petersen's)
- 1 garlic clove or garlic powder or on shallot (Petersen's)
- 1/4 cup olive oil or 1/2 stick of butter
- 2 lbs,Baby Red potatoes washed and cubed (Yukon Gold is OK too) (Petersen's)
- salt and pepper to taste

Directions:

In a large cast iron skillet, cook the potatoes and oil until tender and lightly brown about 20 minutes. Add cilantro and garlic and stir for another 5 minutes. Sprinkle with salt and pepper. Serves 4.