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.

Squash Blossom Soup (Yum!)

Squash blossom are one of the delightful treats of summer. They can be baked, fried, stuffed and sauteed. This recipe is for soup.

Ingredients:

1. 2 Tablespoons butter
2. 1 large white sweet onions, chopped into small pieces (Petersen's)
3. 3 cups chicken stock
4. 1 small Yukon gold potato, peeled and chopped (Petersen's)
5. 24 large squash blossoms (Petersens, large bag)
6. 2 poblano chilies, roast, peeled, deseeded and chopped finely (Petersen's)
7. 1 cup milk
8. 1 medium zucchini, chopped finely (Petersen's)
9. Kernels from a large ear of corn (Petersen's)
10. 1/2 cup heavy cream
11. kosher salt
12. Flat leaf parsley, chopped finely 

Instructions:

1. Warm butter on low heat until melted, increase heat to medium until butter is bubbling. Add chopped onion, stirring to coat. Cook until the onions are golden, stirring occasionally. Reserve half the onions and set aside.
2. Add chicken stock and chopped potato to the pot and bring mixture to a boil over medium-high heat. When boiling, lower the heat to low and simmer for 20 minutes
3. While simmering, prep squash blossoms. Break off stems, peel off sepals (the small leaves that grown from the base and pluck out the stamen. Discard stems, sepals and stamen. No need to be careful the blossoms will eventually be chopped up.
4. Divide the blossoms into two even piles then slice into 1/4 inch strips (include the blossom base). Add one pile of slices to the simmering stock and cook for 3 minutes. Carefully blend the mixture until smooth. I used my immersion blender. If you don't have one, use a blender, working small batches. Return the mixture back to the pot over medium heat.
5. Add the chopped, roasted poblano, milk and reserved onion to the soup, stirring to incorporate. Simmer for 10 minutes and then add zucchini and corn. Simmer for another 3 minutes, then add the other pile of sliced squash blossoms. Continue simmering for 2 minutes, then take the mixture off of the heat. Stir in cream and season to taste with kosher salt (several pinches).
6. Serve in soup bowls and finish with a sprinkle of chopped flat leaf parsley

Serves 6.

Adapted from recipe by Brandon Matzek.

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.