A busy, busy weekend with no time to photograph but I did harvest the first of my heritage potato varieties, Edzell Blue.
Though still in flower (Edzell is a second early) each plant yielded a decent crop of 'new potato' sized tubers, all in good health with a strong blue skin colour.
The books say it has dry floury flesh and 'successful boiling needs experience and care', a job that was given to test new cooks in Scotland. Some recommend you fry or bake them for best results.
Well, maybe it's because I harvested them early, but after 15 minutes boiling they were firm to the bite and didn't break up. Now I know I'm treading on dangerous ground here (there's not much bi-partisanship in the potato world between the flourists and waxists) but I can't say they've any particular culinary merit. I'd even say that floury potatoes are valued only as a vehicle to soak up massive amounts of butter.
The distinctive skin colour of their name fades with boiling and the cooking water takes on a sickly green hue. Tossed in a bowl they look anaemic.
Served warm with a dressing of three parts olive oil, one part vinegar, some grain mustard, plenty of fresh mint, chive and a dash of honey, the talk was more about the dressing than the spuds - a bit like a restaurant review that goes on about the decor and ignores the food.
Room for it next year in the planting plan. Alas, no.