|Barbara Young and her cucumber crop.|
Josh and his mother, Barbara, made it back from Rhode Island yesterday. They'd driven my books and products to Pittsburgh, PA where I was speaking at the Herb Society of American conference. I flew home and they drove on to Rhode Island where the Young family had lived. Barbara hadn't been back to visit in nearly 10 years so it was fun for her to see relatives and friends. That's Barbara, below, with her Photoshop cucumber, obviously having more luck than we are here. Cucumber beetles wiped out several melons in just 2 days and are hard at work on the cucumbers. It's discouraging, as you can imagine. Nothing stops cucumber beetles (and no, don't suggest what someone last year did; we're organic, I'm not going to call an exterminator and spray the garden). Here's another of Barbara's giant Photoshopped vegetables.
|Giant tomato, as created by Barbara's grandson, Christopher Young.|
|Lady bug on a native Solanum plant.|
|Such a little bug, the same size as the lady bug, but one's helpful, and this one is a threat to crops.|
|Red potatoes, ready for market at a friend's house.|
German Potato Saladl pound fingerling potatoes, (or substitute German butterball or Yukon), skins left on
8-10 slices bacon
1 large onion, coarsely chopped
2 tablespoons flour
1/2 cup cider vinegar
2 T. sugar
Put the potatoes in a steamer or double boiler and cook over salted water for about 30 minutes or until tender when forked. Let the potatoes cool, reserving 1 1/4 cups of the salted cooking water.
Fry the bacon over medium heat until nearly crisp but still bendable. Remove bacon from pan and cut into 1 inch pieces. Leave bacon fat in the pan. (Bacon drippings, after all, are "America's olive oil!")
Reduce skillet heat to low and add the chopped onion, cooking until soft. Raise heat to medium, sift flour into the onions, stirring for about 5 minutes to make a roux. Let the flour and fat become well bound together and lightly brown in color.
Slowly add the vinegar to the roux, stirring steadily until the sauce thickens. Next, add the potato water, also slowly, stirring constantly until the sauce is thickened. Add the sugar, stirring until dissolved.
Cut the potatoes into 1-inch cubes and add the sauce, tossing with the bacon pieces. Mix gently. Best served immediately while still hot.
Summer here at Long Creek Herbs means daylilies and we have several colors. Here's one of the orange doubles...
And this white one was a new one last year.