Comments on: What are Desiree, German Butterball, Kerr's Pink, and La Ratte?

By: Marie Garofalo

Marie Garofalo — Tue, 14 Apr 2009 22:53:47 +0000

Martha, My friends make the best brownies in the world. I wish you would try them they are called Devcil Brownies.LLC When you eat one you will think you died and went to heaven. Their web site is http://www.DEVILBROWNIES.COM Please order 1 and try it you will be shocked at their taste. Thank you Marie Garofalo

By: Cindy Bricker

Cindy Bricker — Tue, 14 Apr 2009 18:25:26 +0000

Had you mentioned 'Yukon Gold' as a clue, I'd've been able to guess correctly! Much to my chagrin, I wasn't able to identify your clues, Martha. My 'specialties' are flowers and herbs. You are going to have a magnificent variety of potatoes when harvest time comes! I'm assuming you have a root cellar...you'll have to reveal that to us sometime and 'show us around'. Potatoes, with proper care during storage, will last well up into the winter months. Ooooo, I can just taste some red potato salad with dill, or German potato salad...gee whiz, even an everyday baked potato, baked in foil with a pat of butter to give flavor and keep the skin moist - a nice-sized one can be a meal in itself! Ohhh, that would taste soooo good right now... =^..^= "Who can behold the unfolding of each new spring and all its blossoms without feeling the renewal of "God's ancient rapture?"--Celia Thaxter

By: Susan Moore

Susan Moore — Tue, 14 Apr 2009 16:54:21 +0000

Hello!
What adorable dogs! (Such expressive faces!)
Happy Spring, (Well, it will be when it decides to get here, it's a bit nippy here in the City of the Hills!)
Susan

By: Chefpete

Chefpete — Tue, 14 Apr 2009 12:48:00 +0000

Martha this is great, and would certainly enchance my cool recipe ideas!

This idea is for those who love to cook or even for those who just like to eat! The idea is based on simple and quick one liner recipes that can be shared across the globe in an ever green way!

Whats the inspiration? In this fast paced modern world we all live in who has time to prepare and cook healthy, fresh and delicious meals on a regular basis?

Three great past experiences of my life have led me to write and inspire others along the way. But I dont have time for those right now!!!

To make this happen I've created what I call 'Tasty One Liners' that are easy to follow quick kitchen delights.

Add your own, and get sharing! No Long recipes, easy ideas which puts ones mind to work, and really gets those juicy inspirational thoughts going! So get sharing and enjoy!

Theres a group on facebook called Tasty One Liners, and the twitter name to follow is 'chef_pete'

The website: http://www.tastyoneliner.com is coming soon!

Here are a few examples of what I mean:

• Dnner:1 egg, 250grms mince, 2tsp flour, squirt ketchup, chpd onions, squirt worcester, 1tsp mustard mix & roll into balls simmer in tom sauce mmm..

• Lnch: 5mn lnch: Season couscous add dried sultanas, chopped chilli, mint, saffron, pour in boiling water 2cm above, cover leave & serve with fish

• Brkfst: Eezy Porridge add summer berries (frozen fine) whilst cooking. Just before you r about to serve add 1 egg white, stir until creamy.

• Dnner: grab a globe artichoke, clean and simmer in lemon salted water for 35min, cool. Mix balsamic, olive oil, brown sugar! dip leaves & serve!

• Lnch: Cod fillet, flour, egg, & breadcrumb cook at 195dgrs 20 minutes, serve with peeled par boiled, chip cut pots, bake those for 40mins. Tartare!!!

• Lnch: Slice a red pepper in half scoop out pips fill with mozarella, pine nuts, chopped basil and sun dried toms, bake for 45min @180dgrs serve with grilled mushrooms

• Brkfst: beat one egg ad 1/2 cup of milk 2tsp sugar, 1tsp cinnamon and a grating of nutmeg. steep one thick slice of brioche and fry till golden!

• Dnner: Flatten that fillet stir fry a few veg with a drop of mirin. Roll up & pan fry until done! Steam rice and add some caramelized onions. NJOY!

• Snck: Crackers I love this: Two triangles of Toblerone, break off the end of a baguette, hole it out, pop em in - squeeze hard and eat.

• Lnch: roughly chop up garlic, basil, and wild mushrooms quickly fry in butter drop of chilli oil & eat with bruschetta - srve with salad

• Snck:crush a granola bar add to bowl of plain yoghurt mix in with spoon of lavender honey and a bunch of fresh berries

• Brkfst: Peel a banana mash in a bowl add a sprinkle of sugar spread on wholegrain toast and grill for 1 1/2 minutes! nice with filter coffee

• Stuck for dinner? flour a couple of chopped chkn breasts, tspoon of sesamenut oil, squeeze of lime pan fry & serve with noodles!

• Tea: Crushed Gingerbiscuits soaked with lemon sugar, a squirt of cherry coulis and spoonful of sweet cream cheese - Oh dont forget the tea!

• Lnch: Two slices of Tuna wrapped around spring onion rice-rolls, topped with a dollop of wasabi and drizzle of soy. Kampai!

• brkfst:Toasted muffin layer of oaked smoked salmon & topped with oozing peppered poached egg -enjoy!

• Brkfst: 1 Egg, 100mls full cream milk, 100grms Flour mix to a batter, fry like crepe sprinkle with peanut brittle & add a blob of vanilla ice cream!

• Lnch: Rocket salad drizzled with olive oil and grilled Merguez sausage all in a sandwich, a little chilli sauce and you're away!

By: Cheese

Cheese — Tue, 14 Apr 2009 12:24:05 +0000

I've quite a confined space to grow my vegetables in and so far I've found that potatoes are amongst both the easiest and most efficient yield / space wise to grow at home.

I'll be following to hear how things pan out. The varieties we are trying here are pentland javelins and charlotte.

By: EdC

EdC — Tue, 14 Apr 2009 12:15:40 +0000

There's a variety called Catalina from Territorial seeds that I've just planted.

What's unique about this is that it's a potato grown from seeds instead of bulbs.

I'd never encountered such a thing before.

By: Funke Koleosho

Funke Koleosho — Tue, 14 Apr 2009 06:32:03 +0000

Dear Martha, I follow you on twitter and I am indeed inspired by your story.

I would like to learn from you! I recently authored a cookbook of a not so popular category of food (Nigerian cuisine). Food from this part of the world have been undiscovered and unknown to the western world and I felt I could make a start to introduce it as exciting wholesome and equally nutritious food.

I would love your comments and review of this book and any suggestions that you may have in helping to creating an awareness for Nigerian food.

My website is http://www.contemporarynigeriancuisine.com

Thanking you in advance.

Funke

By: peppylady

peppylady — Tue, 14 Apr 2009 01:41:33 +0000

Oh this is so much info for me. I would like to try the LaRatte for my first choice.
But also the Kerr pink would be a close second. I think on east coast one plants earlier.

Coffee is on.

By: Sue Fawcett

Sue Fawcett — Tue, 14 Apr 2009 01:32:14 +0000

I hope we will get to read about the progress of the potatoes and see photos of the changes. Thanks for an interesting blog.

By: Jan Erickson

Jan Erickson — Mon, 13 Apr 2009 23:59:26 +0000

Hi Martha, What an interesting blog about the potatoes. I have never heard of most of those varieties, but they sure sound good. I love baked potatoes and usually use good old Idaho russets. When I was a kid, we lived in Twin Falls, Idaho {1947-1952]. My oldest brother and I used to go out and work as spud pickers during the fall harvest. I think we made 10 cents for each half a bag we picked. Thanks for bring back fun memories again. Hope you had a great Easter and I'm sure Francesca and Sharkey did, too. Jan