After our workshop on how to raise a successful crop of potatoes, the Secret Garden Club last Sunday retired for a potato-themed tea using many of the heritage varieties we grow in the garden.
|Red Highland Burgundy and Salad Blue potatoes, scrubbed clean but|
not peeled, ready for baking on a bed of salt.
|The small baked potatoes were served with creme fraiche and some anointed |
with caviar for a luxurious canape.
|Waxy Cyprus potatoes were used in this salad with |
wild garlic and feta.
|MsMarmiteLover's homemade potato gnocchi, pillowy-light and|
delicately flavoured. Once cooked very briefly, these were dropped
into a tomato broth.
|Tomatoes and basil, ready for straining to make an intensely|
flavoured liquor, the base for the gnocchi soup.