Loved this story and you reminded me of Ruth Stout whose book I admired. Once in April in Maine I went into a specialty food shop to inquire when they might have new potatoes. "Oh, they're over there in the vegetable bin," said the proprietor. Already? I asked. "Well, they're last seasons new potatoes," she said. At least she was honest!
I've read somewhere that the sugar content of freshly picked greens drops to 1/2 or 1/4 within 4 hours of leaving the soil -- I wonder if something similar is happening with the new potatoes.
What? You need to immediately buy some duck fat, peel some of your potatoes, cut them, put them with duck fat into an iron skillet at 400, turn them when they're brown, serve when a paring knife goes through easily. Total bliss.
Loved this story and you reminded me of Ruth Stout whose book I admired. Once in April in Maine I went into a specialty food shop to inquire when they might have new potatoes. "Oh, they're over there in the vegetable bin," said the proprietor. Already? I asked. "Well, they're last seasons new potatoes," she said. At least she was honest!
I've read somewhere that the sugar content of freshly picked greens drops to 1/2 or 1/4 within 4 hours of leaving the soil -- I wonder if something similar is happening with the new potatoes.
Do you fry them in duck fat?
I'm sad to say, I don't think I've ever cooked anything in duck fat.
What? You need to immediately buy some duck fat, peel some of your potatoes, cut them, put them with duck fat into an iron skillet at 400, turn them when they're brown, serve when a paring knife goes through easily. Total bliss.