The potato vines are long dead, but I marked where they lived so I could remember where to dig. Last several years I’ve been planting Adirondack Red and Adirondack Blue potatoes. They are truly beautiful tubers both inside and out; and packed with more anti-oxidants than potatoes with white innards. And of course, nothing beats the flavor of freshly dug potatoes. These came out of the garden yesterday; I diced them up peels and all and fried them in butter.
Also made a scramble with chopped Swiss chard, onions, mushrooms, peppers and tomatoes; then topped it with cheese. Onions, mushrooms, and peppers were store-bought; all the other veggies were picked this morning from the garden. Well OK, all except the potatoes, that picking was yesterday.