One of the real thrills of growing your own vegetables has to be digging the first new potatoes.

We experienced this on Saturday.  I put two chitted seed  potatoes, Casablanca and Queens, in the greenhouse at the beginning of March.  I was hoping that we were not being over anxious to taste the first of our crop.  I needn’t have worried.  The Casablanca produced that smooth, thin skinned, waxy potato and a good yield.

 There are lots of recipes of the way to serve them.  However nothing beats boiling them for about twenty minutes. Allow to rest for 5 minutes   Dab with butter to absorb and improve flavour.  Garnish with chopped parsley. Nothing more needed.

The potatoes in the garden had a bit of a setback in the beginning of May with a hard frost.  The top leaves were scorched quite badly.  I was worried it would cause damage to the crop.  However they have recovered perfectly and look heathy though not as advanced as other years.  It is very important to keep earthing up potatoes at this time as the potatoes themselves push upwards towards the light and turn green, which make them poisonous.

We now we can’t wait to try the Queens.