I have 22 tubs / pots of potatoes on the go. Today I harvested the first one. It was a plant of the ever-popular variety "Charlotte". I know these tubers would have grown bigger if I had left them to do so, but I was impatient and keen to see how big they had grown. The yield from one pot turned out to be exactly the right amount for a 2-person helping. It was 350g.
Well, this may not be a large quantity, but they were definitely Class 1 potatoes. Very clean; no scabs at all; a lovely creamy white colour; and the classic kidney shape so characteristic of the Charlotte variety. Incidentally, it has always puzzled me why the variety we know as "Jersey Royals" are officially called "International Kidney" when they are not kidney-shaped!
I was in charge of cooking today, and this is what I made: roast Gammon ham, with new potatoes, cauliflower and pickled Red Cabbage. The pickle was my own variation on a well-known theme. We often have quick-pickled onions, but this time I combined them with some Red Cabbage:
All you have to do is slice some onion and Red Cabbage and cover it with vinegar, adding a small quantity of sugar (or Truvia in our case), and leave it to stand for a few hours. After about 6 hours, mine was a lovely texture - slightly softened, but still with a fair bit of "bite" - an amazing colour, and a really zingy flavour. I used a mixture of Malt and Wine vinegar, simply because we hadn't much of either.
My Gammon was just an "ordinary" joint bought from the supermarket, but I livened it up a bit by spreading a generous layer of wholegrain mustard on it before cooking. As the meat cooked, the mustard melted and permeated it.
The skin went almost like crackling, though not as crispy, and the meat inside was moist and succulent.
Here's my whole plateful:- Gammon, potatoes (with loads of butter!), cauliflower, carrots, my Red Cabbage pickle, and a spoonful of home-made Crab Apple jelly.
You will notice that I cut the potatoes in half before cooking them. This stops them splitting, which can often happen with very fresh potatoes. We usually don't do anything fancy with home-grown new potatoes. They are just too good to muck about with!