This is my first harvest of potatoes for 2014. They are a First Early variety called "Sharpe's Express". The tubers were nice and clean, with practically no blemishes. From planting to harvest it was exactly 11 weeks. This batch weighed 511 grams.
I cooked these potatoes very simply - boiled in salted water, with a couple of sprigs of Mint. Preparation was easy too: I didn't try to remove the skins (though it would have been easy to do so), I just washed them.
I had not previously grown "Sharpe's Express", so I didn't know what they would be like to eat, but I was very pleased with them. They were very light and almost creamy. I had to stand over the pan and test them frequently because new potatoes cook pretty rapidly and it is easy to overdo them.
On the same day I harvested a few peas. I have written about these several times before, so I won't repeat myself again. Here they are - 200g.
And when podded they came to about two tablespoonfuls:-
You can see in the corner of the photo above some Asparagus. Here's a better view of it:
Ten spears. I reckon that's about enough for two servings, as long as it's not the only veg you're having.
I made some Chive Butter to accompany the Asparagus. It is simply butter that has been melted, to which chopped Chive leaves and a few flower buds have been added. As it cools down, the butter re-solidifies. When the butter re-solidifies the milk solids form a whitish speckling on the top, which I don't think is very attractive. If I do this again I may separate the butter, or perhaps just soften it to room temperature before incorporating the Chives, rather than melting it completely.
As we were eating this meal, Jane pointed out that all the vegetable matter in it had come from the garden. Potatoes, Asparagus, Peas, Mint, Chives. That made me feel good!