I was almost 20 before I realized that most of the world has no idea what a salt potato is. I was in college when a friend of mine from Rhode Island mentioned that he had never had salt potatoes. Apparently it’s a central New York thing. I was shocked. Never had a salt potato? Didn’t know what they were? I’ve since made it a mission to share the buttery delight of salt potatoes with the world.
Archives for August 2014
Our surprise babies are 6 weeks old and I thought I’d share how they were doing. If you follow me on Facebook you might have seen some of their baby pictures!
We’re trying Saffron again! The first round was a few years ago and it didn’t survive the chickens. I ordered 100 saffron crocus bulbs from Fedco, the ordering deadline is August 15th so hurry up if you’re in the market for some!
This time we’re planting it in it’s very own bed that’ll be over-planted with direct seeded annuals during the summer. Saffron crocuses bloom in the fall and the whole show takes place September-November. The bulbs are set for delivery after Labor day so the bed will be empty until then and leaving soil open is never a good plan so we’ll be filling in with a cover crop for now. The crocus won’t mind and a frost killed annual is the perfect bedfellow. No digging means no
viciously murdering disturbing the bulbs with a shovel.
The inspiration for this dish is the baseball bat sized zucchini my brother-in-law provides us with each summer. Each zucchini is different and will hold a different amount so the filling is approximate and this is really more of a guideline than a recipe.