Back in April I was marveling
at the vigorous potato plants.
Once the foliage turned yellow and crispy, I cut it back. This is supposed to signal the potatoes to toughen up their skin. Then I waited 10 days before I dug them up. And what fun it was! Each potato I found was a little purple treasure.
And I even had an audience:
Anyone know what kind of snake this is?
I’ve read that the purple color comes from minerals in the soil. Hmmm… Anyone know about the validity of that? I don’t know what variety of potatoes these are. They were just labeled “potatoes” at Lowe’s.
We sliced the potatoes while diced bacon sizzled in the skillet. Once the bacon was almost crisp, we added the potato and garlic and a couple tablespoons of water; cover and cook for 10 minutes. Then we added lamb’s quarters and stirred it up, cooking until the greens wilted. DEEE-FREAKIN-LICIOUS! This recipe was adapted from this frittata recipe—we just left out the eggs.