One Potato, Two Potato, Fingerlings Galore!

(Page 3 of 3)

December 2006/January 2007
By William Woys Weaver 
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If potato beetles plague your garden, stay on the lookout for orange eggs on the underside of leaves. You can destroy the hatchlings easily with insecticidal soap, but it won’t kill mature beetles.

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When your plants begin to die back, the potatoes are ready to harvest. Don’t wait until the plants are dead, as it makes it more difficult to find the potatoes. After harvest, wash the potatoes and toss any tubers with minor blemishes into the “eat sooner rather than later” pile. You can keep the rest for a few months in a cool, dry, dark place.

Fingerling Potatoes with Mint Pesto

2 tbsp nuts (walnuts, pecans, macadamias), chopped
1 cup fresh mint leaves
½ cup fresh parsley leaves
¼ cup olive oil
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp lemon juice
¼ tsp sugar
1½ pounds fingerling potatoes, cut in halves
1 cup fresh peas

To make pesto, puree all ingredients except potatoes and peas in a blender until smooth. Keep one half for now, and freeze the other half for another time. (You will need to make at least this much pesto for it to blend well.) Boil the potatoes until just tender. Drain and toss with pesto while potatoes are still hot. Boil peas, drain, and toss with the potato mixture. Serve warm or at room temperature. Serves 6 to 8.

— Ken and Christine Sheppard

Fingerling Sources

Milk Ranch Specialty Potatoes
20094 Highway 149
Powderhorn, CO  81243
(970) 641-5634

Seed Savers Exchange
3094 North Winn Road
Decorah, IA  52101
(563) 382-5990

(Note: Many seed companies sell ‘Roseval’ as ‘French Fingerling.’)

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