In This Issue:

1. BEING GARDENERD

There are certain things that distinguish a Gardenerd from the regular Joe who walks the earth.  Washing your hands is one of them.  When a Gardenerd washes his hands, there's a tremendous satisfaction is seeing that yellow-green lather that forms after time spent handling tomato plants out in the garden.  I chuckle as I work the soap up to my elbows for the third time, knowing that the foamy color will eventually be pure white on the forth try.  It's one of the unusual joys of summer that Gardenerds experience.  One of the other joys is harvesting and cooking the bounty of the garden.  This issue of the Gardenerd Gazette features a bounty of potatoes: how to harvest and how to prepare them in a way that highlights their fabulous flavor.  Enjoy!

2. HARVESTING POTATOES

If you ever want to feel like a kid again, just plant potatoes and wait.  It's like waiting for ChristmaHannukaKwanza, only you get to dig for buried treasure instead of opening presents.  In spring we planted four different kinds of potatoes: King Harry, All Blue, Cranberry Red and Finn Apple Fingerlings. Last week, as the foliage began to wilt and turned brown, we couldn't resist the urge to unearth some of these colorful beauties for dinner one evening.  Digging gently around the plant by hand, uncovering one gem after another, we found red, purple, cream and white potatoes lying in wait.  See how we did it at the Gardenerd Blog below: 

Link: ...3 Potato

3. Product of the Month: Gardenerd Infant Creeper

Speaking of harvesting...after nine months of special care and feeding, several of our friends have recently harvested little bundles of joy. Since this summer seems to be filled with baby deliveries, it seems fitting to feature the Gardenerd Onezie.  Get one for your favorite "new potato" today.

Link: Gardenerd Infant Creeper

4. Gardenerd Tip of the Month: Potato Recipe

Part of the joy of gardening comes from savoring the harvest.  This recipe highlights your new potatoes like no other.  Rose Elliot, one of our favorite cookbook authors, sticks to the basics to focus on the food's flavor and your enjoyment.  Try this simple recipe for delicious new potatoes:

1 1/2 lbs. new potatoes

3 Tbs. butter (you can use less if you want)

1 tsp. salt

Freshly ground pepper

Fresh dill, parsley, chives, or Rosemary (our favorite choice)

Heat the oven to 325 degrees F (160 degrees C).  Clean the potatoes but leave skins on.  Place them in a casserole dish with butter, salt, pepper and herbs (did I mention that we prefer rosemary in this dish?)  Bake, covered for 45 minutes until potatoes are tender when pierced with a fork. 

You'll find this and other great recipes in Rose Elliot's Vegetarian Dishes from the Around the World.  Click here to get your copy:  

Vegetarian Dishes from Around the World

Stay tuned for more gardening tips and tidbits from the Gardenerd.  Happy Summer Gardening!