Pauline's response to cooking them: "Dry, floury, tasty and invites a little salt, butter or olive oil. My idea of heaven!" Derek's thoughts: "Really easy to cook, not so easy to peel! Full of flavour, unlike the pre-famine version which had a reputation for being tasteless. I found they worked well boiled, parboiled and fried, or baked. My favourite was parboiled, then sliced and fried in a mixture of sesame oil and chichen fat. Wonderful but not great for the cholesterol!"
A bit of history: apparently during the famine, the potatoes that were edible were only parboiled. The women and girls would eat the soft outer part and the men and boys would eat the hard core, which would sit in the stomach longer. I remember as a child an old man pointing to a field which he said was a turnip field during the famine. One morning when the people came to pick the turnips, they found a man who had died in the night, with his mouth full of raw turnip.
Potato and Lovage Soup
We grew potatoes and lovage in our garden's first summer. A friendly local lady named Eithne was passing one Saturday and told us about potato and lovage soup. "Go easy on the lovage - it's strong", I recall her saying.
Found this following page, which contains some nice lovage recipes and also some information about the interesting and not-well-known herb that is lovage itself. And the soup turned out delicious ! It's very pure and simple, lovely as it is, but could also easily take the addition of some grated parmesan or fried bacon bits or the like.
The carrots we grew in this, our first year, grew healthy and came out tasty but were quite small. We think carrots need sandier, looser soil and we'll bear that in mind next year. In the meantime here is a delicious sounding recipe from our mailing list member Christina O :
------- Here is the link to the recipe. I followed it only partially. I didn't have 500 grams of carrots (although what I did have made quite a lot, so I could only guess what a feast 500 grams would make!) and I didn't have tahini, so I toasted pumpkin and sunflower seeds instead, and whizzed them all together. I had to use also quite a lot more olive oil, and juice of a whole lemon instead of 1/2. Sorry I don't have the measurements I used, I wasn't planning on sharing the recipe, I was just experimenting- but my changes came out quite well!