We had ours the other night. I just put a little butter on them - dh puts "a little" more! :)

Yum!

Oh oh oh I have to get out there and see if any are ready! I like them boiled with butter on, or another thing that I stole from a restaurant, is boil them, leave the skins on, add butter, milk, herbs, etc and kind of half mash them so there are some almost whole but some mashed. It's a shame to mash new potatoes but this is a kind of a happy medium. The skins make good flavour and texture.

They're also good cut up with onions and sealed in aluminum foil with veg. oil, seasoning salt, pepper, and some herbs and barbecued. You can use tongs to flip the whole foil wrapper. You have to use a fair amount of oil or they stick to the foil.

Mmmmm............haven't checked ours yet as they just started blooming a week ago. I'll give them a couple weeks yet.

Our favorite way of preparing new potatoes is to boil the potatoes whole and then cook a cream, onion and dill sauce to pour over them. I can hardly wait, yum!

LOL, Laurie, that's my favourite, too. Funny, I thought that was a regional dish, I guess not. Alas, my DH isn't all that fond of dill so I rarely make them that way. Instead I cook them in the microwave 6 minutes then pan fry in a bit of oil & margarine mixture and peppered.

Oh man! I gotta try those ideas..the dill is big enough to steal now, too. I like the idea of a sauce...mmmmm. Barbqueing them really gives them good flavour, eh? And it mellows out the herbs a bit, too.

The only potatoes blooming are the early carobs. The yukons haven't started yet, but they're the furthest along as far as the potatoes go.

Laurie, I always thought there wouldn't be potatoes until they bloomed, but this doesn't seem to be so. Are the blooms just kind of an indicator of when they're actaully ready to dig? The size they are now I just dig into a hill with my hands and steal a few from each hill and not dig up the hole plant. Well, ok, I dug up a couple hills just to see how far along they were and compare the varieties. I couldn't help it.

What varieties do you guys grow and what are your favorites?

I went all out this year and did Early Carobs (these did really well for me last year), Russian Blues(seemed to store really well but the novelty of blue food wears off!), Norland Reds (was my standby before the carobs, but the carobs never got hollow or scabs last year and the Norlands did), Yukon golds(new to me, so far so good :^)) and some Banana Fingerlings (love them, but they seem so slow).

Toots (dreaming of potaotoes in cream sauce...)

Toots, I grow Yukon Golds now. I used to grow Norlands but the potato beetles decimated them every year so 4 yrs ago I switched varieties and have not seen a potato beetle since. Strangely, my mom's Yukon Golds got stripped by potato beetles this year so I just don't know what caused mine to suddenly go away.

Potatoes blooming doesn't necessarily mean they're ready, just that they're happy. Some varieties may not bloom at all. And my Yukon Golds bloom long before they are ready to harvest. They've been done for a week now and I dug a hill last night and they are still small.

LOL, the only name I know that I grow is Kennebec. The others are a red(Pontiac sounds familiar) and a white(netted gem maybe??) and I picked up 3 blue potatoes for the boys to try. Usually I'll try some around the end of July, but it's been so dry lately that I don't know if there'll be much to dig at all.

Pudge, I thought the dill/cream sauce was a Ukrainian thing. We also use it to pour over a type of perogy that is baked instead of boiled. I'm not even going to try to spell it out in english and I don't have a ukrainian keyboard either!lol

Gillian, interesting about the potato beetles not eating your Yukon Gold. A few years back I tried some of those genetically altered potatoes that supposedly the beetles wouldn't like. Yeah, right, maybe they got a bit of indigestion at first, but they kept on chomping away anyway!lol

Oooooh I have had those creamy dill perogies... uuuummmmm they are soo good! All you darn Ukrainians trying to make me fat!! LOL just kidding but I don't even want to know how to make them.

And yes I'm pretty sure it's a Ukraininan thing but there is plenty of Ukr. influence right across the prairies.

I never knew the creamed new potatoes with dill sauce was a Ukrainian dish. And I've never had the sauce on perogies (it's always mushroom sauce) but, mmm yeah, that sounds good.

Growing up on the farm everything was creamed - carrots, peas, potatoes - it was that thick farm cream and the sauce started off with farm butter. Hence the Pudge...

LOL! Tried it tonight and we cleaned it up! Got the thumbs up from DH, too!

Mom used to cream fresh green beans, loved that! Ooooh, real cream and butter would make it absolutely sinful!
Toots

I do mine similar. Cubed, steamed with onions and dill. After they are cooked, I put on butter. I do my spinach with cream, dill and onions.
I've also sampled some ripe tomatoes from the garden. I haven't had enough to bring into the house to share yet. The rest of the family don't even know what the have been missing.
Shelley

LOL! Shelley you're so bad! My DH caught me eating all the peas out of the garden last night - the crop has been so bad this summer I'd just been polishing them off and told him the plants died. :0) What can I say, there weren't enough to share.

You guys are too funny!
Northspruce, my peas are still alive but definately not as good as last year. Yep, been doing the same thing, but nobody's asked if they're ready yet, so what they don't know won't hurt 'em,eh? The problem is they're not keeping up with me! I'm getting some hilarious visuals of this...ROFL! Do you have to go out in the dark?

Shelley, I'd definately would wait on sharing those tomatoes til there's a surplus! Mmmmm...do you grow them in a greenhouse? I think home grown tomatoes have new potatoes beat by a mile! When you do your spinich with cream, dill and onion do you just pour the sauce on after? That sounds like something to try...but the bugs ate my spinich so bad its pretty much a write-off this year:^( (I'm not even hording it! LOL)

Toots (still giggling...)

You guys sure do things differently than I do. If there is the first strawberry, tomato, raspberry or peas I share it with my husband, no matter how small it is. That's just the way I have always done it. It's something special to be shared. Even a little Tiny Tim tomato is able to be halved. Now, letting the kids know when they were still at home...that was a different story.

The absolute best boiled potatoes I have ever had were in Cuba. I do not know what the soil there does for the potatoes but they were so tasty. They did not add any herbs to the boiled pieces of potato. Anyone else been to Cuba and loved their potatoes?

Brenda

No one shares kohlrabi around here. The first one to get to the garden with a knife gets it. Usually me! LOL

Toots, I just cook the spinach, dill and onions. Then add the cream and thicken it.
The tomatoes that I was eating were planted in the garden. I believe they are the Sugary grape tomatoes. I kept the pots marked in the little pots when I planted them but forgot to mark them once I put them into the garden. You know, I thought that I would remember. Ha. The laugh is on me.
We have had kohlrabi as well. I had enough to share this time.
Shelley

Man, I'm such a sucker, because I let my boys have all the peas off of the total of 3 plants that I have. Hmmmm, never thought about going out after dark though............

Ok, Ok, Brenda! I found the first 2 beans a couple days ago and I had one and I saved the other one for DH, but I forgot it in the garden. Then there was a torrential rain storm and I wasn't sure if it would still be where I left it, but lo and behold it was still sitting there when we went out for an evening stroll. He was too full from supper he said, so he put it in his shirt pocket for later. LOL! Looked kinda cute and he did eat it before we got back.

I have to quit hording peas though because my neighbor who hauled me my pile of black gold and cultivated the garden with his tractor kinda has shares in the garden now! Sooner or later he's giong to find out they're ready!

Toots

I'm Star and new to this forum. I couldn't resist looking at the ways to cook new potatoes. Here's one that wasn't mentioned. It's wonderful for a complete meal...just add salad! Boil the small new potatoes whole with some fresh green beans just until done. Drain them and put in a bowl....add a can of corned beef....then cook a pan of white sauce ( plain or add some cheddar cheese )and pour it over the veggies and meat! You can't beat it for fast, easy and Yummy!

I tried to do the cream and dill sauce - didn't work so good. Must have done something wrong. I couldn't find "real cream" in the grocery store so I used whipping cream...bad idea?? And what do you do to thicken it? Mine was way too runny.

Sandcase, whipping cream is what I use for the sauce.
Here's how I make mine;

First chop up a large onion and fry in a pan with a couple tbsps of butter or margarine, until the onion is transparent. Then add about 3/4 to 1 cup of whipping cream and the dill(I put about 1/3 of a cup), along with about half a cup of milk, salt & pepper. Then you have to bring everything to a boil for a few minutes to thicken it(if you want it thickened that is, mine is usually a bit runny too). This takes about 5-10 minutes on medium heat. You don't want a fast boil, but it does have to boil for a bit to reduce. That's it. If there's any leftover, I just add a bit more milk to thin it and re-heat.

Hope this helped,
Laurie

Sally, if you need to thicken it a little more, just add a little flour to your melted butter and then whisk the two together... then add the cream, dill, etc.

I make a sauce for cottage cheese perogies with butter, cream and salt and pepper. I use flour to thicken the sauce.

Brenda

Well, the original potatoes and cream wasn't the best, but we fried up the leftovers last night - and they were scrumptious.

Thanks for the ideas, next time there will be onions and flour and milk in the mix.