Y⃒̸̷̝̜̙ͥͥͥngmarOur potato jungle pleases me.
Matthew MalthouseMartin cooked potatoes with chorizo. I'd baked bread. This waas dinner.
Da_Gut
Benjamin Carr, Ph.D. 👨🏻💻🧬Indigenous people of #Andes were first to domesticate #potato, making starch-rich crop dietary staple for high-altitude population long before it spread. Today, their descendants in #Peru carry the highest known numbers of a gene involved in starch digestion of any population in the world.
Andeans with an unusually high number of salivary amylase genes, or #AMY1, during the period when potatoes were first grown in the Andean highlands, roughly 6,000 to 10,000 years ago.
https://phys.org/news/2026-05-indigenous-andeans-digestive-superpower-linked.html
Andeans with an unusually high number of salivary amylase genes, or #AMY1, during the period when potatoes were first grown in the Andean highlands, roughly 6,000 to 10,000 years ago.
https://phys.org/news/2026-05-indigenous-andeans-digestive-superpower-linked.html
Indigenous Andeans have a digestive superpower—and it may be linked to potatoes
Indigenous people of the Andes were the first to domesticate the potato, making the starch-rich crop a dietary staple for this high-altitude population long before it spread to the rest of the world. Today, their descendants in Peru carry the highest known numbers of a gene involved in starch digestion of any population in the world.
TCD 🎮Just made a gratin dauphinois and it was delicious. The dish is really easy to make, but I read some recipes that make it overly complicated (while stating that other recipes do). You don't need (or want) milk or cheese. You don't want to go with an under 200° C oven temperature. Nor do you want to add aluminium foil for the first hour (!) of cooking. Okay, here it goes:
Slice potatoes thin (under 0.4 cm)
Season your cream (half of the potatoes in weight) generously with salt & pepper (bonus points for freshly grated nutmeg and maybe some garlic)
Add cream in the bottom of your cooking vessel. Layer potatoes and cream ending with a bit of cream. Shake your cooking vessel slightly at the end.
Put said vessel in a preheated to 200° C oven for 45 minutes (don't use a fan).
That's it. The hard part is peeling and slicing your potatoes.
#Cooking #Potato
Slice potatoes thin (under 0.4 cm)
Season your cream (half of the potatoes in weight) generously with salt & pepper (bonus points for freshly grated nutmeg and maybe some garlic)
Add cream in the bottom of your cooking vessel. Layer potatoes and cream ending with a bit of cream. Shake your cooking vessel slightly at the end.
Put said vessel in a preheated to 200° C oven for 45 minutes (don't use a fan).
That's it. The hard part is peeling and slicing your potatoes.
#Cooking #Potato
Unlike me, the potatoes seem to have enjoyed all this rain and are thriving. The weeds don't stand a chance anymore and the gaps between rows are closing up.
Looking forward to this harvest! Although I still have to make a tractor attachment as that is way too many potatoes to dig by hand in single-player mode.
KitchenstagramPatatas Panaderas or “Bakers’ Potatoes,” is a classic Spanish side dish, it’s often served alongside roasted meats, seafood or grilled dishes!
Recipe link: https://youtube.com/shorts/md-OZ5n2LXk
https://kitchenstagram.com/index.php/patatas-panaderas/
Posted into Kitchenstagram @kitchenstagram
#kitchenstagram
#Food #foodporn #viral #shorts #reels #video #quick #easy #recipe #delicious #tasty #homemade #fromscratch #easy #fresh #patataspanaderas #dinner #potato #Spanish #snack #appetizer #quick #roasted #wine #whitewine
Patatas Panaderas | Oven-Roasted Spanish Potatoes | Kitchenstagram
WillKartoffelajourføring
The 'Dark Red Norland' kartofler I planted i april look very happy. I had to use a couple hog fencing panels to keep hjortene from eating the foliage. Up until a few years ago, hjortene never bothered my kartofler plants. Since then, it has gotten a lot dryer and hotter in the spring. My guess is they have less wild green foliage available so they go after whatever foliage they can find.
Today was annoying because it kept raining. Not all the time, just whenever I went outside.
Managed to do some weeding and pick some radishes, that's it.
The potatoes are big now and don't need much weeding anymore, just hacking away some thistles. A bunch of grass came back so it looks messy but it doesn't bother the potatoes. No problems with stickweed this year as we did not mulch around them. Works better in this wet climate.
They're starting to flower and it turns out the row spacing that seemed far too wide when planting was actually right - they're filling the space with leaves. Turns out reading scientific research on potatoes can be worthwhile.
Here's some peonies for you that grew next to that weird wooden cross standing in the garden.
I dug a new ainneor (traditional Irish garden bed) for a late planting of 'Mira Sarpo' potatoes. I have never planted potatoes this late in the spring but a book I have said you can plant mid-late and late varieties in June so that they are ready to harvest just before the first autumn frost.
We'll see how it goes. I'm worried the young plants will cook in our new hot summers (it supposed to be 36°C the next two days). 😬
