48 pounds 13ounces worth of peruvian purple potatoes

[KurtNYC]

10. I had terrible luck with Adirondak Reds and Blues but they were not well stored before planting

Kennebecs and Yukon Gold did very well here. German butterballs were so-so which is a shame because they are a favorite, great mashed.

One unexpected side effect of growing food for me was how much experimenting I have done on the cooking side. Got tons of tomatoes last year and tried every drying method -- sun dried, 200F oven, 350F oven, etc. This year I made salsas with heirlooms and now I am playing with bok choy versions of sauerkraut and cole slaw. The baby bok choy is nice for either because it leans more toward the flavor of rye and is much less skunky than cabbage. You either cook it / use it or it rots so better to try lots of things.

I made this roasted butternut squash soup last week:
http://ny-walks.com/roasted-butternut-squash-soup-with-bacon/

I love the purples in potato salad. Happy gardening!