Gluttier and gluttier – excess allotment crops

According to the Allotment Cookbook by Kathryn Hawkins, you can boil new potatoes, drain and toss in melted butter, and put in a freezer bag, and they will survive being frozen for 6 months. Has anybody tried this method?

I’m making lots of potato ‘things’, like our favourite mashed potato laced with strong cheese, steamed red chicory, bacon bits and chopped onion, which is then packed into containers and frozen – lovely with summer cabbage, for example. I’ve never tried freezing whole new potatoes though and the idea has its appeal.

Our Pink Fir Apple potatoes have gone insane – they must have heard me saying I was disappointed and bucked their ideas up, because we have bushels of them and they are delicious, but even I can’t eat potatoes more than twice a day. We’ve had potato soup, potato salad (hot and cold), potato and cucumber soup (cold), potato mash, fried potatoes with shallots and baked new potatoes with mint dressing. So new ideas would be welcome.

And even as I speak, the borlotti beans are making a bid for glut status – although I know what to do with them: dry them!

Labels: Allotment Cookbook, allotment-borlotti-beans, allotment-potatoes, Kathryn Hawkins, pink fir apple potatoes