Summer is coming to an end and we can notice that in the kitchen garden. The potatoes are ready to be picked. I left some of the almond potatoes I bought this winter in the cold room, so that they grew. When spring came, I used them as seed potatoes. The prize now comes forward, when we can eat potatoes from our own crop.
I want to use the first potatoes to make a warm Greek potato salad and serve it with Greek meatballs.
We have a tomato plant and a chili plant that live in harmony in a box on the porch. Even after we have harvested and eaten both, there is still much more left, but it is not ripe yet. Now we can hope for a mild and sunny time ahead, so we can enjoy the good, sun-ripened taste.
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