When it comes down to it, there is one reason above all others that fuels my desire to grow spuds.

Sure, the rewards of growing your own are many. In the rough and jumble of my own little back garden, I can cultivate varieties that I would rarely, if ever, find in the shops. That means that I get to eat tasty little Shetland Blacks like these, roasted in their skins, and you won’t find me complaining about that.

Ahh, Shetland Black Roasties

Ahh, Shetland Black Roasties

And there are many points scored for general got-it-from-my-own-garden satisfaction. In fact, I could be all smug and crow about the positive dearth of food miles involved in my recent dinners but, nah, I really don’t care to. Besides, I might be accused of yet more braggery by Greg and if there’s one reason that I grow spuds, that is most definitely not it.

Continue reading