Mini Harvest

This is embarrassing.
Early in the summer when I was going to be the queen of small-scale veggie gardens, I planted a few sprouting potato pieces in a plastic garbage can. Well, a couple of them had sprouted.
I planned the various ways to cook my plentiful harvest; au gratin, whipped, baked, sauteed, scalloped, I was going to do them all.
Eventually there was a lavish display of lush green leaves and I confidently waited for the moment the leaves showing signs of quitting.
Yesterday I harvested.
And this is it.
Half a dozen little beauties.
Six.
Next time I won't be so casual about the condition of those little green sprouts before I toss them into the barrel.

October at it's Best

The leaves are fading now but the morning walk is enjoyable, interspersed with my panting as I moosh up and down those hills.

The exercise got me into shape to harvest the horseradish. I planted them in their own little corner of the garden and they've invaded every inch of the place.
I fully expect them to surge up through the basement floor sometime soon.
Washing the white part is fine but it's a good idea to invest in a gas mask before cutting them up.
Chop them, toss them into the food processor, add a touch of white vinegar, mayo, anything your heart desires and with enough pulsing, eventually you have a fiery sauce, enough for the three family members who wouldn't dream of tackling rare roast beef without a healthy dollop of this stuff.

If I just knew how to keep the plants corralled.