Page 59 - ALG Issue 2 2017

Southern
Incredible Edible Frome
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New Picket Harp Allotment Assoc Stones eld Allotment Assoc
3 individual members
The Cheese and Grain at the Market Yard in Frome was the venue for Frome’s 2017 Potato Day at the end of February.
Whilst the main focus of the day was Penard Plants’ seed potatoes, local organisations had twice as many tables marketing their various gardening wares. Very tting for the event was a stall with a range of freshly cooked potatoes for visitors to taste and compare. One of the items to sample was a German potato salad, the recipe for which is below.
Frome is in the NAS South West Region, but because of its close proximity to the NAS Southern Region, it was convenient for the Southern Region to also attend. Iain and Jenny Crawford and Mike Cantillon staffed the stand that attracted many visitors, some of whom were on a waiting list of over 100 for a local plot. Others we spoke with had just taken on plots, having waited for over two years and were seeking advice on the best way to start cultivating; the appropriate NAS lea ets provided welcome advice. The diverse range of stalls was clearly a bene t as there was such a cross section of visitors, many of whom took away application forms to consider joining the Society and others
to talk with their
allotment associations about af liating.
Mike Cantillon
German Potato Salad
Ingredients:
1kg salad potatoes/new potatoes/ rm boiling potatoes
500g shallots/red onions
150ml cider vinegar
Small handful of mustard seeds Small handful of dill
Chopped gherkins
Olive oil
Salt and pepper to taste
Method:
Chop potatoes into 2cm cubes and boil Finely slice onions
Heat vinegar until almost boiling, take off heat, add onions and mustard seeds, stir and cover – stir occasionally to keep onions covered
When potatoes are cooked, drain then add onions and vinegar mix to hot potatoes, stir well to ensure all is mixed
When cooler, add dill, gherkins and olive oil
mix and add salt and pepper to taste. Eat warm or cold.
Recipe reproduced by courtesy of Incredible Edible Frome.
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