…the prodigal returns

Back where we came from, reluctant returnees.

Potatoes galore!


Around 200 varieties of Peruvian potatoes were...

The Incas grew over 200 varieties of potato! (Image via Wikipedia)

We’ve been digging potatoes this week. We do this twice a year (we grow 2 crops of potatoes/year, just like everyone else here).

It’s hard work! Bending, digging, picking, crating, lugging. Your back hurts. Your knees hurt. But it is soooo worthwhile when you have a crop like this one!

Last year, our crop was almost a total failure. We rotovated, we planted, we watered. And then the rains arrived, and didn’t leave for 4 months, and oh man, the whole crop pretty much failed. When we went to collect the harvest, we were wading through mud, and washing the mud off the potatoes before crating. It was freezing cold, too. Not a happy experience.

But this year made up for it! We planted the whole sacko of potatoes – about 15 kilos. We usually share our seed potatoes with our neighbour, but he has been rather unwell, so didn’t want to go to the effort to plant.

Wednesday, we dug half the crop. We now have 3 full crates of gorgeous Yunquera potatoes, well known as the best in the area. That’s about 150 pounds so far, folks, so it will be fried potatoes, mashed potatoes, grilled potatoes, baked potatoes and potato salad for the next few months! We don’t mind though, because Spanish potatoes actually have a super flavour and a wonderful texture. Plus, of course, we’ll be sharing with our neighbour and our friends in town who aren’t lucky enough to own land.

Sunday, we dig the other half, and yippee, another 3 crates! In the meantime, we’re having campo potatoes for dinner, and as a special treat for my readers, here is the recipe!

Campo Potatoes

5-6 large Yunquera potatoes, peeled and sliced thickly (if you are unlucky, and don’t have Yunquera potatoes, use white potatoes)
5-6 cloves of garlic
2 large onions
1 large green pepper, chopped
6 good quality sausages, cut into bite-sized pieces (note: the Yunquera recipe uses rabbit pieces)
2-3 free range eggs
olive oil (preferable Yunquera Gold)

Method: Heat plenty of olive oil in a large pan. Add the potatoes, garlic, onions and pepper.

Fry on a low heat with a lid on until the potatoes are soft. Add the sausages, fry on a higher heat with the lid off until the sausages are cooked and the potatoes browned to your liking.

Slightly beat the eggs, and pour over the potato mix, and gently fold over a low heat until the eggs are cooked.

Author: Ann Larson

One-time IT executive who lives on a 22 acre olive farm in Spain with husband Kenton and 2 boxer dogs. We make Yunquera Gold olive oil, and soap and skincare products from same. We aim to make natural, fresh, and handmade products at affordable prices!

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