Only treasure hunters and vegetable gardeners can really understand the excitement of discovering what hidden secrets lie beneath the soil.
Other than having 'tickled' a few small potatoes a week or so ago, these are the first proper new potatoes of the year. They are unblemished, good sized, and plentiful. What more could one ask.
I shall cut them into quite large pieces, boil them in salted water, and when cooled to 'tepid', eat them drenched in Walnut Oil and lightly sprinkled with Maldon-style sea salt. Wonderful.
I've just noticed that my new bottle of Raspberry Vinegar is featured in the photo above. Our first raspberries are always made into vinegar. We have a variety that fruits twice each year, and we only actually 'eat' the second autumn crop (Raspberry Vinegar is much more important).
To make Raspberry Vinegar: Take a good handful of ripe raspberries, pour over plenty of colourless vinegar, add as much sugar as you think decent, and wait 24 hours before straining, boiling for 5 mins, and bottling. This is inaccurate science, where common sense is essential. Your summer salads will be eternally grateful. Google will of course offer correct quantities, but frankly....
I believe it's also very good for sore throats, although, as I consume Raspberry Vinegar throughout the year, I never actually have one.