So far I've been harvesting lettuce almost daily, sugar snap peas and snow peas, and today I robbed a few fingerling potatoes. I thought they would go well with my braised short ribs for dinner. And they did.
These are Austrian Crescent and Red Thumb fingerlings. The inside of the Red Thumb is pink, even after cooking. The Austrian Crescent are a little bit sweeter and creamier. I roasted these in the oven for dinner.
Also snipped some thyme for the short ribs. This variety is so pretty.
Jen