Doug, you da man. I just ran outside and deflowered my mint (get your head out of the gutter Rael). It was going to seed. I'll give this a try in the next few days. Keep us posted on your cooking exploits Doug. Tom ----- Original Message ----- From: "Doug Irvine" <dougandmarie@shaw.ca> To: "Tom Greaves" <tomg@airmail.net> Cc: <chile-heads@globalgarden.com> Sent: Monday, July 06, 2009 10:10 AM Subject: Re: [CH] mint for the new potatoes > Tom Greaves wrote: >> Doug, I still have some of your recipes from way back when. What is this >> one? >> > > Hi Tom....not really a recipe, just a method. Here in British Columbia > first off in the spring when potatoes are just forming and are about 2" in > diameter, they are dug up and put out for sale at most supermarkets. > None of these little gems exceed 3" in size, and they are boiled until > just cooked, in the skin and served with fresh mint and butter, salt & > freshly ground pepper. Nirvana!! Of course, I can't resist sprinkling them > with a VERY light dusting of my current chili grind! Too much detracts > from the flavor of the little taters, and as they are only around for a > very short time and go for about a buck a lb they are enjoyed for their > own inimitable flavor. MMMMM good! > Doug, who is gonna have some tonight with smoked salmon and a hot avocado > guac! Hot as in a couple of serranos chopped into it! > >