No, we didn't grow the potatoes.
Wait, I lied.
We grew that tiny, pale, little one on top with the chive slice on it. The rest came from the farmers market.
We've been digging up the yard, putting in new food plants, and we decided to use last year's potato patch as this year's potato patch. (I hope it's OK. I know you're not supposed to put tomatoes in the same place in consecutive years.)
And, whoops! Up out of the dirt comes this petite little specimen. It was never going to grow any bigger, because the plant part above the ground has been dead and gone for months. But who knew cold storage underground would support the freshness of a baby tater for so long? We were thrilled. (Yeah, gross. Like being thrilled about your six-year-old's expelled teeth.)
Also, look at those monster chive flowers. The chive crop is still robust, but the seed heads are nearing expiration. If you have flowering chives, please eat the pretty blossoms. I doubt we'll get around to all of ours; so many.
Finally, the dressing on this potato salad was made with a sweet pear vinegar. I'm sad to say it was a purchased vinegar, because the bottle I fermented two years ago developed a little mold. I might still be able to save it. But a sheetload of new backyard pears is due in a few months; I could just try again.