Last summer wasn’t the greatest year for our garden. It was wet and cold for so long and getting the planting done took a lot of patience waiting for the ground to dry enough to plant anything. We’re going through pretty much the same scenario this spring. Even though it was a tough spring for the garden we had three nice rows of potatoes and we were able to store about eight bushel in the cellar and they’ve kept really well. We ate a lot of them and shared a lot with family and friends. As of today we still have about four bushel left in storage and with the warm weather coming in early they’re starting to sprout. We go through this every year but usually just a bushel left in storage and we use some of them for seed. This year is a little different. We haven’t planted yet due to the rain and the garden is too wet to do much in the way of planting. This afternoon hubby brought a five gallon bucket to the front porch and we sat together peeling and dicing. They’re beautiful and we’ve just took one canner off the stove and have seven more quarts on the table ready to go in the pressure canner. They’ll be wonderful in a pinch (when I forget to thaw anything for supper or we’re out all day on the farm) and we ‘ll have fourteen quarts from that five gallon bucket. They’ll be wonderful baked with some butter and oregano sprinkle on top, made into a big pot of potato cream soup, heated in butter and covered with cheese (cheese last thing to go on because hubby hates cheese) or fried with onions and served with cornbread and pinto beans. We will eat good in the coming winter!!