Before I started paying attention to local food and to cooking with seasonal ingredients, I would have categorized potatoes as a winter vegetable, miraculously growing in the frozen solid earth, harvested by farmers through layers of snow.
I never would have guessed that a potato’s peak season in colder climates is actually midsummer through late fall, and that during these months, never do potatoes taste so good. Every summer, when the potatoes start arriving in our CSA, I am blown away by their flavor, by how they need nothing more than olive oil and salt, by how many potatoes we consume as a family each week. I’ve been on such a potato bender recently I’ve had to supplement our supply at the farmers’ market, and when I was there last, I asked the woman at the Barber’s Farm table why the summer potatoes were so good. She responded: “Because they’re fresh!”