What Does A Kilogram of Seed Potatoes Look Like?

If you’ve never grown spuds before, choosing which ones to buy can be daunting. You know how big your plot is and how many you can plant in it, any good gardening book will tell you that, but how do you know what quantity to order online when they’re sold by weight rather then quantity?

Being an avid cook myself I can generally eyeball X number of grams of po-tay-toes. But when it comes to the mysterious ‘seed’ potato, how many are there in a Kilogram? Does each variety differ? What if a full potato would tip the balance over 1kg; would I get half of one?

It’s a minefield out there people!

Thankfully you have moi, yours truly, asker of all those stupid questions you never dared to ask to take up this mash-mantle. I have taken it upon myself to grow not one but two varieties of spud this year and can tell you in good faith that a Kilogram of spuds looks simultaneously like this:

One kilogram of international kidney potatoes

Or this:

One kilogram of sarpo mira potatoes and a few oca currently under attack from the neighbouring hyacinth

The answer is the exact number varies, but looks to be between 12 – 15 seed potatoes per Kilogram, depending on how large they are.

Are you growing potatoes this year?



Recipe Recomendation Thursday: Single Serve Jumbo Cookie

Now I know that it looks like I’m only posting sweet recipes. I promise you I’m not. I posted a savoury one last week for honey buffalo chicken sliders from Recipe Tin Eats, one of my favourite blogs for savoury recipes. 

  Unfortunatly that post has somehow fallen off the blog and vanished. Suffice it to say this is an excellent, easy, slow cooked recipe which was equally as good when stirred through pasta with a bit of Parmesan. Yum!
Anyway, today’s recipe recomendation is a whole lot more last minute. For when you just need a cookie. And oh boy are these cookies good. You can make them with ‘healthier’ ingredients or not; I’ve tried both versions (though used plain flour, not almond flour for both) and they were equally delicious. 


I promise they didnt look this aneamic in real life!
When warm out of the oven these babies are gooey and crumbly and gorgeous. They are similarly wonderful when cold. Cafedelites has turned up trumps with this single serving recipe which is quick, easy, cheep and delicious. The Boyfriend and I made them two days in a row…

Note: do sprinkle the sea salt over the cookies at the end of cooking, it makes all the difference! 

Clench Your Bottom Muscles…

Really hard. Now hold it for 24 hours. It hurts, doesn’t it? That’s the pain I’m currently experiencing having been diagnosed with a somewhat unflattering ‘clenched bottom muscle’. 

You couldn’t write it. Nor could you write the look on my doctors face when I asked her if I could still dig my allotment. “It’s time to plant my seeds you see”. 

“So long as you don’t overdo it.” She replied.
I dug bed number 4 yesterday, and as the pain drifted down my leg and into my foot I contemplated the fact that this is probably what she meant when she said don’t overdo it…. 

Oh well, I’m too busy to work on it this week so hopefully my muscles will have calmed down by next weekend.
How do your gardens grow?
GG xx

Where did the week go??

Argh! How has Thursday been and gone already without me noticing?? How did that even happen?

I Strongly suspect that it has something to do with spending every available waking moment that I’m not in work down at the allotment.


“Everything that the light touches will one day be yours.”

“And what about that dark place, over there?”

“That is the neighbouring plot GG, you must never go there!”

The plot 21 has become a construction site, with anything planted being too small to properly photograph.

Exhibit A:


Time to play spot the fruit bushes!

Let me tell you what you cannot see – this is the Back of my plot and now fondly known as ‘fruits corner’ (if you never lived near a pets corner as a kid then you’ll have no idea what I’m on about). Along the back I plan on eventually erecting a rabbit proof fence and to grow alongside it I’ve planted 6 canes each of Polka and Autumn Bliss Raspberries. I’m a huge fan of raspberries strait off the bush, but any that make it home will most likely end up in muffins, sorbets or smoothies.

In front of the Raspberries are two Redcurrent bushes, one is Rodova and the other Jonkeer Van Tetes (I hope I spelt those correctly!). And as these will produce more berries then I’m likely to want jelly from eventually I need to find some good Redcurrent recipes!

My second bushy fruit row is made up of three Gooseberries; I’ve craftily placed the thornless ‘Pax’ next to the path, followed by Hinnonmaki Yellow and finally Invicta by the fence. Gooseberry fool was a favourite of mine as a child and I fully intend on adding to my gooseberry repertoire. 

Lastly I’ve planted two Blackcurrant bushes: Ben Sarek and Ebony for that all important Blackcurrant jam and juice which I love! 

I spent a very long time carefully choosing which varieties I wanted and I feel that I’ve chosen the best ones for me. I had hoped to add strawberries this year, but the budget has been stretched rather thin and for now I need veg more; there will however defiantly be strawberries next year! (I’ve already picked which varieties!)

Aside from planting fruit bushes, I have been going to the plot after work to turn the turf and remove weeds before adding a sprinkling of compost to plant seedlings into. It’s hard work and with only an hour of light the going is slow. The asparagus bed is last on my list and excluding that I have 8 beds to create, each just over three meters long and 1m to 1.2m wide. I’ve done one and a half so far.

Much that I’ve read suggests that beds can be up to 1.5m wide, but whilst I’m not the smallest girl I still find tending a bed that size tough, so have opted for slimmer beds as a better option.

Getting there.

I have done a plan of what will grow where and will share it with you shortly.

Recipe Recomentations Thursday: Banana choc chip cupcakes with chocolate and peanut butter swirled frosting

I thought I’d start off this post series which a recipe that really needs no introduction other than its title… 

Make these, love these, savour them.

And fear not all you bake-fobes the boyfriend has never made cupcakes before and he made and iced these all by himself as his first attempt!

These cupcakes are divine, the frosting is delicious and the recipe makes 18, so plenty to share. (Ha!)

On the cost front the peanut butter is rather expensive, but it’s still cheaper (and tastier) then buying from the shops!

Washing up was slightly more than for an average baking recipe due to the extra icing, but it wasn’t difficult to do as we went along.

If you fancy something sweet – but not overwhelmingly so- this weekend, make these!

Banana chocolate chip cupcakes with peanut and milk chocolate frosting from Sally’s Baking Adddiction

Recipe Recomendation Thursday

So as of tomorrow I am planning on sharing a new weekly post with you; Recipe Recomendations Thursday where I post a link to a recipe which myself and the Boyfriend have made and really enjoyed. Good food is so important to us, and I’d love to share some of what works with you guys!

What do you think?

GG xx

Homemade Tortilla Crisps

Oh ladies and gentleman, am I coming back swinging!

This is a belter of a recipe! It’s totally awesome; here’s why:

  • It’s cheep
  • It’s easy
  • It’s quick
  • It’s crazy amounts of tasty
  • it is just so so good!!


Yes my wonderful friends, I am talking about a recipe for homemade tortilla chips/crisps / Doritos / yummyness defined, made for smothering in the molten loveliness that is cheese. My mouth, it waters!

I cannot overstate the ridiculous ease of this recipe and if you do your kneeding / rolling on a chopping board you only have to wipe it down, no extra cleaning of flour from on top of (and under) everything.


With no further ado you will need:

  • Plain flour (quarter of a cup packed with flour will roughly serve two people – or one Girlfriend Gardener!)
  • Generous pinch of salt
  • Boiling water


The method couldn’t be simpler:

Preheat the oven to 200 degrees C.

Combine the flour and salt in a mixing bowl. About a tablespoon at a time add the boiling water and stir in with a knife till the dough looks like a collection of large crumbs with a small amount of unbound flour left.

Tip the mixture onto a worksurface or large chopping board and mix roughly till a smooth, soft dough forms. (I make my dough more on the slightly sticky side as I’m lazy / constantly behind schedule and like to roll it out immediately so need it to be more pliable without resting.)

Flour your worksurface and pull off a piece of dough roughly the size of a golf ball. Dust the dough lightly with flour and roll out to about 1mm thick (thinner of you can stand the constant sticking!). Repeat with remaining dough.

Heat a dry frying pan on high till you can feel the heat of you hover a hand over its surface. Toss in a tortilla. After a minute or so you should see teeny tiny bubbles forming or drying of the top of the bread, flip it now!

Wait for the other side to cook (usually it will suddenly puff up), and if there are still uncooked patches, flip one last time for a few seconds before removing to a chopping board. Repeat with remaining dough.

Slice the tortillas into whatever shapes your heart desires (I went for a rectangle and triangle combo) and lay on a baking tray.

Spray with oil and sprinkle with salt and chilli powder if desired and place into the oven.

Check the pieces regularly from about 3 minutes onwards as they can suddenly burn. Once crisp and slightly puffed, remove from the oven and serve as desired.



I served these babies with this delicious taco soup from Recipe Tin Eats alongside fresh coriander, homemade yoghurt and a chopped avocado. Totally, utterly YUM! If you make one thing this week, let it be Recipe Tin Eats’ pulled pork carnitas and the soup. The Boyfriend has declared it a weekly requirement!

I even ended up building  a tortilla crisp Stonehenge…

Please excuse the lack of prettiness on this one.

GG, over and out xx



Can you read me?

I sincerely hope you can because getting a post posted has taken a considerable amount of time!

long story short, I dropped my phone in a very inconveniently damp location and it died. But I’m now back online! Woohoo!


I hope you all had a great Christmas! I’d really look forward to hearing what you’re all up to and letting you all know what has been going on at the Fourth Farthing in the interim. (Clue: it’s all been very exciting!)


Till soon,

GG xx