Some very new potatoes dug up in the bed where I’d grown potatoes last year and from which I could swear I had dug up all the potatoes last fall. They are still covered with a little soil, best for keeping them moist, but the sun still shines into the white and yellow flesh as it seems to glow.
These are mostly Red Pontiac and Yukon Gold, and are the ones I missed last year which managed to live and grow in the soil below the frost line. The largest is about two inches at its largest dimension, and they make a wonderful side boiled with butter and olive oil, the first scallions or chives and parsley. Sometimes I have these and the first asparagus together, but this year the asparagus is late.