By DAPHNE HUTCHINSON

By DAPHNE HUTCHINSON

Rappahannock N«n Suff Writer

There won’t be a potato famine in Rappahannock County this season. The drought may have shirveled tomatoes, stunted corn and scorched hay crops but weather conditions were just about perfect for spuds judging from the harvest dug up by local gardeners from Amissville to the F. T. Valley. While everyone’s crop was better than average, Frank Atkins has one for the record books from his garden plot in Old Hollow. He bought 50 pounds of Kenneybeck seed potatoes, gave some to his son and put the rest in the ground in March, planting by the moon signs as directed in the Hagerstown Almanac. This month, he dug 30 bushels. With a bushel holding about 60 pounds, that gives Atkins an incredible 30-fold-plus yield on his harvest. “A ten fold yield is considered excellent in a commercial gardening enterprise." extension agent Rap Owings reported. “A lot of people don’t

Recipes Make

Use of

Bumper Crop

Nature's Foods in Washington had a maincourse potato dish last week called Solyanka. It’s hearty enough to serve as a one-dish meal with a green salad.

Solyanka 4 medium potatoes 4 packed cups shredded green cabbage I'/j cups chopped onion 3 Tbs. butter Vi tsp. ground caraway seed Vi tsp. dill weed '/* cup sunflower seeds 1 Vi cups cottage cheese Vi cup sour cream 'A cup yogurt 2 Tbs. cider vinegar

Scrub potatoes without peeling. Cut them into small pieces and boil until done. Drain and mash, while still hot, with cottage cheese, sour cream and yogurt. Saute onions in butter with '/: teaspoon salt. After 5 minutes add ground caraway, cabbage, and remaining salt. Saute until cabbage is tender. Combine with potato mixture. and add everything except 2 Tbs. sunflower seeds and paprika. Taste to correct seasoning.

Spread into a deep, buttered casserole. Top with paprika and remaining sunflower seeds. Bake at 350 degrees, uncovered, 35-40 minutes.