Blue Potatoes

This year I planted Adirondack Blue potatoes - a first for me!  Anyway, they have been harvested and here is what they look like sliced and cooked

and here they are mashed and on the dinner plate.

Before you peel them, they are a very deep bluish-purple, almost black.  I thought they just tasted like "potatoes" but the color is definitely interesting.  We had corn, applesauce, and pork prepared with rosemary, garlic, ginger, turmeric, salt and pepper along with our interesting potatoes!

Greek or Mediterranean Cookbooks

Does anyone have a favorite Greek or Mediterranean cookbook?
I borrowed Vefa's Kitchern from the local library and it is a "significant" (or maybe I should say "weighty") Greek cookbook!  Grip it firmly when you remove it from the shelf!  I don't know whether it is still in print or not.  One problem is that I know many of the ingredients used in Greek cooking cannot be bought locally.  I may need to adapt my recipes a bit.  At least I love to eat lamb and lamb seems to be a favorite in Greek cooking.