is nothing like the taste of a new potato fresh from your garden.
Moreover, it does not matter if they are grown in large
containers on your deck or balcony or by the traditional way in
your garden soil. Potatoes
are planted at last frost in well cultivated soil not enriched
with horse manure. The Spuds can be cut into pieces with three
eyes (sprouts) on each piece.
They are callused by allowing the cut surface to dry for up
to a day. Some varieties that are small or the finger type should not
be cut up but should be planted whole.
An example of this is the German Fingerling potato, which
has always reminded me of peoples fingers and toes.
POTATOES IN LARGE CONTAINERS
is great if you run out of room in your garden or simply do not
have one. Fill the
container with soil or a soiless mix up to one third full and
cover the Potato tubers with additional mixture.
After the sprouts are eight to ten inches high you hill up
in the container by adding additional mixture. This can be
repeated several times until the mixture is about one to two
inches from the top of the container.
For fertilizing, I use Smartcote 14-14-14 by Plant
Products mixed thought out the mixture as it is added to the
containers. This takes care of the fertilizing for the entire
season. Potatoes in
container need to be carefully watched for water stress.
Reduce the heat in the container by avoiding direct
sunshine on the containers in the hot afternoon.
Keep the soil mixture moist not wet or dry. A good moisture
meter will help you to achieve this.
POTATOES IN YOUR GARDEN
a full sun area, prepare the soil with organic materials making
sure that the soil is slightly acidic with a pH of 5.0 to 6.5. You
can determine this with a pH meter.
Potatoes like a slow acting long lasting balanced
fertilizer applied in the spring and if you need extra feeding use
a balanced water-soluble fertilizer e.g. 20-20-20. This extra feeding may occur several times through out the
season and is especially important with the late varieties of
depths are four to eight inches.
Planting distances are twelve to fifteen inches apart in
the row or as close as six inches if you want smaller potatoes
like the gourmet new potatoes they charge you extra for in the
stores. The rows are
usually thirty-six inches apart.
Late maturing potatoes must be protected from early frosts
or the quantity and size of the potatoes will be smaller.
After the potatos leaves are, eight to ten inches high
hill them with the soil from between the rows.
This can be done several times.
of the common insect problems are Aphids, Leafhoppers, Colorado
Potato Beetles and Japanese Beetles.
Wash off the aphids that have no wings and use insecticidal
soap on winged aphids and leafhoppers
Hand pick Colorado and Japanese Beetles in early morning
(messy) or spray with pyrethrum or Bacillus thuringiensis (BT).
To control Scab provide consistent moisture and a pH below
5.3. Providing good
soil drainage controls Black Heart.
begins one to two weeks after your potatoes bloom.
Lift one plant and harvest the potatoes as new potatoes.
For storage potatoes, you will wait until the tops die down
to harvest but do not let the tubers freeze or the potatoes will
short-term storage place your potatoes in a cool dry dark well
ventilated space at a temperature around 40 degrees F.
For long-term storage, usually 6 months use a root cellar
with all the short-term storage requirements. Always use the
potatoes before they have sprouted.
exposed to sunlight will turn green and these green parts are
EXCELLENT VARIETIES FOR THE HOME GARDEN.
maturing 60 days+
High yielding boiler with late blight and scab
resistance Red skin Good for storage
Very early red skinned White flesh High yielding
White flesh Good for baking, boiling,
french fries- Some scab resistance High yielding
Yellow flesh and skin excellent for eating
maturing 75+ days
Bluish-purple skin White fleshed Long tubers
Excellent baker and French frier
Snow white flesh with bright red skin
Good resistance to scab and Verticillium wilt Excellent
for boiling, baking or eating fresh
Yellow flesh with red skin Excellent cooking qualities
Dark purple skin with snow white flesh Good taste
maturing 90 days +
Light yellow flesh with pink-orange skin
Long tubers Excellent for boiling Distinct flavour
Mountain Oblong tubers- Very dry flesh
Excellent boiled and as a microwave baker
- White round tubers Great boiler and baker
Wart, late and early blight and scab resistance
Very long white tuber Good for baking and boiling
Good for french fries High yielding
Pale pink flesh with red skin Late maturing Good
Blue skinned and Blue flesh Good taste and still blue
after cooking - Mid-late maturing
Fingerling type waxy, firm light yellow flesh Very high
yielding Good boiled or as home fries Very late
maturing Scab resistant
Very Dark yellow flesh with a tan skin Excellent boiled,
mashed, baked with a pronounced potato taste Very high
yielding Mid to late maturing
favourite varieties are indicated with a