Potatoes are generous plants; they are easy to grow and can produce abundant harvests. Originally a crop from South America, this starchy vegetable has become a favorite worldwide. From hearty soups and stews to deliciously fried sides, potatoes go with just about any meal for any occasion.
Planting
Potatoes grow best in full sunlight. They’re known as a cool weather crop in the South and a warm season crop in the North. Potatoes are usually planted two weeks after the last spring frost and will grow until a hard freeze arrives.
Begin with seed potatoes, each containing one to three eyes (these are the bumps from which a sprout emerges). Cut the potatoes so that they only have one eye. To prepare for planting, spread the potatoes out in a box in a single layer. Leave them in a room that’s roughly 70 degrees Fahrenheit for three to five days. This will cure them and allow them to be ready to be planted.
Picture courtesy of Google images.
After curing, it’s time to plant. Make sure your soil has an acidic pH level between 5.2 and 6. With a hoe or a shovel, dig a trench that is about six inches wide and eight inches deep. Each trench should be three feet apart. Place the potato seedlings cut side down (eye up). Space each about 12 inches apart. Cover with three to four inches of soil.
Sprouts will start to appear 12 to 16 days after planting. When they are eight inches in height, use a hoe or shovel to cover all but four inches of the plant. This process is known as hilling and will ensure that your harvest is more prolific. Repeat after a few weeks, making sure four inches of the sprout remain above the dirt.
Harvesting
Two weeks after the vines have flowered (about two months after planting), it’s time to pick your potatoes. When harvested during this time, they are known as new potatoes and are smaller in size. Be careful when digging them up. The skin is very soft and can easily rub off. or be Should the skin get damaged, cook them within a night or two.
For mature potatoes, wait until two weeks after the vines have died and turned black. Dig up the plant carefully on a dry day, avoiding bruising. Just like the new potatoes, place any damaged ones aside to eat right away. After harvesting, place in a cool dry place (45-60 degrees Fahrenheit) until you’re ready to cook and eat them If potatoes are exposed to excessive light they produce solanine, which turns the skin green. Solanine is poisonous to humans, and any green potatoes should be thrown away immediately.
Recipe
Now that you’ve grown and harvested your potatoes, here is an easy recipe for mashed potatoes that everyone will love.
Ingredients:
8 medium-sized potatoes
1 stick of butter
1 pint of whipping cream
Enough half and half to cover the potatoes
Instructions:
Boil potatoes with the skin on them until they are almost done. Drain. Mash the potatoes and place in a long baking dish. Slice the butter over potatoes. Pour the whipping cream over and bake 30 to 40 minutes.
