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May Publication. Check these first tubers: Is the skin thin and easily rubbed off, like mine top? This treatment lasts for two weeks, and then they go into a colder spot for storage. First cull any soft or bruised potatoes, or any showing signs of shriveling; one bad potato like the apple of the traditional phrase will spoil the whole lot.
Longterm storage is also humid and ideally at 40 degrees and dark, with a tolerance range of degrees. Close to 50 and they will start to resprout in a couple of months, and I think you know what happens to frozen potatoes. This is where a root cellar would be heaven, but not one shared with apples or other fruits that give off ethylene gas which like too much warmth starts things growing. Some people have an extra refrigerator that they use as a root cellar by turning it up a few degrees; no room for that here.
In slightly warmer climates, an unheated but insulated garage would suit. I helped my mom harvest hers. She grew Yukon Gold because they freeze well. Maybe everywhere around America home gardeners will turn their Bilco doors into root cellars. We can start a trend.
Just have to animal-proof, make a big locker. Working on perfecting that part now. See you soon again, I hope. We grew ours in barrels this year, it is fun tipping over to harvest the spuds. We then throw the soil into the compost pile…I highly recommend this method! Welcome, The Inadvertent Farmer Kim! I love the barrel idea, and keep meaning to get it together and do that and save horizontal space. Thanks for the reminder. We dont grow a lot of potatoes in the garden, as we have a problem with scab.
Glad to hear your potatoes are just fine — apparently the same blight that affects the tomatoes also goes after potatoes! Thank you for this informative post. We grew potatoes this year and after reading this learned even more! I love potatoes especially fried up for breakfast. Thanks for the mention of Jim Crockett. I still have his book, though some the advice is dated. I harvested all my potatoes a few weeks ago after the tops had completely died back.
Do you know why humidity is called for? It does sound counterintuitive. We can never seem to grow enough potatoes to have any left for storing.
Thanks for all the informative tips! Ummm — foreigner Australian here. A truly new potato is something special, and one of the great treats of spring. To understand new potatoes, you need to know something about old potatoes.
This toughens up the peel and reduces the amount of moisture in the potato to help it last longer without spoiling. Truly new potatoes are sold right after harvest, without any curing. Because these true new potatoes are such a special ingredient, treat them simply, at least the first time you serve them. Stir just until the potatoes are evenly coated, sprinkle with coarse salt and serve. How to choose : The best way to tell truly new potatoes is to rub the skin with your thumb -- it should be delicate enough to scrape clean.
Russ Parsons is a former Food writer and columnist and the former editor of the Food section at the Los Angeles Times.
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