Potato Lore

what came home
Originally uploaded by kingstongal

Growing potatoes in tires is something I've heard about doing, but have never tried. I've heard that you start with one tire--plant the spuds in nice soft soil in the center. The sun heats up the tire and the plants grow well. When the spuds come up, place another tire on top and add more soil. The potato plant has to grow up through the soil and all along the stems potatoes, producing a tremendous crop. I've also heard you can grow a mess of fingerling potatoes in a 5 gallon bucket. I'd be interested to hear if anyone has done either of these two potato growing things.

When I lived in Yakima I experimented with growing potatoes under straw. They didn't do much--although I got the theory. And I tried digging trenches and putting the spuds in and covering them with a mounded dirt. They didn't grow much differently than the usual method: spread the spuds across the area you want to plant, remember to have at least one eye per plant, and mound the dirt over each tuber. There should be a foot between each plant. Then just keep weeding and mounding the soil over the spuds as they grow.

It's important it is to rotate your crops, because they'll get stuff if you don't, like potato beetles. It's no fun having potato beetles, believe you me. You can pick them off, but they are nasty and who wants to deal with that. You can throw them to the chickens, if you have chickens. If not put them in a sack and throw them away.

Okay, more potato lore forthcoming.

Flower Power

Potatoes

Those little fingerlings are good to eat about now, with the cold weather here, and the desire for more carbs. It's December and the ground isn't frozen yet, so this means go out and dig the rest of the spuds. I love how crispy root vegetables are in the fall. We always ate sliced potatoes with a bit of salt. Dad would do the peeling for dinner and that's when we got the treat. We thought it was a treat, anyway. I'm thinking that any carrots and potatoes that you eat this time of year have more moisture in them, that's what makes them so crunchy and delish.

When I lived in North Carolina for a couple of months in the early 70s, the potatoes the neighbors grew where as big as bakers you buy at the grocers. I grew disappointing potatoes this year. They are small and gnarly, but it's so rewarding digging them anyway. I've heard from many folks that the gardens did the worst ever this year, so no worries, right? There's always next year.

And now I must tell you about the fabulous sunrises and sunsets we've been having lately. And great walking days. Huh, did someone push the scramble button on the weather, or something. Yes, 50 degree days and sun. Lovely weather to sit on a hunk of sandstone by the bay. If we can get our vitamin D in the winter, this is good. I take it daily, but getting out in the rays is even better.

So back to potatoes, they come in many varieties. I like the yellow fin. Very sweet and good baked or mashed. Also the regular russet is good. And red potatoes are nice in the spring. You can plant peas early, early and cook them with potatoes. I even think you can plant peas in the fall for a spring crop. They could rot, though. Experiment.

And one of my favorite cookbooks Yummy Potatoes: 65 Downright Delicious Recipes has a great potato, onion, and tomato dish. Try it.

Ciao! Flower

Potatoes

I love to dig potatoes in the fall, turning over the soil on a sunny day, gleaning from the rich darkness the white or red jewels. Oh, so poetic. But it is like finding treasure, those yellow fin and reds and you know of course how to find the new potatoes to cook with your peas in the spring? You find the flowering plants and reach carefully beneath, sort of like reaching beneath a hen for a newly laid egg. I've done that, the egg is warm, the hen cackles a bit--and the potato plant has all these tiny potatoes growing along the roots, they can be snapped off and the plant will continue to grow. New potatoes are the size of a plum and when cooked with new peas, ah, what a treat. I used to make a sauce of cornstarch and water and salt and blend it in with the cooking water--always I use a minimal amount as to not waste vitamins--and when creamy, salt and pepper to taste. I could eat that now, new potatoes and peas for breakfast, add an egg, viola, I'm in Heaven.

Soon,

Flower