Harvest to Table

New potatoes make for sweet, moist eating. You can serve them steamed, sautéed, boiled, baked, roasted, or grilled. They can be served tossed in butter or olive oil or as a dip with butter or sour cream or horseradish or served as a side dish with chicken, lamb, steaks or burgers, or grilled fish. New [...]

Potatoes are easy to grow in holes, trenches, under mulch or landscape fabric, or in containers. Grow potatoes in full sun and well-drained soil or mulch. Plant potatoes when the soil temperature is at least 50°F. Potatoes grow best when the air temperature is between 60 and 65°F. Grow potatoes from seed potatoes—small tubers grown [...]

Grow potatoes from whole potatoes, small potatoes, or a cut piece of a larger potato. Potatoes grow from the dormant buds–called ”eyes”–on the surface of other potatoes. When the buds sprout, they develop into new plants. About two weeks after sprouting, the main stem and first leaves of the new potato plant will appear above ground. Tips to Take [...]

Potato growing success can be had with well-drained, deep, sandy loam containing plenty of humus paired with cool, moist conditions. Plant potatoes in early spring after the danger of frost has passed. Use disease-free seed potatoes; cut each potato so that two eyes are on each piece. Even under these ideal growing conditions, potatoes are [...]

Plant potatoes from late winter to late spring–as early as 4 to 6 weeks before the last average frost date in spring–depending upon the number of days the variety you are planting requires to mature to harvest. So-called “early” potatoes will come to harvest in summer; “midseason” and “late” potatoes will mature and come to [...]

Yellow potatoes like ‘Yukon Gold’ and ‘Yellow Finn’ are ideal for boiling and using in salads and gratins or adding raw to stews. They are moist with a dense flesh and low in starch which means they will hold their shape cooked. You can boil yellow potatoes whole and unpeeled or cut and unpeeled or [...]

Yellow potatoes are well suited for boiling, steaming, mashing, roasting, grilling, and au gratin dishes. ‘Yukon Gold’ is a stand-out yellow potato with a buttery-tasting flesh that you will want to try mashed, steamed, in soups and chowders, or made into potato pancakes. Because the ‘Yukon Gold’ brings its own buttery flavor to the table, [...]

Potatoes are versatile in the kitchen. You can cook potaoes in so many ways–boil, bake, roast, fry, steam, mash, and stuff. You can serve a different potato dish every day of the week. Here’s a few potato cooking basics: Bake. Choose potatoes the same size so that they will cook evenly. Scrub unpeeled, pierce each [...]

The length of a potato’s growing season varies according to climate and variety. You can choose cultivars for each of three harvest periods. “First early potatoes”—grow rapidly, take little space, and are harvested early to midsummer when they are about the size of an egg. “Second early potatoes”—are midseason potatoes that grow rapidly, take little [...]

Potatoes can be round, oval, and smooth. They can have rough skins or smooth skins, white skins, brown skins, red skins or blue skins. There are more than 3,000 varieties of potatoes. But when it comes to cooking, there are only three kinds of potatoes: high starch, medium starch, and low starch. When you are [...]