Potatoes are ready to dig when the vines have almost completely died back. The first three early potatoes that we dug in late July were three red varieties: Red Gold, Dark Red Norland, and Red Thumb. We got a truly great yield of Red Golds, but only a small yield of the other two. Dark Red Norland is a red-skinned white potato that was great in home fries, while the Red Gold has yellow flesh and is great for roasting. We probably got around 15-20 lbs of Red Golds and perhaps 10-15 lbs of the other two combined.
A month later the rest of the potato vines had died back and they were dug in late August. The yields were amazing and it was incredible fun to use my new broadfork to lift and expose a huge number of potatoes per plant. I filled three 5 gal pails and two large baskets full of potatoes and hauled them down to the house from the garden with my ATV.
|Nicola (l) & Red Pontiac (r)|
|Carola (upper) & LaRatte (lower)|
|Potatoes Stored in the Wine Cellar|
In Columbus, I sold another 20 lbs to my friend Tricia at The Seasoned Farmhouse, and she used the LaRatte potatoes that I sold her in a cooking class! If you are unaware of this wonderful resource, Tricia has created a cooking school and demonstration kitchen, and offers classes that range from salads and deserts to a comprehensive 30-week French-focused cooking course. If you live in Columbus, please check this place out, but hurry, as the classes fill very fast. I took the 30-week course this past year, and it was an incredible experience.
|2014 Onion Crop|