My Garden ~ potato harvest

I can’t imagine not growing my own potatoes. There’s always a space somewhere in my garden. As usual, I spread newspaper on a patch of ground and then layered rotted hay. I layed each sprouted seed on a wilted comfrey leaf and covered them with a deep layer of hay. As the shoots grew, I piled more hay around the growing plants. Fertiliser was cow manure collected with the rotted hay from the paddocks.

We enjoy the varieties and flavours. The different textures lend themselves to different ways of cooking. As I mentioned in a previous post, we simply steam Urenika (Maori blue potato) as we do with the early variety ‘Swift’. I add sprigs of mint (and of course there has to be a knob of butter and black pepper over the cooked potatoes).  

I tried growing three varieties new to me this season.

‘Heather’ is described as a main crop with a purple skin, smooth skin and white flesh, great taste and good cooking qualities.

‘Moonlight’ is described as new in 2000, white skin and flesh, high yielding, excellent boiling quality. Excellent drought and wind tolerance.

‘Red Rascal’ is described as improved Desiree with a deep crimson skin and white flesh. Excellent baking and roasting.

Potato Harvest

Today I harvested the crop. All I had to do was pull the hay away – no digging and the potatoes are clean. I left them to dry in the polyhouse before sorting according to size and variety. I keep some aside for the next season’s seed crop. I was pleased to note no blight or disease and minimal physical damage that seems to have been caused by slugs.

I store potatoes in shallow polystyrene boxes (used by growers to transport grapes to supermarkets and then discarded) and keep them in a cool and dark place. 

3 thoughts on “My Garden ~ potato harvest

  1. hi im wondering when do you harvest dirt potatoes and i dont know can you please help i want my mum to like my potatoes not hate them

  2. Hi Amanda
    I harvest potatoes at different times. For example, small early new potaotes before Xmas (early summer in New Zealand). I’m about to harvest Agria (this variety is lovely to cook for a creamy mashed texture) potatoes – it’s our late autumn. Other varieties I tend to grub with my hands at different times and get what’s needed for a meal. I like to grow small lots during the growing months of different varieties for different cooking methods, colour and for interest.

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