Potatoes: Healthy! Delicious! And . . .fashionable?

When my seed potato order arrived a couple of weeks ago, I was sad when I opened the box.  Not because the potatoes were in less than perfect condition, (they are beautiful) but because there were so few of them.  Forty-one pounds.  Exactly what I ordered, after Richard and I decided, last year, to scale back production at Heart & Sole Gardens.  Compared to the two hundred pounds we planted last March, this order is small, but compared to the over seven hundred pounds we planted in 2012, it is miniscule.  Unlike previous orders that required several boxes to pack and ship, the UPS driver delivered this order in a single box.  Although they are few in number, I look forward to planting seed potatoes soon.

Part of our 2014 harvest

If you can make peace with squashing Colorado potato beetles, potatoes are fairly easy to grow without using chemical pesticides, herbicides or fertilizers.  Yield is usually about ten pounds per pound of seed potatoes, so we should harvest around four hundred pounds from this year's planting.  According to the Farmer's Almanac, the next couple of weeks will bring some favorable planting days, but of course, weather will dictate when potatoes can go in the ground.  Soil that is too wet will cause the tubers to rot.  

If you would like to grow your own potatoes this year and you don't have an adequate amount of real estate to plant a large crop, plant some seed potatoes in large containers.  Cut certified seed potatoes into sections that have at least one sprout bud, or eye, in each piece.  If the seed potato is smaller than a hen's egg, plant it whole, but be sure to place the seed so the eye is facing up.  Cover the seed with compost or soil that is slightly acidic (4.8-5.5 ph), and high in organic matter.  As the plants grow, add more soil to give room for the tubers to grow.  Thick foliage and dainty blossoms make potatoes excellent plants for flower gardens and the French Queen, Marie Antoinette, and her husband, King Louis XVI, were reported to spur a fashion trend among French aristocracy when they tucked potato blossoms in their clothing.  

Potato blossoms, dainty and beautiful, but would you wear them?

After potatoes bloom and plants wither and begin to turn yellow or brown, potatoes are ready to harvest.  Stored in a dark, slightly humid environment, potatoes will keep for many weeks.  At Heart & Sole, we grow several potato varieties; some are early producers, while others mature much later.  Last year, we plowed potatoes from August until October and, although some of our stored potatoes currently have long sprouts, others are almost as firm and pristine as when we first dug them.  WARNING:  Never eat potato sprouts; they can be toxic.  If sprouts form, remove them before eating potatoes.

In storage, purple varieties grow especially long sprouts

Whether you plan to grow a large potato crop or just a few containers, potatoes are a satisfying plant to grow and with just over a hundred calories, one medium-sized potato packs a nutritional punch, boasting more potassium than a banana, higher Vitamin C than a tomato and significant iron, phosphorus, magnesium, fiber and Vitamin B6 content.  Some health experts claim purple potatoes' lower glycemic index make them a good choice for individuals who have blood sugar issues.  With no fat, sodium or cholesterol, potatoes are a healthy component of almost any diet, but often get a bad rap from all the butter, salt, sour cream and cheese many of us add to them.  

Colorful varieties make a beautiful potato dish

For a dinner table presentation that is both beautiful and delicious, combine several colorful varieties of potatoes and simply roast them.  Thoroughly wash about 1-2 pounds potatoes, cut them into bite-size pieces and place them in a large bowl.  Add 1-2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon fresh thyme leaves and 1/4 teaspoon coarsely ground black pepper.  Stir to combine and spread potatoes in a baking dish in a single layer.  Add about 2/3 cup vegetable or chicken stock and roast potatoes in a preheated 400 degree oven for about 20 minutes, stirring halfway through cooking time, until fork tender.