The Potatoes arrive early April and we let them sprout a bit while they are in their bags. They have names like Satina, French Fingerling, Keuka Gold, Austrian Crescent, & Red Cloud. Not sure who creates all these names, but the potatoes are all a bit different. Some are waxy...Great for potato salad, some are mealy ...those are the best for Baked Potatoes and French Fries, and some are all purpose, we love to roast those in the oven!!
Size determines whether a potato is cut in two, or left whole. We like them to be in the 2 oz range.
They are put into bins with their label and out to the fields they go.....into the hopper of the potato planter we borrowed from a farm down the road.
There they scooped up and dropped into the furrow approximately 6-10 inched apart.
Keeping an eye on the straight row...and the potatoes...and we will see in a few weeks how they look!
As the potato is popped into the furrow, the two discs in the back of the machine throw soil back over the potato, and voila, the potatoes are planted and hilled in one pass.
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