Harvest 2011 - Potatoes

We always have a bumper crop of potatoes - red, white, and whatever kind we plant.  This veggie is a winner, season after season. 

We harvest enough potatoes to get us through most of the year.  The biggest challenge is in keeping them as fresh as possible.  Last year, we tried storing the bulk of the crop in an underground storage unit - a buried garbage can.  We covered the top with about one foot of mulch.  As we needed to replenish our cooking stock, we went to the stash and withdrew about a two weeks supply. We still get that bottom of the barrel sprouting, but not quite as early and not quite as severe - still, good enough to eat.  This option, compared to others we tried, seemed to work the best. We know there are better alternatives to test.   And, one day, we will.

Have you ever eaten fresh dug potatoes straight from the garden?  Well, not quite straight from the garden; I do mean cook them first.  You will never get that pure, intense potato flavor from any purchased in a store - never.  The taste is so satisfying that no seasoning, butter (I do like my butter), sour cream, or bacon bits are needed.  The fresh potato is so fulfilling on its own.

We enjoy our potatoes in a variety of ways:  baked whole in the microwave; thinly sliced and deep-fried; cut, seasoned and baked in the oven; mashed; scalloped; as salad; stove-topped fried; in bread, in stews..hummm, we really do like our potatoes!

Fortunately for us, we always grow enough for our needs.