Potatoes are not a crop for most home gardeners to grow in large quantities - but young potatoes, an inch or two across, have a special flavor and are worth growing. Most varieties have brown skins, but some have reddish or bluish skins. The flesh of potatoes is usually white or cream-colored.
Each block should weigh 1 to 2 ounces and contain one to three eyes. Spread the pieces out in a single layer in a well- ventilated and well-lighted place for four or five days before planting. To minimize loss from rot, dust the pieces with captan.
Prepare the soil by digging a flat-bottomed furrow 6 to 8 inches wide and 3 to 4 inches deep; for more than one row, space the furrows 21/2 to 3 feet apart. Scatter 5-10-5 fertilizer along the bottom of the furrow at the rate of 21/2. pounds to 25 feet of row; mix the fertilizer with the soil. Plant the pieces of potato in the furrow, eyes up, at 12- to 15-inch intervals, and cover them with 3 inches of soil. Potatoes form close to the surface of the soil and are easily damaged by cultivation.
Potatoes grow best in light, sandy soil with a pH of 4.8 to 6.5. In most of the U.S. and southern Canada, where frost is expected in winter, plant potatoes in early spring as soon as the soil can be worked. In parts of the South and Southwest where some frost is expected in winter, plant potatoes in January or February so that they can be ready for harvest in spring before daytime temperatures are expected to average 90 or more.
From late summer on, remove any blossoms or new fruit to channel the plants' energies toward the fruit that have already formed. For a huge exhibition pumpkin, allow one fruit to develop on each vine, and water heavily. To train vine varieties to grow upward, follow the directions on page 30. To grow pumpkins with corn, sow single seeds every 10 feet or so in the rows of corn.
Potatoes for winter storage should be dug two to three weeks after the tops have died to the ground. Dig potatoes in dry weather, and take care not to bruise the skin. Dry potatoes for winter storage for two to three hours, then store them in a cool dark place, preferably at 40 to 45, to keep them from turning green and developing an unpleasant flavor. Before cooking, cut out all eyes and any greenish or spoiled parts. Potato tops, sprouts and green sections contain the poisonous substance solanine.
Each block should weigh 1 to 2 ounces and contain one to three eyes. Spread the pieces out in a single layer in a well- ventilated and well-lighted place for four or five days before planting. To minimize loss from rot, dust the pieces with captan.
Prepare the soil by digging a flat-bottomed furrow 6 to 8 inches wide and 3 to 4 inches deep; for more than one row, space the furrows 21/2 to 3 feet apart. Scatter 5-10-5 fertilizer along the bottom of the furrow at the rate of 21/2. pounds to 25 feet of row; mix the fertilizer with the soil. Plant the pieces of potato in the furrow, eyes up, at 12- to 15-inch intervals, and cover them with 3 inches of soil. Potatoes form close to the surface of the soil and are easily damaged by cultivation.
Potatoes grow best in light, sandy soil with a pH of 4.8 to 6.5. In most of the U.S. and southern Canada, where frost is expected in winter, plant potatoes in early spring as soon as the soil can be worked. In parts of the South and Southwest where some frost is expected in winter, plant potatoes in January or February so that they can be ready for harvest in spring before daytime temperatures are expected to average 90 or more.
From late summer on, remove any blossoms or new fruit to channel the plants' energies toward the fruit that have already formed. For a huge exhibition pumpkin, allow one fruit to develop on each vine, and water heavily. To train vine varieties to grow upward, follow the directions on page 30. To grow pumpkins with corn, sow single seeds every 10 feet or so in the rows of corn.
Potatoes for winter storage should be dug two to three weeks after the tops have died to the ground. Dig potatoes in dry weather, and take care not to bruise the skin. Dry potatoes for winter storage for two to three hours, then store them in a cool dark place, preferably at 40 to 45, to keep them from turning green and developing an unpleasant flavor. Before cooking, cut out all eyes and any greenish or spoiled parts. Potato tops, sprouts and green sections contain the poisonous substance solanine.
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Once your vegetable seedlings are up and growing in the garden, they will have to compete for moisture and nutrients with weeds, which will flourished in the rich, well-prepared soil every bit as well as the vegetables in the vegetable garden.
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