The Maine Potato Lady


#81

I’m in the north and I am growing sweet potatoes too. I just dumped a 55 gallon drum and got 20 lbs 11 ounces. Most were at the top. The bottom 2/3rds was really dry soil. I should have deep watered more. It was fun to grow them I’ll try them again next year.


#82

It is always fun to dig these up in the fall; exploring the unknowns, not knowing what is under there…your potatoes look good!!! It has been raining here and I have not been in the garden. I’m waiting for a nice sunny day to begin the digging…


#83

Thankyou Courtney, The orange ones and a couple reds were in the top 1/3. Reds were in the middle and the whites were at the bottom. I think the reds and whites were in to dry of soil. When digging at first they looked like I struck gold! I thought I was going to have 60lbs, lol! Then there was hardly anything in the bottom 2/3. It sure was fun. The hard part is waiting all summer to see what grew. I put more pictures here: Sweet potato harvest


#84

@BobVance, did you come to any final conclusions this year? I had a pretty good harvest but didn’t notice a huge difference in taste or texture – probably because I mostly pan-fried mine in butter or baked them with sausage and peppers. I think next year I’ll order only smooth skinned types since those are easier to clean and prep for cooking. So probably Adirondack Blue and German Butterball.


#85

That’s what I’m sayin’. I find the easiest way to bring potatoes to the table for most dishes is to can them right out of the ground before a tough skin forms, so no peeling is needed. Wash, chop, pressure can. To serve, saute garlic in some butter and add potatoes, S&P, done. Use a blenderizer stick to mash, or add to stews, or make potato leek soup, yum.


#86

Here’s my overall summary. I didn’t keep my potatoes properly labeled, so I can only definitively distinguish some of them.

In parenthesis is the skin/flesh color.

Grow again:

Yellow Haze- (yellow/yellow) Large, productive, and very tasty.

Anuschka- (yellow/yellow) Early, productive and tasty.

Bora Valley- (purple/purple&white)- very productive, early, and pretty tasty (though different from the two yellows above).

Magic Molly- (purple/dark purple) - This one is on the cusp of falling into the next group due to inconsistent yields, but it is reasonably tasty and the dark flesh is just so pretty that I’ll grow it again.

May or may not grow again:

Pinto Gold- (red & yellow/yellow fingerling) Tasty, but only medium productive and quite a few smaller ones. But they are pretty, with the splotched look.

Huckleberry Gold- (purple/yellow) Tasty yellow flesh, with purple skin. I would move it up, but don’t recall it being that productive.

Yellow Finn- (yellow/yellow) I actually mixed these up with the Yellow Haze and Anuschka in storage, so I can’t be sure how good they are. But I haven’t noticed any of the yellow ones being bad, so these must be at least reasonably good. Likewise, I don’t recall the yield, but I think it was at least middle of the road if not pretty good.

Others in this category that I didn’t grow this year:
All Blue
German Butterball

Never growing again:

Peanut- (yellow-brown/yellow) lots of tiny potatoes. Not super productive and a lot of work to harvest and cook all the little buggers. Nothing special from a taste perspective either. Will probably pass on them in the future, but don’t hate them.

Harvest Moon- (purple/yellow) Middling taste (not poor like the next two), but not productive/healthy.

Papa Cacho- (red/pink, long fingerling) Robust, healthy, vigorous plants, which produce medium sized crop of poor tasting (dry) potatoes.

King Harry- (white/white) Very productive, but not all that good tasting, which left me eating a lot of so-so potatoes. I thought I would never finish them, so that I could bring up a batch of good tasting ones from storage in the garage…It’s not as noticeable how bad they are if you use enough fat with them. Cooked in butter, they aren’t bad. But if you have any other varieties with them, you can immediately tell which ones are much tastier.

Anyone got their potatoes planned out for next year yet? I’ll probably do at least a couple from my top 4. I’m going to check out TMPL to see if anything else catches my eye. Maybe a red-fleshed one? I tried a couple reds 2-3 years ago, but wasn’t thrilled with either. I remember one of them (Mountain Rose of Adirondak Red) rotted for me. I’m not sure which, but I think that AR was the rotter.

Edit:
Current my plan is to try to find some Crimson Goldfingers at the specialty store (I haven’t been there is some time to know if they are back in stock). I may pickup some French Fingerlings there as well, as they used to carry them.

From TMPL, the plan is:
Purple Peruvian- 3 lbs. New from TMPL, but I think I’ve had this one before from a store. I vaugely recall it being good, so it’s worth a try.

Natascha- 5 lbs. No Anuschka this year and this (a new one) is the reccomended as an early yellow sub.

French Fingerling- 3 lbs (assuming I don’t find them at the store)

Vivaldi- 2.5 lbs- New, a mid-season yellow from Europe. Supposed to be naturally buttery. From what I read online, it is also slightly lower calorie than other potatoes. Of course, I’m not sure if that is that a good thing.

Yellow Haze- 5 lbs

Bora Valley- 5 lbs


#87

This year my La Ratte was outstanding as was my Butterball! Aboutvfive pounds of each!


#88

German Butterball coming up.

Finally getting the rest of my seed potatoes in their grow bags today. This is Adirondack Blue.