The Spud-tacular potato is in season on our farm and we grow six different varieties on over 6 acres of farmland including; white, russet, red, Yukon gold, fingerling, and purple. Potatoes prefer cool weather and are planted in mid-April as they can survive cool weather. They grow best in cool, well drained & loosened soil and prefer full sun. Planted in rows spaced 3 feet apart we place a seed potato piece in each hole trench and cover with soil and compost then cover it in leaves. We add organic mulch between the rows during the growing process to conserve moisture and for weed control. We utilize hilling technique once or twice after they are planted meaning we cover the tubers on both sides creating a slight mound over the potato. This is to ensure there is enough soil above the tubers so that they are protected from sunlight as they grow. 

We start to harvest the potatoes in mid to late august and continue through the late Fall, keeping them in cold storage for use over the Winter. A tell tale sign to know that the potato is ready for harvest is when the leaves above the ground turn brown and dry. That’s when we will open our fields to visitors wishing to pick their own potatoes to learn a little more about how food is grown. Once we harvest our potatoes we will then cure our potatoes, which means we allow our fresh dug potatoes to sit in a cool, dark place for approximately 2 weeks allowing them to be stored for longer periods of time. 

When bringing potatoes home make sure to store them in a cool, dark place where they should last at least one month and sometimes up to three months with proper storage. Potatoes are mostly water and need humidity to prevent them from drying out. Avoid storing potatoes on your counter out or near sunlight or in a drawer next to hot appliances in your kitchen or they may become dehydrated. The best bet for storing your potato is to place them loosely in paper bags with holes in a well ventilated area. We recommend that you do not wash your potatoes before storing them as any dampness will cause them to spoil. 

Packed with nutrients and rich in healthy plant compounds they are not only delicious but also good for you. Nature provides many of the nutrients your body needs this time of year in the potato including; potassium, fiber, vitamin C along with enough necessary complex carbs to provide you with energy to keep you going. Potatoes are naturally gluten free, very versatile, and inexpensive making them a hometown favorite round the dinner table. They are so easy to prepare in a variety of ways including air fried to make chips, boiled and then mashed, or cubed and roasted in a one sheet pan meal. Either way you slice it, the potato can help you prepare a spud-tacular dish! 

Try this easy and satisfying recipe by our Culinary Specialist, Miss Jenn Borrealo for German Potato Salad using our homegrown red skinned potatoes. One taste and it will bring you back to your childhood sitting around Grandma’s table. Want to try other varieties of potatoes? Take a look at our fun guide to potatoes and take some time to try them all this Winter!

A fun guide to potatoes

Russet – Russets are long white potatoes that are used for baking, boiling or frying. 

White – White potatoes are round and typically used for chips, boiling and mashing.

Red – Red potatoes contain a red thin skin and are on the smaller side and most often can be seen in potato salads

Purple – Purple potatoes have a nutty, earthy flavor and are best suited for roasting, boiling, baking, braising, mashing, grilling or frying. 

Fingerling – Are used for pan-frying, roasting and in salads. They are an elongated potato shaped similar to a “finger” and have a buttery, nutty taste. 

Yukon Gold – Potatoes are medium to large in size with a yellow to gold, firm flesh that is firm and a bit waxy. They are a favorite for mashing, using in soups or chowders as well as roasting and sautéing.  

Best wishes from our farm kitchen to yours!