Back in the potato patch

It’s About Thyme
by CHRIS WINSLOW

Toward the end of January my garden thoughts return to the potato patch.   Potatoes have to be one of the most satisfying vegetable crops for me. . . in the growing, the harvest, and in the kitchen.

Ounce for ounce, potatoes have just about the greatest nutritional package one can imagine.   They are one of the most economical and nutritious foods we can grow. Some say the complex carbohydrates of potatoes make them “brain-food.”

And they’re easy to grow. All you need is a sunny area and good drainage.

Potatoes are planted not from seed but from ‘seed’ potatoes.   At this time of year, late January, you will start to see them in local nurseries and feed stores. These seed potatoes are cut up into smaller pieces with dominant ‘eyes.’ (This is the bump – the node – where the new potato sprouts.)

Next step – dust the fresh cuts with sulfur powder and place them in a airy, dark place to encourage the ‘eyes’ to sprout.   I like planting the potato pieces around Valentine’s Day when the ground temperature gets close to 50 degrees. Plant the tubers in a row 12 inches apart. Cover them with three to four inches of soil.

This soil should be rich in compost and well fertilized with a balanced organic blend. Potatoes like the soil to be loose. (Composted leaves and straw work well.)

The plants will emerge in two to three weeks depending on the weather. At this time add some additional soil around the base of each plant. When the plants get six to eight inches tall, I like to cover them half way up.

Keep them moist during the growing season but not overly wet, because otherwise they will rot.

Toward the end of May, potato plants will begin to wilt and the harvest can begin… and now the real fun begins. If you sift through the soil around each plant, you will find little  (and large) potatoes everywhere.

Potatoes can keep for months if placed in a cool, well-ventilated location. I kept them in the laundry room on racks till November, without having to purchase them once in the grocery.

Red potatoes seem to do better in central Texas, but folks also have had great success with whites. The top red varieties are Red Lasoda and Red Pontiac. I can’t tell the difference. The most popular white potato is Kennebec.
This year, I’m looking forward to Yukon Gold. This buttery, golden variety is so-o-o yummy for mashed potatoes.

Happy potato growing everybody. They’re a ton of fun!

I’ve received many questions this week from gardeners concerned about their palm trees. Most varieties have lots of cold-burned foliage. Most should recover, but it will take some time to grow a new crown. Just cut off the damaged foliage. Keeping the green foliage will help the plants to recover faster.

If you have a question for Chris, send it via email to iathyme@yahoo.com. Or mail a postcard to It’s About Thyme: 11726 Manchaca Road, Austin, TX 78748

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