Potatoes
Planting, Harvesting, & Storing Seed Potatoes
When to Plant: Plant in early spring for an early crop. Light frost and cool soil are okay after planting. If frost is expected after plants emerge, cover lightly with soil. Plant the main crop for storage after danger of frost has passed.
Planting: Potatoes are formed on top of the original tuber that is planted. Plant the seed pieces 4–6” deep in shallow trenches, covering with 2–3” of soil. Space every 9–12” in rows that are 28–34” apart. Our seed potatoes are not treated with chemicals to stop sprouting, so your seed potatoes may already have sprouts when they arrive. That’s perfectly fine – in fact, many growers prefer it.
Soil Requirements: Potatoes prefer an acidic, well-drained sandy loam high in organic matter. Add compost when preparing the soil. Ideal pH is 4.8–5.5. Avoid manure and lime, which may increase the risk of scab.
Cutting Potatoes: Cut large tubers into pieces with 2 eyes each. Spread in a warm, well-ventilated area for 1–2 days to heal before planting. Dust lightly with sulfur before planting to help prevent fungal diseases and potato bugs.
Care of Soil: Cultivate and weed regularly. When plants are 6–8” tall, hoe soil toward the plants to form a ridge. Hill potatoes twice during the growing season, covering some of the lower foliage. Mulch with straw after the second hilling to help protect the tubers from sunlight and insects. Water well from bloom to harvest during dry weather.
Feeding: Apply Monty’s weekly to the foliage until runoff using a hand pump sprayer.
Bugs & Diseases: Spinosad (Fertilome Borer Bagworm product) may be used for insect control. Dragoon Tomato/Potato Dust with Copper may help prevent blight.
Harvesting: Wait up to 2 weeks after the plants die before harvesting for thicker skins and better storage. Harvest when weather is dry and avoid washing potatoes before storage.
For Early Harvest: After plants bloom, reach beneath the plant and remove potatoes close to the surface. Cover the disturbed soil again.
Storage: Cure potatoes at 55°F for 2 weeks, keeping them in the dark. Store at 40°F. Do not store with apples.
