Around February 14th is usually when potatoes are planted, at least here in the south. I missed the 14th but will be planting the week of February 20 – 24th.
On February 18, 2017 my finance and I went to Circle Three Feed in Jasper Texas. I bought some chicken feed, bean seed, seed potatoes and some mineral blocks to put around the deer feeders.
On Monday a front pushed through bringing a lot of rain to southeast Texas. I also cut the potatoes on that day. In the next few days I will be working up a spot to plant this years garden.
Cutting potatoes before planting
Nothing brings mankind closer to the earth than digging potatoes. There is a certain joy in working the soil, planting seeds, watching the plants grow, taking care of the plants, then harvesting the fruits of your labor. This is especially true with potatoes.
Digging potatoes like opening a present, you do not know what it is until you open the box. The same is true with potatoes. You do not know what is in the ground until you start digging.
There are other options besides digging potatoes by hand.
The potatoes were planted March 1st. Here we are three weeks later and the potatoes are starting to break through the soil. One of my favorite times after planting is seeing the first sprouts break through the top of the ground.
When the cuttings were planted they were not planted in a mound. The mound will be made as the plant grows.
A common question is how far down do you plant the seed potatoes? I usually plant them about 3 inches deep, or the width of your hand. With well drained sandy soil the potato sprout will have no problem pushing to the top of the soil.
If you plan on gardening during a long term SHTF event, the potato is one of your best friends. Not only are potatoes easy to grow, but they also store well, are easy to cook with, and any remaining potatoes at the end of the year can be replanted for next years crop.
Unlike a lot of crops that require special storage, such as canning and/or drying, just keep potatoes dry and in a cool dark place and they will store for close to a year.
Small potatoes can be eaten straight out of the ground. Larger ones can be baked, boiled, mashed, or made into a soup.
Potatoes grow well in loose soil free from rocks, sticks, tree roots and other obstructions. Work the soil with a tiller, plow, disk,,, something that will break the soil up. Make the rows, add fertilizer, I like to mix the fertilizer into the soil using a tiller, then plant the seed potatoes. Plant the seed potatoes about 3 inches deep and about 12 – 18 inches apart.
In no other form can so large an amount and value of human food be obtained from an acre of ground as in that of edible roots or tubers; and of these the Potato is by far the most acceptable, and in most general use. Our ancestors, it is settled, were destitute and ignorant of the Potato prior to the discovery of America, though Europe would now find it difficult to subsist her teeming millions without it. In travelling pretty widely over that continent, I cannot remember that I found, any considerable district in which the Potato was not cultivated, though Ireland, western England, and northern Switzerland, with a small portion of northern Italy, are impressed on my mind as the most addicted to the growth of this esculent.
Other roots are eaten occasionally, by way of variety, or as giving a relish to ordinary food; but the Potato alone forms part of the every day diet alike of prince and peasant. It is an almost indispensable ingredient of the feasts of Dives, while it is the cheapest and commonest resort for satiating or moderating the hunger of Lazarus. I recollect hearing my parents, fifty years ago, relate how, in their childhood and youth, the poor of New-England, when the grain-crop of that region was cut short, as it often was, were obliged to subsist through the following Winter mainly on Potatoes and Milk; and I then accorded to those unfortunates of the preceding generation a sympathy which I should now considerably abate, provided the Potatoes were of good quality.
Roasted Potatoes, seasoned with salt and butter and washed down with bounteous draughts of fresh buttermilk, used in those days to be the regular supper served up in farmers’ homes after a churning of cream into butter; and I have since eaten costly suppers that were not half so good.