What To Know
- As the days grow longer and the sun warms the soil, it’s time to embark on the exciting adventure of harvesting first early potatoes.
- Once the soil around the potatoes is loosened, gently lift the potatoes out of the ground using your hands or a spade.
- Spread the harvested potatoes in a single layer on a wire rack or in a shallow container.
As the days grow longer and the sun warms the soil, it’s time to embark on the exciting adventure of harvesting first early potatoes. These tender, flavorful tubers are a culinary delight that signals the arrival of summer. But before you can savor their earthy goodness, you need to know how to harvest first early potatoes properly. This comprehensive guide will provide you with step-by-step instructions, tips, and tricks to ensure a successful harvest.
When to Harvest First Early Potatoes
The optimal time to harvest first early potatoes depends on your climate and the variety you planted. Generally, first early potatoes are ready to be dug up when:
- The potato plants have started to flower or have developed small green berries.
- The foliage has begun to yellow and die back.
- The skins of the potatoes have thickened and become firm.
Equipment You’ll Need
To harvest first early potatoes, you’ll need the following tools:
- Spade or fork
- Bucket or basket
- Gloves (optional)
Step-by-Step Harvesting Instructions
1. Check the Soil Moisture: Ensure the soil is slightly moist but not soggy before harvesting. This will make it easier to dig the potatoes without damaging them.
2. Locate the Potatoes: Using your spade or fork, carefully insert it into the soil about 10-12 inches away from the base of the plant. Probe around to locate the potatoes.
3. Dig Around the Potatoes: Gently dig around the potatoes, loosening the soil and creating a small hole. Avoid piercing the potatoes with your spade or fork.
4. Lift the Potatoes: Once the soil around the potatoes is loosened, gently lift the potatoes out of the ground using your hands or a spade.
5. Handle with Care: First early potatoes have delicate skins, so handle them with care to avoid bruising or damaging them.
6. Remove Excess Soil: Gently brush off any excess soil from the potatoes. Do not wash them at this stage, as this can remove their protective skin.
7. Store Properly: Place the harvested potatoes in a cool, dark, and well-ventilated area to cure. This will help them develop their full flavor and extend their shelf life.
Tips for Successful Harvesting
- Harvest on a Dry Day: Avoid harvesting potatoes on rainy or wet days, as this can lead to soil compaction and damage to the tubers.
- Use a Sharp Spade or Fork: A dull spade or fork can easily damage the potatoes. Ensure your tools are sharp and clean before harvesting.
- Be Patient: Harvesting first early potatoes can be a time-consuming process. Take your time and handle the potatoes with care to avoid bruising.
- Check for Pests and Diseases: Before harvesting, inspect the potato plants for any signs of pests or diseases. If you notice any issues, consult a gardening expert for advice.
How to Cure First Early Potatoes
Curing is an essential step in the harvesting process that helps first early potatoes develop their full flavor and extend their shelf life. Here’s how to cure first early potatoes:
1. Spread the Potatoes: Spread the harvested potatoes in a single layer on a wire rack or in a shallow container.
2. Provide Air Circulation: Ensure there is good air circulation around the potatoes to prevent rot.
3. Maintain Darkness: Keep the potatoes in a dark, cool place to prevent sprouting.
4. Control Humidity: The ideal humidity for curing potatoes is around 85-90%. If the air is too dry, the potatoes will shrivel. If it’s too humid, they may rot.
5. Cure for 10-14 Days: The curing process typically takes 10-14 days. Once cured, the potatoes can be stored for several months in a cool, dark, and well-ventilated area.
Harvesting Second Early and Maincrop Potatoes
Once you’ve harvested your first early potatoes, you’ll need to wait a bit longer for second early and maincrop potatoes.
- Second Early Potatoes: These potatoes are usually ready to be harvested around 6-8 weeks after first early potatoes.
- Maincrop Potatoes: Maincrop potatoes have a longer growing season and are typically harvested in late summer or early fall.
The harvesting techniques for second early and maincrop potatoes are similar to those for first early potatoes. However, it’s important to note that maincrop potatoes may require a longer curing period of up to 4 weeks.
Harvesting Potatoes for Long-Term Storage
If you plan to store potatoes for long periods, it’s important to harvest them at the right time and cure them properly.
- Harvest when Mature: Allow the potato plants to die back completely before harvesting. This will ensure that the skins are thick and well-developed.
- Cure Thoroughly: Cure the potatoes for at least 4 weeks in a cool, dark, and well-ventilated area. This will help them develop their full flavor and extend their shelf life.
- Store in a Cool, Dark Place: Store long-term storage potatoes in a cool, dark, and well-ventilated area. The ideal temperature is between 38-40°F (3-4°C) with a humidity of around 85-90%.
Frequently Asked Questions
Q: Can I harvest first early potatoes before they flower?
A: It’s not advisable to harvest first early potatoes before they flower as the tubers may not be fully developed.
Q: Why do my first early potatoes have green skins?
A: Green skins on potatoes indicate exposure to sunlight. Avoid harvesting potatoes that have been exposed to sunlight, as they may contain harmful compounds.
Q: How long can I store first early potatoes?
A: Properly cured first early potatoes can be stored for up to several months in a cool, dark, and well-ventilated area.
Q: Can I eat first early potatoes with their skins on?
A: Yes, first early potatoes have thin skins that are safe to eat. Scrub them thoroughly before consuming.
Q: What are the nutritional benefits of first early potatoes?
A: First early potatoes are a good source of fiber, potassium, vitamin C, and antioxidants.
