Ripe Tomatoes

Carrots Ready To Pick

Various Squash

Brussel Sprouts

Parsnips

HOW TO GROW POTATOES

Care After Planting: All tubers produced on a potato plant come from above the seed piece. Since the seed piece is planted only 3 inches deep, soil must be pulled toward the plant as it grows. This allows a place for the tubers to form. Some gardeners use a thick mulch for this purpose. Tubers formed in a soft mulch often are smoother and better shaped than those grown in soil. This is especially true if the soil is heavy. (see Figure 6). As the tubers enlarge they must be protected from sunlight. Exposure to sunlight causes them to turn green. A thick layer of mulch applied when the plants are 8 to 10 inches tall can reduce soil temperature and increase yield and quality. The soil moisture supply should be kept constant during growth. The plant must have adequate moisture and fertilizer when the tubers are forming. This usually occurs when the plants are 6 to 8 inches tall. Apply 1 cup of fertilizer for each 30 feet of row beside the plants when they are about 4 inches tall. Water the fertilizer into the soil. This is especially important on sandy soils. Moisture stress followed by irrigation or rainfall can cause growth cracks and second growth. If the rainfall is accompanied by hot weather, the rest period of developing tubers can be broken and can cause the tubers to sprout in the soil. Too much water causes enlarged pores on tubers and makes them rot easily in storage. Potato plants usually produce flowers and sometimes produce fruits. The fruits bear the true seed of the potato plant. They look like small tomatoes but cannot be eaten. Potato plants do not cross with tomato plants. Harvesting and Storing: Potatoes are ready to harvest when the tops begin to die and the skin becomes firm on the potato. The skin is set when it does not scrape easily when rubbed with the thumb. Skin set can be speeded by cutting back the tops to the plants. Most of the potatoes should weigh 6 to 12 ounces at harvest. Harvest small, "new potatoes" during the growing season by carefully digging beside the plants with the fingers. To harvest potatoes, dig under the plants with a shovel or spading fork. Keep the fork 8 to 10 inches away from the plant to prevent cutting the potatoes. Raise the plants and shake away the soil. Potatoes should be dug when the soil is moist. If it is too wet, the soil will stick to the potatoes. If too dry, clods will bruise the potatoes. Pull the potatoes from the vines and handle them carefully to prevent damage since damaged potatoes do not store well. Allow the potatoes to dry, then store them in a cool spot with plenty of air movement. Most potato varieties are ready to dig 95 to 110 days after planting.

Super-sized Silver Beet

Juicy Young Sweet Corn

Broccoli

Radishes

THE VERSATILE POTATO - FOOD OF THE GODS

Archaeological evidence credits the natives of Peru with cultivating the earliest forms of potatoes approximately 4,500 years ago. Wild tubers have been found in the Peruvian plateau and mountainous regions, where it was too cold for wheat or corn. They provided an ideal source of nutrition as early as 10,000 years ago. The tubers were easily stored and transported, and were resilient to the harsh climate. The Mochia, Chimu, and Inca cultures developed frost-resistant varieties from wild tubers, called papa which they cultivated as a key part of their primarily vegetarian diet. CULTIVATION The peoples of the Andean region of Peru developed several techniques to improve the production and storage of potatoes. To preserve potatoes for long-term storage, they developed a technique to freeze-dry the tubers. Potatoes were left on the ground to freeze during the cold nights and, in the morning, trampled to remove the trapped moisture. This process was repeated over a period of 4-5 days until all of the moisture was removed from the crushed potatoes. The remaining white potato flour, called chuño, was lightweight and storable for up to four years. Archaeological evidence suggests that chuño was traded by highland natives with lowlanders. Chuño is still made today in Bolivia, Chile, and Peru, where it is mixed with water for food or used as flour for baking bread. To cultivate potatoes, these early Peruvian farmers developed a foot plow called the taclla as a tool to turn the tough sod and prepare the soil for planting. The taclla was basically a 5-6 foot wooden stick with two handles, and a tip which was hardened by fire or tipped with copper. These tools used human weight as leverage to turn the heavy sod and were instrumental in the success of potato cultivation. Similar tools, with steel tips, are still used by farmers today in South America. The Incas also developed a system of regular crop rotation to keep their potato fields fertile and brewed a beer-like drink called chicha from potatoes. IMPORTANCE The potato played an important part in the lives of the South American natives both as an everyday food and as a cultural influence. The Quechua language records more than one thousand words to describe potatoes and potato varieties. Particularly in highly elevated regions where maize and wheat would not grow, the potato became the primary food. Ancient artifacts show that the people of the Andean highlands used potatoes as a theme in their art. Pottery pieces were made to resemble potatoes and sometimes showed potatoes with human characteristics. The potato was also believed to have medicinal qualities and was rubbed on the skin of sick patients as a remedy. The importance of the potato in the lives of Andean natives is evident in the religious ceremonies created surrounding the tuber. The Inca people worshiped potato gods and celebrated rituals to ensure the success of their potato crops. Rituals and sacrifices were offered to appease the gods especially in times of need.

Celeriac

CELERIAC (Apium graveolens var. rapaceum) is also known as celery root, turnip-rooted celery or knob celery. It belongs to the same species of wild celery – originally called smallage – that once grew throughout Europe and Asia. Nurseryman Stephen Switzer introduced celeriac to Britain in the 1720s on his return from Alexandria. The swollen, knobbly, hairy celeriac root may not be a contender in the physical beauty stakes but what it lacks in looks it more than makes up for in delicate flavour that hints of parsley and celery without the aggression of the latter. The celery-like foliage, which looks great in the garden, can be used in place of the real thing, but not in the same quantity as its flavour is much more potent.

Cauliflower