Potato

Overview:

Potatoes originated in Peru and are the world's fourth most important food staple. The Spanish took the potato to Europe in the 1500's where it quickly spread throughout the continent and into Asia. The English; however, didn't adopt the potato until many years later. When introduced to England, the cook for the queen discarded the tuber and cooked the leaves instead, which killed the popularity of the potato there.

No other country has adopted the potato like the Irish. Ireland has a great climate for growing potatoes, but early on, the variety they had was particularly susceptible to potato blight. Crop failures in the late 1700's caused a great famine where more than 1.5 million died.

In France they were considered to cause disease, until scientist Antoine Parmentier wrote a thesis about how it sustained him as a prisoner of war in Prussia. Parmentier created many potato dishes, including French Fries, which were introduced to Benjamin Franklin on one of his many trips to France. Thomas Jefferson reintroduced the potato to America during a White House dinner. It has become an American favorite, but no more so than in Idaho.

The nickname "spud" originated from a tool used to weed the potato patch. "The rest is History."

Planting and Growing:

Potatoes are planted from potatoes left over from the previous year's harvest called, starts. In warm climates, potatoes can be planted in the fall and late winter. In cool climates, plant in early to mid spring, or about the time daffodils bloom. Small, golf ball sized potatoes with at least 2 eyes can be planted without cutting. Anything bigger needs to be cut in sections with about 2 eyes on. After cutting, allow them to heal for 2 days. Then, toss the starts in a paper bag with some agricultural sulfur before planting in the ground.
Plant potatoes in rows about 12" (30 cm) apart, and 3" (7.5 cm) deep. When the plants are a few inches tall, add a thick layer of mulch topped with straw. Add straw as the plant grows, keeping the mulch at least 6" (15 cm) deep. You do not want potatoes exposed to the sun while growing, or they will turn green and become inedible. Keep the soil evenly moist or the potatoes will crack.

Harvesting and Preserving:

New potatoes can be harvested from the plant a few months after planting. Carefully dig up the potato plant, or dig around the plant, and snatch a few potatoes from the roots. Then, re-burry the plant and let it mature. New potatoes should be eaten soon after harvest, as they don't store well.

Potatoes are mature and ready for a final harvest when the leaves begin to die back. On a sunny day when the soil is slightly moist, loosen the soil with a garden fork, and then fill around in the dirt for the potatoes. Brush off the potatoes as well as you can, but do not wash them before storing. Store the potatoes at room temperature 60-75 degrees F (15.5-24 degrees C) for 10 to 14 days to harden skins. This should be out of the sun and light so that they do not develop solanine, which will cause illness. Then, place in well-circulated boxes or mesh bags for storage, checking often for any signs of spoilage. Do not store next to apples or pears, as they cause the potatoes to sprout.

Potatoes can be stored by drying. First, wash and peel the potatoes, and then cut into ½ (1.3 cm) slices or strips. Dry in a dehydrator at 120 degrees F (49 degrees C) for 12 to 18 hours, turning occasionally. When they become brittle and semitransparent they are ready to package in airtight containers. You can also use a conventional oven at the same temperature and for about the same amount of time. After, check the dried potatoes for any moisture still in the slices. The slightest amount of moisture will cause the whole batch to mold. To reconstitute, pour 1 to 1 ratio of boiling water to dried potatoes.