Growing Potatoes Part 4: Harvesting and Storing Potatoes

    In this post I will go over some details on when and how to harvest potatoes, as well as what I have learned about storage. Also see my other posts in this same series: Part 1, Getting Started; Part 2, Choosing Seed Potatoes, Preparation; and Part 3, Planting and Growing Potatoes. After a couple of months of preparing, planting, watering, and tending to my plants, all along wondering what’s happening under ground, I find myself getting giddy in the anticipation for a well deserved, tasty reward. The work load has definitely been tolerable, so much so that each year I have found myself wishing to expand my designated garden area to allow for more potato rows. It really is quite simple; when all is said and done, it seemed I did little more than stick the seed potatoes in the ground, cover with dirt, cover some more, water, and wait. Then comes time to dig and eat! I just love sticking my pitch fork in the dirt to discover what might be hiding underneath! What will happen when I turn the soil over? There could be nothing but balls of packed soil and little rocks. But most of the time, out roll firm spuds of different sizes and colors; sometimes yellow, sometimes red, or just plain gray or brown; it all depends on the variety I planted, of course. My kids yell, “There’s one! Wait, there’s more!” What […] Read more »

Growing potatoes Part 3: Planting and Growing Potatoes

    This is Part 3 in my series “Growing Potatoes”. In this post I will provide pictures and information to show you how to plant and grow potatoes. Also see the links to  Part 1: Getting Started,  Part 2: Choosing Seed Potatoes, and Part 4: Harvesting and Storing Potatoes. Before I get started, please be informed that I am only a hobby gardener and not a professional, and my information is based on what I have learned through reading and personal experience. How-To Reference Guide For your convenience, I have added a little how-to guide for easy reference in the very beginning of this post, and more detailed information beneath. For metric measurements, see Conversions to Metric in the top menu bar. 1. Choose certified seed potatoes. 2. Plant whole, small seed potatoes, or cut into 2-inch pieces with at least 1-2 eyes in each. 3. Let cut pieces sit for 1 day after cutting until a thin callous forms on the cut sides. 4. Plant in spring as soon as soil can be worked, or any time after that; but allow enough time for maturing before winter. 5. Dig a 6 inch deep trench for planting, or a 6 inch deep hole for each seed potato. 6. Plant potatoes or pieces 1 1/2 foot apart, sprouts up, and around 2-3 feet between rows. 7. Cover with 4 inches of dirt. 8. When sprouts emerge, cover with up to […] Read more »

Growing Potatoes Part 2: Choosing Seed Potatoes, Preparation

    Planting and growing potatoes may sound difficult and something only a seasoned gardener would do, but it is really not that tricky! Just a little bit of information can help you know what to do to get started. I’ll give you some pointers regarding varieties and seed potatoes, chitting (sprouting), and cutting. Chitting and cutting is not strictly necessary, and there are different opinions on these practices, but I’ll tell you what I’ve learned so far and you can decide for yourself what you should do. Potato Varieties Potatoes, spuds, taters, whatever you like to call them, originated from South America, and according to Wikipedia, there are a stunning 5,000 different varieties across the world today! Fortunately you won’t have to choose between that many at the store! Only a very small fraction of these varieties are in reality available to us, and  for the most part you only need to worry about which characteristics you want to focus on: Do you want a so-called white potato, red-skin, baking potato, or perhaps a beautiful, yellow Yukon? These taters are quite different from each other, and some of the main differences are the content of starch versus water. White and red-skin potatoes contain a lot of water and sugar (but are low on starch), and are ideal for soups and stews, and also for potato salads, as they hold their shape well when they are done cooking. For mashing, […] Read more »

Growing Potatoes Part 1: Getting Started

How to plant potatoes

  As a hobby gardener, potatoes are among my favorite crops to grow. In this post, Part 1 of 4 total, I will touch on some general information on how to get started on growing potatoes and share some of my own experiences. In the upcoming parts, Choosing Seed Potatoes and Preparation (for planting) in Part 2;  Planting and Growing Potatoes in Part 3;  and in Part 4, Harvesting and Storing Potatoes, I will go into detail on what I do during the process of growing and harvesting potatoes. In the process of learning about potato growing I have absolutely fallen in love with this rewarding crop! I mean, what is there not to love about it? Really! Just look at this one:   This plant is a little bit different from other vegetable plants, but once you know what to do you will find that they really are quite easy to grow, and the excitement is on an all-time high once harvest time comes along! Once they are ready to be harvested, we usually dig only what’s needed for that day’s dinner. I’ll typically send one of the kids out to the garden come dinner time or I’ll go myself with a pitch fork. Fresh out of the ground, the potatoes are firm and crisp like a fresh apple; in fact, in certain areas of Norway they call them “earth apples.” Perhaps from the crispness of the freshly dug […] Read more »

Dinner Menu Planning to Reduce Stress in Busy Households

  Dinnertime can be a stressful time of day in an active household. To try to run this busy time more smoothly, I have found that a planned menu is very helpful. I first tried a similar system a few years ago, and failed, but the adjustments I have made since then have been very helpful for our family. The way I tackled it the first time did not work, and here’s why: I created a large menu plan that would repeat once we reached the end of it. We would then start over from the beginning instead of going through the effort of making a new menu. I created a menu that extended over 7 weeks, to give us variety. It turned out that 7 weeks was not enough time between certain dishes, and we got really tired of dishes that we used to enjoy. We have found that we can eat some meals quite often without ever going tired of them, while others are only enjoyed if served infrequently. Another problem was that over the course of several months, our daily schedule changed too much to work with the current menu. I also found that the amount of leftovers changed as our young kids grew and ate larger portions. All in all, too many adjustments needed to be made, and it became too complicated to continue. The new menu plan that works for me! What does work for […] Read more »

Candied Vanilla & Cinnamon Roasted Almonds, Recipe

    Walking through the mall, smelling those freshly roasted candied almonds, a hint of cinnamon in the air mixed with vanilla sweetness…. Why are those little delectable things so expensive??? The senses are wide awake, there is longing, but the pocketbook tells you to walk on by. Ignore, ignore. If you can. It just doesn’t seem fair, does it? Well, long no more! Here it is, the recipe that allows you to enjoy the scent AND the flavor, without breaking your piggy-bank! Better yet, it is so easy to do at home you’ll never want to waste your money at the mall ever again! This particular recipe is especially aroma filled, and adding a little extra salt to these gently sweetened almonds helps to bring out various flavors. They contain more vanilla than almonds from many other recipes, as well as extra cinnamon as well, though tastefully so and not over-the-top. Just more of the good stuff, more of what makes roasted, candied almonds so special. Addicting, that they are; be warned! If you do try this recipe, I would really appreciate a quick comment with a star rating (option found immediately under each recipe). It helps me out tremendously! Thanks in advance!   Here are the steps to take you through it; not that you’ll need it, as the recipe itself is quite self explanatory. But, being a visual person myself, I always appreciate pictures whether I need […] Read more »

Saving Money on Quality, Inexpensive Discount Herbs & Spices

    Herbs and spices are essential in cooking and baking. However, they can be quite costly, especially if you need a lot of them, such as when you make rubs and marinades. I have found that you can save a lot of money by purchasing in bulk, at discount stores, or even store brands. Some people are reluctant to purchasing discount or store brands, even if they will save money by doing so, because they believe they get a tastier and healthier product by purchasing brand name foods. If you are one of them, you may want to CLICK HERE to read this very interesting article by Consumer Reports, which includes taste-test results of store brands vs. name brands; you may be surprised, and find yourself going for store brands soon! Here’s a quote from the article, though please read the article itself if you have a chance, as it is quite interesting: “Don’t be reluctant to give any private-label product a try. In fact, our results may knock some of those iconic brands off their pedestals.” Here are a few examples of price differences, though you may be able to do even better than I did if you have bulk stores near you. I probably do as well, but I haven’t been able to locate any, so far. I did go to our local supermarket to compare prices of brand name spices (McCormick), to store brands and other […] Read more »

Herbs & Flowers to Naturally Control & Deter Pests

Lavender   This upcoming summer season of 2012, I will be experimenting with planting certain herbs and flowers that are known to repel garden pests, such as tomato hornworms, flies, beetles, and more. This natural form of pest control, adding beauty to our gardens or nutrition to our bodies, sounds so much better than the spraying of chemicals, don’t you think? If it works, that is.  Here’s an update, written in August 2012: Link to my post Link to Herbs & Flowers for Natural Pest Protection – Update After reading a variety of articles on the internet and becoming especially interested in a few such plants, I studied each one individually; not extensively, but enough to get a good feel for each plant and its benefits and drawbacks. I found some information that surprised me and helped me make a decision on whether I should plant them or not. In this post I will go through which ones I will or will not plant, and the reasons behind it, though the information below is only meant to give you an idea of what to expect. I am by no means an expert in the field, I don’t even have the personal experience as of yet. It is simply information that I have come across while reading, much of it double and triple checked to try to avoid giving you false information. Even so, it is a good idea to do […] Read more »

Leg of Lamb for Easter Holidays, a How-To Recipe w/ Pictures

    A leg of lamb; just how do you prepare it? As I started reading about it on the internet I found a lot of conflicting information. Some methods say to slow cook on low heat, others suggest higher heat. I cooked three boneless legs, around 4-5 Lb each, over a period of time using slightly different approaches and with only small differences in the results. All three ended up with tough connective tissues in them, which I later found out is just the nature of the leg portion of lamb. I also found out that leg of lamb is considered a lean and tender cut of meat, and dry, moderate heat is recommended to preserve that tenderness and moisture. This is confusing since other sources say that with the tough connective tissues in leg of lamb, it needs to be cooked low and slow to help tenderize these tissues. I didn’t know any of that when I cooked up these three pieces of meats, so I cooked at medium heat once, and low heat twice, but all three methods were moist heat. The results? All three ways resulted in succulent  meat, though I thought the medium-well legs were a little less tender than the leg I cooked to well-done. This may have been a carving problem as you are supposed to cut against the grain, and I’m not sure I did a very good job making sure of […] Read more »

Homemade Tear-Free Eye Makeup remover; Easy, Save Big Money

I have tried several brands of eye make-up removers. Some brands were cheap, and some expensive. They all had one thing in common: if I got some of it in my eye, which is inevitable when removing make-up from eyes, it wasn’t pleasant. Some of them down-right stung, which seems odd when you consider what they were made for; the eyes! Using plain water doesn’t work, of course, and soap stings as well. There is a solution to the problem, however, and the solution is not to go to the department store to purchase the most expensive bottle you can find. It is simply to make it yourself, using a product readily available at any grocery store, or may already be in your bathroom if you have a young child: Baby shampoo, or baby wash! (Amazon carries them as well, such as the one in this link.) Baby shampoo is made to be tear-free, and though not 100% neutral when in the eyes, at least it’s more gentle on eyes than anything else I’ve ever tried. It also works great for removing sticky mascara or other eye make-up. I have made my own for years now, and saved a lot of money. When I first heard about it, I jumped to the idea! It was brilliant! And I simply re-use my old Mary Kay eye make-up remover bottle, though any bottle will be fine. Air plane cosmetic bottles can often […] Read more »