Potatoes have arrived. Why not give your taste buds a treat by growing your own potatoes for fresh cooking. They taste remarkably better fresh and growing them is easy; winter rains and cool temperatures take care of them for much of the season, and when harvest time comes they taste far superior to store bought. Our most popular varieties, as well as specialty spuds, are in stock now.
Here is our Collection.
MARIS PEER (WHITE)
This wonderful boiling potato is easy to grow and tasty. excellent for salads.
RED LA SODA
It will produce potatoes that have bright red skins and white flesh. They are ideal for boiling with no darkening after cooking.
Very similar to Idaho’s famous Burbank. The good old fashioned baking potato with the rough skin. This one is much more disease resistant than the Burbank and very productive too.
An early potato maturing in 65+ days. Buttery yellow flesh is delicious. Variety makes a good steamer/boiler or use in salads.
Organic Varieties in 5 per pack bags:
- Cherry Red
- Russet Norkotah
- Yukon Gold
- Purple Majesty
- Sangre Red
- Yellow Finn
- Russian Banana
- Rose Finn Apple
- Blue Belle
Preparing the Soil
Potatoes prefer a loose well-drained soil. We need to lighten our heavy clay soils by mixing at least 3″ of MASTER NURSERY PLANTING MIX into the top 6″-12″ of soil; you’ll need 3 bags for each 50 square feet of planting area. In addition, incorporate two pounds of MASTER NURSERY 0-10-10 to encourage root and stem growth, and two pounds Iron Sulfate to buffer the soil pH.
Choose “Certified Potatoes”
Our potatoes have been inspected to assure they are disease-free and are ready to be planted in your garden. Potatoes purchased from the Supermarket have been treated with a sprouting retardant making them marginal for use in the garden. Choose from our improved selection which includes many of the popular new colored varieties.
Cut and Dry the Potatoes
Cut the potatoes into chunky 1 ½” square pieces with at least two eyes. Spread them in a single layer (cut side up) and allow to air dry at least overnight, until the cut surfaces are dry to the touch. The air dried cut pieces are less likely to rot in the cool wet soil. Dusting with sulfur before planting will further decrease the chance of disease infection.
Form rows that are 4″ deep and 2′ apart. Set the seed potato pieces in rows, cut side down, 12″ – 18″ apart. Do not plant if the soil is very wet, but be sure to water thoroughly after planting.
The potatoes will form above, not below, the planted pieces. When the plants reach 5″ – 6″ tall, draw up loose soil (or a soil/straw mix) around the plants so that only 2″ of stem is exposed. Hill soil up again in 2-3 weeks. This gives the potatoes a light soil to expand into as they grow.
Water & Feed
After growth begins, give the plants regular deep watering (once per week). Feed potatoes monthly with MASTER NURSERY TOMATO AND VEGETABLE FOOD, a balanced fertilizer.
This along with the MASTER NURSERY 0-10-I0 and Iron Sulfate incorporated at planting completes the nutritional requirements.
Dig early or “new” potatoes when plant tops begin to flower, dig mature potatoes when tops die down. Dig carefully to avoid bruising or cutting the potatoes. Store in a dark place at approximately 40 degrees.
As always, check with one of our California Certified Nursery Professionals if you have any further questions.
What you will need:
Master Nursery Planting Mix
Master Nursery Tomato & Vegetable Food
Master Nursery 0-10-10