Sonia Day: Backyard spuds are super simple
June 30, 2010
Sonia Day
SPECIAL TO THE STAR
“My idea of heaven is a great big baked potato and someone to share it with.”
—Oprah Winfrey
Good on ya, Oprah. I agree. And what’s even better is to tuck into a spud you’ve grown yourself. It’s remarkably simple to do — even in the city.
I’m a potato head like her, so I always plant some in my garden out here in the boonies. But last spring, with urban gardeners in mind, I tried using an old Blue Box. Wow, it was astonishing — I got a whole ton of spuds and the growing process proved easy as pie.
The container approach actually works better than in the ground, I think, because when these tuberous veggies are ready to harvest, you just tip the box out on to a tarp. No need to root around with a trowel or spade, and risk chopping a prize specimen in half (which I’ve done more than once).
Here’s how: any roomy container at least 45 cm deep works. A plastic garbage can is fine, too. Punch a few holes in the bottom, then add a thin layer of growing mix about 4”/10 cm thick (more if using a garbage can). Place cut pieces of potato, each having at least one eye, or sprout, on top. Don’t crowd: no more than six chunks is best. Cover with another layer of mix. Then, as plants develop, keep adding more mix.
The container needs sun. On a deck or balcony is great. Water regularly, but don’t soak. Potato plants develop pretty violet or white flowers first, followed sometimes by hard green berries. (Both are poisonous. Never eat them.) Spuds are ready to dig out when the plants shrivel and turn brown. Dry your haul off in the sun for a bit, then clean off the dirt and cook.
But why bother, when spuds are so cheap at the supermarket? Well, your own won’t have been bombarded with chemicals (potatoes are on the “Dirty Dozen” of veggies containing high pesticide residues) so it’s safe to eat the skins. They taste delicious. It’s a great way to get kids interested, because they love hunting for that “buried treasure.” And no, it’s not too late in the year to plant them now.
So get going. Then, like Oprah, find a lover to share yours with.
Spud selector
Purple, white, brown, red, golden. The range of spuds is surprising. How they stack up:
• Trendy French or banana fingerlings. Small sausage-shaped. Great for containers because you get lots. Tedious to clean, though.
• Purples. Also trendy, but watch out. The ones with purplish insides turn a yucky grey after cooking. Guests will think they’re diseased or mouldy.
• Yukon Golds. Developed in Ontario, despite the name. Biggies, great for baking and sharing, Oprah-style. But you don’t get many in a Blue Box.
• Old sprouting spuds from the supermarket? Sure, try them (I have, with okay results) but they’re often sprayed a growth retardant, so yield may be poor. Instead, buy seed potatoes from a garden centre in spring.
• Unusual spuds with names like Dakota Pearl, Roko, German Butterball and Desiree? Order from Eagle Creek Seed Potatoes in Alberta. Old family business, great service. Where I get mine. My fave is Cherry Red. 1-877-224-3939. www.seedpotatoes.ca
Plant pick
Dill Anethum graveolens
Dill’s a dilly. Delicate foliage, elegant flower heads, great in potato salads, grows like a demon. Butterflies like it too. Buy one packet of seed and you’ll have the stuff around forever. (Nip seed heads off early if you don’t want them dropping everywhere.) Best in sun. Gets mouldy and tiresome if it’s wet. Not good for containers, as the tall, spindly stalks flop.
Sonia Day is a Star gardening columnist. Her latest book is Incredible Edibles: 43 Fun Things To Grow In The City. See www.soniaday.com.