How to plant?
Let's start with the fact that potato tuber - is not part of the root and thickened underground part of the stem, which contains a supply of nutrients.On the surface of the tuber growth points are located - eyes.When potatoes sprout, long thin stems (stolons) grow under the ground around the mother tuber, just as the shoots and leaves in the aerial parts of the plant.For planting choose a special small tubers called seed potatoes.Potatoes can be grown from tuber pieces with eye - this method is often used for planting early varieties.
Although potatoes are best developed in the cool, the leaves and stems are light-requiring, and need good lighting throughout the day.In the temperate zone potatoes planted from April to June, three - four weeks before the last frost or when the soil warms up to a temperature of 10 "C.
Potatoes can be grown in the area of any shape and size and on a variety ofsoils. There are three easy ways to planting.
on the crest. Dig a furrow depth of 18-25 cm plant the seed potatoes at a distance of 30-35 cm from each other. When planting "eyes" in terms of growth should look up. Close the furrowsoil layer 6 cm thick. With the growth of the plants fill the furrow with ground crest every two weeks. When the groove is filled, pour the soil surface around plants mulch material (lowland peat, compost loose) so as to form mounds. This technology is developing more than tubersand increases the yield.
Mulching. Growing potatoes in stony or compacted soils, the tubers just lay on the loosened surface ridges and pour a thick layer (18-30 cm) mulch material: chopped straw, composted leaves of trees.As the plants continue to mulch the soil surface around the bushes.
Container. If you have little space, potatoes can be grown even in the old tank debris.First of all, do the drainage holes in the bottom, fill the container one-third of fresh earth, spread potato tubers and sprinkle them on top layer of soil thickness of 5-6 cm. As the plant to fill up the land, as well as for growing potatoes on the crests.To harvest, simply turn the container and select the tubers.
Whichever method you choose, you have to be sure that sunlight does not penetrate to the young, growing underground tubers, otherwise they turn green, and they begin the synthesis of the poison - solanine.
After sprouting potatoes should be at least 30 mm of rain in a week.Note the lack of moisture may cause scab and crust formation on the surface of the tuber, and the surplus will cause the appearance of leaf diseases, including wilting.Mulching with straw or compost planting retain moisture in the soil.
not only delicious
One medium-sized potato tuber contains 3.6 grams of protein, 3.6 grams of dietary plant fibers, 36 g of sugar and one-third to half of the recommended daily dose of nutritionists vitamin C. According to geneticist CharlesR. Brown from the Agricultural Research Center (ARS), a beneficial effect pigments colored potatoes on the human body is not yet fully understood.However, studies conducted by Dr. Brown demonstrated that, compared with conventional colored varieties contain four times more antioxidants.
blight (pathogen Phytophthora infestans) - the scourge of solanaceous crops.He is thriving in wet weather, when the cold nights give way to moderately warm days and when the dew falls abundant.Raw brown spots with white mold quickly cover the underside of the leaves.
Then they appear on the tubers.As prevention is recommended to avoid sprinkler irrigation, crop rotation and to comply immediately remove the infected plants to avoid spreading infection.
main rule - buy high quality certified seed.
Vertitsilpeznoe wilting (pathogen VerticiUium dabliae).The development of the disease can be prevented if the seed potatoes are planted in an area where at least a year did not grow other Solanaceae crops.Do not use for composting infected potato tops as pathogen Verticillium is stored in the compost.
When cooked purple potatoes often disappears.But there are two varieties of tubers which are as vivid and after cooking.
It Linzer Blau and French truffle (tuber it tastes like oily nuts).
All Blue.Tubers spectacular blue color, medium size, well kept, excellent palatability.The structure allows the flesh to expose it to all types of cooking.To preserve the color is important that the potatoes are boiled soft.It is of medium high-yielding varieties.
Yellow Finn.Late-ripening varieties.On the set of bushes formed a unique pear-shaped tubers with yellow flesh.Powdery flesh structure makes this variety ideal for drying, baking, boiling, mashing.Well kept.
Rose Finn Apple.Tubers with beautiful pink skin and yellow flesh.This is one of the most delicious varieties.Sustainable moisture throughout the season to avoid the formation of small tubers.Well kept.
German Blltterball.Quality multi-purpose, different specific flavor.Smooth golden-yellow peel and flesh of oily yellow make this a very popular late-ripening varieties.
Purple Peruvian.The only variety with purple skin and pale purple flesh.Tubers medium-sized and large.The variety is resistant to scab.Demanding to soil fertility and moisture.
Red Thumb.New and unique variety gives a bountiful harvest of tubers with red skin and red pulp.
Cranberry Red synonymous All Red.Tubers with red skin and pink flesh.Low starch content defines gourmet taste of tubers.Middle-yielding variety.
a lot of trouble in the cultivation of potatoes delivered to insect pests.
Colorado potato beetle (Leptinotarsa decemlineata) can be identified by the yellow-orange color and brown longitudinal stripes on the hard wings.This pest eats the leaves of potato, leaving some veins.If you see an orange egg Colorado potato beetle on the underside of potato leaves, remove them immediately.And do not forget to explore the nearby bushes!
To prevent the landing light can cover covering materials or sprayed with bacterial preparations bitoksibatsillin and Bicol.
beetles - beetle larvae beetles (family Elateridae) - commonly affects potatoes on plots tilled after the sod.This long thin yellow-brown larvae penetrates the tubers and doing them moves.With the threat of defeat of wireworm plant potatoes when the ground is well warmed up, and the larvae will find another source of supply.
Remove the potatoes for storage
After lodging potato leaves can start cleaning.However, if you are going to store the potatoes before winter, leave it in the ground for another couple of weeks to get fully ripe tubers and peel them coarsened.Collect potatoes gently undermining the bushes fork, try once again to not hit the tubers.Skin damage - the path to infection.Dry the potatoes in the open air for several hours.Then loop through their crops, shaking off the excess land to the tubers and sorting them.If you grow a few varieties, keep them separately.
Stepan Dimitrovich Cyrus, doctor of biological sciences, head of the department of genetic resources of potato: the All-Russian Research Institute of Plant work on the removal of colored flesh potatoes.Already a hybrid with a purple and pink color of the tuber.After three years, they plan to regionalize to grow in our country.Potatoes with purple pulp has good taste and suitable for therapeutic purposes.In Peru and the United States already has a factory for the production of colored chips.Chances are good that in the next decade colored potatoes will be widely distributed in our country.
Young had just dug, multicolored potatoes ideal for boiling, steaming, frying, baking.It is a delicious side dish.You can fry potato pancakes, croquettes and bread, or mash.
Here are a couple of unique recipes to convince you to put different colored varieties of potatoes.
colorful potato salad
products.250 g of crude potatoes - red (variety Cranberry Red), blue (Grade All Blue), yellow (sort of Yukon Gold).A glass of chopped red bell pepper and celery root, 2 tablespoons finely chopped parsley and onion.Sauce.Half a cup of olive oil, a quarter cup of mustard, 3 tablespoons fresh lemon juice, 1 teaspoon of salt, a quarter teaspoon of freshly ground black pepper.
Wash potatoes, cut into cubes, place in a saucepan and cover with water.Close the pan with a lid, bring to a boil and cook until tender (10 minutes).Then drain the water and reload the potatoes in a bowl, add the bell pepper, celery, parsley, onion and gently stir.In another bowl, prepare the sauce of the components.Season the salad garnish on top and refrigerate.
blue mashed potatoes
products.6-8 varieties of potatoes All Blue, peeled and finely chopped, 2 tablespoons butter, 100 ml of whole milk, a cup of chopped green onion, 3 tablespoons grated cheese such as Roquefort or Dorblu.Salt and pepper to taste.
Boil potatoes in salted water until tender (15-20 minutes), but do not overcook, or bluish color disappears.Drain and mash with a mixer, whisk or wooden spoon.
Melt the butter in the milk and season sauce, mix with onions and cheese.Add salt and pepper.
«Gardening Life» №3-2007