Harvesting Dutch Cream Potatoes

Area worked in : Production Garden, 25th March 

Activity Tasks : We worked with some of the organic certificate students to harvest a crop of dutch cream potatoes. Potatoes can be left in the ground where conditions permit, but the longer they are left the greater the potential for damage from rot and slugs. Generally speaking, early to mid autumn is a good to time to harvest. We used a garden fork to loosen the soil, being careful not to prick any of the tubers, and then pulling the whole plant out. Potatoes from one plant were placed into a pile to note amount, size and absence of disease in that plant. The best plants were selected to be seed tubers for the next lot of planting. 

Potatoes are best stored in the dark to prevent them turning green and developing high levels of a solanine, (a toxic alkaloid). A double layered paper sack folded loosely at the neck or a hessian bag are ideal. Ideal temperatures for storing are 5 - 10 degrees celsius. 

In the photo below there is a potato on the right with a either a bacterial or fungal rot which only infected one or two potatoes in a particular plant, while the rest of the tubers looked fine. The potato on the left is I think just really big!

White Clover (trifolium repens), a prostrate perennial herb with a rhizomatous growth habit, had been planted in rows along the beds to discourage the spread of rope twitch (agropyron repens). 

OH&S issues/PPE used : usual protective clothing to avoid exposure to sun and allergens. 

Environmental Work Practises : Leafy growth was disposed by composting and diseased potatoes were to be composted in a separate pile. It is recommended to avoid replanting potatoes in the same area for at least 4-5 years to avoid disease infestation. 

References :  RHS guide to fruits and vegetables