Posts Tagged ‘potato’

The potato produces more calories and protein than any other food crop in terms of space and amount of time. It also stores for up to 6 months under good conditions and can be grown in marginal soil anywhere from sea level up to 13,000 feet. The potato produces about 10,000 pounds of food per acre. A 100 foot row can yield 150-300 pounds of potatoes per year. The average American currently eats about 140 pounds of potatoes per year.


Here at Chiot’s Run I’ve been focusing on growing food that does not need to be processed for storing, so of course potatoes are at the top of that list. I’ve never grown a large amount of potatoes before, just harvesting 10-15 pounds from my tiny potato plot. This year however I planted tons of potatoes and was pleasantly surprised by my harvest. I ordered the heirloom potato sampler from Seed Savers to share with my sister. I planted about 15 pounds of 9 different types of seed potatoes and I ended up with a harvest of around 200 pounds of potatoes for the winter. I’m very pleased with our harvest, the best part is that potatoes need nothing but to be stored in a cardboard box in the basement, no canning, no freezing, no time/energy used for preservation. I was pleasantly surprised that the fingerling potatoes produced the highest yield. Here are a few photos of my Terrific Tubers. (Here’s a list of the varieties I grew this year)


Do you grow potatoes in your garden?  How many do you grow?

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I don’t know about you but I have a lot of potatoes that are just at the brink of not being good for eating anymore.  So we have been scrambling about here to try to use them up asap!

A lot have gone into Baked Potato Soup since out weather is still cool and wet.  The morning after we are likely to use some of the leftover baked potatoes for potato patties…one of our all time favorite things!

The trick to these is to use a potato that has not been over cooked since you are going to grate them.  You can use baked, boiled or steamed.  Just make sure they are fairly firm and have been refrigerated…it is much harder to grate a warm potato!


6 to 8 medium russet type potatoes, cooked, cooled, peeled (if you want) and grated

1/2 sweet onion grated

2 to 3 cloves finely minced garlic

1 tsp salt (or to taste)

Freshly ground black pepper to taste

Optional herbs alone or in combination to taste…


Celery Seed



Chili Powder

Another option is adding freshly grated Parmesan Cheese

Mix all the ingredients together. Using about 1/2 cup of the mixture for each, form into patties.  Place in frying pan and press with spatula to form.  Fry in hot oil or butter until nicely browned, flipping once.  Keep patties in warm oven until they are all fried and ready to serve.

So if you have left over cooked potatoes this is an simple way to please your whole family…these are seriously good!

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