Tag Archives: potatoes

Garden Small, Harvest Large

Following my mantra of “work smart not hard”, not only is this a great way to garden in a limited space, it’s a way to garden efficiently.   Less ground cover means less tilling, weeding, etc
 

Grow 100 lbs. Of Potatoes In 4 Square Feet: {How To}

Source: TipNut

Quite the clever gardening tip here folks! Today’s feature includes tips from three different sources for growing potatoes vertically (in layers) instead of spread out in rows across your garden. If you have limited garden space or want to try some nifty gardening magic, this could be a great option for you.

Seattle Times

First, there’s this article from The Seattle Times: It’s Not Idaho, But You Still Can Grow Potatoes:

The potatoes are planted inside the box, the first row of boards is installed and the dirt or mulch can now be added to cover the seed potatoes. As the plant grows, more boards and dirt will be added.

You plant in one bottom layer, boarding up the sides of each layer and adding dirt as you go higher (you wait until the plants have grown a bit before adding a new layer). While new potatoes are growing in the top layers, remove the boards from the first layer at the bottom to carefully dig out any that are ready for harvesting. Fill the dirt back in and board up the box again. You move up the layers and harvest as they are ready. I imagine the new potatoes in the first couple bottom layers would be somewhat awkward to get at but as you move higher–not so bad.

I traced the information provided in the article to Irish Eyes Garden Seeds, they also advise you can skip the box and try growing them in a barrel or wire cage instead.

In another article on The Seattle Times (found here), I came across a blog post fromSinfonian’s Square Foot Garden that details his attempt using this box method, he added this tip for a better yield (Update: link removed since page is no longer online) :

Greg from Irish-Eyes Garden City Seeds let me know that Yukon Golds, and all early varieties set fruit once and do not do well in towers. You only get potatoes in the bottom 6 inches, which is what I got. Late season alternatives to yukon gold are Yellow Fin and Binjte.

Bonus! For a handy project sheet, The Seattle Times has a nice image file detailing the steps (click to view the original):

Image File

Mother Earth News

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Love Your Garden Veggie Casserole

A great summer dish that only takes minutes to assemble; then can be made the day before and refrigerated.  Perfect for a weeknight supper paired with something from the crock pot or the grill to make dinner a breeze!

Burpee Gardening

Ingredients

  • Extra virgin olive oil
  • 2-3 garlic cloves, finely minced
  • 1 medium red or yellow onion, sliced
  • 1 or 2 zucchini, sliced*
  • 1 or 2 yellow summer squash, sliced*
  • 1 large baking potato, sliced **
  • 1 large beefsteak tomato
  • 1 tsp dried or 1 tbsp fresh minced thyme
  • 1/2 tsp dried or 1-1/2 tsp fresh minced rosemary
  • 1/2 tsp dried or 1-1/2 tsp fresh minced basil
  • Sea salt and fresh ground pepper to taste
  • 1/2 – 1 cup finely shredded Parmesan, Asiago or Romano cheese (amount varied by taste preference, omit for Paleo)
 
* When picking out your zucchini and squash, try to find “wide” ones.  Remember that you’re going to be slicing and stacking this with the other vegetables so you want to try to have them as evenly sized as possible.  If necessary, use the wider parts for this dish, and slice and freeze the narrower parts to have on hand for other dishes or your homemade marinara sauce.
** For Paleo, substitute sweet potato.  To prep, either slice thinner than other vegetables to accommodate different cooking temp, or microwave for 2 minutes to par cook before slicing.

Mountain Rose Herbs. A Herbs, Health & Harmony Com

 
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STEP 1: Preheat the oven to 400 degrees. 

STEP 2: Thinly slice the rest of the vegetables. Slice them to the same thickness, for presentation and even cooking.  I prefer to use a mandolin for this, but you can use a food processor or simply slice by hand as well.

STEP 3: On a cutting board or clean counter space, layout the slices of potato, then top with onion, zucchini, squash and tomato.
STEP 4: Spray the inside of an 8″×8″ square baking dish, 9″ round baking dish or two loaf pans with olive oil. I prefer to use an oil sprayer rather than non-stick spray.  No hidden chemicals, or propellant and no cans to throw away.  You can also put some oil on a paper towel and wipe out the pan with it (save it start the grill or add to the compost pile).
STEP 5:  Place the thinly sliced vegetable “stacks” in the baking dish vertically. Crumble the minced garlic over the stacks and drizzle lightly (or spray) with olive oil.  Sprinkle with salt, pepper, thyme, rosemary and basil.
VeggieCasserolePrep
STEP 6: Cover the dish with foil and bake for 30 minutes. Remove the foil, be very careful with the steam, top with cheese and bake for another 15-20 minutes or until golden brown.
VeggieCasserole-serve
 
STEP 7: Serve to your very impressed family and friends, then sit and enjoy your restaurant quality meal with one dish clean up!  🙂


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