Potato - French Fingerling, ORGANIC
The largest of the fingerlings we offer, French Fingerling has thin, rose-colored skin and flesh with marbling of pink and ivory. Stays firm and waxy even after cooked. Robust, earthy, buttery flavor.
|Average Seed / oz||Seed / 100' Row||Average Yield / 100' Row||Days to Harvest|
|10 lbs||100 lbs||80|
|Planting Season||Ideal Soil Temp||Sun||Frost Tolerance|
|Spring/Fall||NA°F||Full Sun||Very Tolerant|
|Sowing Method||Seed Depth||Direct Seed Spacing||Seeds Per Packet|
|Mature Spacing||Days to Sprout||Production Cycle||Seed Viability|
Scatter Method – Simply scatter the potatoes right on the soil and sprinkle 1"-2" of soil on top of them, adding more soil and mulch as the potatoes grow. This is not a good option if you have issues with rodents.
Container Method – Place about 6" of soil in the bottom of a container (tall planter or garbage can with small holes in the bottom for drainage), place plants inside and simply continue to add 1"-2" of soil and straw as they grow. Harvest Harvest "new" potatoes within 100 days by gently digging around in the soil and feeling for good sized selections. Harvest "late/larger" potatoes in the fall when the leaves have died back. Use regular forks or small pointed shovels to dig out the potatoes being careful not to puncture them. Curing and Storage After harvesting leave potatoes out to dry and gently brush off any excess dirt. If possible, cure the potatoes for 1-2 weeks by keeping them in a dark location between 55-60 degrees with high humidity (90%). For winter storage keep them in a cool, 35-40 degrees, and dark location with moderate humidity and ventilation such as a root cellar or basement. If stored properly, potatoes can keep for up to 8 months.