Second year Potato Harvest
 

I’m killing it. :yesnod:

If shit hits the fan, you folks find your way here and I’ll feed you. :seasix:

Do you grow them in the ground, or make boxes that you can stack woud siding on top as the tubers grow and you fill them up with more dirt?

Growing them in the ground right now but have heard about using straw, bags, etc.

Been trying to become self sufficient of grocery stores, just in case but have found the flavors to be much better outside the system, too.

FWIW, that’s two 10ft rows. I’m growing and harvesting honey nut squash at the moment, too and getting much better at it. No chemicals, honest organic.

I think this type of agriculture is the future, or should be. Farmer’s markets are becoming very popular around here and that’s a good thing IMO.

Eat healthy, be healthy. :yesnod:

Looking good Dan :seasix:

The problem is you need shredded cheese and sour cream and bacon and butter and green onions etc to enhance them mugs.

Doesn't sound like a problem to me!

Paging @FLEXjs ...

Don't forget the jalapenos!

https://i.pinimg.com/originals/78/a3...884a1b4f60.jpg

Sour cream, green onions and butter for sure, not sure about the cheese? :iagree:

Ya can know rent them taters out…. To people like Anal Andy

Why ruin a good meal? :toetap:

And if you're Jill Biden, you can sleep WITH a potato.

There is no call for you to denigrate potatoes like that.

Thanks. I'll contribute alms to the Irish.

That's a great crop! You won't see that yield in a bag. We're up at 7600+ ft, so we've gone to planting the older versions of potatoes (purple, red, etc.) because they mature much smaller. Yukons do ok, but that's as big as we can get. We do them in bags, but next year we'll probably try row crops. I've come to appreciate potatoes cut and sauteed more than baked and stuffed, and these little ones seem to last all winter without sprouting. Love me some po-ta-toes:seasix:

I thought this thread was about him picking new cabinet members for 2022.

:lol:

Time to make some Mickey's.

If taters are good enough for Mark Watney...