With several nights of frost  predicted for this coming week, it was time to harvest the sweet potatoes.  They will not tolerate frost.  Here’s the bed of potatoes, thick with foliage.  The plants are grown through a cover of black plastic which heats the bed up quickly in the spring and pretty much eliminates any weeds.

Harvesting is much easier if all the foliage is cut away and removed first.  This is the second year I used this sheet of plastic and it looks like it will be in good enough shape to use one more time.  I’m not a fan of using polyethylene, but I bought a roll of the material years ago and I get multiple uses out of each sheet which assuages my guilt, slightly.  We are researching other more ecologically benign fabrics for future use.

Sweet potatoes are very delicate when they are first dug.  They snap easily and it’s hard to keep from stabbing them with your digging tools.  This year’s harvest set no records for weight or size.  I attribute that to the particularly clayey nature of this bed.   The softer the soil the better.  I took a chance and so I can only blame myself for a less than spectacular yield.  The plants were very healthy, but the tubers did not fill out as well as most of my previous harvests.  A lesson learned.  I’ll work a lot more compost into next year’s bed.

Nevertheless, we’ll still have lots of sweet potatoes to store.  We let the tubers air dry in the kitchen for two weeks, then  we wrap them in newspaper and store them in the basement.  It’s important to use up the smaller and stringy tubers first, as they do not store well.  Larger tubers, however, can last up to a year in storage.

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