The potato - delicious and nutritious ! Potatoes are an important source of proteins and B1, B2, B3, B5, B6 and B9 and mostly of C vitamins. We selected the top varieties for your garden with elite quality tubers. The quantity of tubers may vary depending on the varieties; we generally count 12 to 16 tubers per 1.5 kg (5 to 7.5 rows). Enjoy the unique taste of vegetables grown in your own garden.
'Fingerling" type potato, has an oblong shape with a yellow skin and a firm yellow flesh. Its taste is excellent and can be eaten with the skin. This variety does not store for long. (Early.)
Well-drained with lots of organic matter.
PLANTING TIME: Keep the tubers in an open, frost-free area until planting time. Warm up tubers, if necessary, to 10-15⁰ C, which will help sprouts to form. Divide larger tubers into pieces with 2-3 eyes each. SOIL: Should be well-drained, fertile, at least 60 cm deep and rich in organic matter. Acidic soils are preferred. SPACING: Place tubers upright with the eyes at the top, covering them with at least a 2.5 cm layer of soil. Plant 35 cm apart in rows 45 cm apart. GROWING TIPS: Keep moisture even. It is best not to use lime or fresh manure. HARVESTING: In the fall, cut the stems cleanly with a knife, to about 5 cm above ground level. Leave the potatoes in the ground for another 2 weeks before harvesting. Lift the potatoes on a dry, sunny day and leave them in the sun for 2 hours. Store them in the dark in paper bags in a cool, frost-free place. Potatoes may also be stored in a basement. HAVE YOU EVER THOUGHT OF GROWING YOUR POTATOES IN POTS? For those who do not have a vegetable garden or wish to save space, here's an interesting suggestion. Select a large pot, at least 40 cm in diameter and 30 cm deep. Fill half of the pot with compost and put in 3 or 4 little potatoes, the eyes pointing upwards. Cover the tubers with 5 to 8 cm of compost. When leaves emerge, continue to fill the pot this way to its edge. Water and feed regularly!
1,5 kg / pkg
cabbage, cauliflower, kale, kohlrabi, coriander, shallot, beans, lamb's lettuce, onion, peas, thyme
garlic, eggplant, Swiss chard, beet, celery, celery, ground cherry, pumpkin, squash, spinach, bean, melon, parsnip, parsley, radish, tomato
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