Harvesting Potatoes: New Brunswick Timing

The optimal time to harvest potatoes in New Brunswick is usually in late summer or early fall, around 90 to 120 days after planting. The exact timing depends on the specific variety and the weather conditions during the growing season. It is important to monitor the plants for signs of maturity, such as the foliage turning yellow and dying back, before harvesting. The potatoes can be harvested when they have reached a desirable size and the vines have died back. It is recommended to harvest on a dry day to prevent any damage or rotting during storage.

Harvesting new potatoes

New Brunswick is known for its excellent potato production, with over 250 varieties of seed, table, and processing potatoes grown in the province. The best time to plant potatoes in New Brunswick is in late April or early May, and the optimal time to harvest is in late summer or early fall, around 90 to 120 days after planting.

Now, let's talk about harvesting new potatoes. New potatoes are small, tender potatoes that are meant to be harvested and eaten right away. They have thin skins and don't store well for extended periods. Here are some tips for harvesting new potatoes:

• Timing: Harvest new potatoes two to three weeks after the plants finish flowering. This is usually around 50 to 55 days after planting the seed potatoes for early-maturing varieties.
• Digging: Use a garden fork instead of a shovel to dig around the edges of the plant. New potatoes are typically found about 4 to 6 inches deep in the soil. Be careful not to cut or bruise the tubers, as they are more delicate than mature potatoes.
• Staggered Harvest: For a longer harvest season, stagger your plantings or plant early and late-maturing varieties. This will allow you to enjoy new potatoes from late June through August.
• Handling: Handle new potatoes gently to avoid bruising. They can be stored for a few months in a dark location at a temperature of 38 to 40 degrees Fahrenheit.
• Curing: While new potatoes are typically eaten fresh, they can benefit from a brief curing process. Cure them in a cool, dark spot at 50 to 60 degrees Fahrenheit with high humidity for about one to two weeks.

Remember, the key to harvesting new potatoes is timing and gentle handling. By harvesting them at the right time and taking care to avoid damage, you'll be able to enjoy delicious, tender new potatoes straight from your garden in New Brunswick.

Harvesting storage potatoes

Timing is Key:

The optimal time to harvest storage potatoes in New Brunswick is typically in late summer or early fall, around 90 to 120 days after planting. Keep an eye on the foliage; when it starts to turn yellow and die back, it's a sign that your potatoes are reaching maturity. You can also gently dig around the base of the plants to check the size and maturity of the tubers. Aim for a dry day for harvesting to prevent any damage or rotting during storage.

Harvesting Techniques:

For mature, full-size potatoes, also known as maincrop potatoes, use a spading fork to loosen the soil beneath them. Work from the edge of the planting row or bed inward. Insert the fork about 10 to 18 inches away from the plant stem and carefully loosen the soil. Most of the crop will be found in the top 4 to 6 inches of soil. You can also use a garden spade to lift the entire hill if you know the depth at which the tubers are growing.

For small, immature potatoes, or "new potatoes," use your hands or a garden trowel to gently lift the plant. Take what you need, then set the plant back in place and firm the soil so that the remaining tubers can continue to grow. Alternatively, you can harvest a whole plant and leave the neighbouring plants undisturbed. The remaining potatoes will grow into your main crop.

Curing and Drying:

After harvesting, let the potatoes sit in the garden for about an hour to dry. The tubers and soil will dry, and the soil will drop away. If needed, use a soft brush to remove any remaining soil. Do not wash the potatoes, as this will shorten their storage life. Set the tubers on a screen or lattice to dry for about an hour. If you plan to store them for longer, place them in a dark, dry, and slightly humid location for a few hours.

Storage Conditions:

For long-term storage, choose potatoes that are firm with no soft spots. Store main crop potatoes in a dark, dry place for a week or two at a temperature of 55° to 65° F (13° to 18° C) with high humidity of 85 to 90 percent. After this initial curing period, transfer the potatoes to a cooler location, ideally between 35° to 40° F (2° to 4° C), such as a dark room, basement, or root cellar, with moderate humidity and ventilation.

Storage Tips:

• Do not refrigerate potatoes, as the dry air can cause them to shrivel.
• Avoid storing potatoes with apples, as apples release ethylene gas, which can cause potatoes to spoil.
• Check stored potatoes regularly for any signs of sprouting or rot.
• If sprouts form, knock them off with your hands.
• If you notice a sweet taste in stored potatoes, it's due to the conversion of starch to sugar in cooler temperatures. To reverse this, move the tubers to a warmer location for a few weeks.

By following these steps, you can ensure a steady supply of delicious, fresh potatoes throughout the year. Happy harvesting and storing!

Signs of potato maturity

Potatoes are the main crop grown in New Brunswick, with over 200 producers directly involved in the potato industry. The optimal time to harvest potatoes in this region is typically in late summer or early fall, around 90 to 120 days after planting, depending on the variety. However, it's important to monitor the plants for signs of maturity before harvesting to ensure you get the best yield. Here are some key indicators to look out for:

Foliage Colour and Texture:

The foliage of potato plants will start to turn yellow, dry out, and die back as the potatoes reach maturity. Keep an eye on the colour and texture of the leaves. If they start to lose their bright green colour, lean over, and become dry to the touch, your potatoes are likely a couple of weeks away from being ready for harvest.

Flowering:

Flowers are a sign that new potatoes are starting to form, and they will be ready for harvest about two weeks after the plant finishes flowering. However, not all potato varieties flower in the same way, and some may not flower at all.

Skin Thickening:

Mature potatoes have thick and firm skins. If the skins feel too delicate and can be easily rubbed off, the potatoes are not yet fully mature. These can be harvested as "new potatoes" but should be consumed soon after harvesting.

Size of the Potato:

While the size of the potato is not always a reliable indicator of maturity, it can give you a general idea. Some varieties may not grow as large as you'd like, but if the plant is dead, it's a sign that the potatoes have stopped growing and need to be harvested within a week or two.

Days to Maturity (DTM):

Different varieties of potatoes have specific DTM values, which indicate the number of days it takes for them to reach maturity. Keep track of the days since planting and refer to the DTM for your particular variety to get an estimate of when they will be ready for harvest.

Remember, the exact timing for harvest can vary based on the specific potato variety you are growing and the weather conditions. It's always a good idea to gently dig around the base of the plants to check the size and maturity of the potatoes before harvesting.

Preparing potatoes for storage

Curing:

Curing is an essential process that helps heal minor wounds on the potatoes and toughens their skins, extending their storage life. To cure potatoes, spread them out in a single layer on seedling trays or shallow boxes lined with newspapers. Cover them with a dark towel to block out light while allowing air circulation. The ideal curing temperature is between 50 to 60˚F (10-15.5˚C), and the process should take several weeks. During curing, the potatoes' relative humidity should be high to prevent them from drying out.

Sorting:

Once the curing process is complete, it's time to sort your potatoes. Sort them by variety, as some types have longer storage lives than others. Additionally, carefully inspect each potato and separate any with bruises, cracks, soft spots, or other signs of damage. Green potatoes should be discarded, as they will taste bitter and may cause illness if consumed in large quantities. Small spots can be trimmed, but potatoes with significant greening must be thrown out.

Storing:

To store your cured and sorted potatoes, choose a dark, well-ventilated area with ideal temperature and humidity levels. Potatoes should be stored in the dark to prevent chlorophyll from reaching the surface and forming solanine, which gives them a bitter taste and can be toxic in high amounts. A small fan can improve airflow if the storage area has poor ventilation.

The ideal temperature range for storing potatoes is between 45˚F to 50˚F (7˚C to 10˚C). Temperatures below 38˚F (3.3˚C) can cause sugar buildup, leading to darker and oilier fried products. On the other hand, high temperatures can result in excessive decay, shriveling, and sprouting.

Potatoes are best stored in a humid environment, as they contain about 80% water. High humidity prevents shriveling, and a relative humidity of around 95% is recommended. You can use a humidifier or place large pans of water near the air source to increase humidity if needed.

Store the potatoes in covered boxes or bins with holes for ventilation. Recycled paper boxes or cardboard boxes with shredded paper can be used, ensuring the potatoes are not washed before packing. The moisture from washing encourages mould and reduces storage life. Label the boxes and store them in your designated cool, dark area.

Additional Tips:

• Check on your stored potatoes every few weeks to remove any rotten ones, as they can infect the others.
• Keep a thermometer near the potatoes to monitor temperature changes.
• Trim off any green skin from the potatoes before cooking, and discard the potato if the green has penetrated the flesh.
• Potatoes can be stored for 3 to 6 months or longer under ideal conditions.
• If you notice sprouts, remove them before cooking, and the potatoes are still safe to eat if they are firm.
• Do not store potatoes with onions, bananas, or other fruits, as these produce ethylene gas, which can cause premature sprouting.

By following these steps and maintaining optimal conditions, you can successfully prepare and store your potato harvest for the long term.

Potato harvesting tools

In New Brunswick, the optimal time to harvest potatoes is in late summer or early fall, around 90 to 120 days after planting. The specific variety of potato and the local weather conditions will influence the exact timing of the harvest. To ensure a successful harvest, it is important to monitor the plants for signs of maturity.

Now, let's discuss some tools that can aid in the harvesting process:

Hand-Digging

Using your hands to dig up potatoes is a safe method as it minimises the risk of damaging the crop. However, it can be time-consuming and uncomfortable, especially in cold soil. It is recommended to wear gloves for protection and use small tools like a trowel or claw to loosen the soil beforehand.

Shovel

A shovel is the fastest method for harvesting potatoes. However, it carries a higher risk of slicing or cutting the potatoes. To mitigate this risk, you can first dig underneath the plant with a shovel and then pull up the entire plant.

Pitchfork

A pitchfork is another tool that can be used for harvesting potatoes. It has a lower chance of cutting the potatoes compared to a shovel. When using a pitchfork, dig around and under the plant to find the potatoes. The potatoes should stay above the tines while the soil falls through.

Soil Sifter

A soil sifter can be used to separate the potatoes from the soil. Shovel or toss the soil into the sifter and move it back and forth to let the soil fall through, leaving the potatoes behind. This method is most effective when the soil is dry.

Tornadica Potato Digger

The Tornadica Potato Digger is a specialised tool designed for digging up potatoes. It consists of a working part with parallel spiral teeth and a guide part. The curved handle is adjustable to different height positions, ensuring comfort and safety for your back. Tests have shown that this tool significantly reduces potato harvest time and makes the process easier.

Frequently asked questions