Spring has finally arrived here in the Driftless Wisconsin, marked by the rapidly rising temperatures, air thick with bird song, and a carpet of golden dandelions (I love them!). Time to plant them taters! Well, we actually normally plant the first batch on Good Friday and then follow up with a larger planting about now, but this year we didn’t due to cold weather.
But either way, the process is the same. You start with seed potatoes, which are nothing other than some ordinary potatoes that have begun to sprout/have “eyes.” We always grow reds, russets, and Yukon golds, so these here are our home-grown Yukon golds from the previous year (or you can go out and buy some, too). This always reminds me of the Little House on the Prairie where Pa goes out to buy potatoes for planting which they save for this purpose and do not eat, but once he finds out they’d have to move, he gives the potato sack to Caroline to prepare for dinner. I thought it was a particularly raw, emotional moment.
These you cut into halves or quarters, making sure there are some eyes on each piece.
Some people are particular about exactly how they put them taters in the ground, but this time Julia, my sister-in-law, just threw them in, saying it makes no difference. Julia knows her gardening stuff. Two years ago, we grew all of the potatoes for her wedding right here in this very field. And that was for 500. A bunch of her friends (bridesmaids and such) came out and helped dig.
But first you gotta till – that’s our rototiller on the background, although I am pretty sure that the ground was first broken by a tractor a few weeks prior. Then you smooth out the ground and make ditches approximately 3.5-4″ deep (this is approximate – but seems like relatively deep-ish).
That’s when you drop in the potatoes and rake the dirt over them, mounding up each row. This is done to minimize the exposure to the sun once little potatoes start forming under the ground. If a potato pushes up to the surface and the sun hits it, that section of it turns green and fills with a particular toxin (I am sure you all know what I am talking about). As to spacing the rows, you place them approximately a foot-and-a-half apart.
For now, this is all. No watering – this is Wisconsin, so you can be sure the rain will water them pretty soon. Now once the plants start coming up, we will probably hill them up again and certainly mulch them heavily with a combination of newspaper (not the shiny stuff) and last-year’s hay. I’ll show you how it’s done once we get there.
Insect control: we do ours organically/stone age, so when it comes to fighting potato bugs, we kind of do it by hand (pick the suckers off and destroy them).
And then we’ll have all this and make this and this and this. I am using the term “we” loosely here, by the way – it’s been a couple of years since I actually entered a garden myself.
Julia and Jacob did all the work. I just took pictures.
And Cyrus was there, being cute.
And so was the chicken.







































{ 10 comments… read them below or add one }
Great photos! And I love dandelions, too. I think they are actually aliens trying to overrun the planet, but that’s okay. Do you eat dandelion greens? I like them with a dijon vinaigrette.
I haven’t actually eaten them because they taste bitter to me – do you remove the center vein or just enjoy the bitterness?
Hi Sofya,
And the pics are wonderful! Thanks for sharing!
I just discovered your blog today and do like it very much! It brings me some of that Driftless goodness I am dreaming of…
When I came across this post – and as spring is preparing to bring new greens – and read that you, like many other people I know, don’t like the bitter taste of the dandelion leaves, I wanted to share a few of my experiences: if you cut off the lower third of the leaves – the white part – they don’t taste that bitter at all. Also it makes a difference if you only harvest young dandelions, and not the larger, dark green leaves. And my favorite solution to soften the bitter taste is – mixing! Just add a carrot or two to your salad, or a finely chopped onion and apple and some dry-roasted sunflower seeds. That combines very well with a sweet apple vinegar-mustard-honey-sunflower oil dressing… Yum!
Did you know that the flower buds are eadible too? Delicious if sautéd in butter, or cook them in a light cream sauce. Enjoy!
I also heard that you can remove the central vein to help with that.
Hi Sofya…I discovered your blog a couple of weeks ago and I love it. It inspires me!!! I particularly love your pictures. Do you mind if I ask what you shoot your photos with and what is your favorite lense{s}?
Hi Elaine (beautiful name, by the way). I use Nikon D90 with 50 mm 1.8 (for portraits), 18-105 3.5-5.6 (my zoom for outdoor, not indoor, a really good lens), and 50 mm 2.8 macro by sigma (for my food shots – a really great lens as well). I then edit everything with Photoshop Elemens 6 for Mac and process it with MCP actions, Pioneer Woman actions, and CoffeeShop actions (the latter two are free). Thanks! Before November 2010 I used Lumix Panasonic point and shoot – a great point and shoot.
Sofya I love this post. Julia looks so epic and strong. Great pictures.
I should come take photos of her playing hockey or something comparable sometime. Don’t have the right zoom tho.
Sofya…I am so glad to have found your blog! My husband and I are re-locating from the shores of Lake Michigan to the hills of the Driftless area in July! I am excited to start working in the country again; this will be a great adventure to us. I was raised in the country, but have been living in the city for quite some time. We portray living history in rural settings and I have learned quite a bit about how our ancestors survived off the land. I am hoping that I did not get my garden planted too late for the driftless region? I planted last weekend, and will be planting the rest this week. It is a long drive for us from one side of the state to the other; we are moving a little at a time. I do have to tell you that I love dandelions as well. I use the infusion of the heads (freshly picked) to create dandelion jelly. I am looking forward to learning about this new land from your posts.
How exciting!! This is the right time to plant.