Potato Digging Fork

Packing: Upon customer request Supply capacity: 500 MT/mth Pls contact us via email if you are interested. Specifications - Red skin and Yellow flesh Place of Origin: Malaysia FOB Price: USD 400-650 /MT

- Color: Red skin and Yellow flesh. Export department. If you interested in importing these items, please contact us through I look forward to receiving your reply soon. Best regards, Ms Kent.

Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F). Days to maturity are calculated from date of direct seeding.

Once top-growth dies down, leave in the ground for 2 weeks and then harvest. Dig tubers carefully, brush off soil and allow skins to dry before storing. Plant potatoes up to 3 weeks before your last frost date.

Forking beds is recommended. Store in a dark location; 40-45°F and 90% relative humidity Overall Rating:. Potatoes prefer fertile, loose, well-drained soil. We've hand selected these varieties to give you a wide range of potatoes suited to all cooking...

Remove all plant debris after harvest and practice good crop rotation. Sweet potatoes require up to 1 inch of water per week throughout the season. Harvest prior to first frost after the weather cools in the fall.

Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F). Days to maturity are calculated from date of direct seeding.

Forking beds is recommended. Store in a dark location; 40-45°F and 90% relative humidity Overall Rating:. Potatoes prefer fertile, loose, well-drained soil. Gorgeous, rosy-skinned and fleshed tubers, these versatile, all-purpose spuds are deliciously...

Once top-growth dies down, leave in the ground for 2 weeks and then harvest. Dig tubers carefully, brush off soil and allow skins to dry before storing. Plant potatoes up to 3 weeks before your last frost date.

Sorry, not available to CA. This classic, red-skinned, orange-fleshed variety tolerates a range of growing conditions successfully, yielding large tubers that are moist and delicately sweet.

Forking beds is recommended. Store in a dark location; 40-45°F and 90% relative humidity. Potatoes prefer fertile, loose, well-drained soil. The ultimate baking potato, Butte is a handsome russet with exceptional flavor.

Forking beds is recommended. Store in a dark location; 40-45°F and 90% relative humidity. Potatoes prefer fertile, loose, well-drained soil. A yellow-skinned spud that's all dressed up in a cloak of purple with rounded 'holes' for the eyes to peek out!...

Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F). Days to maturity are calculated from date of direct seeding.

Once top-growth dies down, leave in the ground for 2 weeks and then harvest. Dig tubers carefully, brush off soil and allow skins to dry before storing. Plant potatoes up to 3 weeks before your last frost date.

Larger potatoes can be cut into smaller pieces to use as seed — allow the cut potato to heal before planting to prevent rot (2-3 days at 70°F). Days to maturity are calculated from date of direct seeding.

Sweet potatoes should be planted in the garden when the weather has stabilized in late spring and nighttime temperatures are above 60°F. After curing, handle carefully and store them at 50-60°F Overall Rating:.

Forking beds is recommended. Store in a dark location; 40-45°F and 90% relative humidity. Potatoes prefer fertile, loose, well-drained soil. One of the most reliable and attractive red-skinned potatoes we've seen.

Also known as the Idaho potato. Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries. Russets won't hold their shape after cooking (avoid using them for potato salads or gratins), but...

The gold potato's moist, silky-smooth, pale yellow flesh makes the best mashed potatoes we've ever eaten. Gold potatoes have a rich, buttery taste and smooth texture. Use whenever a recipe calls for a fine-grained potato with medium starchiness.

We find they're particularly good when steamed (they make fantastic skin-on potato salads) or roasted. These tiny 'taters are essentially just the baby versions of their larger brothers, but youth gives them thin, tasty skins and moist, creamy flesh (thus,...

Also known as the Idaho potato. Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries. Russets won't hold their shape after cooking (avoid using them for potato salads or gratins), but...

Made without artificial flavors or colors, our products are low in cholesterol and saturated fats, and made with the finest ingredients we can find. (from Dr. Praeger's) Great-tasting foods that are great for you — that's what Dr. Praeger's puts on...

These "nibble"-sized potatoes have a light fresh flavor. With creamy flesh and tender skin, the tiny red potatoes will cook in a jiffy and are perfect for skin-on potato salad or as a roasted side dish.About Tasteful Selectionstm: Family farmers with...

The gold potato's moist, silky-smooth, pale yellow flesh makes the best mashed potatoes we've ever eaten. Gold potatoes have a rich, buttery taste and smooth texture. Use whenever a recipe calls for a fine-grained potato with medium starchiness.

Also known as the Idaho potato. Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries. Russets won't hold their shape after cooking (avoid using them for potato salads or gratins), but...

These "nibble"-sized potatoes are bursting with buttery sweet flavor. With velvety gold flesh and delicate skin, the tiny potatoes will cook in a jiffy and are perfect for skin-on potato salad or as a roasted side dish.About Tasteful Selectionstm: Family...

(from Lancaster Farm Fresh Cooperative) Use whenever a recipe calls for a fine-grained potato with medium starchiness. The Yukon Gold's moist, silky-smooth, pale yellow flesh makes the best mashed potatoes we've ever eaten.