potatoes
sastyk | March 15, 2012Probably the biggest loss to last year's flooding in upstate New York was my potato crop. I could have dug them by the end of August, but as the saying goes "shoulda but didnta." It was a warm summer and potatoes stay better in the ground in August here than they do in my house - unless, of course, they are under 3 feet of water.
The big loss wasn't the potatoes I had planned to eat all winter, although that was a pity - I can buy potatoes from farms that weren't flooded, up on higher ground. What I lost were 5 years of saved potato seed, varieties initially purchased and now adapted to…
sastyk | June 4, 2010Early signs of tomato late blight have been found already in Maryland, and realistically, we can expect to see it again this year. Last year for American gardeners in the east, tomato blight was a disaster. Moreover, for those of us who produce our own calorie crops, the blight on potatoes was at least as serious as the loss of salsa. What can you do to make sure it doesn't happen again?
The first is obviously make sure you remove all potatoes that may have sprouted again. The second is to plant resistant cultivars - in tomatoes there's some evidence that Stupice, Juliet and Matt's Wild…
grrlscientist | January 19, 2010tags: How It's Made: French Fries, food science, engineering, technology, streaming video
Long, skinny French fries .. are NOT EXTRUDED! Toldyaso! Don't believe me? Watch this video! Yes, I win this argument! Muahahahaha!
Vinegar on fries? Ew! But that's how those wacky Brits eat "chips", I guess.