Fingerling Potatoes!

Okay, so I’m moving sometime this year, which means anything I grow this season has to be in pots that I can move with me. Hence the wee Japanese maples in the previous post.

And today….I maybe jumped the gun a little but whatever! Today we’re starting potatoes!


These are the fingerling variety, which we like for baking and for using whole in stews. A friend of mine on Facebook asked if these are yams, and here is my response to her:

“Nope! Yams would generally have a golden interior as opposed to the pale yellow. Also you don’t start yams like this…..yams you put the whole potato in a thing with drainage, and fill that with soil so that half of the potato is covered. “Slips” or tendrils will sprout and you twist these off and plant them, and that’ll get you yams. With the non-yam variety, you cut them like this and let them dry a little to “heal” the wound so they don’t just rot. Then you shove ’em in some soil, and they do their stuff more like seeds.”

And now you too know the difference between starting yams for production and starting non-yams. (Yams in this case also refers to sweet potatoes, which is what she meant.)

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