It will be a month or two before I plant taters here in ky, but my stash is holding well in the cellar despite the warm December. My favorite spuds are new ones cooked to just fork tender, then flash crisped in lard or bacon grease. My second favorite spuds are this time of year, when they develop sprouts and a little sugar to help them turn golden brown as they fry! Nothing, and I mean NOTHING like a sprouted Kennebec french fried in lard!
I went to the cellar just a bit ago to get a new box for kitchen use, as we ran out over the weekend. I store taters in 25lb. Tomato boxes in the cellar. This makes for easy handling. Here is a new box of Red Pontiac's.
I almost forgot about this box of big taters I graded out last fall, it has 26 lbs. in it, but only contains 13 taters! I may have to juice them..
