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The rootstock (potato) acts as a stable and healthy root system and the scions (tomato) are chosen for their fruit, flowers or leaves. The tomatoes should be ready to harvest after about 12 weeks during the summer months, the potatoes should be ready after the tomato leaves begin to die back, normally in early autumn. [4]
Potatoes are usually cured after harvest to improve skin-set. Skin-set is the process by which the skin of the potato becomes resistant to skinning damage. Potato tubers may be susceptible to skinning at harvest and suffer skinning damage during harvest and handling operations. Curing allows the skin to fully set and any wounds to heal.
Harvest the potatoes, making a second, wider pass in case any potatoes have wandered out of the trench, says Ferraro-Fanning. Brush the dirt off your potatoes, but don’t wash them yet.
As colonialists promoted them as a low-cost food, they were also a symbol of domination. In former European colonies of Africa, potatoes were initially consumed only occasionally, but increased production made them a staple in certain areas. Potatoes tended to become more popular in wartime due to their being able to be stored in the ground.
The potatoes known as "for consumption", i.e. which were harvested with complete maturity, can be preserved several weeks, provided that they are stored in a room that is ventilated, fresh (between 8 and 9 °C) but sheltered from the frost, and obscure because the light makes them green. Early potatoes, harvested before maturity, cannot be stored.
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