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  2. Here's What You Need to Know about Growing Potatoes in Your ...

    www.aol.com/lifestyle/heres-know-growing...

    The fully grown potatoes are used for planting and growing even more potatoes. Cut your seed potatoes into one to two-inch chunks, making sure that each piece has at least one eye, or dimpled area ...

  3. Sagittaria latifolia - Wikipedia

    en.wikipedia.org/wiki/Sagittaria_latifolia

    The plants often grow together in crowded colonies and spread by runners at or just under the soil surface. In late summer the plants produce tubers that are twice as long as wide, [9] each typically measuring 0.5 to 5 cm (1 ⁄ 4 to 2 in) in diameter. [8] The plant produces rosettes of leaves and an inflorescence on a long rigid scape.

  4. Vivaldi potato - Wikipedia

    en.wikipedia.org/wiki/Vivaldi_potato

    The variety has the advantage of producing a good crop of potatoes, with a longer than average harvest time. [ 4 ] It was the winner in the Fresh Produce category at the Q Food and Drink awards in 2006 and won gold at The Grocer Own Label Awards in 2011, where the judges said that there was no need to add butter to improve the taste.

  5. Sub-irrigated planter - Wikipedia

    en.wikipedia.org/wiki/Sub-irrigated_planter

    Sub-irrigated planter (SIP) is a generic name for a special type of planting box used in container gardening and commercial landscaping. A SIP is any method of watering plants where the water is introduced from the bottom, allowing the water to soak upwards to the plant through capillary action. [1]

  6. How to Wash Potatoes to Actually Get Them Clean ... - AOL

    www.aol.com/wash-potatoes-actually-them-clean...

    Place potatoes in the water, and let them soak for 15 minutes to allow dirt and grime to loosen. Using a vegetable brush, thoroughly scrub the potatoes to remove dirt from the skins.

  7. Can You Eat Sprouted Potatoes? - AOL

    www.aol.com/eat-sprouted-potatoes-091035053.html

    Special Baked Potatoes. For a nifty way to spice up plain old potatoes, try Tressa Surdick's recipe. To make them, she slices the spuds, then seasons them before baking.

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