Potato, Red Cloud –
This potato has a thick red skin. It holds the red color in storage and resist bruising. It’s dry texture makes it a delicious baker. It has a great taste. Extra good keeper. Plants yield very well. Days to maturity 60-100. Highly resistant to common scab, verticillium dahliae (early dying) and dry rot (fusarium)and early blight.
Winchester Gardens generally stocks this item.
Annual – Edible
Select a site with full sun and deep, well-drained soil. Prepare the garden bed by using a garden fork or tiller to loosen the soil to a depth of 12 to 15 inches, then mix in a 2- to 4-inch layer of compost.
Buy seed potatoes of early varieties for planting as soon as soil can be worked in the spring. In the North, plant seed potatoes of later varieties from mid-May to early mid-June, 4 to 5 weeks after planting early varieties. In the South, plant seed potatoes of late varieties 1 to 2 weeks after early varieties. Cut seed potatoes into small pieces with two to three eyes per piece a few days before planting. Dig trenches 6 inches wide, 6 inches deep, and 30 to 36 inches apart. Space seed potatoes 10 to 15 inches apart in the trench and cover with about 4 inches of soil.
Protect emerging plants with soil or other cover in case of a hard late spring frost. Hill the soil up against the plants about a week after leaves emerge from soil. Repeat 2 to 3 weeks later. Be sure to provide adequate water 6 to 10 weeks after planting, when the potatoes start to form. Contact your local County Extension office for controls of common potato pests such as Colorado potato beetle, European corn borer, and leafhoppers.
You may begin harvesting new potatoes six to eight weeks after planting when tubers are 1 to 2 inches in diameter by carefully digging next to stems with a small fork. Wait for the main harvest until plant tops start to die back on their own. For storage, cure undamaged, harvested tubers by placing them in a dark humid location at 65° to 70°F for two weeks. For long-term storage, place cured tubers in the dark at 40° to 50°F. At colder temperatures, potatoes may become sugary.