As far back as my memory takes me, I remember the words of my father. "Make sure there are two or three eyes in each chunk and place them in the row cut side down." He was teaching me how to prepare and plant seed potatoes. We planted many. Enough to carry us through the winter. Now, I do the same in my own garden.
My dad planted all russet potatoes. For varied health benefits, I plant white, purple, and red-skinned varieties. The purple and red have colored flesh, as well.
I have no root cellar. I would like one. Until that day, potatoes keep well in the coolness of my porch until the temps fall below freezing. Then, the produce drawers of my fridge are filled. I'm continually incorporating them into meals, so they go quickly.
For a quick and easy meal, simply brown sliced or cubed potatoes along with bacon, then add sauteed onions and garlic. (I do the onions separately because they tend to make the potatoes soggy and my goal is crispy.) Sprinkle with salt and pepper. Scatter raw shredded cheddar cheese over top to melt. Mashed potatoes smothered in mushroom gravy, a center cut pork chop, and brown sugar sweetened buttercup squash is my favorite meal. The pork I choose to eat comes from central Minnesota's Fox Farm in Browerville which is 60 miles from Brainerd. In September, an interview with the pork producer Laurence Fox was featured in a newsletter from St. Cloud's Good Earth Co-op.