The brilliant fall colors in Northern Maine are starting thanks to the work of Jack Frost in early morning potato harvest weather. School is recessed for three weeks and the students are helping area spud growers get the golden nuggets harvested. Picking crews, if they are trained and attentive, can do a better job than harvesters of "picking them clean" which means not leaving potatoes behind, unpicked to make the trip to the storage bins. Harvesters cover much more ground quickly than the average picking crew and the clock is ticking to get them out of the ground before frost damage. So what about that winter's free supply of potatoes that brought you into this blog entry? Local farmers who harvest field A today will gladly let you glean the turned up hills of potatoes for spuds left behind. You want to get to the field the day they finish so no sun burn or frost issues for your free vegetables that you plan to squirrel away in your cellar root cellar. A barrel of potatoes is 165 pounds...can you imagine how versatile having potatoes as part of your grocery budget all squared away for zero cash outlay? Home fries at breakfast, potato salad for lunch, and a baked russet for dinner? The little potatoes we grew up calling "B"'s are ideal for a corn or seafood chowder. Come up to see the fall colors, pick some free potatoes and make it a tradition of this time of each each year to cruise to Maine to fill your trunk! In the above image, there are lots of potatoes left on the ground under some of those dried out tops and in dirt clumps that form if moisture during the daily operation. Watch the video!
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