Central Farm and Garden, Inc. Seed Potatoes and The CFG Way

Central Farm and Garden, Inc. has been a leading sup-

plier of Seed Potatoes and Sets in the market- place. Our program success is based on listening to the needs and concerns of our Dealers and implementing new ideas and product lines that fill gaps in areas where other suppliers are unable. Central Farm and Garden, Inc. has dedicated the resources and personnel to allow

our Produce Division to concentrate solely on quality,

service, market forecasts and sustained growth. In turn, this focus allows us to offer our dealers the best product, timely delivery, and fair pricing within the industry.

The most important factor in determining whether or not a Dealer should purchase this product line from Central Farm and Garden, Inc., lies within the foundation of the program. Because this is a perishable product line and the weather dictates the selling and growing season, risks as a dealer are high- er than other product lines. Our goal is to remove that risk from you our Dealer and carry it for you. With product arriving almost weekly, we are able to continually provide fresh, quality items to our Dealers throughout the Spring Season. This eliminates storage, temperature, quality, and most availa- bility issues.

Product Guide Product The following information is designed to support you in selling this product. This information does not replace the knowledge or willingness of the sales staff to assist you. Please contact your salesperson with questions to frequent-

Seed Potato & Onion Onion & Potato Seed ly asked questions and concerns not found within this guide.

Central Farm and Garden Inc. ~ 380 North Smyser Road ~ Wooster, Ohio 44691 Toll Free: 800-237-6446 Fax: 877-908-3089 www.centralfarm.com

March 16 CF&G Seed Potato & Onion Product Guide Stock Items Potatoes Onion Sets All Potatoes come in both A & B size Yellow A & B refer to size, not quality White Kennebec Red Katahdin Bottle/Globe Red Pontiac Holland/Stutgarter Red Chieftan Yellow Oversize Yukon Gold White Oversize Irish Cobbler Red Oversize Superior Red Norland Availability of varieties, Candy Norkotah Russett ..or sizes and types may vary based on the season. Burbank Russett ..or Please check your CFG Spring Gold Rush Russett salesperson or the CFG Large All Blue Dealer Services Jumbo department for the most All Red up to date availability. Elephant

Onion Plants Bare Roots (Direct Ship Program Only) Strawberry Texas 1015 Mars Rhubarb Vadalia Type / Yellow Granex Ringmaster Asparagus Southern Belle Red Walla Walla Horse Radish Yellow Bermuda Yellow Spanish

White Bermuda Sweet Potato Plants Candy (Direct Ship Program Only) Beauregard Superstar White Yam Big Daddy Centennial Japanese Copra Georgia Jet First Edition Vardaman Red Zepplin O’Henry Ailsa Craig

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Potato Varieties: Detailed Description and Use

Kennebec Oblong shape; shallow eyes; smooth buff skin; white flesh. Mid-season; good storage, good table variety.

Katahdin Round shape; shallow eyes; smooth buff skin; white flesh. Late season; excellent storage; good boiling variety.

Red Pontiac Oblong to round shape; medium deep eyes; dark red, smooth or netted skin; white flesh. Late season, short storage, fair boiling, excellent baking variety.

Red Chieftan Similar to Red Pontiac except: smoother skin, shallower eyes. Early to late-mid season, excellent storage, good boil- ing, excellent baking.

Yukon Gold Oval shape; shallow, pink eyes; yellowish-buff finely flaked skin; light yellow flesh. Mid-season, excellent storage, good boiling and baking variety.

Irish Cobbler Round shape; deep eyes; buff skin; white flesh. Early Season, good boiling and shipping variety.

Superior Round shape; medium shallow eyes; buff light flaky russet skin; white flesh. Early mid-season, fair storage, excellent chipping and good cooking early in season.

Red Norland Medium oblong shape; shallow eyes; smooth, red skin; white flesh. Early mid-season, good storage, a fair cooking variety.

Norkotah Russett Long and very smooth shape; shallow and numerous eyes; heavy dark russetted and netted skin; white flesh. Mid-season, good storage, good for baking.

Season Length is based on the potatoes growing period, not when to plant:

Early 85-90 days

Mid-season 90-100 days

Late 110-120 days

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Onion Plant Varieties, Description and Uses SHORT DAY ONIONS Short Day onions start the bulbing process when day length reaches 10-12 hours. Since they are planted in the south during the winter or early spring months, they take approximately 110 days to mature. When planted in northern states in late spring, they mature in just 75 days, but pro- duce smaller bulbs. The earlier you plant them, the larger they get. Texas 1015 The 1015Y got its name from the date that we are supposed to plant the seed (15th of October) and Y for yellow. This is the most widely adapta- ble short day onion since it will grow from Mexico to Ohio. The bigger it gets, the sweeter it is, but it can store for at least two months if cured properly. Open pollinated, stores approximately two months, matures in 110 days, globe-shaped, yellow. Vidalia Type/Yellow Granex This cross between the 1015Y and the old Bermuda onions produces semi-flat onions with rounded shoulders. Unfortunately, what makes an onion sweet is the same as what makes an onion not store well: high water content. This variety won't store for much more than one month but it is as sweet as an apple. Hybrid, stores approximately one month, matures in 100 Southern Belle Red This open pollinated onion was developed to provide you with a sweet, that will store well. Customers rave about the deep red rings throughout the onion. After harvest, this onion allows you to add flavor and color to any salad. Open pollinated, stores approximately two months, matures in 110 days, globe-shaped, red. Yellow Bermuda This sweet, flat onion is great for green onions as it produces a nice, white, large in just 30 days. Open pollinated, stores approximately one month, matures in 95 days, flat, yellow White Bermuda This sweet, flat onion is great for green onions as it produces a nice, white, large scallion in just 30 days. Open pollinated, stores approximately one month, matures in 95 days, flat, white

INTERMEDIATE DAY Intermediate Day onions are the most widely adaptable since they require 12-14 hours of sunlight before beginning the bulbing process. Unless you live in far south Florida or south Texas, you should have enough daytime hours to make nice-sized bulbs. All intermediate day varieties are exceptionally sweet, but the Candy stores better than others. When planted at the proper time, all varieties mature in approximately 100 days. Candy If we had to recommend one onion for everyone to try, it would be this one. Potential of producing 6" onions. Stores surprisingly well for a . Hybrid, stores approximately three months, matures in 100 days, globe-shaped, yellow. Superstar Large, round, white bulbs can store for up to two months but Makes a great early green onion for your table. Hybrid, stores approximately two months, matures in 100 days, globe-shaped, white.

LONG DAY Long Day onions do extremely well in the northern states that have between 14 to 16 hours of day-length during the summer. We have the varie- ties broken down between sweet, storage, and specialty long day varieties for you. If you plant them in the south, they produce a lot of tops, but never make bulbs. These varieties are excellent keepers. Make sure the necks are completely dry before trimming to ensure a long storage period. Big Daddy These extra-large, yellow bulbs produce a more tender flesh suitable for eating raw. Big Daddy grows well in most areas of the country because it is the earliest maturing storage onion that we have available. It will not store as long as the First Edition or Copra, but is by far the largest onion of the storage types. Hybrid, stores approximately 8-10 months, matures in 110 days, globe-shaped, yellow.

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Onion Plant Varieties, Description and Uses Copra This is the best storage onion available. Its extra-hard medium-size bulbs will provide you onions for cooking until you have to plant again. The blocky round shape and thin necks allow the onions to dry quickly and they still have the highest sugar content of any storage type. Has proven to have the highest sugar content of all the storage type onions. Hybrid, stores approximately 10-12 months, matures in 110 days, globe-shaped, yellow. Does best in northern portions of long day area. First Edition It uniformly produces medium size bulbs that are great for cooking and freezing. Its thin neck allows no air to get to the bulb for sprouting during the storage season. Hybrid, stores approximately 10-12 months, matures in 110 days, globe-shaped, yellow. Performs well in northern portions of intermediate day areas as well. Red Zepplin This is a widely adaptable red onion. We are sure Red Zeppelin will please more of our customers! Hybrid. Stores approximately 8 months. Ma- tures in 110 days. Globe-shaped, dark red. Ailsa Craig By far the largest onion you can grow in a short growing season. If you are looking for show-size variety with which to win the county fair for largest onion, this is it. They have gotten as big as 6 pounds. Open pollinated, stores approximately one month, matures in 95 days, globe-shaped, yellow. Mars Supplies are limited so order early. The Red Burgermaster has been discontinued so this is the only sweet long day red onion offered. This onion will provide your salads with color all winter. This variety combines earliness and large size and is ideally grown from transplants. At maturity it has beautiful color inside and out. Hybrid, stores approximately 2-4 months, matures in 100 days, globe-shaped, red Ringmaster This is an improved strain of the White Sweet Spanish. It produces larger bulbs with firm, mild flesh. It is the favorite for onion rings since it has single centers and large, crisp rings. With its large, dark green tops, it also is a favorite for green onions. Open pollinated, stores approximately 4- 5 months, matures in 105 days, globe-shaped, white Walla Walla This open pollinated yellow onion is the pride of the Northwest and the sweetest of all the long-day varieties. A retired French soldier introduced the seed to Washington State in the late 1800s from Corsica. Fastest-growing of long-day onions. Open pollinated, stores approximately one month, matures in 90 days, semi-flat, yellow. Yellow Spanish This is the favorite onion grown by commercial growers in northern states because it makes uniformly large, sweet bulbs. It has stood the test of time and is a classic for your garden. Open pollinated, stores approximately 4-5 months, matures in 100 days, globe-shaped, yellow.

Lancelot Lancelot leeks are the easiest to grow and most widely adaptable leeks available. Each bunch contains approximately 60 plants. They can be grown in all areas since they are not daylength-dependent.The long, white shafts have a dark blue/green upright flag. The 12-14 inch shaft pro- vides a distinct flavor to your soups and salads. They mature in just 75 days. Free growing guide included. Each bundle contains approximately 60 plants.

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Onion Set Varieties, Description and Uses

The Bottle Onion Set The Holland/Stutgarter Onion Shaped like a little football Completely Round in Shape Grows into round onions, like a baseball Called the KEEPER onion be- Good for green onions or cooking onions cause of excellent storage Good Storage In a cool dry place, this onion will store through Winter

Grows into round/slightly flat onion The Yellow Onion Set Good for green onions or cooking Completely round in shape Excellent Storage Grows into the flat slicing onion

Good for green onions or cooking onions OVERSIZE Yellow, White, Or Good Storage Red Sets Completely round in shape The Set About the size of a quarter or larger Completely round in shape Only grows Green Onions Grows into the flat slicing onion Limited Storage Good for green onions or cooking onions Better Storage than the Yellow Onion Candy Onion Sets The Candy Onion set has what The Red Onion Set is called intermediate or medium maturity. It has a uniquely mild, sweet taste and con- Completely Round in shape sistently produces such onions. It has a Grows into the flat slicing onion globe shape on the outside and has large Good for green onions or cooking thick rings, mostly single centers. The on- ion has short sturdy tops with small tight Does not store well necks which allow for quick curing. The exterior is a golden brown. When growing for a cooking onion, it will yield jumbo, sweet onions similar to the Walla Walla. Storage is good for this onion.

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Packaging and Size Information

Seed Potatoes come in three different packaging sizes, 50lb, 10lb, and 5lb. bags. The past years have shown us that the pre-packaged 10lb and 5lb bags facilitate your handling of the potatoes and also make wonderful displays. This packaging eliminates bagging, handling, and messy work areas, giving you more time to focus on your cus- tomer.

Our Yellow, White, and Red regular and oversize Onion Sets come in 32lb netted bags. The regular sets are also available in the individual pre-packaged, 100ct. bags and come 50 bags per box or 25 bags per box.

The Holland/Stutgarter Onion Sets come in 50lb bags and are only available in yellow.

Shallots are available in 10lb and 32lb bags. The shallots also come in pre-packaged bags of 5 bulbs per pack, 25 or 50 bags per box.

Candy Onion Sets are stocked in 10# bags. We do have 32# bags available upon request, however, this is considered a Special Order and a minimum two week lead time would be necessary.

Onion Plants are sold in half crates containing 30 bunches per crate, 60-100 plants per bunch.

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Product Availability

Onion Sets are available for shipment the beginning of the third week in February. This includes all packaging options, all varieties, and garlic.

Seed Potatoes are available for shipment the first Monday in March. This includes all packaging options, all varieties (other than Special Order), both A and B size.

Strawberry Plants are available by ORDER ONLY. We begin taking orders for straw- berry plants the first week in January and continue taking orders until all production of the plants are sold. This usually occurs quickly and it is recommended that all orders be received no later than March 10th.

Onion Plants are shipped via a direct order program from the grower. The early we re- ceive your order the smoother the process of receiving the product will be. If you are ordering late in the season (i.e. April 15th), expect a minimum of 10 days to receive the product. Ship- ments are sent on Monday and Tuesdays ONLY. Therefore, an order placed on Tuesday will NOT be shipped until the following Tuesday. Onion Plant orders can begin shipping as early as February 10th and as late as April 15th.

Candy Onion Sets are stocked, however, we do recommend that you early order this product as availability is limited.

Toward seasons end in early May, some products are no longer ordered into stock and may not available. Those include Packaged Red Sets, 32# bags of Bottle/Globe Sets, Pack- aged Garlic, and Packaged Shallots, and the less popular varieties of Seed Potatoes including All Blue, All Red, Irish Cobbler, Superior, and Russett. Call Customer Service or your sales associate to verify availability.

Special Order Products require a minimum of two weeks and, in some instances, up to four weeks to receive the product. Please keep this in mind when requesting specific items not listed as a stock.

Page 8 VOLUME 2, ISSUE 2 CF&G Seed Potato & Onion Product Guide

Program Details

You do not have to pre-season order your products. Let us carry the risk and store the product for you. Order it as you need it!

This product is available to you on your normal delivery schedule. We guarantee the certification of the seed and potatoes and quality of all products that you receive. If you are not happy for any reason, return the product within 7 days of receipt or on your next delivery in its original package and we will refund your purchase or replace the product at no charge. This guar- antee does not apply for product that has been mis-handled or inappropriately stored by the dealer. During cold weather months, all product will be probed to ensure appropriate tem- perature of the product at the time of delivery.

Our different packaging options add convenience and eliminate costly labor, frus- tration and messes. Over the past several years, our customers have noted the irre- placeable advantages of our 5# and 10# pre-packaged seed potato program. Eliminating costly elements enables you, the dealer, to fo- cus on increasing sales. Because our pre-packs our designed with the customer in mind, you will automatically see improved margins on this product.

We will always do our best to find any products for you that are not listed on our stock inventory guide. Please feel free to contact your salesman con- cerning specialty varieties.

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Frequently Asked Questions

Q. Are potatoes nutritious? A. YES! Potatoes are a low calorie, fat and cholesterol free high in vitamin C, potas- sium and a good source of vitamin B6 and dietary fiber

Q. Are potatoes fattening? A. NO! It's all those delicious toppings we use that add calories and fat. The potato contains zero fat and a 5.3-ounce potato is only 100 calories

Q. Is it safe to eat a Seed Potato? A. Absolutely! A Seed Potato is closest to natural form. It has a limited amount of chemical contact after harvesting and is quite healthy. It is more expensive, however, than if you were to consume Table Stock potatoes.

Q. Is it safe to eat the potato skin? A. Absolutely! In fact, we recommend it. The skin of the potato contains the majority of the potato's fiber, and many of the nutrients are located close to the skin. Wash the potato thor- oughly, cut away green discoloration and/or sprouts and enjoy your potato with the skin on.

Q. What is the difference between a Table Stock Potato and Seed Potatoes? A. Table Stock potatoes are actually seed potatoes just of a higher generation. The higher the generation, the lower the yield when planting. Keep in mind that a Table Stock Potato has also been washed and sprayed with sprout inhibitor and therefore, will most likely not grow or will have an exceptionally small yield when planted. It is best to plant a Certified Seed Potato ra- ther than risking the possibility of a failed crop using a Table Stock Potato.

Q. Is it safe to eat raw potatoes? A. Yes. Some consider raw potatoes a nice treat.

Q. How late can I plant Seed Potatoes? A. Seed Potatoes can be planted as late as early July. The disadvantage to planting this late is that continued watering is necessary. The advantages include few sprayings for bugs and a later crop.

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Frequently Asked Questions

Q. What is the best variety of potato? A. All of them! If you are looking for a specific outcome like solid slices for Scalloped Pota- toes, a waxy potato (red or white skinned) is recommended. If you like smooth mashed pota- toes we suggest starting with a floury (baking) potato.

Q. How does a potato grow? A. A potato plant is a vine that grows above ground with tubers that grow from the roots under ground. Therefore. A potato is a root.

Q. How do I know how much to plant? A. 10# of Seed Potatoes will cover 100 feet of row and yield between 75# and 100#’s under average conditions, and depending on the generation of the seed planted.

Q. What is the difference between and “A size” and a “B size” potato? A. The only difference between an “A size” and a “B size” potato is the size. All potatoes con- tracted and sold by Central Farm & Garden, Inc. have been through the certification process by either the USDA or the CADA guaranteeing that they are disease free. We will never ware- house, ship, supply, or purchase potatoes that are not certified.

Q. What causes some potatoes to have a hollow center and black crust? What is this? A. This is called "Hollow Heart," which is caused by a sudden change in the growth rate of the potato. This can happen if the potato plant suffers from lack of water during the growing sea- son then receives too much water all at once. Irrigation and the constant diligence of farmers limit this from happening.

Q. What is the green coloring on the potato skin? A. The green on the skin of a potato is the build-up of a chemical called Solanine. It is a natu- ral reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness. This is unlikely, however, because of the bitter taste. If there is slight greening, cut away the green portions of the potato skin before cooking and eating.

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Problem Possible Cause Remedy

Hollow heart; irregular Rapid and uneven growth; watering too much Apply enough water in times of drought; mulch hole in the center of a after blooming; prolonged moisture after a with at least four to six inches of hay or straw to common potato, often with brown discoloration; drought; too much fertilizer; planting too far ensure moisture retention usually affects very large apart, which over stimulates tubers; will rot in storage growth.

Green tuber; green color is from choloro- Exposure to sun while growing, curing or in Hill up potatoes as they grow; keep storage phyll, which is harm- less, but exposure to storage dark; peel and cut away green parts; discard light increases the very green potatoes; do not leave potatoes in glycoalkaloid content of the potato and the the sun to dry. two bitter-tasting tox- ins, solanine and cha- conine. These toxin levels can triple in only eight hours of exposure to light.

Tan streaks throughout Hot, dry weather causes stress tubers Add organic matter to soil; water; mulch.

Small Tubers Late planting; drought; soil too alkaline; not enough Plant earlier, lower soil pH; add phosphorus to soil; phosphorus in soil; weeds; harvested too early; poor- harvest later; grow in sunnier location; grow corn for quality or improperly stored seed potatoes not enough a season or two before planting potatoes in that sec- sunlight during growing season; too much nitrogen in tion again soil. Potatoes turn black Stored at temperatures above 100º F or potassi- after cooking um deficiency Store at cooler temperatures; add potassium

Poor Germination Seed Pieces have rotted in ground Let seed pieces heal over; dust with sulfur to prevent rot; plant later or in drier weather.

Bumpy, deformed, Early drought; high growing temperatures (over Plant earlier; add organic matter to soil; water; knobby dumbbell- 80ºF); too much nitrogen mulch; grow corn for a season or two before shaped tubers planting potatoes in the section

All information on Potato common potato problems has been taken from the published book “The Potato Gar- den: A Grower’s Guide” by Maggie Oster

Page 12 VOLUME 2, ISSUE 2 CF&G Seed Potato & Onion Product Guide

How To Plant, Harvest & Store Seed Potatoes

Yield A good yield of potatoes will be 50-75 pounds of usable tubers from 100 feet of row. Soil Requirements A well-drained fine, sandy, loam soil, high in organic matter, is preferred. Seedbed Preparartion After tilling or plowing, level the surface slightly so that furrows can be made. Some gardeners will wait a day or so after plowing before planting the seed pieces. Soil pH and Fertilizer Practices Liberal amounts of fertilizer are required for large yields of potatoes. Ideally, the fertilizer should be placed in continuous bands of 2 to 3 inches to each side and slightly below the seed piece. However, most gardeners will broadcast the fertilizer before plowing or spading. A typical rate would be 25 to 30 pounds of 8-16-16, 10 -20-20 or equivalent per 1,000 square feet. When plants are 4 to 6 inches tall, band 2 to 3 pounds of fertilizer per 100 feet of row about 6 to 10 inches from the row if growth is not satisfactory and if foliage is yellowish- green. Planting Plant the seed 3 ½ to 4 ½ inches deep in shallow trenches and cover with an inch or two of soil. The seed pieces should be spaced 9 to 12 inches apart in rows 28 to 34 inches apart. Nine to 12 pounds of seed will be needed for each 100 feet of row when 1½ to 2 ounce seed pieces are planted 12 inches apart. Cultivation and Weed Control Due to the small area involved and the number of other crops being grown in the garden, chemi- cal weed control is not suggested. Cultivation should be shallow and frequent enough to control weeds. Avoid deep cultivation which cuts potato roots and slows growth. When plants are 6 to 8 inches tall, some soil should be moved toward the row to start forming a ridge. By the time the plants are 15 to 18 inches tall (last cultivation), the ridge should be 4 to 5 inches high. Ridging is necessary to prevent green- ing of shallow tubers. Insect and Disease Control Most lawn and garden stores sell approved insecticide-fungicide combinations for use on potatoes. A preven- tion program of spraying or dusting can start as soon as the plants emerge and continue until late summer or a few weeks before harvest. Flea beetles, leaf hoppers, aphids and Colorado potato beetles are the major insects affecting leaves and stems. Early blight and late blight are the major foliage diseases. Harvesting and Storage For highest yields and best storage, potatoes should not be dug until two weeks after vines are dead. This al- lows the skins to set or thicken and reduces skin peeling, bruising, and rot in storage. When harvesting at tem- peratures above 80ºF, Potatoes should be picked up immediately and put in a dark place. Potatoes exposed to sunshine (high temperatures) will turn green and may rot. To store potatoes for several months, the tubers should be cured in a dark place at 60º to 65ºF and humidity of 85% or higher for 10 days. After the tubers are cured or healed, keep them in a cool (40º to 45ºF), dark place with high humidity.

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How To Plant, Harvest & Store Onion Sets

Choose from a selection of Yellow White, or Red Onion Sets and begin planting the sets in the early spring, as soon as the soil is workable. A frost after planting will not harm the sets.

Planting

Before planting, divide the sets into two sizes. Use the largest sets for green table onions and the smaller sets for dry cooking onions. YES!!! That is correct…plant the largest sets for green onions and the smaller sets for cooking onions.

Green Table Onions Choose the large sets the size of a nickel and larger and plant in a row with the roots down, ½ inch apart and two to three inches deep. Deep planting produces more white edible stems. In just four to five weeks you will be serving delicious green table onions. Continue to plant sets weekly for a continuous supply throughout the summer.

Dry Cooking Onions Choose the smallest sets, the size of a nickel and smaller, and plant in a row with the roots down, two to three inches apart, and only deep enough to just cover the top of the sets with dirt. Keep the rows of sets about 12 inches apart.

Harvesting

Green Table Onions Pull the onions when the tops are about 12 inches high and remove the outer skin. The green tops can be used in soups and salads. If the green table onions become too large they will have a stronger flavor…these onions may be used for cooking.

Dry Cooking Onions Dry cooking onions are ready to be harvested when the tops of the plants begin to fall over. This will occur later in the summer (July and August). Once the tops have dried and fallen pull the onions and allow them to dry in the shade for one to three weeks before placing them in storage.

Storing Only the dry cooking onions can be stored through the winter. Once the onions are thoroughly dried, tie the tops together with string and hang in a cool dry place. You may prefer to cut off the tops, leaving about 1 inch to 1-½ inches of stem, and place the onions in a mesh bag. Hang the bag in a cool dry place. Always keep the onions from freezing.

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How To Plant, Harvest & Store Onion Plants

Onions are a cool season vegetable that grows well in home gardens. They grow best in full sunlight and well drained soils.

Soil Preparation Before transplanting, work the soil 8-10 inches deep. Break up the clods and rake the soil smooth. Remove all rocks and trash. Work the garden soil only when it is dry enough not to stick to garden tools.

Fertilizing Onions grow best when the garden soil is fertilized properly. Spread 2-3 pounds of fertilizer such as 10-20-20 (or whatever is best for your area) or Nutralime over a 100 square foot area. Measure and spread the fertilizer then mix it with the top 3-4 inches of soil.

Planting Onions can stand temperatures well below freezing. Plant your plants when the soil thaws and temperatures in your area no longer go below 25 degrees F. Plant them ¾ inch deep and 3 inches apart. Do not plant onions more than 1 inch deep.

Watering Watering once each week usually is enough, but you may need to water more often during dry, windy weather. Water slowly and deeply to help grow strong healthy roots.

Care During the Season Weeds are easy to remove when they are 3-4 inches tall. When hoeing weeds and grass around your plants, do not work the soil too deeply. You may be damaging onion roots. Always hand-pull weeds when possible to avoid root damage. When onion plants have 5-6 leaves, apply fertilizer again to help grow larger plants and bigger bulbs. Each leaf forms a ring in the onion bulb. More leaves mean more rings and larger onion bulbs. Use about ½ cup of fertilizer for each 10 feet of onion row. Scatter the fertilizer evenly between the rows. Water the plants after adding the fertilizer.

Harvesting Onions may be picked as green onions from the time they are pencil size until they begin to form bulbs. For dry bulb onions, let plants grow larger. Onions are ready when the main stem begins to get weak and fall. Breaking over the top of onoin plants will not increase bulb size. Pull the bulbs out of the soil. Let them lay in the garden for 1-2 days to dry. Then remove the tops and roots and let them keep drying in baskets or boxes for another 5-10 days.

Storing Store onions in a refrigerator or in a dry, airy place such as a wire net in the garage or basement.

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How Display Onion Plants The most important point to remember with onion plants is that the green tops must remain dry at all times. If the greens become wet or moist, they will mold and brown.

To display your onion plants, simply place them in a flat filled with finely ground sand or peat moss. Keep the sand , only the sand, moist. If you see that the greens are becoming limp and loosing their color, mix a highly diluted solution of miracle grow and pour it in the sand or peat moss. The onion plants will shoot up and re- gain any color or life that they may have lost.

Your onion plants should be placed out of direct sun to prevent drying. A location with a mild breeze is good for the plants because it keeps the air moving through and around them. If your onion plants are displayed in- doors, we recommend placing a small rotator fan near the plants. This will assist in keeping them healthy.

Many times the onion plants are an impulse item. It is good to place them in an area of your store where they are easily visible or with any other vegetable plants that you may have. The best storage onions are those on- ions with the least amount of sugar content. Of the varieties that we sell, the White Bermuda is the best for storage. How To Plant, Harvest & Store Shallots Shallots are considered to be a gourmet-cooking item but are fast becoming popular in the everyday garden. Shallots can be used in a similar fashion to green onions in soups and salads, but add a bit of a mild garlic fla- vor as well. Shallots are a cross between an onion and garlic.

Planting Before planting, make sure that each is separated into individual sets. A small shallot will usually grow about 2-3 large shallots in a cluster and a large shallot will grow smaller shallots with more in a cluster. Plant your shallot the same as you would the cooking onion, with the roots down, about 3 inches apart, just covering the surface of the shallot with soil.

Harvesting Your shallots will reach maturity after 5-7 weeks. Dig the shallots the same as you would your regular onion sets.

Storing Only the dry cooking onions can be stored throughout the winter, therefore your shallots will need to be used over the next several months. Keep them in a cool, dry place, making sure to jostle your storage bag to keep them from meshing together

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Sweet Potato Varieties, Descriptions and Use

Beauregard The Beauregard variety of sweet potato has been an outstanding release, having been accepted by farmers everywhere. Chances are this is the sweet potato that is available at your local market. The outside color is red-orange and the inside color is orange. The Beauregard is a quick maturing potato, resistant to cracking and has a good shape

White Yam White Yams are sometimes called Triumphs, Southern Queen, Poplar Root, "Choker" and White Bunch. White as cotton inside and out, and sweet as sugar. One of America's oldest ... our driest potato. Our most unusual variety. 100-110 days maturity. Vine Type.

Centennial This could be the most widely recognized sweet potato. Carrot color in- side with copper to orange outside skin. "Baby Bakers" in about 90 days. This variety has been used in many bakeoff contests.

Japanese The Japanese variety has deep red skin with a light creamy colored flesh. A very unusual flavor that cooks up dry but sweet. 120 days to maturity.

SEED POTATO & ONION PRODUCT GUIDE Page 17 CF&G Seed Potato & Onion Product Guide

Sweet Potato Varieties, Descriptions and Use

Georgia Jet The Georgia Jets are a spectacular variety of sweet potato. They provide extremely fast growth, producing #1 size potatoes in only 90 days, and extra-high yields. These plants are ideal for northern gar- deners, even in New England. Five years of testing in the state of New York shows that Georgia Jets produce 2 1/2 times the yield of standard sweet potato plants. Yields in other sections of the country are even more exceptional. Jets have deep orange inside color with moist flesh and a marvelous flavor. The outside skin is so red it is al- most purple.

Vardaman Another bush or "bunch" variety. Golden-yellow outside skin that dark- ens after digging. The inside is the deepest, brightest, red-orange color of all.

O'Henry A white-skinned, cream-fleshed variant of Beauregard. Its season and disease resistance is the same as Beauregard. Eating quality is similar to Beauregard, though the flesh is a little drier, but not as dry as some of the old white varieties. Because of its yield, earliness and pox re- sistance it is replacing some of the older white varieties

Page 18 VOLUME 2, ISSUE 2 CF&G Seed Potato & Onion Product Guide

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VOLUME 2, ISSUE 2 Page 19 Central Farm and Garden, Inc.

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Seed Potatoes and Onions The CFG Way