Potatoes and Beans

Potatoes can be harvested at two stages. New potatoes are typically dug up just as the flowers on the vine begin to fade. They don't store well, which is why they're eaten fresh or new. If you let the vines turn brown and leave them that way for a week or two, the potatoes harvested then can be stored up to a few weeks in a cool, dark place.

In Paul's case, the harvesting process is as simple as gently tugging the vines and lifting them. Just to make sure he gets all the potatoes out of the ground, he uses his hands to dig into the soil in search of any stragglers (figure B).

The type of potato Paul has grown is 'Yukon Gold,' one of the most popular on the market (figure C). It's so flavorful that it barely needs any butter, and its starch is balanced enough that it can be cooked just about any way. "Admittedly, this isn't a huge harvest, but that's not the point," says Paul. "The point is that tonight I'll be eating the freshest, healthiest potatoes on the planet."

In the spot left vacant by the recently harvested potatoes, Paul decides to grow 'Spanish Musica' pole beans. He rakes the soil smooth, plants the beans roughly one inch deep and four to six inches apart. Then he firmly presses the soil in place and waters thoroughly.

Pole beans, also called climber or runner beans, have a vining habit. Gardeners can choose from a variety of support systems — from bamboo or wooden stake teepees to wire cages. To ensure that his bean vines have a good support, Paul places an old bamboo crate section at an angle toward the sun (figure D). By growing them at this angle, the vines will get the most sunshine for maximum growth. Plus, the slanted support makes harvesting the beans from the underside of the support a much easier job.