On the advice of many, I purchased potato "seeds", which are potatoes produced specifically for crops. They have been inspected at a state level, and from what I've heard have been treated with a coating to prevent diseases and also aide in product yield (??). Store bought cooking potatoes have some sort of growth inhibitor to prevent the eyes from sprouting too quickly. I purchased the seed potatoes and cut them into quarters, each quarter having at least one eye on it (this is where the tubers grow from). I planted ours in mid-April and I just started harvesting them this past week.

To follow up, Gurney's finally contacted me back after about a week. They're sending a replacement order which is fantastic. Thanks for suggesting to get in touch with them! As for my slips, half just couldn't make it, but the other half are starting to make new leaves and I think I'll be planting them soon. Murasaki's seem to only need 100 days, and in Texas weather, I've got plenty of time. As for the Okinawan I bought from Baker Creek, they seem to require nearly 180 days, so it'll be cutting it pretty close for those as they're taking quite a while to ship those. Thanks so much for suggesting to contact gurney's. Glad to see some company's still care about their customers. I'm so used to a "tough luck" type of response for most other things, that it didn't even occur to me to contact them.

Many gareners are reluctant to carry over seed potatoes from one year to the next simply because so many fungus diseases can overwinter on the stored potatoes even with proper storage. They then infect the crop and other members of the same family and the soil the following year. Late Blight, a devastating fungal disease often credited as the cause of the Great Irish Potato Famine and the cause of several crop failures in the past decade is one of the most common problems. Sadly the disease symptoms may not be apparent this year but burst into full bloom the following year. That is why buying fresh, treated seed potatoes each year is so highly recommended. Some report successful storage by treating their stored potatoes with a good dusting of one of powdered fungicides or sulfa but research still doesn't recommend it. Just some thoughts to consider. Dave

Or just leave them in their foil until they turn the color of my toe and throw them out. :) The toe is healing nicely, thank-you, and car #1 has finally gone to the dealership. Car #2 is still being fixed. I did get to do a couple of errands after the tow, and now my other ankle is complaining about taking up the balance duties of the opposite pinky. I should cook, but I think I'm playing hooky tomorrow. ;) I was out eating a romaine-free salad tonight, but did filch some fries from my companion, who never finishes them anyway. They were way too salty, but really good. Better than usual. The too salty was probably the improvement. ;) 2Many, no apologies! That's hysterical. Well the potatoe is hysterical. The quip is smile-worthy. All good. I've often seen a hand of ginger, but that's the first foot of potato I've seen! Sherry, that rock sounds as immovable as the bathtub! "Restaurant size" potatoes is what they're called. though, as you say, many restaurants serve larger ones. Two pounds though? Wow. I can't imagine wanting to bring home an uneaten half of a potato the way I would half a chicken serving or half a sandwich. And here I thought one pound potatoes were huge!