Conventional AND Organic: Why We're Growing Potatoes Both Ways

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Anonymous

posted on

August 23, 2022

We won’t lie to you. Potatoes are a tricky crop. In order to get a high yield of well developed potatoes, you need fertile, well drained soil with lots of nutrients and minimal weeds. You also need to control the risk of disease.

Beyond yield, if you’re anything like our family, you also want to raise a crop that's nutrient rich and healthy for the people eating it. 

Chemical herbicides, pesticides, and fertilizers can accomplish the first set of goals. But complying with the requirements of organic certification seems better for the second. Farmers all over the country face this difficult decision.  

At Red Hill Harvest, we’ve landed on raising a mixture of organic and non-organic potatoes. That said, the certification status alone doesn’t tell the whole story of our potatoes.

What is an organic potato?

Organic potatoes are grown following a strict set of protocols. To be certified organic, the potatoes must be grown without synthetic fertilizer, chemical weed control, or synthetic pesticides. Additionally, farmers must do crop rotation between potato crops in order to control pathogens that can end up in the soil. 

In order to make sure that the organic potatoes grow properly, farmers use cover crops to prevent weeds and increase nitrogen levels in the soil. They also use natural fertilizers like compost and animal manure. 

At the end of the day, the organic certification is more about what you can’t do (synthetic fertilizer, weed control, and pesticides) than what you can do. Our organic program doesn’t necessarily look the same as any other farmer’s. 

Red Hill Harvest Organic Potatoes

Our organic potato program started three years ago when we purchased a piece of property that had been in the conservation reserve program for 25 years. It was immediately eligible to be certified organic, so we decided to try growing some organic potatoes. We also used some of the land for grazing and liked what we saw from the natural processes. The practices that keep the soil organic are changing it for the better. 

For our family, organic potatoes are less about the official certification than the commitment to natural processes and keeping the soil healthy.

Red Hill Harvest Organic Yellow Potatoes

What is a conventional potato?

A conventional potato is one grown without having to follow the requirements of the organic certification. Farmers can use synthetic fertilizers, herbicides, and pesticides on conventional potatoes. 

Even more so than with organic potatoes, there is a wide range of ways that conventional potatoes are grown. Our conventional potato growing practices look nothing like those of the giant farms providing potatoes to the supermarket. 

Red Hill Harvest Conventional Potatoes

We focus on a more natural approach to growing conventional potatoes. It’s better for our soil and our health. We grow cover crops ahead of the potatoes to increase soil health. Then, we use a mixture of animal manure and natural fertilizer for the majority of our soil enhancement program. Only 10-20% of the fertilizer used on our conventional potatoes is synthetic. 

We also seriously limit our use of synthetic herbicides and pesticides. Does it mean that we have a few more weeds poking through? Yes, but it also means that we have less soil disturbance. 

We particularly limit our use of fungicides, which are fine on the plants but run off into the soil and harm healthy fungal matter. Plus, our healthy soil leads to healthy plants that need less fungicide to begin with. 

Overall, we use a quarter of the synthetic fertilizer and less than half the amount of herbicides and pesticides that you would find in a regular conventional system. The herbicides and pesticides that we do use are to treat a few key pain points that impact our yield, namely weed control and certain insect pests that we haven’t been able to manage otherwise. 

Our overarching goal is to center the natural processes on our farm. We use the same soil health strategies for our organic and our conventional potatoes and try to limit synthetic inputs to the minimum necessary for a strong yield.

We follow the model of our grandfather. He had to haul synthetic fertilizer thirteen miles with a team of mules in order to use it, so he didn’t use much. He saw a benefit to using a bit of synthetic fertilizer in key places, but the vast majority of his system was reliant on natural processes. We are trying to do the same.  

Red Hill Harvest Conventional Yellow Potatoes

Why grow both conventional and organic potatoes?

Growing both kinds of potatoes certainly isn’t the easiest path. We could get a much higher yield if we were entirely farming conventional potatoes. And we could get higher profits per potato if we were farming entirely organic. 

However, our mission is about feeding our community, not just getting the highest yield or the highest profits. We know that some people will only purchase organic potatoes, but that others can’t afford the higher prices.

We also know that our conventional potatoes are much higher in health and quality than what you find in the grocery store, which is why it’s important that we make them available. 

Now that you know exactly how your potatoes are grown, you can choose for yourself which variety to purchase. Besides, no matter what you choose, any Red Hill Harvest potato will be a step above the rest. 

Purchase the best potatoes today. 


P.s. If you want to learn more about how we grow potatoes click the link below and see how we cut seed potatoes in the spring!


Watch: Cutting 2022's seed potatoes


More from the blog

From field to barn! How we harvest potatoes at Red Hill Harvest!

This week on the farm, potato harvest was all we had on our minds! The weather has been a challenge during this year's harvest, from being too dry early in the season to 10 days of rain in late September, but hey, that’s farming. This week's goal is to get as many of the remaining potatoes out of the ground and back into the storage. Here’s how we do it! Step 1: Prep fields for harvest -  Before a field of potatoes is harvested, the tops of the potato plants must be killed. This tells the potatoes to put all their energy into growing thicker skin instead of growing in size. We terminate the potatoes 2-5 weeks before harvest, depending on the variety. (Some varieties take longer for the skins to set.) In a non-organic system, potatoes are terminated using a chemical desiccant. This is a very effective way to get the potato vines to die and leave the field ready for harvest. However, we must take a different approach to the 50% of our potato crop that is certified organic.   Once our organic potatoes have matured, we will run a flail shredder through the fields to mulch the vines into tiny pieces, killing the plants and sending them into full skin development mode. While we wait the 2-5 weeks before harvest, weeds tend to pop up now that the crop canopy is gone and sunlight reaches the soil. We often run the flail shredder or our weed burner ahead of the harvester again to help separate potatoes from other materials during harvest. Step 2: Dig - Once the fields are prepped and the conditions are right, we head out to the fields to bring in the spuds. We have a harvester that can dig two rows at a time. We chose this smaller machine because it matched well with the destoning system we use in the spring. To briefly explain the long process of planting, we make a bed of soil, use a destoning machine to pull the rocks from the bed and lay the stones into the tire tracks, and finally, we plant two rows of potatoes in the rock-free bed. Using this system, we can limit the damage caused by handling potatoes and rocks together. Here’s how the harvester works… First, the potatoes are dug out of the ground and transferred onto a slatted conveyor belt. This conveyor is the first separation method, removing all the loose dirt and small rocks. The remaining material continues up the belt and onto the main separation table.  This table has a series of counter-rotating shafts that grab onto vines, mud clumps, rocks, and other foreign materials and pull them down below and back into the field. From there, the potatoes go to another conveyor, where we have two people standing to remove all of the foreign material that the harvester missed. At this point, it is crucial to get all of the rocks that the destoner missed out of the potatoes because the next stop is the truck! The potatoes ride up the conveyor and into the truck, which drives alongside the harvester. Once the truck is full, it returns to the shed, where it gets unloaded! Step 3: Unload - When the truck returns to the shed, we back it up to our ELIMINATOR…  Dun, Dun, Dunn! Ok, maybe it's not that scary! The potatoes unload from the truck and ride up yet another conveyor, which dumps onto a star separation table. The table allows any soil that may have passed the harvester to be removed from the potatoes. Then, the spuds get one final hand grade. Removing all of the material before the potatoes head into storage is important. After the final grade, the small potatoes are removed. These potatoes are not desirable for making french fries and do not look nice in a package with bigger potatoes, so we remove them and pack them separately. Once sizing is complete, there are only two more conveyors before they reach the bins! We use an automatic bin filler, which uses sensors to fill each bin to its optimal level. After the bins are filled, they’re off to the cooler! Step 4: Storage - Most potatoes in the United States are stored in bulk, which means they are stored in one big pile. We choose to use the bin method for variety separation and quality.  The first reason is simple: we grow over ten varieties of potatoes on our farm. It is much easier to keep them separate in bins rather than piles.  Most importantly, though, we use bins to keep the quality of our potatoes high. With varying field conditions, potatoes in one area of the field may be more prone to rot. Rot will spread like a disease in storage if not properly addressed. Separating the potatoes into boxes can better control an outbreak of rot; we only lose 1,000 lbs of potatoes rather than the whole pile. This method takes a lot more time and money, but it is necessary for our operation, especially storing potatoes for nine months like we often do!   Each bin is labeled with the variety, field name, and date harvested. The organic potatoes are then put into a cooler at 38-40 degrees Fahrenheit, and the non-organic potatoes are put into a cooler kept at 50-60 degrees Fahrenheit.  Why do we store them at different temps? Almost all of our non-organic potatoes are sold to vendors who make fresh-cut French fries! If the potato's temperature gets colder than 45 degrees Fahrenheit, it will turn dark brown when fried. YUCK!!  On the other hand, we keep our organic potatoes at a colder temperature because they keep much longer. Also, we do not use a sprout nipper, so the cold temperature helps to keep the potatoes from sprouting while in storage.  As a small farm, we choose the smaller, simpler equipment and storage techniques to give us the ability to produce many different types of specialty potatoes. The spuds we raise would not fare well with the large equipment used in other parts of the world. Many farmers use various techniques to bring in the crop for their unique situations. We plan to continue to adapt our harvest methods as new engineering technologies are discovered. I hope you learned something about how we harvest potatoes today! If you have any questions, please email us at info@redhillharvest.com or call (570) 900-1566. If you’d like to try some of these potatoes for yourself, here are some of my favorites! Organic Purple Potatoes Organic Red Potatoes French Fry Potatoes Baby Yellow Potatoes

3 reasons why you should (NOT!) go vegan.

A recent study by Vegetarian Times shows that 7.3 million people follow vegetarian diets in the U.S.A. alone, and the number is rising daily!  It’s almost understandable why this trend is rising in a world full of fake news and food mislabeling. Recently, I did some research concerning these common misconceptions. Without further adieu, here are the top three reasons people go vegan (and the truth about these polarizing issues). #1 Environmental Impact Over 90% of all meat produced in America is raised in CAFOs. (Johns Hopkins Bloomberg School of Public Health) What is a CAFO, you ask? CAFO stands for Confined Animal Feed Operation and includes all farms that raise more than a set number of animals. For example, a CAFO of cattle is 1,000 animals, whereas a CAFO of chickens starts at 30,000. To learn more about CAFOs, click here. Large amounts of carbon emissions are released into the atmosphere in a CAFO. Feed needs to be grown, processed, and trucked in. Then, after feeding, the manure must be trucked out and spread onto farmland. This large amount of trucking and processing makes many of these CAFOs detrimental to our environment.  Arguably, the most significant environmental concern in our region (Mid-Atlantic) is the over-application of manure. If you drive through PA, NJ, MD, NY, or VA, you will see countless large poultry CAFOs. These farms generated millions of tons of manure, which was more than they could ever use to add fertility to the soils of their farms. This led to manure being over-applied, causing runoff and the pollution of streams and rivers. To help solve this problem in our community, the government (taxpayers) have financed a facility to dehydrate poultry manure to divert it away from the area. What should you do? Becoming vegan simply does not mean eliminating environmental issues. Each system of raising food has its own set of problems. Fruit and vegetable farming, processing, and trucking can be as bad as animal production. For example, most of the produce we eat on the East Coast must be shipped from California or other countries before it reaches our plate.  Click here to watch John Dutton from the show Yellowstone simple explanation on the issues of veganism.  Knowing where your food comes from is essential to combat these environmental issues. You can make a difference by sourcing your food from farmers who use green practices such as cover cropping and rotational grazing.  Cover crops pull carbon from the atmosphere into our soils, helping to counteract animal carbon emissions.  Rotational grazing leads to a healthy level of manure distribution throughout every acre without additional hauling. Invest in a farm whose practices work with nature rather than against it and whose goal is to regenerate the environment rather than sustain it.  #2 Animal Welfare In large confinement operations, animals are contained by the thousands. Although farmers must follow USDA’s requirements for sq. ft./ animal, disease can spread quickly when many animals are confined to a small area. Recently, the avian flu has been all over the news. This disease travels through wildlife and transmits to poultry through their saliva. It is a significant threat to poultry production in America.  Poultry is often raised in a confined house in a controlled environment. This environment is created to help keep the birds from getting ill from rain or cold weather. While it does a very good job of keeping them safe from the elements, it also weakens their immune systems because they are never exposed to harsh climates. When events such as the avian flu happen, problems arise because the flocks are not suited to protect themselves from this illness. We witnessed how this disease affected our local farms. A recent outbreak led to over 40,000 birds being killed due to their weak immune systems, which is a big problem for American farmers. The final and most concerning animal welfare issue in the vegan community is the treatment of animals.  Farmers often hire laborers to help with the day-to-day chores of farm life. These workers see so many animals daily that they can lose respect for the animals they care for. While every farm is not this way, we can not turn a blind eye to the fact that this mistreatment of animals does happen, and it is an issue that needs to be fixed. What should you do? This one is very straightforward. VISIT YOUR FARMER!!  Find a farmer who is willing to show you around their farm. Don’t trust a label in the supermarket; find a farmer you can trust, and be sure to ask him/her about their practices.  By visiting your farmer, you can know the food you put on your table was raised with respect and care. #3 Health  There’s no denying it: the cheapest meat you find on the supermarket shelf was likely raised using GMO feeds, antibiotics, and artificial growth hormones. These factors are beginning to appear as significant factors in the chronic disease epidemic our country is facing. Eating fruits and vegetables has undeniable health benefits for our bodies and well-being. However, vegetable and fruit farmers often use chemicals to control their fields' pests, which leads to the same problems production animal farming brings.   Another reason people are turning away from meat is for heart health, which is a legitimate concern with very fatty animals such as grain-fed beef. This fat contains cholesterol that is very high in saturated fat, causing many people with high cholesterol and heart issues to go vegan. What should you do? There’s no denying that a diverse diet is key to health. However, meat provides essential, natural nutrients not found in fruits, veggies, and nuts.  So, where do you turn for healthier meat? Stop going to the supermarket and head straight to your farmer. Buy grass-fed or pasture-raised meats, which are leaner and have less saturated fat than their grain-fed counterparts.  Grass-fed beef is becoming increasingly popular because of its higher concentration of CLA (Conjugated Linoleic Acid). This acid helps to aid in weight loss and lower cholesterol. You can learn more about the fantastic benefits of CLA by clicking here. Why grass-fed or pasture-raised?  The microbes in a ruminant animal's (AKA Cow’s) gut make CLA. There is a higher microbe count in grass-fed beef because the plants they eat are alive and full of bugs! Recent studies have shown a 300%—500% increase in CLAs in grass-fed beef, making it a much better alternative to manufactured supplements, often made from seed oils like safflower and corn. Knowing all of the facts is essential before you go vegan. Don’t let yourself be misled by flashy marketing campaigns or cool packaging in the supermarket trying to persuade you to buy their food. Purchase your food from farms that you can visit. Talk to your farmer and ask him/her questions about how your food is raised, and make sure they know WHY they follow the practices they follow.  It is now more important than ever to have food you can trust. Click the link below and contact us to schedule a farm visit today! Talk to a farmer you can trust today! Red Hill Harvest Phone:(570) 900-1566 Email: info@redhillharvest.com

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