I made a spur of the moment decision to see how the potatoes were growing in the self-watering container. For the white potatoes, there was still lots of green foliage, but I only got two large potatoes and two gumball sized potatoes. The large potatoes were literally on the floor of the bin which I stopped filling halfway.
These came from one plant growing in the self-watering container that started life sharing space with two watermelons and a cherry tomato. The water melons got pulled a couple/few weeks ago, and the cherry tomato plant a little while after that. I didn’t pinch the leaves or allow the stems to root. The largest potato was directly under the plant.
You’re supposed to cure the potatoes by leaving them in 80-85 degree temperature for about 10 days to toughen up the skin and allow the starches to convert to sugars. You do this so you can store the potatoes. But since I had so few, I sprayed them with a quick squirt of no-stick spray and baked them. Delicious. Even that little skinny one on the right was good. And they were sweet. I didn’t add any butter or sugar or cinnamon or vanilla or milk (which is what I would normally add if I wasn’t trying to cut calories) and they were still sweet.
I still have the sweet potatoes growing in the raised bed to look forward to. Hopefully I’ll be able to restrain myself from digging them up earlier than I have to (which is before they get hit by frost).
I’ll definitely do the sweet potatoes in the self-watering container next year and put at least four plants in the bin.
Just as an experiment I saved some of the vines to put in pots indoors to see if they’ll grow. Another winter project to to keep my fingers in the dirt.