Farming at Garber Farms

Planting

The planting process is a multistage endeavor. It begins in early March with the bedding of seed potatoes. These seed potatoes are originally purchased as Foundation Seed from the Louisiana State University Research Station. Plants grown from our seed beds are cut at 12 inches for transplanting to the commercial field. Our normal transplanting time goes from early May to mid-June. The plants are planted using mechanical transplanting units drawn by tractors. Each planting unit requires a crew of eleven people. Approximately 40-50 acres are planted per day. The most impactful variable is the weather. Dry north winds can also dela planting because of low humidity. Once fields are planted, water furrows (drains) are installed to ensure that the fields do not flood from heavy rainfall events during the growing season. If dry weather persists during the growing season, supplemental moisture must be provided by sprinkler irrigation systems. The plants then grow sweet potatoes below ground for approximately 4 months before harvest begins in

Harvesting

Harvesting at Garber Farms is an intensive procedure that requires much planning and management. Our harvest normally takes place between the 10th of September until the end of October. Since sweet potatoes have a very tender skin, hand labor is required to handle the sweet potatoes as they come out of the ground. Sweet potato harvesters have large, flat blades which slide under the sweet potatoes and lift them onto a conveyor chain which carries them in front of workers to be hand-sorted by size into wooden storage bins. Each bin holds approximately 1,100 pounds of sweet potatoes. The bins are then carried from the harvesting machines by field forklifts and transported by truck to the farm storage warehouses. Stored sweet potatoes are maintained with controlled temperatures and humidity. Washing, packing and shipping of the crop begins about 28 days after storage. With normal yields, packing and shipping will continue until the next crop is available.

Our 'Spud-Tactular' Sweet Potato Facts

• Sweet Potatoes are commonly referred to as “yams”.

• Native Americans were already growing sweet potatoes when Columbus arrived on America’s shores in 1492.

• The sweet potato is not a potato, not even a distant cousin. Potatoes are tubers; sweet potatoes are roots.

• Sweet potatoes have been growing in the South since as early as 1648.

• Louisiana offers ideal soil and climate conditions to grow sweet potatoes.

• The sweet potato was ranked number one in nutrition of all vegetables by the Center for Science in the Public Interest.

• The CSPI ranked the sweet potato at 184 in nutritional value, more than 100 points ahead of the baked potato, spinach or broccoli.

• Sweet potatoes provide twice the recommended daily allowance of vitamin A.

• Sweet potatoes provide more than one-third of the daily requirements of vitamin C.

• Sweet potatoes are an important source of beta-carotene, vitamin B6, iron, potassium and fiber.

• Studies have consistently shown that a high intake of beta-carotene rich vegetables and fruits, like sweet potatoes, can significantly reduce the risks for certain types of cancer.

• Sweet potatoes contain virtually no fat or sodium.

• Our medium sweet potato holds only about 150 calories.

• Sweet potatoes that are a pretty, bright orange color are richest in beta-carotene.

• The popular “Sugarbusters” diet strongly recommends sweet potatoes as a substitute for other foods that should be avoided such as white and red potatoes, rice, pasta and corn.

• Sweet potatoes are a more nutritious if cooked with the skin on.

• Sweet potatoes should be washed and dried thoroughly before being cooked.

• Sweet potatoes should not be refrigerated unless cooked. Storage at low temperatures can cause flavor loss.

• Sweet potatoes should be stored in a cool, dry, well-ventilated area at approximately 55 degrees to 65 degrees F.

• Ideally, sweet potatoes should be used within a week or two, however they may be stored for up to one month.

• Always use a stainless steel knife when cutting a sweet potato. Using a carbon blade will cause it darken.

• Always choose firm, fairly well-shaped sweet potatoes with skin somewhat even in color and free of blemishes.

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