Cultivate Home Grown Potatoes: The Pests and Diseases that can affect Potatoes

Your potatoes are planted, hilled and or mounded – now what do you do?

Potatoes will grow in 75 to 90 days for early varieties and 135 to 160 days for late yield varieties. There are over 1000 varieties and some of the best are White Rose, Norland, and Irish Cobbler for early ones; Superior and Russet for Mid Season varieties and Red Pontiac and Kennebec for the late comers.

Keep vines well watered especially after the vines bloom. A thorough watering once a week will be good. The tubers need water to swell into full potatoes. Water in the morning since disease can hit plants that are wet overnight. If your potatoes are hollow or centers are brown, you watered too much.

You can fertilize with a side dressing on either side of the trench a week before planting. Another way to fertilize is to use a liquid 5-10-15 fertilizer and spray it on before the vines bloom and you are done hilling. Only once a season is necessary unless the soil is severely depleted. Avoid a great deal of nitrogen. Nitrogen will make the vines grow but the aim is to focus on the tubers, not the vines.

Pull weeds by hand. Using a hoe to cultivate is dangerous since you can cut into a growing tuber by mistake or expose it to the sun.

Pests that affect potatoes are Flea Beetle, Aphids, and Colorado Potato Beetle. These pests are the biggest culprits when you see punctures or holes in the leaves of your vines. Wireworm and slugs feed on the roots. All can be controlled with insecticides from your local nursery. Just follow the directions on the labels.

Flea Beetles will appear as soon as the vines begin to grow. Small puncture holes will appear on the leaves. This beetle lays eggs on the backs of the leaves and the larvae move down to eat the roots.

Aphids voraciously eat leaves and they can be found on the undersides of them.

Colorado Potato Beetles have black and yellow strips and their eggs are in clusters colored orangish yellow. Check once a week and remove both from the leaves. You can also dust the tops of leaves with wheat bran. The greedy little bugs will eat it, bloat, and die.

All pests can be controlled by checking leaves every week. Treat with an insecticidal soap. Releasing lady bugs near your potatoes is a good way to control pests. They love to eat beetle eggs and aphids themselves. Also try planting garlic close to your potatoes. All of the pests hate garlic.

Diseases that can affect potatoes are early and late blight. Late blight is what decimated the Irish potato fields.

Early blight shows as circular brown spots somewhat like bull’s eyes on leaves. Good water management can prevent early blight. Brown or purple lesions on the leaves indicate late blight. The undersides of the leaves often have a white fungus as well.

Blights are fungal diseases and may be somewhat controlled by fungicides. Visit your garden center for an appropriate fungicide.

When the leaves of your potato vines start to turn yellow and die back in late August or early September, stop watering and don’t touch them for two more weeks.

Why Do You Need To Choose Natural Tableware For Your Restaurant Starting Today

Choosing the right tableware is one of the most important things you have to do with your restaurant. It talks a lot about your restaurant – its personality, its attitude and a lot other things. Most importantly, unique tableware makes your restaurant different look from the rest.

Tableware like Natural Tableware is a great and unique choice for your lovely restaurant. It has a lot of benefits and these kinds of tableware provide you sustainability, support, and you can maintain a long term ecological balance without hampering your environment.

How natural tableware are made

There are a lot of manufacturers who manufactures natural tableware. Different companies use different methods to manufacture this tableware and they do have different characteristics but here are a few common things –

These are made from natural waste materials and they don’t use any clinical or unnatural materials.
The production method follows a zero-waste method.

These are one of the best and number one “go green” solutions.

The tableware is quite durable and it can bear restaurant’s wear and tear easily – it means you don’t have to worry about broken plates or bowls every now and then.
It has quite less effects on the environment than other types of tableware.

The benefits of the same are enormous. They are as followed –
These types of tableware are practical and strong. They are easy to use, and have versatility in the same. The most amazing thing about these kinds of tableware is that these are quite functional and sturdy. They make for unique dinnerware.

A lot of manufacturer manufactures microwave safe tableware. Above all, some of these are freezer safe, liquid resistant and lightweight and easy to use.
If you think that natural tableware will be not trendy enough, or there will be no creativity involved or the designs won’t be good enough, then that isn’t true. Some natural tableware is amazingly beautiful and they can provide world class presentation on the table. The eye catching design of these plates will blow bring a natural beauty to your restaurant.

Above all, the natural tableware is a great time and money saver. When you opt for traditional tableware, for sure you have to go through the daily trouble of washing and buying or renting these; it takes a lot of time and effort. Then again, you cannot buy or rental what you use mostly, you have to go ahead and buy a set and most of these, you don’t even use probably. But that is not the case with this natural tableware. You buy what you use. You don’t have to wash or handle any breakable and they come under a good price range.

There are a lot of benefits of using the natural tableware. They are amazing choice for your restaurant; when you want a different and unique touch to your restaurant. Try this amazing and unique tableware out and bring beauty to your restaurant. We are sure you can’t stop but thanking us later!

What to Eat When You are Pregnant?

A pregnant woman needs to take special care of her diet because she isn’t just eating for herself, she is eating for her baby too. The growth of the fetus depends upon the health of the mother. The baby is developing in her womb, so she needs to ensure that she eats well enough to support the baby’s healthy growth and that it doesn’t penalize her health in turn.

A well-balanced, nutritious diet is mandatory. The mother’s diet may be affected by her economic status, religious and cultural beliefs, and local availability. Hence, it is paramount that she consults her doctor to prescribe her the best-fit diet and any nutritional supplements to fill any gaps that may exist.

A woman’s calorie intake will increase during pregnancy. Hence it is natural for her to put on weight. A mother carrying one child with a BMI between 18.5 and 24.9 will gain approximately 25 to 35 pounds during the nine months of her pregnancy.

Up to five portions of fruits and vegetables should be consumed in a day. Fresh and frozen should be preferred over canned or dried as it contains more nutrition. Similarly, fresh fruits should be preferred over juice.

Pasta, rice, potato, and bread are carbohydrate-rich food items that also need to be consumed.

Protein rich food items like lean meat, fish, chicken and eggs should be consumed. Vegetarian alternatives include quinoa, soy products, tofu, legumes, lentils, seeds, and nuts. Seafood is healthy for expecting women as it reduces anxiety and stress.

A high-fat diet can be harmful to the baby, and may genetically program it for future diabetes. Hence no more than 30% of a pregnant woman’s diet should consist of fat. It may lead to early insulin resistance and even diabetes. It also reduces the flow of blood from the mother to the placenta, increasing the risk of stillbirth.

Fibre rich food items like whole grain, wholemeal, wild rice, pulses, vegetables, and fruits must be consumed. Pregnant women are prone to constipation and obesity. A fiber rich diet helps prevent that. It also reduces the risk of hemorrhoids, chances of which increase as the fetus grows.

Calcium is important for the growth of healthy bones and teeth of the baby. Hence dairy products like milk, cheese, and yogurt should be consumed. Also, calcium soy milk, tofu, soybeans, mustard greens, kale, and soy nuts should be included in the diet.

Zinc enables cell division, hence it is vital to the development and growth of the fetus. Its best sources are ham, chicken, turkey, oysters, meat, dairy products, shrimps, eggs, beans, nuts, peanut butter, sunflower seeds, onions, ginger, bran, rice, pasta, wheat germ, cereals, tofu, and lentils.

A pregnant woman is prone to iron deficiency as her body absorbs iron better during pregnancy. Hence the intake needs to increase; otherwise, she may become anemic. Iron rich food items like dried fruits and beans, iron-fortified cereals, egg yolk, lean meat, and poultry may be consumed.

It is essential that a pregnant woman takes good care of her diet for the healthy growth and development o the baby.