Overall, we do pretty well with our field potatos. Even with our imperfect methods of curing and storing them -- basically, they get whatever temperature and humidity our basement maintains -- we are usually enjoying them through at least early January, and sometimes even into February or March. We are spoiled, though, and we resent those few brief months between the end of last year's potatos and the arrival of the new ones when we are forced to using store-bought ones.
So this year, we're trying something new: interleaving the cured potatos with sprigs of lavender to retard sprouting.
And if our roasted potatos taste of lavender? I, for one, won't mind a bit.