Well I am really getting an education on potatoes, via trial and error. I am getting rotting potatoes post harvest. I looked it up and it is dry rot or Michigan potato disease. Is there anything I can do organically to stop the dry rot?
Potato Dry Rot is caused by any one of several disease pathogens that enter the tuber where it has been bruised during harvest. This is one, of several, potato disease that can occur in potatoes grown in Michigan, or anywhere else, and is not "Michigan Potato Disease" (a web search will find several sites that talk about Michigan potato diseases one of which is Dry Rot)
How do you prevent this problem? Start with certified disease free seed potatoes and then do not bruise the tuners at harvest.