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Potatoes

Solanum tuberosum

June - March

Cooking Tips

  • Mashed, baked, roasted, grilled, boiled, stewed—potatoes are one of the most versatile foods on the planet.

Details

Early “baby” potatoes may be harvested in early summer and are essentially just regular potatoes that are simply small. Average size potatoes will arrive at the market in mid-summer and may stick around even during the winter markets and show up in winter CSA boxes. Potatoes store very well in cool, dark, dry root cellars for eating all through the winter. Make sure there’s no green showing through the skin (it can be peeled off, but don’t buy if you see it before purchasing). Make sure there are no cuts or scabs or soft spots or else they will go bad quickly—red potatoes have especially thin skins. Soil on the potatoes is a good sign, since washing may damage the skin and increase the chances of rot or mold.
Fun Fact: Potatoes are fun and easy to grow even for folks with small backyards—in reclaimed car tires!
Important: Never plant store-bought potatoes in your garden due to high risk for disease transfer. Always purchase seed potatoes from a verified disease-free source.

Nutrition

Potatoes are high in complex carbohydrates (starches). Don’t toss the skins of organic potatoes; lots of good nutrients reside in the skin, including protein, vitamin B6, vitamin C, iron, niacin, potassium and others.

NOTES: Potatoes will keep very well in a root cellar, or fairly well at room temperature in the dark. Don’t store in the refrigerator. The cold causes the potatoes to become oddly sweet. Use red potatoes first since they don’t keep well due to their thin skins. Russets or Yukons will keep throughout the winter, stored properly. If they start to sprout, examine the potato—if it’s still firm, just pop off the sprouts and use immediately; if the potato has gone soft, discard it.

Storage Tips

Potatoes will keep very well in a root cellar, or fairly well at room temperature in the dark. Don’t store in the refrigerator. The cold causes the potatoes to become oddly sweet. Use red potatoes first since they don’t keep well due to their thin skins. Russets or Yukons will keep throughout the winter, stored properly. If they start to sprout, examine the potato—if it’s still firm, just pop off the sprouts and use immediately; if the potato has gone soft, discard it.