Agriculture Reference
In-Depth Information
W H E R E T H E Y' R E G ROW N: Potatoes are grown all over the United States
and in just about every season, although the fall harvest centered in the Pacific Northwest
dominates. Winter potatoes are grown in California and Florida, and spring potatoes are
harvested primarily in Florida, North Carolina and California.
H O W T O C H O O S E: Potatoes should be firm and well filled out. Avoid any
that are sprouting or show signs of greening - and avoid stores that sell them. Avoid pota-
toes that show nicks and cuts; that's where decay starts. Don't worry about a little dirt - in
fact, the best potatoes often have a little earth sticking to their skins.
HOW T O STORE: Keep potatoes in a cool, dark place. Warm temperatures en-
courage sprouting and shriveling. Avoid direct sunlight, which encourages the develop-
ment of substances in the potato that can make you sick. Don't keep potatoes in the refri-
gerator, or they will turn sweet.
H O W T O P R E P A R E: To peel or not to peel? In most cases, there is no right
answer. Nutrients are lost in peeling, but they are of negligible value. If a potato is green-
ing, it should be peeled deeply. Other than that, it's up to your taste. Many potatoes have
colorful peels, so it's good to leave them on, especially if you're steaming them or adding
them to a clear soup. Scrub unpeeled potatoes with a stiff brush to remove any soil.
