IN SEASON:
mid-July – November

COOKING TIPS:
It is not necessary to peel potatoes since many of the nutrients are just below the skin. Scrub clean and then cook. When boiling start new potatoes in cold water and old potatoes in boiling water. Potatoes are good baked, boiled, mashed, grilled, roasted, in soups and salads.

STORAGE AND HANDLING:
Keep potatoes in a cool, dry and dark area away from onions and apples. Potatoes should not be refrigerated unless they are cooked. Potatoes will keep for months in an ideal location.

NUTRITIONAL DETAILS:
Potatoes are a good source for potassium and magnesium as well being a complex carbohydrate. They form a complete protein when eaten with dairy, grains, or meat.

VARIETIES:
Red Norland, Yukon Gold, French Fingerling, Adirondack Red, Adirondack Blue