IN SEASON - July, August, September, October, November
The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. They are the swollen portion of the underground stem which is called a tuber and is designed to provide food for the green leafy portion of the plant. We grow many different varieties of potatoes, including Keuka Gold, Red, Purple, Yukon Gold, Fingerling, and more!
Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don't store onions and potatoes together, as the gases they each give off, will cause the other to decay.
When baking, you can stand potatoes on end in muffin tins if you're baking several. Bake extra and use for hash browns the next day! Keep in mind, to preserve the abundance of nutrients in your potatoes, cook them in their skins. Steam instead of boiling, as water naturally leaches some of the nutrients from food cooked in it.