Potatoes Irish

Harvest potatoes whenever they are large enough to eat. Very small potatoes are often called "new" potatoes. Immature potatoes continue developing in soil, so dig

only what you need for immediate use.

Make the final harvest before the first heavy freeze, after the tops have died naturally.

Use Storage Method 2. To allow the skin on the tuber to cure, dig potatoes 1 to 2 weeks after the tops have died. Alternatively, dig potatoes immediately after the tops die and hold them for 1 to 2 weeks at 60 to 75°F and 80 to 90% relative humidity. This latter treatment also allows wounds to heal. Remove dirt but do not wash potatoes before storing them. Minimize their exposure to light as light turns the tubers green and stimulates the production of dangerous alkaloids. Potatoes will keep well for 2 to 9 months, depending on the cultivar and storage conditions.

Nutrition note: Potatoes have been unfairly thought of as a high-calorie food. Actually, it is the preparation with butter, sour cream, or cooking fat that is high in calories. In fact, one medium potato contains only 160 calories and provides 4 grams of fiber. It is an excellent source of vitamin C (28% DV) and a good source of iron (10% DV) and niacin (12% DV). Color = white, yellow, red, purple.

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