A potato is a starchy plant tuber that is cooked and eaten as a vegetable.The potato is the world’s fourth largest food crop, following rice, wheat, and maize. The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C. Now, in the United States there are over 100 varieties of potatoes. Each of these varieties fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite.
In-Season: Late July- December
How to store: Keep potatoes out of the light. Store potatoes in a cool, well ventilated place. Colder temperatures lower than 50 degrees, such as in the refrigerator, cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. Don’t wash potatoes before storing. Dampness promotes early spoilage. Perforated plastic bags and paper bags offer the best environment for extending shelf-life.
Farms in Connecticut: