If the potatoes were stored too cold (below 40 degrees F) then they can turn black. Could also have black bruising from being handled (dropped) when cold.

The greening is exposure to light. This can happen in the fields, or if out on display in the grocery store. This greening tastes bitter so just peel away before cooking.

Once you have peeled each potato add it to a chilled water solution that has either concentrated lemon juice or white vinegar. It only takes a tablespoon of the acidic lemon juice or vinegar per half gallon of water and this helps slow down the oxidation. Also, fill up the container so there is not much air left and seal it before placing back in the refrigerator.

To prevent greening at retail, poly bags should be displayed label side up. The printed or opaque side of the plastic bags act as a light shield. The window on a paper bag should be face down. To prevent greening at home, store your potatoes in a cool, dark place. Potatoes packed in a plastic bag should be transferred to a paper bag to protect them from light.

The potato or tuber is a storage organ that is developed from the swelling at the end of an underground stem. Potatoes that are harvested before they mature are often called "new potatoes" or "early potatoes." We chippers are always happy when the "new potatoes" crop comes in from Florida. "New potatoes" almost always are an appetizing soft golden color. These potatoes have a thin tender skin, which is easily rubbed off during harvesting and handling.

This is an indication of a fungal infection. Fungal infections are usually the result of warm temperatures, high humidity and low light levels. Treat the plants with a systemic fungicide such as Phyton 27.

When potatoes are stored at too cold of a temperature they can turn black or gray when cooked. To keep this from happening, store potatoes at a temperature between 45ºF and 55ºF. We do not recommend storing your potatoes in the refrigerator, but if you do, letting the potato warm gradually to room temperature before cooking can reduce the discoloration. This discoloration in the potato flesh is due to the potato being held at too cold of a temperature.

First of all the process is called oxidation and its a natural process that occurs due to contact of the silver with the air (we all know that Jewish silverware behind closed glass doors becomes black much slower). To preserve your Judaica crafts shiny for a long time we recommend that the objects be softly wiped every two weeks. This will prevent the silver from becoming yellow or black.

This is a chemical reaction with the metalwork and the pollutants. Sulphur dioxide reacts with rain to produce sulphuric acid which can speed up the rusting process of many metals. It can also react with some metals and show up as a black deposit.

This is called "Hollow Heart," which is caused by a sudden change in the growth rate of the potato. This can happen if the potato plant suffers from lack of water during the growing season then receives too much water all at once. Irrigation and the constant diligence of farmers limit this from happening.

That is firescale and it's copper to blame. That black coating is basically a result of heating copper in the presence of oxygen, and can be removed in a "pickle" solution, or manually by filing and sanding. The lower firing temperatures possible with Low Fire Art Clay Silver reduces firescale and allow for a better joint between the sterling and Art Clay.

Look beyond the discoloration for piercing, sucking insects that are causing the discoloration. Often aphids, whiteflies and scale insects are feeding on the undersides of leaves and along stems and producing excreta that falls on the leaves. A sooty mold fungus then lives on the nutrient-rich excreta to produce the unsightly leaves. Some insect activity and sooty mold growth can usually be ignored, usually on older trees.

You can purchase a low carb potato mix. The best thing to do is replace potatoes with turnips, cauliflower, or squash. Because turnips do not have a strong taste of their own and have almost the same texture and consistency, they tend to pick up the flavor of whatever they are cooked with. Make Turnip Salad (previously Potato Salad), fry them as fries, or au graten style. They are also wonderful in soups and stews.

YES! Potatoes are a low calorie, fat and cholesterol free vegetable high in vitamin C, potassium and a good source of vitamin B6 and dietary fiber. Visit the nutrition section of www.healthypotato.com for more information.

NO! It's all those delicious toppings we use that add calories and fat. The potato contains zero fat and a 5.3-ounce potato is only 100 calories. Check out "Healthy Potato Consumer Recipe Brochure" nutrition pamphlet for some low-fat topping ideas.

No. The potato tuber, the part we eat, is not poisonous, however the potato plant is toxic. Green portions on the skin of the potato are also toxic.

Any other questions not answered here please contact the Food & Nutrition Services office at 915-779-4216

Small Idaho Potatoes are best for use in salads, while medium-sized Idaho Potatoes are quite versatile and can be used baked, mashed or fried. Large ones are ideal for French fries or the "meal-in-itself" baked potato.

There are two grades of potatoes typically sold in food service, a #1 potato from Idaho comes packed in cartons and has less defects, a nice oval shape with few eyes. The #2 is commonly used in situations where the overall appearance is not as important such as freshly made French fries, mashed potatoes or hash browns. The #2 is packed in burlap bags, plastic or paper bags or can also be sourced in a one-piece box.

No harm in eating the potatoes raw, but they may find them a little harder to digest than when cooked. Willard Scott, the famous NBC weatherman, does this all the time even making a point once to chomp down on an Idaho Potato on a harvest segment of the TODAY show a couple of years ago.

Probably baked with a squeeze of lemon, some salt and pepper. Topping the baked potato with salsa is also a good solution.

With the advent of the microwave, cooking potatoes has become much faster and more convenient. Many claim that the microwave actually bakes a more nutritious potato than a conventional oven, because the potato is exposed to nutrient-draining heat for a shorter period of time. Potatoes should be scrubbed, dried and pricked with a fork, then wrapped in a paper towel and placed one inch apart on a microwave rack. Cook according to your oven's guidelines, and turn potatoes once during cooking.

Potatoes are good for you, just watch what you put on them. Try salsa or steamed or saut?ed vegetables on a baked potato instead of butter and sour cream, watch the portion sizes on those fries. A medium potato has 26 grams of carbs, 3 grams of sugar. Here is the link to the nutrition information from our web site: Click Here. The sprouts that form after a potato sits for a while are not poisonous, its just the potato trying to replant itself.

To preserve the Idaho Potato's abundant nutrients, cook with the skins on whenever possible. And steam, rather than boil potatoes. Save the cooking water after steaming potatoes, as some of the potatoes' nutrients will have leaked into it. Use it to make gravies or bread, or to moisten mashed potatoes.

Once mashed they can be frozen but will typically oxidize or turn gray in a matter of days. To help prevent this, add a small amount (tablespoon) of white vinegar or concentrated lemon juice to the mixture once cooked.

Before storing spuds, look them over and use any bruised ones first. Since dampness can cause decay, it is best not to wash spuds before storing.

Store Idaho Potatoes in a cool, dark and well ventilated place. They will keep about a week at room temperature and for several weeks at 45 to 50 degrees Fahrenheit. However, refrigerator temperatures are too low, which converts the potato's starch into sugar, resulting in a sweet taste. The extra sugar also causes potatoes to darken prematurely while frying. (This process can sometimes be reversed by storing the potatoes at room temperature for a week to 10 days.

Fingerlings are similar to your own fingers. They are known for their firm, waxy, flavor texture. They are typically 1 to 2 inches in diameter and 2 to 4 inches long.