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.

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.

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

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.

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.

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.

Our potatoes are specially grown on family owned farms located in the great Northwest - Quincy, Toppenish and Ellensburg in Washington State, Portland, Oregon and Bakersfield, California.

The Zone is not about completely avoiding certain foods, but more about making wise choices and balancing your foods. No food is absolutely banned on the Zone. While these food items should not be used often, it is ok to include them with your meals on occasion. As a general rule, you should try to keep unfavorable carbohydrates to 25% or less of your total carbohydrate allotment.

Sweet potatoes are allowed on the Candida Diet. They do not feed the Candida like a white potato does. Just stay away from candied sweet potatoes because of the sugar.

While cooked potatoes can be frozen, they tend to become watery upon reheating. The potato is 80 percent water; and when frozen, this water separates from the starch and nutrients causing the reheated potato dish to be watery.

The Glycemic Index (GI) is a system that assigns a number to foods, particularly carbohydrates such as bread, pasta and potatoes, based on their ability to increase blood glucose. The practicality of the GI of individual foods in diet planning is controversial because combinations of foods can alter the total GI of a meal. In the case of potatoes, for example, common toppings such as cheese, broccoli, butter, salsa or vinegar may lower the combined GI.

Hot Potatoes is a suite of programs published by Victoria University and Half-Baked Software. Teachers use the Hot Potatoes programs to create educational materials, especially exercises and tests. All these materials can be produced in the form of web pages, and the web pages can be uploaded to hotpotatoes.net very simply, from within the Hot Potatoes programs.

Unless they have a lot of added oil or fat. Fried vegetables like french fries, potato chips, onion rings, etc. don't count for 5-a-Day.

Fingerlings cook quickly and are a great addition to virtually any meal. They can be baked, roasted, grilled, steamed, sautéed, boiled, fried or mashed and offer outstanding flavor and color to your favorite meal.

Agriculture is one of New Brunswick's primary industries. With rich soils and a cool climate, farming has become an important part of our provincial economy. Potatoes are the largest cash crop grown on New Brunswick farms.

If your potatoes are disintegrating when boiled, cook them 5 minutes less than you normally would and drain them quickly. If potatoes are produced during a very dry growing season, they will tend to have a higher than normal solid content and less moisture. When these are cooked, they absorb more water than usual and, as a result, fall apart at the end of cooking.