New potatoes should not be stored for more than 2-3 days and to stop them going green they need to be stored in a dry dark place and ideally at 6°C. Feel free to drop Chef a line on any potato subject, be it suggestion or a cry for help. or email askchef@potatolovers.co.uk For some ideas of the perfect accompaniment for Potato Lovers or for more information on some of our growers.

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.

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.

Eventually your copper guttering will always go green and we recommend that you do not coat the copper to try and keep it bright, as it is the continuous changing colour of the copper that protects it and stops any corrosion.

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.

Greening" is a color change in the potato when it is exposed to light. Avoid eating the green colour because it is bitter and may cause stomach upsets if eaten in large quantities. Remove all green portions on potatoes before eating. Better still, do not eat green potatoes at all. Potatoes displayed in plastic bags by supermarkets can turn green.

Potatoes were first cultivated in New Brunswick in the middle of the 17th century. Today, producers grow more than 50 varieties of potatoes on over 26,600 hectares (58, 500 acres) of land. The most popular varieties include Russet Burbank, Shepody, Kennebec, Superior and Chieftain.

The dry earthy flavour often found in new potatoes is caused because the potatoes have been harvested too early and before they are really ready. Careful monitoring of the Potato Lovers new potato crops by the farmers ensures that they are lifted only when they are at their optimum and therefore don’t have this dry earthy flavour.

I find that for the best results, new potatoes need to be cooked very carefully and slowly. Always put the new potatoes into cold water and then slowly bring them to the boil. Once boiling simmer them very gently so that the surface of the water is just breaking and when cooked your new potatoes will be bursting with flavour.

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When voicemail is "Disabled", a call will ring until it is answered or when the caller hangs up. You can configure this feature by following the steps below:

ANSWER: You can apply for permanent residence whenever you like. Because of long processing times, you should start assembling the paperwork ASAP.

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.