Storing Potatoes

Last week I dug up the last of the potatoes in my upper garden. There were too many to eat right away, so I prepared the excess for storage. I left them in the sun to dry and to allow the skin to firm up. It is best not to wash potatoes before storage. Just brush off any excess dirt and then inspect them for damage. Damaged spuds should be eaten as soon as possible. They do not store well and may damage your good produce.

Always store potatoes away from light and temperatures between 5 and 10 degrees Celsius are best. If they get too cold, the starch will turn to sugar and cause them to be sweet. Paper bags, burlap bags or cardboard boxes are good for potato storage. Do not use a plastic bag. Trapped moisture will accelerate spoilage. Avoid storing potatoes with apples, onions or garlic. They produce a gas that causes potatoes to spoil quickly. If potatoes are exposed to the light they will turn green. Remove any green portions before eating. Potatoes are a member of the Deadly Nightshade family, and the green part is poisonous.

This year I am wrapping my potatoes in newspaper. This keeps them away from the light and separates them from neighboring potatoes. The paper allows the potatoes to "breathe" but also prevents too much moisture from escaping. Properly stored potatoes will remain dormant and will not sprout for about three months after harvesting. That makes for lots of comfort food meals throughout the winter months. -- Margy