Now that farmers' fields are at rest under the winter white, it's time to enjoy the many vegetables and fruits that store well for enjoyment through the winter. Several locally-grown edible roots and other vegetables and some fruits are well-suited for winter storage: Jerusalem artichokes, beets, Brussels sprouts, cabbages, carrots, celeriac, garlic, leeks, onions, parsnips, potatoes, pumpkins, radishes, rutabaga, squashes, turnips, apples, cranberries.

When asked to name their favorite starchy food among bread, pasta, potatoes or rice, many of us will quickly choose potatoes. This underground storehouse of complex carbohydrates is a highly versatile vegetable that is also fiber-rich, supplies some protein and substantial vitamins and minerals, is satisfying in winter meals and reasonably priced and next to no fat. The potato, in a variety of forms, is the world's most widely consumed vegetable.

Many varieties of potatoes (Solanum tuberosum) with a range of beautiful colors and shapes are grown in New York. Varieties can be differentiated by age, shape, color, starch content or by how long they take to mature. Probably the most important distinction for the eater is how they are used in cooking.

Potato harvest typically begins in mid-July and continues through October. Through storage, New York potatoes can be available to consumers until the next potato crop is harvested. Areas around Albion, Batavia, Elba, Canastota, Long Island, Malone, Savannah, and Sodus in Wayne county are especially known for potato production. Potatoes are grown at least in some quantity on farms and in gardens throughout the state. Nationally, New York ranks 10th in production of potatoes for the fresh/stored market.

Check out your region's GUIDE TO FARM FRESH FOODS** for locations of U-pick farm and roadside stands.

Interesting Facts:

	Potatoes are a leading source of vitamin C in the diet.
	Storing potatoes in the refrigerator converts their starches to sugars creating a "sweet" potato.

Side Bar:

	Potatoes are a delicious low-fat and low-calorie source of vitamin C, protein, vitamin B6, potassium, iron, niacin, and magnesium.
	Buy firm, non-sprouting potatoes without green coloring.
	Keep potatoes cool and dark, in a paper bag, outside of the refrigerator.
	Potatoes come in lots of shapes, sizes, and colors and each has a unique texture and flavor.
	Buy a variety appropriate for your cooking method. Ask the farmer or produce manager for help.
	Leave the skin on because it has more fiber, iron, calcium, phosphorus, potassium, zinc, and B vitamins than the flesh of potatoes.

Eating - Now That's Easy!

Potatoes are highly versatile being well suited to baking, boiling, microwaving, steaming, frying and mashing. They also make excellent additions to soups, stews, breakfast frittatas and some stir-frys. From a nutrition standpoint, the less you do to a potato the better. Try to leave the skin on because it is actually richer in fiber, iron, calcium, phosphorus, potassium, zinc, and B vitamins than the flesh of potatoes.

The most important variable in determining which potatoes to use for a given cooking method is the starch content. High starch potatoes have a drier texture when baked than do low starch potatoes.

Culinary qualities of potato varieties are:
Boiling and Very Moist Bakers: suitable for whole boiled, potato salads and soups: Norland (red), Chieftain (red), Monona (white), Yellow Finn (yellow).
Boiling, Mashing, and Moderately Moist Bakers: Superior (white), Katahdin (white), Russet Norkotah (russet), Yukon Gold (yellow), Norwis (pale yellow), Andover (white), Reba (white).
Baking, Fall Apart When Boiled: Russet Burbank (russet), Bake-King (light russet), Atlantic (round, netted).
French fries: Russet Burbank, Atlantic, Andover, Monona, Norwis.

High starch potatoes turn out quite fluffy when baked or mashed. These potatoes are best for soups and stews where they are meant to break up and thicken the cooking liquid. To prevent bursting and to allow steam to escape, it's best to pierce the skin in a few places with a fork before baking. (Cooking time: 45 to 60 minutes at 400 degrees). When boiling potatoes, leave small and medium ones whole and cut large ones into halves or quarters leaving the skin on. Drop into boiling water instead of cold to further reduce vitamin C loss. (Cooking time will vary 10 to 40 minutes depending on the size of the potato or the portion of the cut potato). For microwaving, piece the potatoes several times and cook 5 minutes for one 8 ounce potato, 7 minutes for two, 13 minutes for four. Steaming will minimize nutrient loss since potatoes are not in as much contact with water. (Cooking time: 15 20 minutes for cut-up potatoes; 30 to 40 for whole ones).

Graham's Leeks and Potatoes
6 Yukon Gold (or other medium starch potato)	4 Leeks
Vegetable oil	1 tablespoon Coriander seed, coarsely ground
1 tablespoon Black pepper corns, coarsely ground
Cut potatoes into 1 inches segments (quarters will work Cut off root end of leeks and discard. Cut white part into 3/4-inch rounds and place in bowl of water to remove any soil. Rinse and drain. Cut large segments in half. Place cut potatoes and leeks in an 8 1/2 X 11-inch baking dish. Coat potatoes and leeks generously with oil. Sprinkle mixture with pepper and coriander. Bake at 325-degrees covered for 30 minutes, then uncover and bake an additional 30 minutes until potatoes are golden brown.

Nutritional Value
Though people usually think of starch when they think of potatoes, they don't often think of vitamin C. Yet this humble tuber is a good source of vitamin C, with 26 mg or 44% of the RDA in one potato. Because of the quantity people typically eat (each year Americans consume about 142 pounds per person - far more than any other vegetable), potatoes are actually a leading source of vitamin C in the diet. So, one more reason we don't need oranges for a nutritionally complete diet. People may also think of calories and fat when they think of potatoes. This is another misconception. Without butter, sour cream, or deep-fat frying one potato supplies less than a gram of fat and has 110 calories. One potato also supplies 4 grams of protein, 30-40% of the RDA for vitamin B6, over 800 mg Potassium, 2 mg iron, 4 mg of Niacin (25% of the RDA) and 54mg of magnesium (18% of the RDA).

Best Way to Store
Light and warmth encourage sprouting in potatoes so storing in a cool (40 -50 degrees), dry and dark place (burlap or brown paper bag will do) is the best way to keep them. Potatoes should not be refrigerated at temperatures below 45F or their starch will turn to sugar, resulting in an undesirable sweet taste and dark colored fries. Remove any potatoes that have shriveled or sprouted as these can affect the others. If stored correctly, mature potatoes will keep well for up to 2 months.

Selection
Potatoes should be firm, when purchased. Avoid buying those that have started to shrivel, are sprouting, or have greenish color on the skin. The green color is actually chlorophyll, which in itself is harmless, but may signal a high concentration of solanine, a toxic alkaloid. Although common in small amounts, solanine will increase in concentration when potatoes are exposed to sunlight. This might happen if the potatoes are growing near the surface of the soil (poor hilling) or if exposed to light after harvest, such as on a grocery shelf. Since solanine resides in the skin, peeling 1/16 inch and removing any sprouts will remove this harmful substance.

Sources:
The Wellness Encyclopedia of Food and Nutrition. Univ. of CA at Berkeley. Health Action Associates. New York, NY. 1992. The Potato Harvest Cookbook. by Ashley Miller
Special thanks to Dr. Joseph B. Sieczka, Associate Professor, Fruit and Vegetable Science, Long Island Horticultural Research Laboratory, 3059 Sound Ave., Riverhead, NY 11901. 516-727-3595 Fax. 516-727-3611. Email: jbs5@cornell.edu.