Potatoes
Red / Russet / Sweet Potatoes / White
Russet, yellow and red potatoes are grown in Texas, about half on the High Plains, the rest in the Winter Garden area and Rio Grande Valley. Seventy percent are sold fresh, while 30 percent are processed into potato chips. Texas sweet potatoes are produced in North East Texas and are sold throughout the United States. These oblong sweet potatoes have a bright color and smooth skins that are perfect for any occasion. |
Selection: All varieties of potatoes should be uniform in size, clean, firm and smooth. Avoid potatoes with wrinkled skins, soft dark spots and cut surfaces. A green tinge - indicative of prolonged light exposure - is caused by the alkaloid solanine, which can be toxic if eaten in quantity.
Storage: Store potatoes in a cool, dark and airy place uncovered. They will keep for several weeks. |
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Nutrition: One six-ounce potato contains about 120 calories. Potatoes are an important source of complex carbohydrates and vitamins C and B as well as being high in potassium.
General Produce Safety Guidelines:
- All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
- Hands should be washed with hot soapy water before and after handling fresh produce.
- Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
- Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.
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Availability
Russet, White and Red Potatoes
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August |
September |
Sweet Potatoes
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