Potato
Solanum tuberosum

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Nutritionally Rich In These Nutrients
Fair source of vitamins B1 and C and a good source of the minerals iron and phosphorus. High in potassium and fiber if eaten with the skin intact.

Harvested
Available July through the fall, with harvesting ending before the ground freezes.

Selection Tips
Firm tuber with a uniform skin color, and no browning.

Best Way to Store
Use within 3 days or refrigerate for 1 to 2 weeks. For longer storage hold in cool, humid and dark place.

How to Prepare
Scrub to remove dirt. Do not peel to retain nutrients. Bake, boil, steam, fry.

Recipes Best Suited for
Salads, soups, stews, chowders, quiches, pancakes.

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Spring | Summer | Fall | Winter

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