Thursday, July 12, 2012
Thursday's Kitchen Cupboard ............07/12/2012
The harvests in the gardens are starting to trickle in. I'm getting a bit impatient after seeing everyone's nice varieties of harvests lately. I'm sure in a couple of weeks I'll have more then I can handle to process! Monday I dug some of the Yukon Gold potatoes at the plots. Yukon Gold is our favorite potato.
The potatoes that I dug weighed about 17 lbs. I think I dug about half of this variety.
Here are some tips on storing potatoes. Potatoes should never be washed before storing as this will promote decay. Initially potatoes should be kept at temperatures between 50-60 F at about 95% humidity for 2-3 weeks. This will permit the skin to cure and wounds to heal. For long-term storage (up to nine months or longer), you should gradually drop temperatures to about 38-40F. The potatoes should maintain this temperature through the storage season. Good air circulation will reduce storage rots and sprouting. Humidity levels should remain high to minimize shrinkage due to moisture loss.
Avoid storing raw potatoes in the refrigerator because potato starch can change to sugar. This can result in excessive browning during cooking and an undesirable sweet flavor. Do not store potatoes close to fruit. Ripening fruit give off ethylene. Ethylene is a plant hormone that encourages potatoes to sprout prematurely. Do not store potatoes where they will be exposed to light. This causes them to green.
In the past I have kept my potatoes in baskets away from light in the coolest spot in the basement for the winter. They store pretty well this way. This year we are going to move them to the stairs on the outside entrance to the basement when fall and winter arrive. This will keep the potatoes at a cooler temperature for winter storage.
What's been going in or out of you Kitchen Cupboard or stores lately???