Storage: Store potatoes in a cool, humid, dark environment. The refrigerator can be too cold: potatoes convert starch to sugar in cold temperatures. However, the fridge will eliminate sprouting and is better than overly warm storage. Light can turn potatoes green and create a mildly toxic compound.

Uses: Potato varieties range from starchy to waxy. Most of the varieties we grow are of the waxy type, with new potatoes being the sweetest and least starchy. This makes them better for roasting, steaming and mashing than for making French fries. New potatoes also make a terrific potato salad.

• Butternut Squash and Yukon Gold Gratin
• Caldo Verde
• Cauliflower-Cheese Soup
• Celery Root and Wild Rice Chowder
• Cream of Celeriac and Leek Soup
• Cream of Cucumber Soup
• Cubed Potatoes with Fresh Fenugreek
• Curried Cauliflower and Potatoes
• Easy Roasted New Potatoes
• Fresh Corn Chowder
• Fried Cabbage with Potatoes
• Gratin of Sorrel and Potatoes
• Green Beans and Fennel Ragout
• Indian Medley
• Leonie’s Potato-Leek Soup
• Low-Fat Potato and Celeriac Fries
• New Potato and Spring Onion Pizza
• Penne with Kale and Potatoes
• Perfect Potato Latkes
• Portuguese Kale Soup
• Potato Gnocchi
• Potato Salad from Perigord
• Potatoes and Celeriac with Smoky Bacon
• Poultry Pot Pie with Biscuit Topping
• Purple Potatoes with Rosemary & Olives
• Russian Cabbage Borscht
• Rutabaga and Potato Gratin
• Salmon Cakes with Green Salsa
• Solyanka
• Spinach and Mint Soup
• Summer Corn Chowder
• Twice-Baked Potatoes
• Wynelle’s Pot Pie