Potatoes

(rough estimate due to natural conditions {weather, pests etc})

July, August, September & October

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Store in a dark place. If they are exposed to light their skin will turn green (nature’s sunscreen – just peel away, the flesh underneath is good)
Do not refrigerate because this mimics winter & causes the tubers to start to convert their starch to sugar, making the potato less stable.
If there is dirt on your potatoes, wash just before using. The less they are disturbed, the better they will store
Sprouts are the potato trying to put out roots for spring. If they sprout, they are still useable; just pull the sprouts off.

Avoid peeling the potatoes before cooking them. The outer shell provides a good protection against nutritional loss during the cooking process. The protein & mineral content beneath the skin is very high, so if you cook them after peeling them, most of these proteins & minerals will be lost.
When you boil potatoes, first heat the water to its boiling point & then add them. This will reduce cooking time and help you maintain the vitamin C content.
Minimize frying of potatoes, as 75% of vitamin C is lost during frying. You can use other cooking methods such as baking and steam cooking.