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HOW IT WORKS
1) Market offerings/prices finalized by Friday morning for the following week (*see below)
2) Customize your order until Sunday 12:00
3) Look for these icons about freshness and food miles:
|Harvest-to Order: The farmer doesn't harvest it until you order it.|
|Grown within 50 driving miles of the Space Needle. Map|
|Grown within 200 driving miles of the Space Needle. Map|
|Grown in the Cascadia Bioregion (WA, OR, ID, BC). Map|
*If you register and wait to receive the email on Friday announcing the market is open, make sure our emails don't go to your spam/promotions folder. We'll send you a welcome email after you register.
My favorite thing to do with a Russet is to make an old-school twice-baked, scooping the snowy flesh out leaving a potato boat behind, and mixing the innards with butter, sour cream and shredded cheese, maybe some chives, and stuffing the thick mash back into the shells and re-baking with more cheese on top.
The Russet is the best potato for French
Potatoes need coolness and dim lighting for long-term storage (2+ weeks). Wet or moist environments aren't good for them either, as it encourages rot. The refrigerator is too cold and results in oddly sweet, overly brown potatoes when cooked. Go for a space that's more like 45 to 50 F. A pantry, old-fashioned root cellar or cupboard provide solid options. Place them in a dry cardboard box or brown paper bag to keep light away. Keep them away from onions, which emit gases that speed ripening and encourage the potatoes to sprout.
Even if you've stored potatoes correctly, small sprouts may develop. Just remove them with the tip of a knife before cooking. Only put potatoes into long-term storage when they are thoroughly dry. Never wash them before storage.