WELCOME TO OUR POTATO PADDOCK

Our potatoes have always been quite sought after by customers because they have a great taste and wonderful texture. We attribute a fair bit of the to the super fertile soils we are lucky enough to have here, the good quality water, ideal growing climate, generations of spud growing experience and of course, soil friendly organic methods. Whether it be for mashing, baking, steaming, salads or whatever, our sebagos, pontiacs, and desirees do the job.

Storing your Potatoes

TO STOP THEM GOING GREEN: Store them in the dark. Potatoes go green when exposed to light. They grow under the ground which is Mother Nature's way of keeping them cool and in the dark. During the growing process we continue this by making sure that soil covers the potatoes at all times. Very occasionally one will grow with part of the potato protruding through the soil, and hence go green on that part. These are normally graded out. It's not only sunlight that is harmful ..... even fluorescent and other lighting does the same thing. The green is not only on the skin, as the flesh inside also gets discoloured, and although only poisonous when consumed in large amounts, the potatoes won't taste as good as they should.

TO STOP THEM GOING SOFT AND SHOOTING: In the fridge ! Potatoes are taken straight from the cool ground to the coldroom on the farm, then transported in refrigerated trucks and stored in coldrooms at the wholesalers and often at the retailers. It's all temperature controlled every step of the way. If you take them home and just put them in the cupboard of your warm house you wake them up and encourage them to go soft and start to shoot. Warmth is their trigger. The ideal temperature is between 4 and 15^oC so the refrigerator's crisper is ideal .... it's dark and it's cool. They will store happily for ages in there and still taste great.





	GRADE ONE CHILDREN from a Brisbane primary school enjoying the thrill of finding their first potatoes!!!!