FAQs

Green-e® is an established global leader in clean energy and carbon offset certification. What that means is you can take comfort in knowing every potato and onion grown, packed and stored by our dedicated farmers is produced using 100% renewable electricity. Our farmers are committed to doing their part of your future. Look for the Green-e® seal on every Farmer’s Promise potato and onion package.

This depends on how they are stored since our potatoes contain no preservatives. Generally speaking, potatoes should last several weeks as long as they are stored in a cool, dark place. The optimum temperature is 45-55 degrees F, and darkness ensures the potatoes won’t “wake up” and produce chemicals that can taste bitter. Storing them in a refrigerator is not a good idea as it allows starches in the potatoes to break down into sugars, which can affect the flavor. Your potatoes should be good to use as long as they are not soft and breaking down.

Yes, but freezing is not the best option since your potatoes will have a bit of a watery consistency after thawing. If you do wish to freeze them, we recommend that you boil or roast them first, then let them cool before freezing.

Yes, all of our Farmer’s Promise^® potato varieties are gluten free. Gluten-free foods can be beneficial for people with certain health conditions. It is important to consult your healthcare provider to determine if a gluten-free diet is right for you.

Yes, all of our Farmer’s Promise® produce comes from natural, non-GMO (genetically modified organism) seeds.

Yes, green potatoes are safe to eat, but take our word for it that you’d rather not because of the bitter taste that typically accompanies that green color. Potatoes become green as a result of chlorophyll formation, and an associated substance called solanine produces the bitter taste.

Exposure to light, either natural or artificial, is the main reason potatoes turn green. We make every effort to prevent exposure to light, but it is possible for potatoes to become exposed to light and turn green beyond our last inspection point. You can learn more about this subject here: https://potatogoodness.com/potato-greeningfact-check/

The USDA and FDA produce standardized nutritional guidelines for all potatoes regardless of size. Nutritional facts are based on an estimate of how many potatoes are in the package, but do not account for potatoes that may have a higher density and account for more weight within any given package.

Here is some additional nutritional information: https://potatoesusa.com/programs/

Farmer’s Promise® offers both organic and conventional potatoes. Organic potatoes are clearly marked as “organic” on the bag or label.

Look for potatoes that are firm in texture, do not have any visible greening, and are free of cuts, bruises or sprouts.

It’s actually not a good idea to wash your potatoes before storing them. Dampness can promote early spoilage, so you want to avoid that.

No, but they should be stored in a cool, dark place. The optimum temperature range is 45-55 degrees F, which allows potatoes to last for several weeks, depending on storage conditions.

Refrigerator temperatures are too low and allow starches in the potatoes to break down into sugars. This can change the flavor of the potatoes. If you must refrigerate them, try to use them up within a few weeks to get the best flavor possible before the sugars take hold.

Yes, you can. Simply pick off the sprouts and you they are good to use. Those sprouts are the result of potatoes “waking up” after being exposed to warm temperatures. The optimum temperature range is 45-55 degrees F.

Store your potatoes in a cool, dark place for the best results. The target temperature range should be 45-55 degrees F, which should allow your potatoes to last for several weeks in most situations. Avoid storing potatoes in a refrigerator unless necessary as the colder temperatures allow starches to break down into sugars, affecting the flavor.

Uncooked, peeled potatoes will start to turn brown quickly due to exposure to air. To prevent this, place peeled or cut potatoes in a bowl of cool water until ready to use (up to 2 hours). Refrigerating cut or peeled potatoes uncovered will not stop the discoloration process. The brown color doesn’t really affect the quality of the potato, but many people find it visually unappealing.

This comes down to minimizing light exposure so greening does not occur to the potatoes.

When sautéing onions, it’s best to use low or medium heat. Sautéing on high heat can make onions taste bitter.

1. On a cutting board, remove the stem end of the onion and trim the root but leave it otherwise intact.
2. Cut the onion in half through the stem and root, remove the outer layer of onion skin, and place the onion cut side down.
3. Cut parallel slices of the desired thickness vertically through the onion from the root toward the stem end without cutting completely through the root end.
4. Make a single horizontal cut on a small onion or two horizontal cuts on a large onion, again without cutting through the root end.
5. Turn the onion and cut slices perpendicular to the other slices to produce diced onion. Make the thickness of these slices similar to the thickness of the vertical slices.

1. On a cutting board, remove the stem and root ends of the onion.
2. Cut the onion in half through the stem and root, remove the outer layer of onion skin, and place the onion cut side down.
3. Working with one half at a time, place the onion cut side down and with one of its round edges facing your knife.
4. Angle your knife at 45 degrees from the cutting board and begin slicing into matchstick-size pieces.
5. Continue cutting in a radial manner, gradually changing the angle of the knife with each cut.
6. By the time you reach the middle of the onion, your knife should be at a 90-degree angle to the cutting board. When you’re most of the way through, and it begins to feel a little unstable, flip over the onion and continue slicing.

• Onions should be firm with no soft spots
• Onions should have little to no scent
• Onions should be free of cuts, bruises & blemishes

1. On a cutting board, remove the stem end of the onion and trim the root but leave it otherwise intact. Peel away the outer skin.
2. Position the onion in the center of your cutting board with the stem end facing your knife and cut slices of the desired thickness.
3. Stop when you reach the root end and discard it. You can now separate the onion slices into rings

TIP: If you’re uncomfortable slicing the round onion, hold the onion so the stem end is facing you, then cut away a ¼” inch piece from the side of the onion so that is lays flat on the cutting board.

Rub your hands with lemon juice

NOTE: Be careful if you have a cut on your hand; this will cause it to burn a bit

Whole Onions (uncut & unpeeled)

• Store in a cool (45-55° F), dry, dark place with plenty of air movement
• They can keep up to 4 weeks if stored properly

Peeled onions

• Store whole peeled onions in the refrigerator

Cut onions

• Store cut onions in an airtight container, bag or wrapped in plastic wrap in the refrigerator
• Cut onions are good for up to 7 days when stored properly

• Chill onion for 30 minutes
• Cut off the top and peel the outer layers leaving root end intact
  • The root end has the highest concentration of sulphuric compounds that make your eyes tear

Red Onions

• Commonly used in salads & sandwiches
• Best raw onion!
• Raw; Grilled; Roasted; Pickled

Yellow Onions

• All-purpose & most popular; great for caramelizing; great for soups & stews
• Lightly cooked; Sautéed; Grilled; Baked; Caramelized

White Onions

• Popular for Mexican & Southwest cuisine
• Raw; Grilled; Sautéed; Lightly Cooked

One medium onion equals about 1 cup chopped onion.