I was making my famous beef stew. When it came time to peel and chop
the potatoes to put into the pot, it turned out that they were green.

I considered the following options:

1) Finish simmering, cool it down, refrigerate, then purchase
additional potatoes tomorrow to simmer in the pot with them.

2) Reduce the stew a little, and pair it up with a bed of brown rice.

3) Add whole wheat pasta (on hand) to round it out.


I went with #3, boiling the pasta separately and adding it to the
stew. It took a whole 14oz box of whole wheat rotini to create the
desired consistency.

This was the right choice.

OB Food is served.

"phaeton" <> wrote in message >I was making my famous beef stew. When it
came time to peel and chop
> the potatoes to put into the pot, it turned out that they were green.
>
> I considered the following options:
>
> 1) Finish simmering, cool it down, refrigerate, then purchase
> additional potatoes tomorrow to simmer in the pot with them.
>
> 2) Reduce the stew a little, and pair it up with a bed of brown rice.
>
> 3) Add whole wheat pasta (on hand) to round it out.
>
>
> I went with #3, boiling the pasta separately and adding it to the
> stew. It took a whole 14oz box of whole wheat rotini to create the
> desired consistency.
>
> This was the right choice.
>
> OB Food is served.

It seems like AB or Shirley says that green potatoes are poisonous. I kind
of doubt it since I've probably cooked them and haven't noticed that anybody
died. Polly

"phaeton" > wrote in message
...
>I was making my famous beef stew. When it came time to peel and chop
> the potatoes to put into the pot, it turned out that they were green.
>
> I considered the following options:
>
> 1) Finish simmering, cool it down, refrigerate, then purchase
> additional potatoes tomorrow to simmer in the pot with them.
>
> 2) Reduce the stew a little, and pair it up with a bed of brown rice.
>
> 3) Add whole wheat pasta (on hand) to round it out.
>
>
> I went with #3, boiling the pasta separately and adding it to the
> stew. It took a whole 14oz box of whole wheat rotini to create the
> desired consistency.
>
> This was the right choice.
>
> OB Food is served.

Or you could cut off the green part.

"Polly Esther" > wrote in message
...
>
> "phaeton" <> wrote in message >I was making my famous beef stew. When it
> came time to peel and chop
>> the potatoes to put into the pot, it turned out that they were green.
>>
>> I considered the following options:
>>
>> 1) Finish simmering, cool it down, refrigerate, then purchase
>> additional potatoes tomorrow to simmer in the pot with them.
>>
>> 2) Reduce the stew a little, and pair it up with a bed of brown rice.
>>
>> 3) Add whole wheat pasta (on hand) to round it out.
>>
>>
>> I went with #3, boiling the pasta separately and adding it to the
>> stew. It took a whole 14oz box of whole wheat rotini to create the
>> desired consistency.
>>
>> This was the right choice.
>>
>> OB Food is served.
>
> It seems like AB or Shirley says that green potatoes are poisonous. I
> kind of doubt it since I've probably cooked them and haven't noticed that
> anybody died. Polly

I've done this too but I do cut off the green part. However... I became
violently sick to my stomach once after eating some potatoes that were
sprouted. I did cut that part off. Daughter got sick too. So I will never
do that again. But in years past I have done it countless times.

On 10/30/2011 11:03 PM, Polly Esther wrote:
>
> "phaeton" <> wrote in message >I was making my famous beef stew. When it
> came time to peel and chop
>> the potatoes to put into the pot, it turned out that they were green.
>>
>> I considered the following options:
>>
>> 1) Finish simmering, cool it down, refrigerate, then purchase
>> additional potatoes tomorrow to simmer in the pot with them.
>>
>> 2) Reduce the stew a little, and pair it up with a bed of brown rice.
>>
>> 3) Add whole wheat pasta (on hand) to round it out.
>>
>>
>> I went with #3, boiling the pasta separately and adding it to the
>> stew. It took a whole 14oz box of whole wheat rotini to create the
>> desired consistency.
>>
>> This was the right choice.
>>
>> OB Food is served.
>
> It seems like AB or Shirley says that green potatoes are poisonous. I
> kind of doubt it since I've probably cooked them and haven't noticed
> that anybody died. Polly

Potatoes are part of the nightshade family, and the active poison is
solanine. Solanine is present in all potatoes in small amounts and to be
sickened by it in ordinary potatoes one would have to eat several pounds
of them at once. But when potatoes are exposed to sunlight or very cold
or very warm temperatures during storage, higher concentrations of
solanine form. It's presence is indicated by the green coloration the
skin, flesh and eyes of the potato take on. The green itself is
chlorophyll, but the chlorophyll build up is the give away that toxic
amounts of solanine are present.

I've eaten green potatoes before and had nothing happen. I've also eaten
green potatoes and gotten quite sick. The advice is if there's just a
little green, little enough that you can trim it off and still have
enough potato left to bother with, go ahead and use it. But if most of
the potato's skin or flesh is involved, discard it.

Pennyaline > wrote in
:

> But when potatoes are exposed to sunlight or very cold
> or very warm temperatures during storage, higher
> concentrations of solanine form.

The solution is simple. Keep potatoes in a dark place.
Traditionally, potatoes are stored in sand vats in a moderately
cool location such as a basement. They should not sprout or
exhibit any green.

Always buy potatoes in the kilo paper bags and keep the bag with
the window facing away from the light.

--

If this is going to be a Christian nation that doesn’t
help the poor, either we’ve got to pretend that Jesus
was just as selfish as we are, or we’ve got to acknowledge
that He commanded us to love the poor and serve the needy
without condition, and then admit that we just don’t
want to do it.

Stephen Colbert (via videcormeum)

On 10/31/2011 7:11 AM, Michel Boucher wrote:

> Always buy potatoes in the kilo paper bags and keep the bag with
> the window facing away from the light.

I swore by that method until the day I opened up a bag of green
potatoes. Now I pick potatoes out individually from the bulk bin. I can
sort out the ones with problems that way, such as sprouting, fissures
and soft spots as well as green areas. They get stored in cool darkness
as soon as I get them home.

These were bulk bin potatoes- I usually buy them that way for the same
reason. I always store them in darkness as well, but the store I went
to just remodeled their produce section, which included new lighting.
It's a better, brighter place, but I am starting to see more and more
green potatoes lately. Could be related, or could be how they were
handled prior to getting to the store.


It's too bad, because I really wanted potatoes in my stew.

-J

On Sun, 30 Oct 2011 23:56:28 -0600, Pennyaline
> wrote:

> But when potatoes are exposed to sunlight or very cold
> or very warm temperatures during storage, higher concentrations of
> solanine form.

I wondered why potatoes that don't see any light get green anyway. My
kitchen gets too cold, I guess.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sun, 30 Oct 2011 22:14:13 -0700, "Julie Bove"
> wrote:

> Or you could cut off the green part.

That's what I do. Waste not, want not.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Mon, 31 Oct 2011 08:17:00 -0600, Omelet >
wrote:

>In article
>,
> phaeton > wrote:
>
>> These were bulk bin potatoes- I usually buy them that way for the same
>> reason. I always store them in darkness as well, but the store I went
>> to just remodeled their produce section, which included new lighting.
>> It's a better, brighter place, but I am starting to see more and more
>> green potatoes lately. Could be related, or could be how they were
>> handled prior to getting to the store.
>>
>>
>> It's too bad, because I really wanted potatoes in my stew.
>>
>> -J
>
>I wanted to purchase a bag of yukon golds one day and I complained to
>one of the produce clerks that the last bag I bought, I had to waste
>half the potatoes as they were green, and I noted that the current batch
>had a lot of green as well.
>
>He understood and offered to get me a bag out of the back storage room
>where they were in the dark and did so.
>
>They were all perfect. :-)
>
>I also store them in a dark place.

I ain't askin'. hehe

On Mon, 31 Oct 2011 10:48:42 -0500, heyjoe > wrote:

>May be just me and how I do things, but Yukon Golds go greenish faster
>than reds or russets. I'm guessing the thin, pale skin has soemthing to
>do with. Doesn't seem to matter which brand or retailer I get them
>from, Yukon Golds have a shorter shelf life for me. In spite of that,
>they are my go to potato.

Same here, even when stored in a cool, dark garage.

-- Larry

Pennyaline wrote:
>
> I've eaten green potatoes before and had nothing happen. I've also eaten
> green potatoes and gotten quite sick. The advice is if there's just a
> little green, little enough that you can trim it off and still have
> enough potato left to bother with, go ahead and use it. But if most of
> the potato's skin or flesh is involved, discard it.

No, don't try to trim off the green. Solanine is
not confined to the green areas. Throw it away.

"heyjoe" > wrote in message
...
> On Mon, 31 Oct 2011 08:17:00 -0600, Omelet wrote:
>
>> I wanted to purchase a bag of yukon golds one day and I complained to
>> one of the produce clerks that the last bag I bought, I had to waste
>> half the potatoes as they were green, and I noted that the current batch
>> had a lot of green as well.
>
> May be just me and how I do things, but Yukon Golds go greenish faster
> than reds or russets. I'm guessing the thin, pale skin has soemthing to
> do with. Doesn't seem to matter which brand or retailer I get them
> from, Yukon Golds have a shorter shelf life for me. In spite of that,
> they are my go to potato.

I've been keeping small amounts of potatoes in the fridge. I know they say
not to do this but I've not had any problems with them. I have some baby
reds that I bought over the summer. They're still good.