Location: Home > food > D is for Drippy Potatoes
D is for Drippy PotatoesPosted Jan 18th 2006 5:11PM by Nick VagnoniFiled under: Farming, Vegetables, Newspapers, Stores & Shopping, Brought to you by the letter DToday's Sacramento Bee featured a produce column about why
seemingly good potatoes go bad quickly and begin to rot and, um, drip. According to "Produce Man"
Michael Marks, lots of potatoes recently picked in the northwest might have been exposed to near freezing weather
temperatures while they were being transported. The moisture in the spuds freezes and destroys the cellular structure
inside the potato. This eventually leads to rapid decay, sometimes before the tubers hit the shelves, sometimes after
you get them home. Marks' advice: chuck those drippy spuds and go get yourself a refund.
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