Potatoes will turn green when exposed to sunlight, which makes them produce chlorophyll, a photosynthetic pigment found in all green plants. Chlorophyll is harmless. However, potatoes will also produce solanine when exposed to light, as well as under some other conditions. Solanine occurs naturally in small amounts in potatoes, but increases with light exposure, giving the potato a bitter taste and can be harmful or even deadly if eaten in large amounts. More information about green potatoes.
Today’s Share:
- Chard- last week for chard
- Beets
- Turnip- the last ones
- Danvers 126 Carrots
- Scallions
- Red or Green Cabbage
- Parsley
- Squash (zucchini, yellow crookneck, pattypan)
- Cucumber (National Pickling, Marketmore, Suyo Long, Lemon)
- Green Pepper
- Adirondack Red Potatoes!!
