In article >,
sf > wrote:

> On Sat, 20 Mar 2010 14:07:38 -0700, "<RJ>" > wrote:
> >
> > I must be doing something wrong.
> >
> > Last week I bought a bag of Yukon Gold potatoes. ( pricey )
> > They're in a wire basket on the kitchen counter
> > and the skins are turning green !
> >
> > I hear all these cautions about eating potaotes with green skins.
> > Is there a better way to store them ? ...in the dark maybe ?
> >
> I have a drawer where the potatoes are stored. They may sprout, but
> they don't turn green.
> >
> > As for bell peppers... I love 'em.
> > But within a few days after bringing them home,
> > they're turning to mush.
> > I've tried storing them in the refrigerator crisper,
> > I've tried storing them out on the counter.
> > Seems to make no difference.
> > Is there a better way to make them last ??
> >
> That just happened to me with some pre-sliced, multi-colored bells
> from Trader Joe's. Normally bells seem to last forever, but these
> turned to mush in less than a week.

Check your 'frige temp. I bought a red bell for Freya about 6 weeks ago
and have been cutting slices from it for her and storing it in it's
flimsy bag in the 'frige. It's only now beginning to get soft.

The Hobart has two temp monitors. The one on the outside says 38F, the
interior one I can see thru the glass door says 35F.

I do keep thermometers in both refrigerators and both freezers. :-)
--
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