I see my Tuber Guy, aka Joe of Healthway Farms, on Monday's at the Union Square Farmers Market here in NYC. I know by weight, yes I'm a nerd, how many I'll need for the week and will usually grab a variety - Adirondacks, Fingerlings, et al. I don't have a ton of room so buying large amounts isn't in the cards for me.
I've been N=1 a bit with carbs lately and have been purchasing less, more Japanese sweet potatoes right now, but when tubers - and the sweeties, are in the house?
- I leave them dirty and don't wash until ready to use. Seems to help them "keep" a little longer.
- My kitchen gets a ton of light so into a cupboard - less chance of "greening" aka glycoalkaloids happening so if I don't finish them for a reason they'll continue to hold nicely.
- I had always been told "NOT IN THE FRIDGE" but my old swim coach who was born in Iowa and raised on a potato farm kept them in there. My gramma who was a farmer? Root celler. I guess it all falls to personal preference. Me: in the summer I cook the day I get them, then into the fridge, but in the cooler months - it's just a fine mesh colander in the aforementioned cupboard. Cool, no light, decent airflow.
If one is lost but found in the cupboard and still feels nice and firm but maybe some sprouting? I peel and eat.
Notes: If they're kept too cold then that may be the bruising you're seeing as sugars are developing - unless you're washing them first, accidentally bash them, hence the bruising. Or that section of the fridge is so cold they could be getting a little frozen. Try putting them in a paper bag and storing in a lesser cold spot.. maybe the door unless you have a magical fridge that actually has drawers.. sigh. That would be so nice to have.
I have an awesome book called The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times By Carol Deppe and mother trucking score - sections are available online. Viola! One of the available chapters is storing le tubers.