Boxes on a Pallet: 78
Eddoes have brown, furry ringed skin and are usually about the size of a turnip. The flesh varies from white to yellow to even a pinkish tinge and it turns violet or cream colored when cooked.
Selection & Storage: Choose full, firm eddoe roots with no sign of shriveling at either end. Check for mold. Store in a single layer in a cool, well-ventilated place for a few days. Do not refrigerate.
Preparation & Cooking: Slice off ends, pare, removing blemishes and keep in cold water until you are ready to cook. Wear rubber gloves because the juice can irritate your hands. Never eat eddoe raw. Cooking intensifies the flavor. You can use taro in all the ways you would use potatoes. It can be pan fried, deep fried, steamed or boiled, mashed or used in soups and casseroles. It should be served piping hot, as it has a tendency to become dry when cool.