Potatoes & Onions

Shawn Patrick: 213-305-4150

Joe Ciccarella: 213-305-3706

Arcy Salgado: 213-305-0546

Justine Torres: 213-305-3722

Michelle Michel: 213-305-3708

Mickey Owens: 818-307-7761

Brian Bullman: 213-624-9676

Klondike Rose Potato:

The striking yellow flesh and rosy red skin of the Klondike Rose truly make this a one of a kind variety. The Klondike Rose has moist, creamy flesh which produces a rich, buttery flavor when cooked. The beautiful hue of the skin makes this potato perfect for adding unique color to your dishes.



Red Potato :

The Red potato produces a thin skin colored in stunning shades of red. The flesh of the Red potato is moist and creamy when cooked, making them an excellent choice for mashed potatoes.

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Russet Potato:

The Russet Potato is the most common potato in the United States. Russets have earthy brown skin and exquisite, hardy flesh. Mashed, roasted, or fried, Russets are the perfect versatile potato to have in your kitchen.



White Rose Potato :

White Rose potatoes are a very unique variety of potato. The skin of the White Rose is so thin it almost seems transparent and it has dense and moist flesh.  When cooked, the flesh of the White Rose potato becomes velvety smooth with a delicious, rich flavor.

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Yellow Yukon Gold :

The Yellow Yukon Gold has a unique flat, round shape and skin that radiates a lovely yellow color. The dense, buttery flesh of the Yellow Yukon Gold is perfect for mashed potatoes, hash browns, and more. The delectable, rich taste compliments well with savory dishes.

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Brown Onion :

Dark skinned hard onion

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California Sweet Onion :

California Sweet onions are a buttery yellow and hold a subtle sweet flavor. California Sweets are large and crispy but do not have a sharp flavor like other onions. When cooked, the onion grows slightly sweeter, perfect for savory meals.



Red Onions :

Red onions produce a beautiful shade of red. The stunning hue of the Red onion is perfect for adding some color and character to your meals. The meat of the onion is crisp and juicy and can be added to salads, grilled, cooked, or even eaten raw as a snack.



Texas 1015 Sweet Onion :

The Texas 1015 Sweet Onion is a delicious and juicy onion with a crispy crunch in every bite. With its pungent, saccharine aroma it is hard not to resist. (remove)this sweet onion. The Texas 1015 is considered to be the sweetest of all onion varieties, making them an excellent choice for caramelizing or adding a unique sweet taste to any dish.



White Onion :

White onions have pearly white skin, crispy white flesh, and a distinct pungent aroma and non-abrasive aftertaste.



Yellow Onion :

The dark-skinned hard onion is the most widely used cooking variety. The brown flaky skin surrounds a creamy white, almost translucent flesh. The brown onion has a crisp pungent flavor when raw, but a mild, nutty, and slightly sweet flavor when cooked.



– Bags: 3#, 5#, 10#, 15#, 20#
– Master bags.
– RPC-Bulk Sizes
– 50# Cartons Size
– A, B, C and Premium


– Bags: 2#, 3#, 5#, 10#, 15#, 20#,
– Master bags.
– Sacks: 3#, 5#, 10#, 25#, 50#
– Cartons: 40#, 50#


1. Store healthy potatoes in a dark, dry place. Once you’ve separated the damaged potatoes from the undamaged ones, put the latter in a spot that’s not exposed to light or moisture. These things can cause greening and/or rotting. 

2. Keep the temperature cool. Potatoes keep best at temperatures less than 50 degrees Fahrenheit. For maximum storage length, potatoes should remain between 35-40 degrees Fahrenheit.


1. The onions that harvest in the spring and summer are not hardy enough to store. They should be eaten within a few weeks of harvesting. Plan to store onions that are harvested in the fall, since these varieties are able to last through the winter.

2. Choose a cool, dark place to store your onions. The space should have a temperature maintained between 40 to 50° Fahrenheit. If the space is too warm, your onions will begin to sprout. If the location you chose is too cold, the onions will start to rot.

3. Keep the storage space dry. Onions easily absorb moisture, and the wetness in the air will rot your produce. The humidity level should be kept at 65 to 70 percent.

4. The following varieties of globe onions do well in long-term storage:

  • Yellow onions such as Ebenezer, yellow globe, downing yellow globe, and yellow globe Danvers.
  • White onions such as Southport white globes. These should only be stored if their necks are small.
  • Red onions including Wethersfield and Southport red globe.


Amount Per Serving: 1 Potato medium (2-1/4″ to 3-1/4″ dia) (213 g)

Calories 163
% Daily Value*
Total Fat 0.2 g0%
Saturated fat 0.1 g0%
Polyunsaturated fat 0.1 g 
Monounsaturated fat 0 g 
Cholesterol 0 mg0%
Sodium 13 mg0%
Potassium 897 mg25%
Total Carbohydrate 37 g12%
Dietary fiber 4.7 g18%
Sugar 1.7 g 
Protein 4.3 g8%
Vitamin A0%Vitamin C70%
Vitamin D0%Vitamin B-630%


Amount Per Serving: 1 medium (2-1/2″ dia) (110 g)

Calories 44
% Daily Value*
Total Fat 0.1 g0%
Saturated fat 0 g0%
Polyunsaturated fat 0 g 
Monounsaturated fat 0 g 
Cholesterol 0 mg0%
Sodium 4 mg0%
Potassium 161 mg4%
Total Carbohydrate 10 g3%
Dietary fiber 1.9 g7%
Sugar 4.7 g 
Protein 1.2 g2%
Vitamin A0%Vitamin C13%
Vitamin D0%Vitamin B-65%

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