Yay my first real post, this is actually a test post to get familiar with the site. Got everything covered, photos, video, hyperlinks, HTML.
November 3rd, 2019
I Finally got my first frost Friday night and decided to harvest the sweet potatoes Saturday Morning.
I had a few that broke ground and had a pale shade of green, I was worried about Solanine in the potatoes but doing a little research, I found that a "potato" is in the night shade family and is not the same as a "sweet potato" that is in the Morning Glory Family, so Solanine is not an issue.
Fun Fact, the Yam is in the Lily Family.
Depending on how these cure, store and taste, I may plant 9-12 slips next season.
And the harvest video
The potatoes were cured for 14 days in my 72°F Kitchen, no special curing procedure, I just tossed them on the counter.
After the 2 weeks they were individually wrapped in newspaper and placed in my basement 50°F - 60°F.
The test will come tonight when we make some Tzimmes, no I'm not Jewish but was intrigued by this recipe.
I'll also get a chance to try a Butternut Squash, here is the recipe for the "Tzimmes" and I will follow up with the results.
- 1/2 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 6 medium carrots, sliced
- 2 medium tart apples, peeled and sliced
- 1 cup chopped sweet onion
- 1 cup chopped dried apricots
- 1 cup golden raisins
- 1/2 cup orange juice
- 1/4 cup honey
- 2 tablespoons finely chopped crystallized ginger
- 3 teaspoons ground cinnamon
- 3 teaspoons pumpkin pie spice
- 2 teaspoons grated orange zest
- 1 teaspoon salt
- Vanilla yogurt, optional
1) Place the first seven ingredients in a 5- or 6-qt. slow cooker. Combine the orange juice, honey, ginger, cinnamon, pie spice, orange zest and salt; pour over top and mix well.
2) Cover and cook on low for 5-6 hours or until vegetables are tender. Dollop servings with yogurt if desired.
............................Merry Christmas and have a safe New Year!