I thought that feeding sweet potatoes can have a negative effect on the size and quantity of the tubers.
(I did plant them in rich organic soil despite what I read)
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| Author: | Aandwhomepro [ Tue Sep 23, 2003 7:37 pm ] |
| Post subject: | Sweet Potatoes |
This year is my second attempt at growing sweet potatoes and unlike the last time I do have a few good looking yams. Unfortunatly many of the yams are cracked and down right ugly. It even affects the small yams. What causes this? I really want to grow these next year but it is almost not worth the space if I only get a handfull of good ones. 2 years ago the whole crop was affected by the cracking and some insect made tunnels around the yams (Pill bugs I think) Any help would really be great... Wayne |
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| Author: | Robert D Bard [ Wed Sep 24, 2003 2:14 am ] |
| Post subject: | yams |
I don't know anything about growing sweet potatoes but I do know there is a nack to growing them. I ahd an old gentleman worked for us back in the 80's and early 90's and he had tons of them. Don't give up and see if you can find an old timer with good advice. There doesn't seem to be many people growing them anymore. Robert D Bard |
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| Author: | CaptainCompostAL [ Wed Sep 24, 2003 9:39 am ] |
| Post subject: | |
I'm stilling trying to get some sweet potato plants to put out some fruit too this year. I'm feeding them lots of slightly immature compost as an extra mulch, plus some aerated compost teas for extra soil microbes and nutrients. |
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| Author: | Aandwhomepro [ Sun Sep 28, 2003 4:07 pm ] |
| Post subject: | |
I thought that feeding sweet potatoes can have a negative effect on the size and quantity of the tubers. (I did plant them in rich organic soil despite what I read)
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| Author: | CaptainCompostAL [ Mon Sep 29, 2003 7:34 am ] |
| Post subject: | |
Not if you are using soil amendments high in phosphorus and potassium. These nutrients will focus toward bigger and better fruit and root development and disease control. |
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| Author: | Enzyme11 [ Sat Oct 04, 2003 10:22 am ] |
| Post subject: | |
No info about growing them, but here's some interesting stuff about yams/sweet potatoes from America's Test Kitchen/Cooks Illustrated (http://www.americastestkitchen.com): "TASTING LAB: Sweet Potatoes In this country, the terms "yam" and "sweet potato" have become interchangable, both referring to the orange-skinned, orange-fleshed, and sweet-tasting root vegetable traditionally found next to the potatoes in the supermarket. But there is a world of sweet potatoes that extends far beyond these confines. We wondered just how deep the differences in sweet potatoes ran, so we gathered seven varieties to taste. We tried three traditional varieties (traditional at least to those of us raised in the United States and Europe)--Beauregard, Jewel, and Red Garnet--and four nontraditional--Japanese White, White Sweet, Batata, and Okinawa. In the traditional category, the Beauregard (usually sold as a conventional sweet potato) was favored for its "standard sweet potato" flavor and "basic, all-around good" quality. Of the nontraditional varieties, the Japanese White was the hands-down winner, praised for its "heavy chestnut flavor" and "velvety" texture. RECIPE: Sweet Potato Chips From: Restaurant Favorites, October 2003 Serves 6 These chips can be served with any fish or meat entrée or on their own as a snack. It is important to cut the sweet potatoes 1/16 inch thick, a task easily done by a mandoline. If you don't have a mandoline, the slicing blade of a food processor will suffice (although the chips will not be cut to precisely the right thickness, so you may need to increase the cooking time to ensure crisp chips). Because the oil will bubble up when you add the chips, be sure you have at least 3 inches of room at the top of the pot. 2 quarts canola oil 4 large sweet potatoes (about 3 pounds), peeled and cut into 1/16-inch-thick slices Salt Confectioners' sugar 1. Heat the canola oil in a Dutch oven over medium heat until it reaches 375 degrees. (Use an instant-read thermometer that registers high temperatures or clip a candy/deep-fat thermometer onto the side of the pan before turning on the heat.) Carefully add one sixth of the sweet potatoes and fry until lightly browned, 2 1/2 to 3 minutes, adjusting the heat as necessary to maintain the cooking temperature. Using a slotted spoon or spider, transfer the sweet potato chips to a rimmed baking sheet lined with several layers of paper towels and sprinkle them lightly with salt. Fry the remaining batches of sweet potatoes, letting the oil come back to 375 degrees after each batch, adding them to the baking sheet and salting them. 2. Let the sweet potato chips cool completely. Dust with confectioners' sugar and serve." |
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