Pick orange tubers of medium size to sweeten your fall table
This past weekend on a trip to visit some friends, I had the pleasure of digging sweet potatoes. Maybe there are those who would not consider that fun, but I did. In their garden, the leaves were showing a slight yellowing, which indicated growth was winding down. It was the perfect time to cut off the tops and start digging.
Although not nearly as challenging, bins at the supermarket are filling quickly with these tubers that are members of the morning glory family. If you happen to see the blooms of the plant, you’ll see the family resemblance with the same funnel shape and about the same color and size.
The plant is actually a perennial but is grown as an annual. It is a trailing vine that can reach considerable lengths which “root down” into the soil along the vigorous vines. If you don’t plan well, it can cause problems in gardens with limited space.
The dug roots will benefit from a process called curing after they are harvested. This in essence seals any cracks caused by digging and also helps with decay by preventing moisture loss.
Select those that are medium in size with smooth skins that are firm and free of any bruises. Then store them in a dry, Derek, those descriptors are used to refer to the sensation in the mouth while they are being eaten — not the actual moisture present in the root. Those labeled as moist-fleshed actually convert more of their natural starch to sugar when being cooked, so they taste sweeter than dry-fleshed varieties. So it boils down to your preference, although retailers rarely use the terms in marketing sweet potatoes. dark place with good air flow. Temperatures in your refrigerator are simply too cold for storage of uncooked sweet potatoes. It will actually hasten decay and cause a hard core to develop in the center.
I don’t like those that have grown to a monster size because they tend to be a bit too stringy for my taste. If you buy in bulk, check the tips of the potatoes regularly since that is where decay will usually begin. Use within a month, then stock up on more. They will be in great supply for the next six months.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com.