I have seen so many baby birds and animals around this year! Cardinals fledged in my yard today, and the robins are feeding a nestful of chicks. Baby bunnies are in the gardens. I even had a baby river otter run smack into my leg yesterday, with mother otter close behind. (First time I've even seen an otter.) So cute!!
Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. Show all posts
time for spring babies!
I have seen so many baby birds and animals around this year! Cardinals fledged in my yard today, and the robins are feeding a nestful of chicks. Baby bunnies are in the gardens. I even had a baby river otter run smack into my leg yesterday, with mother otter close behind. (First time I've even seen an otter.) So cute!!
sweet potato sprouts
I have three sweet potato varieties sprouting: Beauregard, Jewel and Hannah. I am keeping them at 80*F, as they don't seem to grow at all at cooler temperatures. Still, they are growing slowly.
Significance
The existence of sprouts on your potatoes is more than a cosmetic change. Sprouts and the firmness of a potato have great significance regarding the advisability of eating the spud. Sprouts mean the starch within the potatoes has been converted into sugar. Check the firmness of the potato to determine whether it's safe to eat. If the spud is soft, it has lost most of its nutrients and is no longer safe to eat.
Considerations
If the potato is green or has a green tint, it has been subject to an unfortunate amount of light exposure. This excessive exposure changes the skin tone of the potato because of the formation of alkaloid solamin. Removal of any and all green skin before eating is recommended because this skin is toxic.
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Misconceptions
Despite the fact that soft and/or wrinkled potatoes are not safe to eat, not all spuds with sprouts should be discarded. If the potato has sprouts, you should still check the firmness level. As mentioned, a soft potato is no good and should be thrown away, but a potato that is not wrinkled and has maintained its firmness should still have a majority of its nutrients. Under these conditions, it is good to eat.
Prevention/Solution
There are three ways to prevent potato sprouts. Don't store the potato in a humid area. Moisture will ensure that sprouts grow. Potatoes also should be stored where air can flow freely to some degree. Finally, temperature should be closely monitored--anything much higher than 50 degrees may lead to the formation of potato sprouts.
Warning
Eating bad (green) potatoes or their sprouts is not life-threatening, but, as members of the nightshade family, potatoes under these conditions are mildly poisonous. While effects are not severe, eating green parts of a potato or eating a potato while raw can cause an upset stomach and digestive problems. Severity is always dependent on the amount of the potato consumed and how much of the potato was bad (green or raw).
Read more: Is It Safe to Eat Potatoes That Have Sprouts? | eHow http://www.ehow.com/about_4571127_safe-eat-potatoes-sprouts_.html#ixzz2VDqucXqq
Read more »»
Significance
The existence of sprouts on your potatoes is more than a cosmetic change. Sprouts and the firmness of a potato have great significance regarding the advisability of eating the spud. Sprouts mean the starch within the potatoes has been converted into sugar. Check the firmness of the potato to determine whether it's safe to eat. If the spud is soft, it has lost most of its nutrients and is no longer safe to eat.
Considerations
If the potato is green or has a green tint, it has been subject to an unfortunate amount of light exposure. This excessive exposure changes the skin tone of the potato because of the formation of alkaloid solamin. Removal of any and all green skin before eating is recommended because this skin is toxic.
Sponsored Links
Free Online Journals
Search the global online library on ethics. Sign up for free.
www.globethics.net/library
Misconceptions
Despite the fact that soft and/or wrinkled potatoes are not safe to eat, not all spuds with sprouts should be discarded. If the potato has sprouts, you should still check the firmness level. As mentioned, a soft potato is no good and should be thrown away, but a potato that is not wrinkled and has maintained its firmness should still have a majority of its nutrients. Under these conditions, it is good to eat.
Prevention/Solution
There are three ways to prevent potato sprouts. Don't store the potato in a humid area. Moisture will ensure that sprouts grow. Potatoes also should be stored where air can flow freely to some degree. Finally, temperature should be closely monitored--anything much higher than 50 degrees may lead to the formation of potato sprouts.
Warning
Eating bad (green) potatoes or their sprouts is not life-threatening, but, as members of the nightshade family, potatoes under these conditions are mildly poisonous. While effects are not severe, eating green parts of a potato or eating a potato while raw can cause an upset stomach and digestive problems. Severity is always dependent on the amount of the potato consumed and how much of the potato was bad (green or raw).
Read more: Is It Safe to Eat Potatoes That Have Sprouts? | eHow http://www.ehow.com/about_4571127_safe-eat-potatoes-sprouts_.html#ixzz2VDqucXqq
tiny little sweet potato sprouts!
About a month ago, I selected a couple sweet potatoes and put them in little bowls of water, hoping to get them to sprout. I put them on the floor by the heater, but since they got in the way there, I moved them to my plant shelf. Today I checked on them - sadly, no sprouts yet. :-(
Then later, as I was selecting a sweet potato for dinner from my basket in the kitchen, I found that one of these had tiny little sprouts! Yippee!!! I put this tuber in a bowl with water. Finally, I have a sprouting sweet!
I am guessing that this one sprouted because it was stored in the warm kitchen, quite near the oven. Maybe the room with the plant shelf is too cold for sprouting sweets? In any case, it is exciting to have one sprouting. As I learned last season, one sweet potato makes a lot of slips, and one slip makes a lot of sweets.
starting to sprout sweet potatoes
To get a head start, I put my sweets for sprouting in small bowls with half filled with water. I lined them up under the radiator for extra warmth. I will be collecting some pint jars (and toothpicks) for setting them up correctly soon. Here is a great link for reading about how to sprout sweets: Starting Sweet Slips.
I have three varieties starting. Two from my harvest from this year (Jewel's and Hannah's - these are dry textured, orange and white flesh) and a new one I picked up at the supermarket last week, (Beauregard - a moist orange type). These are three of the most common commercial varieties. I am thinking I will also try ordering a few heirloom slips from Sandhill Preservation next year. They have some very nice assortments: their choice of heirloom varieties, 2 types $5. Sounds good to me!
sweet sweet
I dug up a big ol' sweet potater today! I'm holding off on digging the bed 'til after a frost kills the plants back. But its not like a bed of squash where you know what's growing, what you're waiting for. I've stuck a fork in the ground a couple times in the last month to see if I find anything and both times i found teeny little sweet potatoes. Third time today, and I found a giant!
It looks like a white fleshed sweet potato. Just over a foot long. I planted red, orange and whites sweets last spring.
sweet potato sprouts on the window sill
My sweet potatoes I dug last fall finally sprouted this fall. As Donald recommended, I potted them up. They are on my kitchen window sill with cacti and a poinsettia.
sweet potato sprouts
Since last fall (Oct 2010 - over a year ago!) I have held a basket of small sweet potatoes to see if they would sprout. Finally it seems they are sprouting. I am thinking about howI can set them up so they will grow inside over this winter. Looks like sweet potatoes may be a biennial crop for me.
fried potatoes
I can't do much gardening now, but I'm cooking and eating my produce. Today's recipe is fried potatoes. I found, then lost, a recipe online that worked great.
Standard potatoes: russets, blues, etc.
Sweet potatoes
Canola oil
1- Scrub and cut standard potatoes (whites, yellows and/or blues, leave skin on). Rinse in cold water, then soak 5 or more minutes in cold water.
2- Heat oil to 210-230*F.
3- Dry soaked potatoes on towel, then fry about 10 minutes in preheated oil. Remove to paper towel and let cool.
4- Increase oil temperature to 265*F.
5- Scrub and cut the sweet potatoes (leave skin on).
6- Add all potatoes (sweets and standards to the oil. Fry 5-10 minutes til nicely browned. Add salt and enjoy!
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