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How to Grow Sweet Potatoes
Sweet potatoes are tender, warm-season perennial plants grown as annuals. Sweet potatoes require a long, warm growing season, usually about 4 months of frost-free weather to reach harvest. Set sweet potato starts or slips in the garden after all danger of frost has passed, usually 4 weeks after the last average frost date in early […] More
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How to Grow Sunchoke
The sunchoke, also called Jerusalem artichoke, is a variety of perennial sunflowers grown for its edible low-starch tuber which looks much like a small potato but tastes like a water chestnut. Sunchoke tubers can be planted in the garden as early as 2 to 3 weeks before the average last frost date in spring. They […] More
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Yellow Potato Side Dish and Soup
Yellow potatoes like ‘Yukon Gold’ and ‘Yellow Finn’ are ideal for boiling and using in salads and gratins or adding raw to stews. They are moist with a dense flesh and low in starch which means they will hold their shape cooked. You can boil yellow potatoes whole and unpeeled or cut and unpeeled or […] More
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Yukon Gold Yellow Potato
Yellow potatoes are well suited for boiling, steaming, mashing, roasting, grilling, and au gratin dishes. ‘Yukon Gold’ is a stand-out yellow potato with a buttery-tasting flesh that you will want to try mashed, steamed, in soups and chowders, or made into potato pancakes. Because the ‘Yukon Gold’ brings its own buttery flavor to the table, […] More
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How to Serve Jicama Raw or Cooked
The stark white flesh of jicama is cool and crunchy, perfect for eating out of hand after peeling. Jicama can be diced and added to fruit or green salads or speared and featured on dessert trays next to cantaloupe and pears and cheese cubes. Jicama can be combined with other vegetables in stir-fries or added […] More
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How to Cook a Potato
Potatoes are versatile in the kitchen. You can cook potaoes in so many ways–boil, bake, roast, fry, steam, mash, and stuff. You can serve a different potato dish every day of the week. Here’s a few potato cooking basics: Bake. Choose potatoes the same size so that they will cook evenly. Scrub unpeeled, pierce each […] More
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Potatoes for Cooking
Potatoes can be round, oval, and smooth. They can have rough skins or smooth skins, white skins, brown skins, red skins or blue skins. There are more than 3,000 varieties of potatoes. But when it comes to cooking, there are only three kinds of potatoes: high starch, medium starch, and low starch. When you are […] More
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Potato Types and Varieties
Which potato? When it comes to cooking potatoes, choose your potato for the style of cooking you have in mind. Use high starch potatoes for baking, frying, and mashing. Use medium starch potatoes for steaming, baking, roasting, grilling, and au gratin dishes. Use low-starch potatoes for boiling, roasting, grilling, sautés, stews, salads, and au gratin […] More
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Seven Ways to Cook Potatoes
Potatoes are not fattening. Potatoes are high in fiber content and contain quality complex carbohydrates that will fill you up but not fill you out. A medium-sized baked potato contains around 90 calories, about the same as an apple. However, potatoes drenched in butter or smothered in gravy or the fat in the steak you […] More
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How to Cook and Serve Taro
Taro, also called dasheen, eddo, or cocoyam, is always eaten cooked. Taro can be steamed, boiled, fried, stir-fried, baked, and braised. It is often added to stews and soups where it absorbs fatty juices and serves as a nutty thickener. Taro is a starchy root vegetable that has a sweet, nutty flavor—a flavor and texture that […] More
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Four Ways to Cook Sunchokes
The sunchoke can be eaten raw or cooked. It has a crunchy, delicate, sweet, nutty flavor. The taste is reminiscent of jicama, water chestnuts, or artichokes. Sunchoke is the root of a perennial sunflower. The sunchoke also is called Jerusalem artichoke but it not related to the artichoke. It is tastiest if harvested just after […] More
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How to Cook Sweet Potatoes
Sweet potatoes can be cooked and prepared in just about every way a potato can. Two Types of Sweet Potato There are two main types of sweet potato (although there are more than 400 varieties): one has orange flesh and becomes soft and moist when cooked, and the other has white flesh and becomes relatively […] More
Steve Albert