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How to Plant, Grow, and Harvest Jerusalem Artichoke — 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. The sunchoke is a hardy perennial that grows from 5 to 10 feet tall. The plant has rough-textured leaves 4 to 8 inches (10-20cm) […] More
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How to Plant, Grow, and Harvest Sweet Potatoes
Sweet potatoes are tender, warm-season perennial plants grown as annuals. Here is your complete guide to growing sweet potatoes. Sweet Potato Quick Growing Tips 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 […] More
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6 Easy Steps to Grow Organic Potatoes
Organic potatoes are a great addition to any home garden. Not only are they packed with vitamins, minerals, and fiber, but they also provide a unique and flavorful cooking experience. Growing organic potatoes in your home garden is both rewarding and easy as long as you are well-versed in how to grow potatoes. Here are […] More
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When to Plant Jerusalem Artichokes — Sunchokes
Jerusalem artichoke—also called sunchoke—tubers can be planted in the garden as early as 4 to 6 weeks before the last frost, as soon as the soil can be worked in spring. In mild winter regions, Jerusalem artichokes can be planted in autumn for a spring harvest. Jerusalem artichokes are perennial and are best planted in […] More
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When to Plant Sweet Potatoes
Plant sweet potato sprouts (called “slips”) in the garden 2 to 3 weeks after the last frost. Night temperatures must stay warmer than 60°F (16°C) and the soil temperature should be at least 65°F (18°C) for sweet potatoes to thrive. Start purchased slips or sprout your own about 6 to 8 weeks before setting sprouts […] More
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Sweet Potatoes: Short-Summer Varieties
Sweet potatoes in 100 days! Sweet potatoes started from slips–rooted sprouts–purchased at the garden center or from a seed catalog can be harvested in about 100 days, even less. Short-season sweet potato varieties include ‘Beauregard’, ‘Centennial’, and ‘Georgia Jet.’ These three planted from slips will be ready for harvest in 80 to 90 days. Varieties […] 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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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
Stephen Albert
