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Re: Sweet Potatoes

Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html

At 05:46 PM 1/8/2000 -0800, you wrote:
>Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html
>
>In Southern California grocery stores they sell two things: a "yam" that
>has pointy ends, beautiful orange flesh, and a slightly slimy texture, and
>a "sweet potato" that is shaped like a regular potato, has a rather
>ordinary-looking yellow flesh, texture that is fluffy like a regular
>potato, and a flavor that is far sweeter and tastier than the "yam."
>
>Now that I live in Virginia (zone 7) I have discovered that the "sweet
>potato" is not available in the local Safeway (they've got "yams" up the
>wazoo) so I want to grow it next year.
>
>Can anybody recommend a source for the "sweet potato" that I want? And how
>will it fare under the square foot system?
>
>As you might be able to deduce from all those quote marks, I am aware of
>the whole mis-nomer aspect of sweet potatoes and yams. All I really want is
>to eat them; I don't care what I should be calling them.
>
>Katherine Wendt
>DataWiz Solutions
>toll-free 1-877-DATAWIZ (328-2949)
>703-288-1151
>thefolks@datawizsolutions.com

I, too, prefer the yellow-meated sweet potatoes. I never found starts for
them that would get here in time, so I start them from grocery store stock.
They apparently do not spray sweet potatoes with anti-sprouting stuff.
Probably the reason your grocery store does not have the yellow-meated
sweet 'taters is time of year. Ask the produce guys. BTW, did you know a
microwaved sweet potato is as good as an oven-baked one (unlike russet
potatoes, that are inferior when microwaved)? I nuke a large one for four
minutes, turn it over and turn it 90 degrees, another 4 minutes on high
then put in foil for 5 minutes. Cut it into coins, add butter or margarine,
and enjoy. Margaret L


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