Welcome to our Summer Series,
Seed to Table.
Every Friday, we'll explore a different crop
that you can grow in your own garden.
Whether you're in mid-harvest, already looking ahead to your fall garden,
or just thinking about growing your own,
we hope this series inspires you.
We'll begin with planting from seed or seedling,
and end up with a scratch recipe.
~~~~~~~~~~~~
We begin the series with sweet potatoes.
It's one of the only crops that will thrive in our summer heat.
It starts here.
All that is required is to place a sweet potato
into water until sprouts form at the bottom.
It's called a sweet potato slip.
We used small nails to prop the spud out of the water,
but toothpicks, chopsticks, or wire will do just as well.
After a few days, white roots will emerge from the bottom.
A few more days will pass before you see
the leaves start to sprout right out of the top.
It doesn't get much easier than that, folks.
When the leaves are abundant,
transplant it to the garden.
It will take off and sprawl,
so give it space or use a trellis to support the vine.
The light purple (almost pink) blooms are an added bonus!
When the leaves begin to turn yellow,
they are ready for harvest.
Dig them up, compost the leaves
and cure the potatoes for about 10 days.
This simply means leaving them out to dry in a warm place
(but not in direct sunlight).
This enables them to develop their sweetness.
Eating a variety of colors is a sure way to
add health and vitality to your life.
Sweet potatoes are loaded with calcium, potassium and
the A and C vitamins.
Something so delicious and good for you too?
Who could ask for more.
We hope you'll add this easy-to-grow crop
to your garden.
Join us each Friday for our Summer Series-
Seed to Table.
Here's one way we enjoy these sweet delights:
Sweet Potato Fries
3 sweet potatoes, cut into wedges
olive oil
salt
cinnamon
Lay the potatoes on a parchment-lined cookie sheet.
Add oil and seasonings to lightly coat.
Bake at 425 degrees for 12 minutes,
turn and continue baking 8-10 minutes.
Enjoy!
Quick Announcement!
The premier issue of Modern Farmstead magazine is out today.
This is the brainchild of my friend, Staci,
over at Life at Cobble Hill Farm.
I hope you enjoy my article on simplifying,
as well as the contributions of some talented bloggers.
You can find it here.
Seed to Table.
Every Friday, we'll explore a different crop
that you can grow in your own garden.
Whether you're in mid-harvest, already looking ahead to your fall garden,
or just thinking about growing your own,
we hope this series inspires you.
We'll begin with planting from seed or seedling,
and end up with a scratch recipe.
~~~~~~~~~~~~
We begin the series with sweet potatoes.
It's one of the only crops that will thrive in our summer heat.
It starts here.
All that is required is to place a sweet potato
into water until sprouts form at the bottom.
It's called a sweet potato slip.
We used small nails to prop the spud out of the water,
but toothpicks, chopsticks, or wire will do just as well.
After a few days, white roots will emerge from the bottom.
A few more days will pass before you see
the leaves start to sprout right out of the top.
It doesn't get much easier than that, folks.
When the leaves are abundant,
transplant it to the garden.
It will take off and sprawl,
so give it space or use a trellis to support the vine.
The light purple (almost pink) blooms are an added bonus!
When the leaves begin to turn yellow,
they are ready for harvest.
Dig them up, compost the leaves
and cure the potatoes for about 10 days.
This simply means leaving them out to dry in a warm place
(but not in direct sunlight).
This enables them to develop their sweetness.
Eating a variety of colors is a sure way to
add health and vitality to your life.
Sweet potatoes are loaded with calcium, potassium and
the A and C vitamins.
Something so delicious and good for you too?
Who could ask for more.
We hope you'll add this easy-to-grow crop
to your garden.
Join us each Friday for our Summer Series-
Seed to Table.
Here's one way we enjoy these sweet delights:
Sweet Potato Fries
3 sweet potatoes, cut into wedges
olive oil
salt
cinnamon
Lay the potatoes on a parchment-lined cookie sheet.
Add oil and seasonings to lightly coat.
Bake at 425 degrees for 12 minutes,
turn and continue baking 8-10 minutes.
Enjoy!
Quick Announcement!
The premier issue of Modern Farmstead magazine is out today.
This is the brainchild of my friend, Staci,
over at Life at Cobble Hill Farm.
I hope you enjoy my article on simplifying,
as well as the contributions of some talented bloggers.
You can find it here.
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