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 Post subject: Sweet Potato Heritage
PostPosted: Thu Jan 15, 2009 3:38 pm 
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I was participating in a discussion in the Vegetable Chat Room about sweet potatoes when reminded I hadn't told you about my sweet potato heritage.

My grandfather H.B. Howard an later his son H.B. Junior (Shorty)ran a large sweet potato operation in East Texas. I worked for them one summer while in Junior High. My job was loading trucks with crates of potatoes. Beach sand soils, 100 degrees and humid. My career in farming didn't last long. Here's one of the actual labels that was used.


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My grandfather also invented the potato digger, which unfortunately wasn't a big financial success. I'll dig out some of the press reports and photos on his device later.


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PostPosted: Mon Feb 23, 2009 1:01 pm 
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Several ground crew members have been asking for more information on planting sweet potatoes; when, where and how. Can you provide us more info?

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PostPosted: Thu Feb 26, 2009 7:39 pm 
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They are actually very easy to grow. The two biggest obstacles are cold and contaminated soil. They will grow in fairly heavy soils but like sandy soils best. Wait till the soil is warm in the early summer and plant healthy slips which are vegetative sprouts. Biologically active soil will take care of the few pests that attack the tubers. Use quality compost, Garrett Juice Plus, bacterial and mycorrhizal products. And - don't forget to eat the peeling - it's like dessert. If you are eating non-organic sweet potatoes, don't eat the peelings. That's where the toxins collect.


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PostPosted: Thu Mar 05, 2009 6:46 pm 
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How do you cook them if you're going to eat the peeling? It's not like a "jacket" on a Russet potato, to come off of a baked potato crisp for butter, salt and pepper (a treat when I was a kid). If boiled I imagine you can just mash them up with the potato? Is there any other way you eat them?

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PostPosted: Fri Mar 06, 2009 9:37 am 
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I do bake them and eat the peeling. YUM!

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PostPosted: Sat Mar 07, 2009 6:53 pm 
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That's right - bake, crack open, add a lot of butter and a little sea salt and enjoy. Be careful - they really hold the heat well.


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