Weeds are just plants with enough surplus will to live to withstand normal levels of gardening!--Alexandra Petri
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De Mott wrote: I've also read that they can be sauteed or stir-fried like any other green, but have not tried that yet.
Experimenting and growing on my small acre in SW USA; Fruit & Nut trees w/ annuals, hoping to get Chickens, rabbits, and in-laws onto property soon.
Long term goal - Furniture & Luthier Stay-at-home farm dad.
Morgan Lawson wrote:I hate sweet potatoes, but other people say that it's very good, I think you had a good idea :)
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Nikki Corey wrote:I bought some purple (on the inside) sweet potatoes at my local grocery store and planted three on a whim over the summer. They’ve now taken over a very large portion on my garden and the surrounding area. I don’t have any idea how many tubers there may be, but there are lots of vines and leaves. We have sautéed the greens in butter and they are quite good and also used them like spinach in scrambled eggs and such.
(My biggest problem now is trying to halt the takeover. My husband is mad and has started mowing them, but they’ve rooted so they just grow right back.)
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Alder Burns wrote:I have made granola out of sweet potatoes! ...So....scrub and peel out bad or rough spots, but otherwise leave most of the peel on, grate them raw....using a food processor if there are a lot. Take the gratings and dry them out.....however. Store the grated pieces like this in jars or sealed containers, no need to refrigerate. When I want a "batch", take some out and drizzle with some kind of oil or grease or lard or whatever, and then toast quickly in the oven or solar cooker till they are a bit browned. This is then the starchy base of the granola, replacing the oats. The oil and browning helps them not soak up milk too quickly so they stay crunchy. Add whatever else, fruit, nuts, etc. and enjoy
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Cécile Stelzer Johnson wrote:
Alder Burns wrote:I have made granola out of sweet potatoes! ...So....scrub and peel out bad or rough spots, but otherwise leave most of the peel on, grate them raw....using a food processor if there are a lot. Take the gratings and dry them out.....however. Store the grated pieces like this in jars or sealed containers, no need to refrigerate. When I want a "batch", take some out and drizzle with some kind of oil or grease or lard or whatever, and then toast quickly in the oven or solar cooker till they are a bit browned. This is then the starchy base of the granola, replacing the oats. The oil and browning helps them not soak up milk too quickly so they stay crunchy. Add whatever else, fruit, nuts, etc. and enjoy
This sounds yummy and I just might try. do you have a trick to prevent them from turning brown? I use Asian sweet potatoes and my main objections is that they oxidize in a minute or less unless I dip them in lemon juice or vinegar.
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