
Fri Apr 01, 2016 2:02 pm
Fri Apr 01, 2016 3:43 pm
Fri Apr 01, 2016 5:07 pm
Sat Apr 02, 2016 6:53 pm
Sat Apr 02, 2016 8:23 pm
Sun Apr 03, 2016 11:21 pm
applestar wrote:Yep. Endless supply of slips/cuttings/(I heard they are called... Now what was it? ...draws?... In the South) once you can get them started.![]()
Have you tried different varieties Gary350? I prefer the dry fleshed Japanese and Korean baking/roasting whole varieties. They turn out like baked russet potatoes -- all fluffy inside and kind of nutty in flavor. This is the kind that also make good French fried sweet potatoes. I tend to run the moist varieties through the food mill and use for baked goods and soup, or cut up and roast.
Unfortunately, so far all of my preferred types require long growing time and I haven't been able to grow them successfully. I'm trying different season extending techniques, and will be trying growing in a very large tub next. I may give in and use a black (IRT?) plastic mulch....