You can certainly feel the chill in the air and see how quickly it is getting dark and know that Fall has arrived! We have some great leafy greens now and the beans have come in strong. We may have another round of sweet corn available and we hope to get some spaghetti squash to folks this week and delicata squash soon. Please bear in mind that the winter squash has been exposed to SO much moisture this year, that it will not keep for very long on your countertop, so make plans to cook it up this week!
We will also have plenty of potatoes available this week too. You may be wondering, "what’s the real difference between sweet potatoes and Irish potatoes?" Well, speaking from a grower’s perspective, sweet potatoes are started from slips, which are sprouted plantlets that have been harvested from a bed of last year’s sweet potatoes. Our growing season here in Connecticut is short enough that we have to get the slips shipped up from North Carolina (where they get a hot head-start) so that they will have time to fully mature before the threat of frost.
Sweet potato slips for planting (first photo)
Irish potatoes cut for planting (second photo)
Irish potatoes (including Russets, Yukon Golds, and Reds are started directly from a cut up potato or from smaller “seed” potatoes from last year’s harvest. The Irish potatoes don’t mind the cold too much and can be planted soon after the soil is workable, while the sweets have tropical heritage and must be planted well after the danger of frost is over.
Botanically speaking, sweet potatoes are in the morning glory family and produce a lovely flowering vine on the ground. Irish potatoes are in the same botanical family as tomatoes, peppers, and eggplant, and are thus subject to many of the same pests. As for nutritional benefits, you may be surprised that the caloric content of Irish potatoes versus sweet potatoes is roughly equal. Sweet potatoes have slightly more fiber and more vitamin A. Eating the entire (well-scrubbed) potato, skins and all, makes sure that you benefit from all of the nutrients available.
Sweet potato flowers in bloom
Irish potato flowers in bloom
Ideally, Sweet potatoes should be kept out of the refrigerator in a cool, dry, dark place not above 60°F /15°C, which would fit the characteristics of a root cellar. Yet since most people don't have root cellars, we'd suggest just keeping your sweet potatoes loose (not in a plastic bag, but if desired, a brown paper bag with multiple air holes punched in it will work) and storing them in a cool, dark, and well-ventilated cupboard away from sources of excess heat (like the stove.) As the flesh of sweet potatoes will darken upon contact with the air, you should cook them immediately after peeling and/or cutting them. If this is not possible, to prevent oxidation, keep them in a bowl covered completely with water until you are ready to cook them.
The best place to store Irish potatoes is in a cool, dark, ventilated yet humid environment. A loosely tied and/or perforated plastic bag will preserve humidity but allow air circulation. Avoid exposure to light to prevent greening. Do not store potatoes and onions together as the high moisture content from the onions can spoil the potatoes faster. Cut away any green portions before eating.
