Bless My Bloomers |
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Sweet potatoes should be harvested no later than the first fall freeze because cold temperatures can damage the sensitive roots. We harvest ours a little earlier than that because we like smaller sweet potatoes.
Sweet potatoes should be cured after being dug. The digging process often damages the tender skin, and curing helps small wounds heal. Immediately after digging, place the sweet potatoes in a warm location, (85 degrees or so) for at least 5 days. The curing helps heal wounds as well as helping convert starches to sugars. After curing, sweet potatoes should be stored above 55 degrees. Storage temperatures below that injures roots and shortens storage life.
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It is that time of year that I do major harvesting of my herbs. There are many ways you can preserve herbs for future use. This is my preferred method. I usually hang my herbs to dry. This is the way I was taught to do it over 40 years ago and continues to be one of the best. Personally I like having bundles of herbs hanging in my dining room. Many people put them in brown lunch sacks and hang to dry, however I just tie them in loose bundles and hang them until dry. After the herbs are dried, (this takes several days,) remove them from the stems. I then put them in small bowls and allow to dry a few more days. From this point I grind them if needed and put in jars to store and use for the winter. If stored in a dark spot herbs dried this way keep for at least a year. Rosemary Oil
2 or 3 sprigs fresh rosemary 3 cloves garlic 3 fresh bay leaves 2 cups olive oil Lightly bruise rosemary, garlic and bay leaves by hitting them with the flat of a knife. Place herbs in clean 17 fl. oz. bottle; pour in olive oil. Leave for 2 to 3 days to allow flavors to develop. Store in a cool, dark place. Use with pork or lamb. Makes 2 cups |
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