|
|
Post by ottawagardener on Mar 1, 2011 14:40:34 GMT -5
I'd apply just to spend time in your garden! This year, I have my work cut out for me though.
|
|
|
|
Post by steev on Mar 1, 2011 20:53:50 GMT -5
Ottawagardener, I fear you misunderstood me; I wasn't saying they don't bother me, but that I don't bother myself about their effects. Living the batchelor life, I enjoy the freedom from certain social mores usually reserved for dairy cows and aged canines.
|
|
|
|
Post by stevil on Mar 2, 2011 3:00:53 GMT -5
I'd apply just to spend time in your garden! This year, I have my work cut out for me though. Shame! You don't often get a chance to be chief Suntoot fermenter in Norway.... Something for your CV??? |
|
|
|
Post by garnetmoth on Mar 2, 2011 10:56:26 GMT -5
sounds like an awesome trip! thanks for the pics Stevil.
We eat lots of beans, and I dont get too upset by the sunroot/toots but they tear my hubby up. Ill try them a few different ways. I should grow some this year just to see if Fab Ferments (local lactofermenting business) would teach me how to do stuff. I tried kimchi a few years ago and it turned red and horrible, but I think they have taught classes....
|
|
|
|
Post by steev on Mar 3, 2011 15:53:51 GMT -5
Noting that voles like them, I certainly won't try to expand my collection until my current plague of rodentulous vermin is history. The tubers I've had in the veggie crisper since last year are fine and sprouty.
|
|
|
|
Post by ottawagardener on Mar 7, 2011 14:22:23 GMT -5
Plague of rodentulous vermin? That sounds bad. I'm not sure how the rodents are here but in my last place, I hosted an ant refugee camp. Ants are useful in tilling soil etc... but the aphid farming and massive mound building of some species can be disruptive.
|
|
|
|
Post by wildseed57 on Mar 14, 2011 15:35:07 GMT -5
The ones in the photos look great, when I grew them in Calif. back in the late 60's about when they first came out the variety made small tuber about the size of a small yucan gold potato and a lot the size of large marbles, one reason I desided not to bother with them. I'm glad to see that there are some that make good size tuber. I wonder if they could be ferminted and then made into a smoothy or maybe a nice cream of sunroot soup with maybe a little table spoon of brandy in the center of the bowl it could be a savory or even a sweet soup. I better stop there as I get carried away.
I wonder if there is a catalog that sells different varieties, along with Yacon seeds, I alway see the expencive tubers, but not any seed. I know in Peru there are several different types so there should be some that will produce flowers and seeds?
I would love to find a sunroot that could get as big as a sweet potato. I have thought about growing some jimica, but so much of it is toxic encluding the beans that it produces, I might try growing some in buckets which I might do to grow some sunroots and use a clean growing media.
George W. Z5-6
|
|
|
|
Post by Joseph Lofthouse on Mar 30, 2011 19:30:40 GMT -5
I dug sunroots today. I'm keeping the best ones for market, but I have lots of ends and pieces. If anyone wants some send me a personal message with your address. (usa only). Yield was very good, around 9 pounds per foot of row. They stored great in the ground through the winter.  |
|
|
|
Post by Joseph Lofthouse on Apr 12, 2011 23:21:52 GMT -5
I dug sunroots again today taking more care regarding quantities and measurements. They averaged 13# of tubers per plant (9 pounds per foot of row). I am impressed all over again about how much they produce. I'm not impressed with their keeping quantities once dug and exposed to the air. Next year, I intend to cut the stalks off in the fall, because in some cases when a stalk fell over it heaved the tubers out of the ground and they got frost damage, or sun damage, or dehydration damage, etc.  Today I ate sunroots for every meal: I prefer them raw. As deep fried chips they turned brown before getting as crunchy as a potato chip. Thinner slicing might help. As french-fries they were OK. My second favorite preparation technique was in a stir fry: cooked barely enough to soften them a bit without turning them mushy. Didn't like them in a tomato based soup. Taking a temporary leave-of-absence from planting until it dries out enough to use the seeder. As a guide to our seasons, the crocus have been booming for about a week. Grass is just starting to green up. Harvesting Egyptian onions for eating. |
|
|
|
Post by heidihi on Apr 13, 2011 10:44:49 GMT -5
that looks just amazing to me!!! I just planted mine last week ...I will grow corn and beans as companions to mine
I love these the chips are really good!
I toss them in oil salt and roast them in the oven that makes a good "chip"
|
|
