Sweet taters

I just dug up my sweet potatoes. This is the second year I have tried sweet potatoes. The crop was better than last year but I was still a little disappointed in the crop production. The vines looked fantastic this year. So good that the deer loved chomping on the tender vine leaves. I think that this is one reason that my crop was not as productive. Just another reason to put up a fence. Another issue I had was where I planted them. I decided to save space and plant them in between my pepper plants.....BAD IDEA. During the summer all was good but when it was time to dig up my potato crop, my pepper plants were still producing. I will definitely place them in a different location next year.

Why grow sweet potatoes? Well I LOVE them! I love baking them. I love roasting them in the oven with some olive oil and sea salt. I love mashing them. But my very, very , very favorite way is candied sweet potatoes which I fix only a few times a year-especially on Thanksgiving. I just boil them in their skins until the the potato is tender. I cool the potatoes, skin them, and slice them in 1/4-1/2 inch slices. Arrange potato slices in a buttered casserole dish. Dot with butter and brown sugar. Place in 375 degree oven until sugar and butter melts -usually 30 minutes. Yummy!!!!!!!!

Sweet potatoes are chock full of beta- carotine, vitamin E, B6, potassium, and iron. They are high in fiber. And they digest more slowly that white potatoes not causing your blood sugar to spike. Sweet potatoes are great additions to your diet being low in fat and cholesterol and 180 calories per cooked cup-of course that is plain NOT the candied recipe.

The bright orange of the baked sweet potato makes a great presentation with a leafy green vegie like kale. Try sweet potatoes this week. I will be preparing my sweet potatoes for Thanksgiving!

Celerific

Celery is still coming strong in my garden. I cannot believe how prolific my crop has been. Why have I never ever have grown this vegetable? It was so easy to grow and is one vegetable that I use all the time. It is great to munch on, eating it just plain or with some hummas. It seems that I am running out daily to grab some to chop in my tuna salad or add to my soups, stews, or chili-and don't be afraid to use the leafy tops. I will be using it as one of the main ingredients in my Thanksgiving turkey stuffing. The taste and smell of fresh celery is superior to storebought. This is one crop that I would definitely consider growing in your home garden. Try starting seeds indoors in February. Plant the seedlings in early May about 6 inches apart. Sow more seeds in between plants guarenteeing a longlasting crop.

Nutritionally speaking, celery leaves are high in vitamin A. The stems are a source of vitamins B1,2,and 6 as well as C. Folic acid, potassium, magnesium, calcium,phoshorus, iron, sodium, and essential amino acids are found in celery. Health benefits (especially when juicing celery) include balancing blood ph, replacing electolytes after exercise, anti-cancer compounds, lowers LDL cholesterol, aids constipation, lowers blood pressure, aid inflamation, and aids in weight loss with diuretic effect. It is certainly celerific!