Edible breeze Solanum tuberosum , also known as winged yam plant or “ name ” , is a fantastic root crop for Florida .
I found a nice 6 pound one growing the other day and Mrs. Survival Gardener made it for dinner , taking pictures as she went .
It ’s almost too simple to call it a formula , but I will anyhow . folk keep take me for formula for the various bizarre roots and shoots I commend / sell / forage / grow , so I ’m pop off to take off post them .
Here goes .
Edible Air Potato Homefries
Ingredients :
1 wing yam root ( white / yellow character – purple character have a different flavor)1 cup gripe tallowSalt / garlic pulverization to try out
First , find yourself a nice fly yam root .
Fall is a great time to harvest since the vines are loaded with bulbils and areeasy to separate apart from their sometimes toxic cousinthe “ normal ” air potato .
After you have your origin , disrupt your husband while he ’s lacrimation plants and have him wash it for you .
Once you have a washed base , it ’s clip to start peeling .
A Daucus carota sativa exotic dancer work out well , though sometimes there are nooks and chap that want a paring knife . If your yam is n’t shaped like the continent of Africa , fear not ; it ’s still comestible . ( They often do appear like Africa but that ’s likely just because it ’s the original home of this howling beginning . A theory ! That ’s a scientific theory ! MY very scientific possibility ! Do n’t slip it ! )
Once your base is undress , start chopping it up .
Then hack it up more . Winged yams are really crafty and slimy when raw but that goes away completely when they ’re cooked . You require about half - in clod or else they ’ll be heavy to fry . speak of frying , this is the fourth dimension to heat up up that tallow in a good pan and bug out tossing pieces into it .
If you do n’t have tallow , I feel bad for you . Ours is from grass - course boeuf fat I rendered down myself … it ’s amazing stuff for all types of cookery as well as being nutrient dense .
Lard works well also , as does cocoanut oil , though that imparts a flavor all its own .
Keep stirring your piece around just like you ’d fry potatoes , making sure they keep turning into the oil and browning without burning . ( Winged yams are first-class for frying and also make peculiarly good hashish Brown ) .
After about 10 - 15 minutes , you ’ll have nicely done homefries . Sprinkle with garlic pulverisation and salt and voila – winged yam homefries !
I care to eat them with ketchup but my wife thinks that ’s evil . She eats them with mustard greens .
That ’s it . The tang is like that of potatoes but with a better , all right texture . They ’re excellent and do n’t contain solanine so they wo n’t make your joints offend like spuds can .
In next calendar month I ’ll post more recipes for various non - typical crops and skunk . vex around !
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