Tuesday morning, the last Tuesday of the month. Only 4C but no wind made for a lovely walk. Hardly anyone out at 7 A.M. After we came back DH went to Gleaners and I poured myself a second cup of coffee and went to sit and watch the birds at the feeders in our back yard. Yesterday we had a Downy Woodpecker at the suet that hangs close to the window in the sunroom. He seemed not to care that we were so close by. Did he realize that the glass kept him safe from us?
Gretchen Joanna over at Gladsome Lights posted something about orange Yams and that sent me on a search to see what exactly an Orange Yam was and would I find it around here. So I'm going to post a bit of what I discovered. Feel free to skip if you are not interested.
Do you ever find yourself loitering in the produce aisle, internally debating the merits of yams versus sweet potatoes? At many grocery stores, they often look identical, but I’ve found that “yams” can be as low as 79 cents per pound, while “sweet potatoes” cost $2.49 per pound. So, what’s the difference between a sweet potato and a yam? At most markets: absolutely nothing. It’s all a facade!
The reason for the name mix-up is because Louisiana sweet potato growers in the 1930s marketed a new breed of orange-fleshed sweet potatoes as “yams” to distinguish their crop from other states’ produce—and it stuck.
True yams are part of an entirely different genus (Dioscorea; sweet potatoes belong to Ipomoea in the morning glory family) and are more akin to yuca in texture and flavor. Yams are commonly used in Caribbean and West African cooking and can grow as long and thick as an adult arm. They have bumpy, tough gray-brown skin (that looks almost like the bark of a tree and must be peeled away with a knife as it’s far too tough for a vegetable peeler).
I wonder what exactly we get at the grocery store. Whatever they are we really enjoy them and find them at the reasonable price around this time of the year.
That's it for today. Thanks for coming by.
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