​     Outside of lettuce or other types of leafy greens, peas are one of the early season garden goodies I look forward to every year. While some people might find the shelling of peas a tedious task, I prefer it to snapping beans and find it rather satisfying to ‘zip’ open the pod to get to the treasure inside.
     For most purposes, peas may be classified as garden or English peas, snow peas, and sugar snap peas. English peas are further divided into smooth or wrinkled seed varieties. Smooth-seeded varieties are starchier, while wrinkled varieties are sweeter and are commonly used for home and commercial growing. 
     Snow peas are meant to be harvested as flat, tender pods before the peas inside develop at all. Sugar snap peas have been developed from garden peas to have low-fiber pods that can be snapped and eaten along with the slightly mature peas inside. The starchier smooth-seeded varieties are used to produce ripe seed kernels that are fractured to be used to make split-pea soup. The Southern pea, or cowpea is an entirely different vegetable that is planted and grown in the same manner as beans and legumes.
     In the mid 1900’s, studies by Gregor Mendel working with seven characteristics of pea plants (plant height, pod shape and color, seed shape and color, and flower position and color) laid the foundation for modern genetics by identifying dominant and recessive traits in organisms.
     Peas are the seed of the Pisum sativum plant, which originated in the Mediterranean region of Greece, Syria & Turkey. They are a frost-hardy, cool-season vegetable grown wherever a cool season of sufficient duration exists. Today, most production occurring outside of the United States is in colder regions like Canada, Russia, England, and France. The highest producing states in the US are Washington, Montana, and North Dakota.
     No matter how you roll them, peas are nutrient-dense packages of carbohydrates, protein, fiber, vitamins, and minerals (especially iron, potassium, folate and vitamins A and K). A half-cup of cooked green peas contains 4 grams of protein, 4 grams of fiber, 12 grams of carbohydrate, and 641 IU of vitamin A.
     On the flip side, peas also contain phytic acid and lectins, which are often referred to as anti-nutrients, that may interfere with nutrient absorption and promote bloating in some people. To minimize these effects keep serving sizes to around 1/3 to ½ cup, eat them fully cooked instead of raw, and try sprouted or fermented preparations.
     Peas can be enjoyed alone as a side dish, or added into soups, stews, or salads. Green peas can even be baked (tossed with a little olive oil and spices) on a baking sheet for a healthy, crunchy snack. Combining fresh peas with grape tomatoes, the pasta dish below can be served warm as a hearty main dish or chilled as a salad by thinning the cheese mixture with lemon juice.
    Denise Sullivan is a Nutrition and Health Education Specialist for MU Extension in the Urban West Region, serving Jackson and Platte Counties. For research-based nutrition and food safety information and programs, visit https://extension.missouri.edu/counties/urban-west-region
 

​     I’m always looking at other people’s yards and admiring their gardens, trees, and flowering shrubs. If I see an attractive plant that is new to me, I try to figure out what it is, if it will grow in my yard, and where I can get one.
This spring, take some time to enjoy the flowering trees and shrubs in your neighborhood, nearby parks, even in the woods and green spaces around you.
     If you see some you like, now is a great time to figure out what they are and if they will grow in your yard. Spring is also a good time to plant new flowering trees and shrubs to enjoy for years to come. Here are several spring-flowering trees and shrubs that grow well in western Missouri:

     I decided to take a step away from my comfort zone with this month’s installment of Plants on Your Plate and reached out to some of my southern-rooted friends for some insights. Growing up on a dairy farm in south-central Kansas, green beans, corn, and carrots were the most common vegetables at our table.
     The only kind of ‘greens’ I encountered happened at school lunch in the form of canned spinach, which I usually tried to sneak into my empty milk carton. Grown-up me still isn’t a fan of canned spinach, but I do love a good spinach salad. I have also discovered that my family likes kale and swiss chard, so I decided it was time to try something new…and chose collard greens!
    In the south, the term ‘greens’ refers to vegetables whose leaves are eaten when cooked until tender and can include mustard, turnip, beet, and collards. Collards are a member of the brassica family and a ‘cousin’ to cabbage and is sometimes referred to as tree-cabbage or headless cabbage.  
     Most historians agree that collards originated in Greek and Roman gardens around 2000 years ago, though some will go as far back as 5000 years. British settlers brought seeds to the colonies in the 17th century. Today, South Carolina is the top producer of collard greens in the United States and in 2011, declared them the state vegetable.
      Collards, like most leafy greens, are full of powerful nutrients including vitamins A, C, K, and folate, as well as the minerals iron, calcium, magnesium, and of course dietary fiber.
     These key nutrients show promise in the risk reduction and prevention of heart disease and certain cancers, as well as beneficial to eye health, digestive health, healing damaged tissues and preventing neural tube defects in developing fetus’.
     Collards can be grown year-round, but the best quality crops appear in the cooler temperatures in early spring and late fall. When selecting collard greens, look for deep green leaves that are sturdy and free of any wilt or yellow areas, indicating lack of freshness. 
Refrigerate in a plastic bag for up to a week for optimal freshness.
     Prior to cooking, fresh greens should be soaked and swished several times in cold water to remove sandy grit. Collards can be cooked in a variety of ways, and usually starts with trimming out the tough center vein. Leaves can be blanched and stuffed, like stuffed cabbage rolls, or finely chopped and added raw to salads.
     For a truly southern flavor, greens are cooked ‘low and slow’ for several hours with a smoky meat like ham or bacon. The recipe that follows has a shorted cooking time and uses a leaner meat choice, but still produces a delicious flavor. I hope you will step outside of your comfort zone and give it a try!
     Denise Sullivan is a Nutrition and Health Education Specialist for MU Extension in the Urban West Region, programming in Jackson and Platte Counties. For research-based nutrition and food safety information and programs, visit https://extension.missouri.edu/counties/jackson
 

     It might be hard to believe now, but the icy, freezing winter weather will be over in the weeks to come. It will be time to start thinking about spring vegetable gardening! Begin the garden season with some planning.
     You can use the MU Extension Vegetable Planting Calendar to help guide you to success-
https://extension.missouri.edu/publications/g6201
     This publication will help you know what to plant when and other helpful gardening planning information.
If you want to start your own cabbage, broccoli, cauliflower, or Brussels sprouts transplants, now is the time to begin. These cold tolerant cole-crops (cabbage-related crops) take about 5-8 days to germinate when in a warm (75-77 degrees) conditions.
     As soon as they germinate, move the seedlings to a well- lit location. You will need a sunny south window, fluorescent lights set up on shelving units to create a bright propagation area, or a greenhouse.
     Seedlings that do not get enough light, get too tall and often fall over. They will not mature into plants that produce good crops.
     If you do not have adequate light to start your own transplants, you can wait and purchase cabbage, broccoli, Brussels sprouts, and cauliflower transplants at garden center stores soon. In Central Missouri, transplants for cole-crops can be planted outside in a sunny spot in the vegetable garden, from mid-March through mid to late April.
     If temperatures well below freezing are predicted, you can cover them with newspaper, sheets of plastic, even bed sheets overnight for protection. Or you can cover the plants with floating row cover that can be kept on to help keep insect pests out.
    Floating row cover is a spun polyester fabric that lets light and rain in and creates a microclimate underneath next to the soil that is several degrees warmer than the outside temperatures.
     When the snow and ice melts, and garden soil is moist and crumbly, you can direct-sow cold tolerant crops such as arugula, lettuce, radishes, and sugar snap peas outside.
     Onions are a good spring crop, too. They will be available at garden centers in early spring, as onion sets, which are small onion bulbs, or as onion plants.
 
     Early spring is also a great time to plant ornamental cabbage and kale, pansies, and violas. These visually attractive plants love the cool weather and can be planted along flower bed borders, among the vegetables, and in containers. They will provide a wide range of color until the temperatures get hot in late June and July.
     Do you have more gardening questions? Field Specialists in Horticulture will hold the next free Horticulture Town Hall on March 10, 2021. Here is the link to register- https://ipm.missouri.edu/townHalls/
Choose the horticulture option to join in an informative discussion on many gardening topics.
     The Gardener Hotline is another way to get reliable gardening information. It is staffed by trained Extension Master Gardener Volunteers of Greater Kansas City. The phone number is 816-833-TREE (8733).  You can also email gardening, landscaping, and other horticulture questions to them at mggkc.hotline@gmail.com.
     Feel free to contact Cathy Bylinowski, MU Extension Horticulture Instructor, bylinowskic@missouri.edu, if you have more gardening questions or need more information on MU Extension Horticulture programs.
 

​     One of my favorite fresh vegetables to reach for in the midst of winter is broccoli. Though not a locally grown product - right now at least - broccoli is grown year-round in California. Broccoli is native to the Mediterranean region, where it has been cultivated since Roman times. The first commercial broccoli crop grown in the U.S. was started in California in the 1920’s, but broccoli did not become a significant crop until after World War II. Today, California grows more than 90% of the broccoli in the United States and is the third largest producer in the world.
     Broccoli is a member of the Brassicaceae plant family, also known as cruciferous. Other familiar plants in the family include Brussels sprouts, cabbage, cauliflower, kale, and kohlrabi. The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage".
     Broccoli is an excellent source of a multitude of vitamins and minerals, including vitamins A, C and K, manganese, potassium, and phosphorus. These nutrients are essential for eye, skin and bone health, heart health and cancer prevention. It is also a good source of folic acid, a nutrient important for pregnant women and the developing fetus. Broccoli is also rich in an assortment of phytonutrients, particularly glucosinolates and sulforaphane, which are being researched for their role in cancer treatment and prevention. All that nutrition is wrapped in a low-calorie package, as one cup of raw broccoli contains about 50 calories, and also provides 2.5 grams of fiber and 2.5 grams of protein.
     Unfortunately, a downside of cruciferous vegetables is that the sulphur-containing compounds can be bitter, especially when overcooked. Proper cooking can be the difference maker for the palatability of many vegetables, so consider your preparation methods carefully. For a quick and tasty preparation, try roasted broccoli. Simply toss florets with a tablespoon or two of olive oil and oven roast on a foil lined baking sheet at 400 degrees for 15 minutes. Top with a sprinkle with parmesan or squeeze of fresh lemon juice after cooking. If you have a little more time and are feeling inspired, the salad below is a beautiful combination of colors, flavors and textures.
     Denise Sullivan is a Nutrition and Health Education Specialist for MU Extension in the Urban West Region, covering Jackson and Platte Counties. For research-based nutrition and food safety information and programs, visit https://extension.missouri.edu/counties/urban-west-region
 

​     As my husband and I completed the end-of-season garden clean-up, I found myself a little sad that our little garden plot had come to an end. Granted, I still have plenty of spaghetti squash in the basement and a pantry full of pickles and salsa that are the evidence of our efforts, but I will miss the goodness of a just-picked tomato or cucumber.
     As I found myself pondering the fresh produce options over the coming months, I decided to ask my Facebook friends for their ‘go-to’ fruit and vegetable choices during the winter. Some of the responses were humorous, others were inspiring, but I saw a theme when it came to fruit choices.
     By far, the most common fruit was some form of citrus…and why not? Though not a local food option, citrus fruits like oranges and grapefruit are easy to find year-round, even during a Midwest winter.     
     Citrus fruits are a rich source of Vitamins A and C, antioxidants that may reduce your risk for heart disease and certain cancers. Vitamin A is also beneficial for eye health and Vitamin C aids in wound healing and helps the body’s absorption of iron. Vitamin C supports the function of both the innate and adaptive immune system. Though popularly thought to prevent the common cold, research does not support this theory.
     However, taking increased doses of vitamin C during a cold can slightly reduce the length of the illness, typically by about one day. As a water-soluble vitamin, Vitamin C is readily absorbed into body tissues for immediate use. 
     Because they are not stored in the body, water-soluble vitamins need to be replenished regularly in our diet. Any excess of water-soluble vitamins is excreted in urine. The Linus Pauling Institute, a lead Vitamin C research institute at Oregon State University, recommends that generally healthy adults consume 400 milligrams of vitamin C daily.
     Oranges and orange juice are usually the first foods thought of when Vitamin C is mentioned. One large orange contains about 100 milligrams of Vitamin C and has about 65 calories, while 6 ounces of orange juice has about the same about of Vitamin C and contains about 100 calories. 
     About 70% of the oranges in the US are grown in Florida. The first citrus was planted by early explorers in the 1500’s, perhaps even by Ponce de Leon, and have been grown commercially since the 1800’s. But there are even options within the family of oranges.
     According to US Citrus, the main types of oranges are Blood oranges, with a deep red flesh; Valencia oranges, which are sweet and juicy (and grown in California); Bergamot oranges that are used for Earl Grey tea as well as perfumes, Navel oranges, which are the most common variety though not the sweetest; and Mandarin oranges, the small, sweet, easy to peel variety popular among children.   
     I guess I’m a big kid, because I prefer clementines, a specific type of mandarin. They are very common in the winter months and their easy peel skin and sweet-tart flavor make them a favorite for many people. Not only are they a quick and healthy snack, they are a great addition to salads.
     The recipe that follows is a popular one with my family and our cooking class participants.
 

Houseplants
     Weeks 1-4: To clean heavily encrusted clay pots, scrub them with a steel wool pad after they have soaked overnight in a solution consisting of one gallon water with one cup of white vinegar added. After the deposits are removed rinse the pots in clear water. A brief soak in a solution of one gallon of water with one cup household bleach added will help sanitize the pots.
     Weeks 1-4: Some plants are sensitive to the fluorine and chlorine in tap water. Water containers should stand overnight to allow these gases to dissipate before using on plants.
     Weeks 1-4: Wash the dust off of houseplant leaves on a regular basis. This allows the leaves to gather light more efficiently and will result in better growth.
     Weeks 1-4: Set the pots of humidity-loving houseplants on trays filled with pebbles and water. Pots should sit on the pebbles, not in the water.
     Weeks 1-4: Allow tap water to warm to room temperature before using on houseplants.
     Weeks 1-4: Fluffy, white mealy bugs on houseplants are easily killed by touching them with a cotton swab soaked in rubbing alcohol.
     Weeks 1-4: Insecticidal soap sprays can be safely applied to most houseplants for the control of many insect pests.
     Weeks 1-2: Quarantine new gift plants to be sure they do not harbor insect pests.
     Weeks 2-4: Amaryllis aftercare: Remove spent flower after blooming. Set the plant in a bright sunny window to allow the leaves to fully develop. Keep the soil evenly moist, not soggy. Fertilize occasionally with a general-purpose houseplant formulation.
 
Ornamentals
     Weeks 1-4: Gently brush off heavy snows from tree and shrub branches.
     Weeks 1-4: Limbs damaged by ice or snow should be pruned off promptly to prevent bark from tearing.
     Weeks 1-4: Check stored summer bulbs such as dahlias, cannas and gladioli to be sure they are not rotting or drying out.
     Weeks 1-4: To reduce injury, allow ice to melt naturally from plants. Attempting to remove ice may damage plants further.
     Weeks 1-4: Use sand, bird seed, sawdust or vermiculite to gain traction on icy paths. Avoid salt or ice melting chemicals as these may injure plants.
     Weeks 1-4: Make an inventory of the plants in your home landscape. Note their location and past performance. Plan changes on paper now.
     Weeks 2-4: Sow pansy seeds indoors now.
 
Miscellaneous
     Weeks 1-4: Avoid foot traffic on frozen lawns. It may injure turf grasses.
     Weeks 1-4:  Keep records of your garden this year.
     Weeks 1-4: Store wood ashes in sealed, fireproof containers. Apply a dusting around lilacs, baby's breath, asters, lilies and roses in spring. Do not apply to acid-loving plants. Excess ashes may be composted.
     Weeks 1-4: Check all fruit trees for evidence of rodent injury to bark. Use baits or traps where necessary.
     Weeks 1-4: Cakes of suet hung in trees will attract insect-hunting woodpeckers to your garden.
     Weeks 1-4: Brightly colored paints applied to the handles of tools will make them easier to locate in the garden.
     Weeks 1-2: Seed and nursery catalogs arrive. While reviewing garden catalogs, look for plants with improved insect, disease and drought-tolerance.
     Weeks 1-2: Old Christmas trees can be recycled outdoors as a feeding station for birds. String garlands of peanuts, popcorn, cranberries, fruits and suet through their boughs.
     Week 1: Christmas tree boughs can be used to mulch garden perennials.
     Week 1: If you didn't get your bulbs planted before the ground froze, plant them immediately in individual peat pots and place the pots in flats. Set them outside where it is cold and bury the bulbs under thick blankets of leaves. Transplant them into the garden any time weather permits.
     Weeks 2-4: Try sprouting a test sample of left-over seeds before ordering new seeds for spring. (Roll up 10 seeds in a damp paper towel. Keep moist and warm. Check for germination in a week. If fewer than half sprout, order fresh seed.)
     Week 4: Swap seeds and information with gardening friends.
 
     Gardening Calendar supplied by the staff of the William T. Kemper Center for Home Gardening located at the Missouri Botanical Garden in St. Louis, Missouri. (www.GardeningHelp.org)
Call MU Extension in Jackson County, 816-482-5650, for more gardening information.
 

     Hello Gardeners! Perhaps some of the leaves have been raked up and other garden chores have been completed. Hopefully now you can set aside some time for rest and recharging during the winter days ahead.
     It has been a challenging year. Gardening provides a special kind of relaxation. It also provides the benefits of exercise, visually attractive plants and landscapes, and nutritious berries, fruit, herbs, and vegetables. Reading up on gardening ideas for 2021 is a good way to get ready for spring.
     University of Missouri Extension is a good source of reliable gardening information and provides a great deal of information for free on the website- https://extension.missouri.edu/
     You can build your own profile and account based on your interests or you can start exploring the website by using the search bar in the upper right corner or by clicking on the blue “Find Your Interest” bar on the left side of the webpage.
     Another way to gain gardening information is to read the free, monthly online newsletter called The Garden Spade. It is a collection of articles, pictures, and lists of garden activities appropriate to the season, put together by MU Extension Field Specialists in Horticulture.
     The December edition has articles on winter blooming house plants, winter crafts, and many other garden-related winter features. Here is a link to subscribe to the MU Extension Garden Spade newsletter- https://tinyurl.com/yybrjrx3
     If you are interested in growing vegetables and fruit for profit, you might be interested in a new commercial horticulture newsletter. To register for the biweekly MU Extension Commercial Horticulture video newsletter, go to this link- https://tinyurl.com/yxlk2wja
     MU Extension Field Specialists in Horticulture are still conducting free Horticulture Town Halls during the winter once a month. To register for the MU Extension Horticulture Town Hall, go to-  https://ipm.missouri.edu/townhalls/
     For Horticulture Town Hall video snippets (consider subscribing to this MU channel) go to- https://www.youtube.com/user/MUIPM
MU Extension provides another free, monthly newsletter via the Integrated Pest Management (IPM) page called Missouri Environment and Garden. Here is a subscription link which also includes links to past issues- https://ipm.missouri.edu/MEG/
     If you would like to explore more horticulture topics in depth and have an interest in volunteering, consider enrolling in Extension Master Gardener Training. Missouri Extension Master Gardeners’ motto is “helping others learn to grow”. After twelve or more training sessions on a wide range of horticulture topics, graduates agree to volunteer at demonstration gardens, with children’s gardening projects, public education, and other Extension Master Gardener volunteer activities. It is also possible to enroll in training for personal enrichment if you are not able to volunteer.
     This year, due to COVID 19 precautions, MU Extension- Jackson County offered Extension Master Gardener Training live on an online platform called Zoom. For more information on Extension Master Gardener Training in 2021 please contact our office at 816-482-5850. We have not made a final decision on how it will be offered in 2021 yet- in-person, virtually, or a combination of both, but we can add your name to a list to be contacted in the spring.
     Extension Master Gardener Training is also facilitated online twice a year by University of Missouri Horticulture faculty on campus. Here is a link for more information about that option:
https://extension.missouri.edu/programs/master-gardener
Both Extension Master Gardener  
     Training options offer a reduced fee for those who volunteer after training. A limited number of scholarships are also available. For people living outside of Jackson County, MO, we suggest you contact your local county MU Extension office for more information on Extension Master Gardener Training and the volunteer program in your area. 
     Here is link to help you find your county’s MU Extension office- https://extension.missouri.edu/locations
     Relax when you can and enjoy the winter season. Please feel free to contact me if you have any gardening questions, questions about the resources listed above, or questions about Extension Master Gardener Training. Happy Holidays!
Cathy Bylinowski, Horticulture Instructor, bylinowskic@missouri.edu, University of Missouri Extension, 816-482-5850.
 

​     While the onset of fall typically makes people think of pumpkins, the entire family of winter squash remind us of the change in seasons. This family of vegetables are uniquely beautiful with ribbed or bumpy skins, irregular shapes, and vibrant colors ranging from yellow to orange to dark green or even multi-toned. 
     In comparison to their summertime cousins, winter squashes have a denser texture and richer flavor with firm flesh that holds up well in hearty soups, stews, casseroles, breads, and desserts.  
     Squash are members of the Cucurbitaceae family, commonly known as gourds, which makes them related to cucumbers, muskmelons and watermelons. Squash is one of the oldest known food crops, dating back at least 8,000 years. Archaeological remains have been found in ancient cliff dwellings in the southwestern United States and Mexico. Winter squash is known for its long keeping time, even several months, when kept in cool, dark environments. 
     One of the most popular winter squash varieties is the bulbous shaped butternut squash. The creamy off-white to tan skin contrasts sharply with the bright orange flesh, a clue to the high vitamin A content. Butternut squash is also rich in vitamin C, vitamin B6, protein, fiber, magnesium and potassium.
     While similar in flavor and texture as sweet potatoes, butternut squash has about half of the carbohydrate, so is a very popular choice among people managing diabetes. As a rich source of potassium, it is also a smart choice for someone managing high blood pressure.
     When selecting butternut squash, look for a firm, blemish free skin that feels heavy for its size. Avoid vegetables with wrinkled or soft spots. The rind should be very hard and difficult to pierce with your fingernail. With the hard rind, preparing this vegetable can be intimidating for those less familiar with this vegetable. 
     As with any vegetable, begin by washing under warm water, using a brush to remove dirt and debris. The squash can be simply cut in half lengthwise, the seeds scooped out and oven roasted, similar to spaghetti squash, with the pulp scooped after roasting. To have cubed squash, cut off the stem and blossom ends, and cut the squash in half, above where it rounds out.
     The two sections can now be easily peeled with a vegetable peeler, or if the intent is to stuff as part of the preparation, the rounded end can be left unpeeled. Each section can then be cut in half lengthwise, resulting in the solid ‘neck’ portion than can be cut into cubes, and the ‘bowl’ portion where the seeds are located. The seeds are then scooped out and can roasted like pumpkin seeds.
     At this point, the flesh can be cubed and either roasted, boiled or even eaten raw. I personally prefer roasting, as it brings out a richer, sweeter flavor that is suitable as a side dish on its own, pureed for baked goods like muffins, or in a soup like the recipe below.
     MU Extension is a partnership of the University of Missouri campuses, Lincoln University, the people of Missouri through county extension councils, and the National Institute for Food and Agriculture of the U.S. Department of Agriculture. Visit our website at: https://extension2.missouri.edu/
 
 
 

​     Sweet potatoes or yams…which one lands on your holiday menu? Wait…aren’t they the same thing? Though the names are often used interchangeably, the plants are most definitely different. Yams, a member of the lily family, are monocots, and are native to Africa and Asia.
     Sweet potatoes, a member of the morning glory family, are dicots and are native to Central and South America. It also bears mentioning that sweet potatoes are not related to Irish potatoes either, which belong to the nightshade family.
     Yams grow as a vine, which produces an underground tuber with a tough, hairy/scaly skin and flesh that ranges from white to bright yellow to purple or pink. Yams can range from the size of a normal potato to weighing over 100 pounds!
     Yams are also much starchier and drier than most varieties of sweet potatoes. Sweet potatoes produce a root that has a smooth, thin skin with flesh that ranges in color from white to orange, red, purple, or brown. Sweet potatoes tend to be more ‘normal’ in size, though I have seen friends brag on 10 pound-ers at harvest!z
     Sweet potato varieties are classified as either ‘firm’ or ‘soft’. Firm sweet potatoes remain firm when cooked and are dry and crumbly, much like a standard baking potato. Soft varieties become more soft, moist, and sweet upon cooking.
      Freshly harvested sweet potatoes are often  referred to as “green” potatoes and are best to go through a curing process to allow the starches to break down into sugar. Curing happens by holding them for about 10 days at 80-85 degrees F with 85-90 percent humidity with good air circulation, or at lower temperatures of 65-75 degrees F for two to three weeks.
     Both firm and soft varieties are a rich source of Vitamin A, potassium, magnesium and fiber, all of which are beneficial for heart health and blood pressure management.
     So, why the naming dilemma? According to the Library of Congress and the Louisiana State University Ag Center, the confusion came with the introduction of soft varieties. Southern growers would call the softer potatoes ‘yams’ to differentiate from the firm potatoes, and the term has been used interchangeably ever since. Today the U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Unless you specifically search for yams, which are typically found in international markets, you are probably eating sweet potatoes!
     When it comes to Thanksgiving dinner, sweet potatoes are a common element of the traditional holiday meal. I must admit though, I wasn’t a fan until I was well into adulthood, primarily because how they were presented to me as a child.
     Though I typically enjoy sweet things, a squishy vegetable doused in brown sugar and marshmallows wasn’t at the top of my list of favorites. Then, while at a conference in North Carolina (producer of about half of the sweet potatoes in the United States) I had my first baked sweet potato.
     This was the defining moment when I totally changed my mind about this nutrient powerhouse of a vegetable! If you ‘think’ you don’t like sweet potatoes, consider the recipe below as a compromise on your holiday table. You might just change your mind too!