Sweet Potato Slip Sale

June 8th and 9th

8:00 to 6:00 pm

At the Red Wagon Plants greenhouses

2408 Shelburne Falls Rd  * Hinesburg, VT

Proceeds from the sale benefit the educational programs of Vermont Community Garden Network.

For more information, call 482-4060

Sweet potatoes can be grown in Vermont. Under ideal conditions they thrive and can yield up to 5 pounds per slip. During this benefit sale, we will be selling sweet potato slips in 4″ pots, with three slips per pot. These get transplanted 18″ apart, in loose, well drained soil. You can also grow them in containers. They like warm, southern exposure, and can be trellised to save space.

Here are some resources for more information on Sweet Potatoes:

The Vermont Community Garden Network has information on their programs and the sweet potato sale here.

This  article on the Mother Earth News website highlights growing methods for northern gardeners and best ways to store the tubers.

 Here is a photo essay on how some ingenious customers are growing their sweet potatoes in Starksboro.

Recipe for Roasted Sweet Potato Fries with Herbs

2 large sweet potatoes, peeled and cut into 1/3 inch battons

3 TBS olive oil

salt and pepper

1/3 cup finelychopped parsley, chives, and or cilantro

2 cloves of garlic, finely chopped

1 small pinch of cayenne

1 tsp lemon juice

• Preheat the oven to 450F. Place 2 large cookie sheets in the oven so they are pre-heated as well
• Toss the cut sweet potatoes with the olive oil and salt and pepper in a large bowl
• Arrange them on the hot pans in a single layer.
• Roast for 20 minutes, and flip them over with a spatula, and return to the oven for another 20 minutes, or until tender and browned.
• Meanwhile, toss the herbs, garlic, cayenne and lemon juice together in the same bowl
• When the hot fries come out of the oven, sprinkle the herb mixture on the fries and serve immediately

Growing Instructions for Sweet Potatoes

Sweet potato slips are cuttings that come from a parent vine. The slips grow best in a loose, sandy or silty soil that drains well. If sweet potatoes are grown in a rich dark soil they may discolor but are still good to eat.
• Transplant the slips into garden beds during June, preferably in the late afternoon or on an overcast day. When transplanting, lay the slips on their sides with 2/3 of the slip buried a half inch under the soil. Water enough to keep the soil moist, but not saturated.
• Plant the slips 10 to 18 inches apart in rows that are three to four feet apart. The rows or raised bed should be elevated 4 to 8 inches above the ground level to allow the sweet potatoes room to form.
• Keep the cuttings watered while they are getting established. The leaves that were originally on the planted slips will dry up and fall off leaving just the vine stem. New leaves will emerge from the cuttings as the slips become established.
• The sweet potato vines will cover the ground reaching 5 to 10 feet in length. Hoe around the vines to cultivate weeds and mulch with hay if desired.
• Deer love sweet potato leaves, so be sure your planting area is fenced if deer are aproblem. A flying gold colored beetle may chew round holes in the leaves. The vines are tough and will keep growing despite insect damage.
• Sweet potatoes are dug and harvested in late September through mid October, a day or two before the first predicted frost. Most of the sweet potatoes will be just below the parent plant. Each plant can produce up to six sweet potatoes.
• After harvesting, dry the sweet potatoes on the ground for two or three hours. Allow them another 10 to 14 days to cure at room temperature or above, before
storing the sweet potatoes at a temperature between 50 and 60 degrees F.
• Unlike Irish potatoes, sweet potatoes should not be kept cold in a garage, refrigerator or outbuilding. If properly cured and stored, they will keep until April. Enjoy!

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