Post by macmex on Oct 19, 2021 18:53:43 GMT
I first obtained this variety from Sandhill Preservation Center in 2002 and have grown it ever since. In 2011 or 2012 we lost ALL of our sweet potato seed stock, due to storing it in a location which got too cool. None would sprout, come spring. That year Gary Schaum of Duck Creek Farms replaced ALL of my varieties and added to them with some others which he wanted me to trial. All that to say in all likelihood my current stock came from Gary. Still, I'm certain he got his start from Sandhill Preservation Center.
Ever since 1985 I have always wanted to have a white sweet potato in my garden. Back then it was Southern Queen. When our family went to live in Mexico I lost Southern Queen but obtained Morado, which was the Mexican favorite and almost the only variety available in Central Mexico. When we returned to the USA to stay I couldn't bring any of my sweet potatoes back, due to USDA regulations, so I got new stock from Sandhill Preservation Center. That year they had neither Morado nor Southern Queen. Glenn Drowns sent me Brinkley White. Brinkley White suited me just fine. Hence, I still grow it.
Brinkley white has white flesh and tan/white skin. The roots are often kind of globular in shape. Once cured they bake up sugary sweet. This variety isn't dry but it isn't drippy moist either. It's main drawback, at least in some folk's opinion, is that when baked the flesh will often turn almost greenish. Think of a sweet white peach exposed to the air That's what I believe happens with Brinkley White. Still, I love this variety.
It is a delightful treat to eat these baked in the skins.
Last year there must have been some problem with my irrigation and/or conditions, which affected just this variety. I'm suspecting it was that it got plenty of water, almost no water for a while, and then plenty of water. This caused epic cracking, such as I have never before seen.
Most of my Brinkley Whites looked awful! They cooked up alright, but they sure looked bad. Anyway, I planted a few less this year, in fear that this might happen again. Fortunately, though I found a little cracking in a few roots, the harvest was quite good and the roots went back to looking normal. I may well plant my usual 21 plants of this one, next year. I only planted six this year, just to be safe.
This was my Brinkley White harvest for 2021. It filled a box about the size of a box of copier machine paper.
In parts of the world, when people think "sweet potato," they think "white flesh." I understand that until about 100 years ago, most sweet potatoes in North America were white fleshed, yet now, the "whites" are the hardest to sell. Most folk don't want to try them. I'd encourage everyone to try a white variety. There's plenty of variation in sweetness, firmness and moisture content among the white fleshed varieties; yet I've never met one I didn't like!
If you like moist and sweet, Brinkley might be for you.
Ever since 1985 I have always wanted to have a white sweet potato in my garden. Back then it was Southern Queen. When our family went to live in Mexico I lost Southern Queen but obtained Morado, which was the Mexican favorite and almost the only variety available in Central Mexico. When we returned to the USA to stay I couldn't bring any of my sweet potatoes back, due to USDA regulations, so I got new stock from Sandhill Preservation Center. That year they had neither Morado nor Southern Queen. Glenn Drowns sent me Brinkley White. Brinkley White suited me just fine. Hence, I still grow it.
Brinkley white has white flesh and tan/white skin. The roots are often kind of globular in shape. Once cured they bake up sugary sweet. This variety isn't dry but it isn't drippy moist either. It's main drawback, at least in some folk's opinion, is that when baked the flesh will often turn almost greenish. Think of a sweet white peach exposed to the air That's what I believe happens with Brinkley White. Still, I love this variety.
It is a delightful treat to eat these baked in the skins.
Last year there must have been some problem with my irrigation and/or conditions, which affected just this variety. I'm suspecting it was that it got plenty of water, almost no water for a while, and then plenty of water. This caused epic cracking, such as I have never before seen.
Most of my Brinkley Whites looked awful! They cooked up alright, but they sure looked bad. Anyway, I planted a few less this year, in fear that this might happen again. Fortunately, though I found a little cracking in a few roots, the harvest was quite good and the roots went back to looking normal. I may well plant my usual 21 plants of this one, next year. I only planted six this year, just to be safe.
This was my Brinkley White harvest for 2021. It filled a box about the size of a box of copier machine paper.
In parts of the world, when people think "sweet potato," they think "white flesh." I understand that until about 100 years ago, most sweet potatoes in North America were white fleshed, yet now, the "whites" are the hardest to sell. Most folk don't want to try them. I'd encourage everyone to try a white variety. There's plenty of variation in sweetness, firmness and moisture content among the white fleshed varieties; yet I've never met one I didn't like!
If you like moist and sweet, Brinkley might be for you.
