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Post by macmex on Oct 8, 2022 13:03:15 GMT
This is a variety which is new to me. Last fall I received three small roots of this sweet potato from Alex Brown, up in Michigan. Alex is a sweet potato aficionado who loves searching for new varieties on the internet. It seems that some ethnic groups will exchange them this way but they appear and disappear almost in a blink. Alex snagged this one off of eBay, growing it out in 2021. He commented that it produced extremely well for him and that it was a good substitute for Okinawa, if a person is searching for a sweet potato with that "Ube taste." I coddled those roots all winter, for fear of losing them and this spring I sent some slips to Sandhill Preservation Center as well as planting some. This is one we need to spread around for preservation's sake.
Yield here was good.
This variety has the wonderful characteristic of placing almost all its roots right under the main stem. They are just sitting there waiting to be dug! In the above photo one can see how the roots are clumped. What you don't see, is that on the bottom side of that cluster there were a number more plump roots. We just brushed away the soil and there they were!
This variety has a distinctive globular shape. Alex mentioned this when he sent them to me.
What I don't yet know is the color of its flesh! More to come...
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Post by macmex on Oct 8, 2022 13:18:07 GMT
Here's a photo of the leaves of this variety. Though leaf shape of a variety may sometimes vary during the season, this one seemed to stay pretty much the same.
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Post by macmex on Nov 4, 2022 17:56:45 GMT
I broke off the tip of one root, just to see flesh color. It was RED, as in hot red/pink! We'll have to wait until the roots are for sure cured to see what color flesh they have when cooked. My source says this one is a reasonable substitute for Okinawa, for those who cannot grow Okinawa. I take it that this sweet potato has very sweet, fine, dry flesh.
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Post by macmex on Mar 31, 2023 15:31:19 GMT
We've now cooked and sampled two roots of this variety. It's smooth and creamy in texture, not dripping at all. I'd say it's definitely not as sweet as Okinawa or a number of other varieties. It won't make caramel under the skin. It is still delicious.
It appears to be an excellent keeper.
This is a photo of the root I cooked up this morning (4/1/2023) It was a pretty large root.
This is a photo of the first root we cooked up, a week or two ago. It was a somewhat smaller root.
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Post by macmex on Jun 12, 2023 14:54:26 GMT
Update on Korean Pink:
This is a very good keeper. It's now June 12, 2023 and I still have some roots of this one, from the fall 2022 harvest. Outwardly they appear as good as the day I dug them. I cooked one up this morning for my morning snack. It tasted quite good. However, the interior color was as unimpressive as could be.
Still, it taste quite good. I'll overlook the appearance in favor of taste and texture!
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Post by macmex on Aug 30, 2023 13:59:57 GMT
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Post by macmex on Jun 17, 2024 16:29:02 GMT
Most of this year's slips, planted about a month ago, are really taking off. Here's a photo of Korean Pink. The plant makes a mound, pleasing to the eye.
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