Later On

A blog written for those whose interests more or less match mine.

Jewel vs. Garnet yam

with 3 comments

The jewel yam seems to cook oranger than the garnet, but I have trouble telling them apart. I think I’ve figured it out, though: the garnet yam has a reddish skin and tends to be thicker and rounder—sort of more corpulent—and the jewel has brown (sort of light brown) skin and is longer and skinnier.

Safeway labels yams as “red skins” and (no label), so I got no help there, and the produce person didn’t know any more than the sign said. However, there were some organic yams with identifying labels that claimed they were jewel yams, and based on the appearance of those, I figured that the (no label) yams were also jewel yams. When I was checking out, the checker—a woman of a certain age—looked as though she might know, so I asked whether the yam I had was a jewel yam. “Nope,” she said, “that’s a garnet yam.”

I was pretty sure it was a jewel—by then I thought I had the difference figured out—so I asked, “Are you sure?”

“Yes,” she said. “Because when I key in the code, ‘garnet” comes up.” Of course, she was keying in the code from memory—the yam wasn’t labeled—so that had a certain circular quality.

Back home, a little looking through Google images helped make me feel more certain that I had purchased a jewel yam.

The challenges one faces!

I blogged earlier this photo from Zoe Bakes:

The caption reads:

From top: Camote (sweet potato), Purple “ube” Asian Yam, Sweet Asian Yam, Yampi Yampi, Jewel “yam” (sweet potato), Sweet Potato, Garnet “yam” (sweet potato). In order to taste all of the varieties on an equal playing field we baked them.

And this is the result when roasted:

Written by LeisureGuy

13 August 2012 at 4:48 pm

Posted in Daily life, Food

3 Responses

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  1. Try roasting some okra! As long as you’re going for the tropical south, it is a natural. Just oil it lightly, salt with coarse sea salt, and put on a buttered sheet of foil on a baking sheet/biscuit pan. I put it in the middle of the oven at 400-450 broil, with door shut.

    Older, tougher okra is ok if sliced thinly and cooked covered by canned tomatoes with their juices. I also add in a can of whole kernel corn, with its juice. Frozen non-breaded okra slices work, too. It is succotash with little work. I usually butter-fry some onions till browned a little, then dump in the other three ingredients to simmer for a while, till okra is tender.

    As far as sweet taters go, I’ve enjoyed all I’ve tasted. Haven’t had those in top right and bottom right corners. Yet.

    bill bush

    13 August 2012 at 5:55 pm

  2. OK….this is an AWESOME POST! seriously…I get so confused what is what.

    Mr. Fed Up

    13 August 2012 at 6:50 pm

  3. Thanks for this, sure came in handy!

    stormtrooperluv

    13 January 2014 at 12:36 am


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