Bite Sized Pumpkin or Sweet Potato Pies

With their slender stems and perfumed blooms, sweet peas are a firm favourite for cut flowers.

Sweet Potato Flowers are not only beautiful to look at, but also offer many uses! Let’s have a look at them in detail!

Homegrown tomatoes taste heavenly when they are sweet with a hint of tart, acidic flavor. If you want to grow the same, there is a science behind it. Learn the Number One Technique to Produce Sweeter Tomatoes to enjoy a sweet summer harvest!

The sweet potato is a starchy, sweet-tasting root vegetable. They have a thin, brown skin on the outside with colored flesh inside, typically orange in color, but other varieties are white, purple or yellow. You can eat sweet potatoes whole or peeled; the leaves of the plant are also edible. While called ‘potatoes’, sweet and white potatoes are not actually related. Botanically, the sweet potato belongs to the bindweed or morning glory family, whereas the white potato is part of the nightshade family.

This Pecan Topped Pumpkin Bread is a must for your fall baking and pairs exceptionally well to any Thanksgiving menu! Want to give it an extra burst of sweetness? Then be sure to add those optional white chocolate chips! This bread makes two loaves and it freezes really well. For more information on freezing checkout HGIC 3065, Freezing Prepared Foods. Enjoy!

Spice up your popcorn with this pumpkin pie popcorn mix. It’s delicious any time of year and a great healthy snack for kids and adults of all ages. For more ideas on healthy snacks checkout HGIC 4123, Snacks with 100 Calories or Less. Enjoy!

Fresh berries taste great straight off the bush; however, sometimes we just need variety. The following recipe for cheesecake bites makes an exciting base for berries of all sorts. They are no-bake, quick, and super tasty!

With all those mums and pumpkins at garden centers and farmers markets, how can we select the best and make them last?

People in the south don’t like changes to traditional grits, and I’m one of them. I love grits in their most basic form: cook in water and then add a good helping of butter, salt, and pepper. However, since October is the month of adding pumpkin to just about everything, I decided to give this recipe a try.

Sweet potatoes, any way you serve them, are yummy and very nutritious. They are one thing that you can plant in the garden from April until the first of July, so you still have time to get them in the ground. I received some slips of ‘Bradshaw’ sweet potato recently and am looking forward to growing them in the garden at the Clemson Extension office. David Bradshaw was one of the most beloved professors in the Horticulture Department, and he was very involved with organic and heirloom plants at the South Carolina Botanical Garden. The sweet potato was developed from the Mahon Yam (which is really a sweet potato) by Dr. Bradshaw and given to one of my classmates who has grown it for many years, saving a few each year to grow out the slips.

I must be selective in the kinds of shrubs and trees I add to my landscape. Very simply: I don’t have the room. Like the village matchmaker, Yente, in Fiddler on the Roof, I match the plant with my landscape, paying particular attention to sun exposure, drainage, and room to grow. I also consider its maintenance requirements, particularly water, fertilizer, pruning, and pests. As a tough-love gardener, I have no tolerance for needy, wimpy plants.

I REMEMBER THE PHALAENOPSIS ORCHID I GAVE my sister at Thanksgiving a few years ago, one of two of the same variety, keeping one for myself. Mine never rebloomed, and as for my sister’s–well, hers never stopped.