I “yam” excited
Right now, I am gazing out of my dining room window into my garden where, yesterday, my fiance and I finally harvested our sweet potatoes. Buckets and buckets of sweet potatoes – which surprised us after digging up only a dozen or so finger-sized ones last season. They’ll keep for a good three months in the fridge, but I plan to turn them into fries, pies and casseroles starting today.
And for inspiration, I’ll look to our first story below, profiling three kid chefs who are turning up the heat on Chattanooga’s culinary scene.
– Sunny Montgomery, editor