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Yucca is a versatile root that can be turned into delicious, nourishing dishes for your family and community. From boiled and mashed yucca to crispy fries or homemade flour, there are endless ways to enjoy this incredible staple. 1. Yucca Fries Peel and cut yucca into sticks or wedges. Boil for 10–15 minutes until slightly tender. Drain and fry in hot oil until golden and crispy. Season with salt, garlic, or your favorite spices. 2. Boiled and Mashed Yucca Peel and cut yucca

While Cassava is technically a perennial crop, we prefer to grow it as an annual in our NE Florida climate so we can fully capitalize on all this plant has to offer. Cassava (Manihot esculenta) is easy to propagate from branches, making it simple to multiply your plants year after year. Saving healthy branches ensures you always have cuttings ready for planting new cassava. When to Harvest Branches Harvest branches from mature, healthy plants that are at least 8–12 months ol

Once you’ve harvested your cassava (Manihot esculenta) roots, the next step is processing them safely and deliciously. Cassava is incredibly versatile—it can be eaten boiled, fried, mashed, or turned into flour—but it does require some preparation to remove natural toxins and make it edible. 1. Cleaning Rinse the roots thoroughly under running water to remove all dirt. Choose good-sized roots—at least 1 inch in diameter. Cut into 3–4 inch sections to make them easier to hand

Harvesting cassava (Manihot esculenta), also called yucca, is one of the most rewarding parts of growing this incredible staple crop. With patience and the right timing, a single plant can produce multiple pounds of nutritious roots that feed your family and community. When to Harvest Maturity: Cassava roots are typically ready to harvest 8–12 months after planting, depending on variety and growing conditions. Leaves as an indicator: Many growers use leaf size and color as a