The collards, mustard greens and other fall veggies are going gangbusters - we have enjoyed fresh collards at least once a week and I have been taking bags to give to co-workers. But with gardening activities slowing down I have looked for other ways to save money while getting fresh, homemade vegetables. The after Thanksgiving sales had me finding ways to preserve sweet and white potatoes. So far I have frozen mashed Russet potatoes, baked sweet potatoes and twice baked Russets. Those will be so easy when we're tired - just pop them in the oven at 325 and 30 minutes later, hot twice baked potatoes! When sweet potatoes are on sale for 19 cents a pound and Russets for 25 cents a pound, I just had to find a way to put them up for the fall and winter! We will be enjoying dehydrated sweet potatoes as well in our roasted vegetables when the weather calls for a hearty meal. Tomorrow I will be dehydrating some of the Russets to add to vegetable soups. Frugal and delicious!