This week we’ll be harvesting sweet potatoes! Each year we embark on this rather epic event with joy and foreboding. Sweet potatoes are very delicate and require us to gently excavate each and every one. Then in order for them to become sweet they need to be cured at a humid 90 degrees for three days or 70 degrees for three weeks. They’re a lot of work, but well worth the effort, if not only to see all of the unusual shaped roots that reveal themselves as we dig them. Look forward to getting these in your share towards the end of the CSA. We want to allow them plenty of time to become sweet and tasty!
Veggies this week:
· Delicata, Sweet Dumpling Squash or Pie Pumpkins
· Arugula or Lettuce
· Cauliflower, Peppers, or Filet Beans
· Husk Tomatoes, Kohlrabi, Salad Turnip or Radish
· Red and Yellow Onions
· Dill, Cilantro or Parsley
Roasted Delicata or Sweet Dumpling Squash
These squashes are so sweet! The difference between them is subtle, mostly that the texture of each is slightly more or less dry/ creamy than the other… but really they are both delicious. The simple way to prepare them is to cut them in half, scoop out the seeds, coat the halves with oil, lay them cut side down a baking sheet and put them in the oven at 400 degrees. You will know it’s done when it can be easily poked through with a fork, and the cut edges are caramelized brown.
Another way to roast these is to slice them into half- moons (about one half inch thick) after you've halved and cleaned them. Then toss them in a bowl with olive oil (enough to coat them), a large pinch each of cinnamon, ginger, paprika, chili powder, salt and pepper. Arrange the slices on a baking sheet in a single layer and bake at 400 degrees until they begin to brown. Yum!