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Farm Update from Maya
Hi Everyone!
I hope you all had a good week. Time is flying by on the farm. I can't believe how fast CSA season is going. This was quite the busy week. We are harvesting the usual crops like greens, turnips, peppers and eggplant. Soon there will be much more to harvest on the farm as our latest succession of beans and cucumbers will be ready very soon. I can't believe how much food is on the farm right now! We will definitely have some amazing fall shares for you all.
In addition to our regular harvesting we have also been planting more fall greens. We planted lettuce, bok choi, and Chinese cabbage while Justin direct seeded spinach, turnips, radishes,beets and carrots. We also seeded more onions, lettuce, and kohlrabi. As busy as we are on a daily basis, there are some signals that soon things will be slowing down on the farm. The back field that provided us with heirloom tomatoes, sugar snap peas, beans, and potatoes is now under cover crop. We tore out more tomato plants and even our ever producing okra is starting to slow down. Our mornings have become later as the sun doesn't come out till 7:30. I just went out to the farm at 8 o'clock tonight and the sun was down and the bats were flying. People came to market this Saturday with light jackets and scarves. I was a little apprehensive about farming in the Georgia heat this summer, but it looks like we all survived and can now enjoy a beautiful fall. I hope everyone has a wonderful week and enjoys this weeks share.
Happy cooking!
Maya
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Weekly Vegetable Insight -- Sweet Potato Sweet potatoes are tubers that originally came from Central and South America. They are starchy with orange, white, yellow, and even purple flesh. February 22nd is National Cook A Sweet Potato Day. Storage and handling: Store in a dark, cool, well ventilated place, wrapped in newspapers, for a month or more. Before cooking, scrub with a vegetable brush or peel if desired. Preparation: Boil unpeeled sweet potatoes 30-45 minutes. Microwave whole sweet potatoes pricked with a fork for about 8 minutes. Bake whole unpeeled sweet potatoes with oil for 45-50 minutes at 350F Serving Suggestions: Cooked sweet potatoes are excellent when flavored with cinnamon, ginger, or nutmeg. Mashed sweet potatoes can be good savory as well with butter, salt and pepper. Great with black beans. Nutrients: When cooked sweet potatoes have vitamins A, B6, C and potassium  |
Sweet Potato Pie
Ingredients
1 pound 3 ounces sweet potatoes, peeled and cubed1 1/4 cups plain yogurt
3/4 cup packed, dark brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
5 egg yolks
Salt
1 (9-inch) deep dish, frozen pie shell
1 cup chopped pecans, toasted
1 tablespoon maple syrup
Directions
Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
Preheat the oven to 350 degrees F.
Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
Recipe from Food Network's Alton Brown
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This week's share
(this list is subject to change):
1 bunch edamame (strip pods, boil or steam, and shell! Yum!)
Summer squash and/or zucchini
Chinese Cabbage (can be eaten raw or cooked)
1 bunch of radishes (French breakfast)
Small head of lettuce
1 bunch of greens (collards or chard)
Sweet potatoes!
Garlic Sweet peppers Herb
One or two of these items (depending on this morning''s harvest):
eggplant
okra
melon
a tomato or 2
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