Tag Archives: sweet potato

Delvin Farms Delivers Winter CSA

Summer is over but our winter CSA program still delivers fresh organic, farm vegetables.  For the two months of November and December we shift from summer crops to traditional hearty vegetable crops that we all associate with the holidays and shorter days of winter.  Certain types of crops excel in cooler weather and cold nighttime temperatures and these become the focus of the winter growing season for us.  Green curly kales, broccoli, cauliflower, turnips, arugula, cabbage, lettuce, and tatsoi seem to crave the lower tempeorganic cabbage delvin farmsratures and double in size in a short period.  Gone are the worries of weeding and watering as the frost takes care of most weeds and frequent rains keeps the plants hydrated and growing.

 

Our 15 acres of sweet potatoes and butternut squashes are harvested and stored in our packing shed.  As they cure and dry out after the harvest, the starches turn to simple sugars creating a sweeter, more complex flavor that these vegetables are know for.  These stored vegetables are good for months and will be featured in our CSA and farmers markets throughout the upcoming holiday season.
sweet potato harvest
Our winter CSA is harvested in four pickups over the months of November and December.  Each 1/2 bushel of organic vegetables are harvested fresh from the fields or in the case of sweet potatoes and winter squashes from our stores of fall harvest.

 

Fall and winter favorites that are included in our CSA boxes include: sweet potatoes, butternut, green kale, collards, lacinato kale, tatsoi, arugula, turnips, sweet potatoes, broccoli, cheddar cauliflower, white cauliflower, red and green cabbage, lettuce, and brussel sprouts.

Our first winter CSA share saw the last of the tomatoes, peppers and green beans. Organic sweet potatoes, butternut, kales, radish and cabbage filled the remainder of the box.

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Sweet Potato Fries with Dipping Sauce

Summer time is here. Last week it rained while it was also sunny, creating a heavenly smell with humidity touching every pore. I love summer & the fresh produce it brings to the farmer’s market from Delvin Farms. Summer to me means fries and cookouts and veggie burgers and grilled eggplant. Potatoes are one of my favorite foods and in addition to roasting or baking them, I thought it would be fun to see if I could tackle the ole’ fashioned FRY in honor of summer! Sweet potato fries come to life in the sauce they are dipped in. Because I couldn’t pick between a basic garlic aioli sauce or a honey mustard sauce, I decided to make both.

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The garlic aioli won my vote while the honey mustard won my husbands. The next time you make sweet potato fries, serve with a variety of dipping sauces. Why not?!

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SWEET POTATO FRIES:

+ Sweet potatoes, peeled and cut into long rectangles or wedges
+ Coconut oil
+ Black truffle sea salt
—Preheat the oven to 425. Peel and cut the potatoes into long rectangles or wedges. Coat in warmed coconut oil (coconut oil is a solid until it is warm). Season with black truffle sea salt and place directly on a baking rack. Bake for about 20-25 minutes, turning over the potatoes mid way through so they can get crispy on both sides.

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GARLIC AIOLI CHIVE Sauce:
+ 4 to 6 garlic cloves, coarsely chopped. (Shown here are green garlic cloves from the Franklin Farmer’s Market)
+ salt & pepper
+ lemon juice
+ 1 cup mayonnaise
—Pound garlic cloves with salt and pepper until a smooth paste forms. Stir it into the mayonnaise and add fresh squeezed lemon juice to taste. Garnish with fresh chives, salt and pepper.

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LOCAL HONEY MUSTARD Sauce:
—Whisk the following ingredients together and garnish with fresh basil leaves:
+ 1/2 cup organic mayonnaise
+ 1/4 cup mustard
+ 2 tbs local clover honey

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— Amanda Barnhart is an art director, food enthusiast, and cat lover. She curates & photographs new recipes weekly on her vegetarian food blog, PlatedColor.com. You can see more photos and read about this recipe there.