Bring on the fall. Today I spent part of my morning counting how many trays we currently have seeded of fall transplants. From kales, broccoli, cabbage to lettuces I feel like our outdoor greenhouse or shade house is filling up fast. The cool weather has really gotten me excited to be back in the greens. Natalie and I decided to put in two full rows of arugula and lettuce mix. Hopefully with the cloudy days the seeds will have enough time to germinate without any problems. This will add a little extra greenery to the mix and until fall brassicas are in full swing.
In the meantime I have been enjoying our summer greens. Here at Sugar Creek Farm we grow two types of greens that flourish during these summer days. Callaloo is a Caribbean cooking green similar to spinach. This green it is in the amaranth family and grows really well in the heat. It is high in Vitamin A, Calcium and will add a little bit of iron to your diet. If you have seen it at the market you may have noticed its lacy appearance. This is due to the insect pressure, but once they cook down these will not be noticed. We have also started harvesting sweet potato greens. Personally these are my favorite. Not only do we get to grow the potatoes but also we get to enjoy the greens. Once the sweet potato vines grown long enough usually a couple of feet we can trim them down and harvest the leaves without harming the potato. These greens are very tender and mild tasting. They are low in calories, high in vitamins A, C, B2 and contain many antioxidants and essential fatty acids. They are eaten all over the world especially in Asian and African cultures. Both of these delicious greens should be enjoyed while we are still in summer mode because we won’t see them again until next year!
Enjoy some greens this weekend,
Ann and the Sugar Creek Crew
Sautéed Sweet Potato Greens
INGREDIENTS
1 bunch sweet potato greens
1/2 small white onion diced
1-2 cloves of garlic
2 tablespoons extra-virgin olive oil
½ Tomato, diced
Salt and pepper
DIRECTIONS
- Wash greens and chop stems from greens, roughly chop greens up.
- Heat olive oil in medium-sized pan over medium high heat. Add onion and garlic, sauté until just softened, about 3 minutes.
- Add stem pieces and sauté until tender, about 5 minutes.
- Add leaves, salt and pepper to taste and tomato. Sauté until leaves are wilted, about 2 minutes. Serve.
Callaloo with Hot Pepper Vinegar via: http://www.vegetariantimes.com/
Callaloo
3 Tbs. canola oil
1 large onion, cut into thin slices (2 cups)
1 bunch callaloo
5 cloves garlic, minced (1½ Tbs.)
Hot Pepper Vinegar
½ cup finely diced red bell pepper
½ cup finely diced yellow bell pepper
½ to 1 Scotch bonnet pepper, minced
½ cup cider vinegar
½ tsp. sugar
1. To make Callaloo: Heat oil in stockpot over medium heat. Add onion, and sauté 5 to 7 minutes, or until beginning to brown.
2. Add callaloo, and garlic; cover, and increase heat to medium-high. Cook 7 to 10 minutes, stirring often with tongs, or until greens wilt. Add 2 cups water, and season with salt and pepper. Cover, reduce heat to medium-low, and cook 45 minutes, or until greens are tender. Season with salt and pepper.
3. To make Hot Pepper Vinegar: Combine bell peppers and Scotch bonnet chile in 2-cup glass measuring cup. Stir together vinegar, sugar, and ½ cup water in small saucepan. Bring vinegar mixture to a boil, then pour over peppers. Cool.
4. To serve: top each serving of Callaloo with Hot Pepper Vinegar.
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