I really love the fall, due to the vast amount of delicious greens and the cooler weather but also because the farm agenda changes drastically. For the most part everything is planted for the rest of the year. We will either pull up a crop for market or the crop will be overwintered and will be harvested in the early spring. This makes my life easier, no longer are we worried about seeding trays and transplanting every other day. Instead we focus on the maintenance, deconstruction and overall getting the farm ready for the winter.
The only part of the week that has seems to keep consistent is the sweet potato harvest. Every Monday Natalie and I will cut a row of sweet potato greens off, and haul them off to the birds for a snack. Then we run the potato plow through and the sweet potatoes get brought up. We cure the sweet potatoes in our greenhouse. Sweet potatoes need to cure in a hot and humid environment with good air circulation in order for their starches to turn into sugars. This year we primarily grew a variety called Covington and they are delicious. Jeff came today to show us that he has made a few sweet potato pies in honor of our farm day event and I can’t wait for Saturday to dig into some pies!
Have a great weekend,
Ann and the Sugar Creek Crew
Sweet Potato Latkes with Ginger and Sesame via: http://www.bluekaleroad.com/2012/12/sweet-potato-latkes-with-ginger-and.html
Makes 14 - 2 1/2 inch latkes
2 medium sized, orange fleshed sweet potatoes (about 1 1/4 pounds), scrubbed
4 green onions (including the white parts), finely chopped
2 heaping tablespoons freshly grated ginger (or more to taste)
1 tablespoon black sesame seeds
3 tablespoons all-purpose flour
1 teaspoon kosher salt
2 eggs, lightly beaten
Canola oil for frying
Using a box grater, grate the potatoes (I leave the peels on) into a large mixing bowl. Add the green onions, grated ginger, sesame seeds, flour and salt. Lightly toss with your fingers to mix. Pour in the eggs and use a wooden spoon to stir together.
Line a rimmed baking sheet with paper towels. In a large frying pan, pour about 1/2 inch oil in and heat over medium-high heat. With a large tablespoon, gently place scoops of the potato mixture in the hot oil (the patties should measure about 2 1/2 inches across). Do not crowd the pan. Let the latkes cook for a few minutes until nicely browned before trying to flip (if you try to flip too soon, they will tear and stick to the bottom). When the edge of the latke lifts easily, gently flip it over (be careful for splatters). Fry on the other side until golden brown and crispy.
Remove the latkes to the lined baking sheet to drain. Repeat the latke frying until potato mixture is used up. Adjust the heat as needed (may have to lower a bit if the oil gets too hot and edges start to burn a bit) and add additional oil as needed. Let the latkes drain, and then move them to a platter to serve.
If you are making the latkes ahead of time, store them on paper towels at room temperature and then rewarm on a baking sheet before serving.
Grilled Sweet Potatoes via: http://www.simplyrecipes.com/recipes/grilled_sweet_potatoes/
• 2 pounds sweet potatoes
• 3-4 Tbsp olive oil
• Kosher salt
• 1/4 cup finely chopped fresh cilantro (including tender stems)
• 1 teaspoon of lime zest or lemon zest
• 2 tablespoons of fresh lime or lemon juice
• 1/4 cup olive oil
• Pinch of salt
1 Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
2 Combine all of the dressing ingredients into a small bowl.
3 Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
4 Toss the sweet potatoes in a bowl with the dressing and serve hot.