The News from Windflower Farm
This week’s share
- ‘Covington’ sweet potatoes
- Red and yellow onions
- ‘Romance’ carrots
- ‘Bouquet’ dill
- Sweet peppers, mostly ‘Carmen’
- Butterhead lettuce
- ‘Kalebration’ mixed kale
- ‘Fordhook’ Swiss chard
Your fruit share will be ‘Fortune’ apples (‘Empire’ crossed with ‘Northern Spy’) and ‘Bosc’ pears from Yonder Farm.
I’m imagining tacos de camotes – thickly sliced slabs (or cubes) of roasted sweet potatoes, black beans, avocados, and onions placed in a hard corn taco, with my favorite Mexican sauce drizzled over everything and topped with fresh greens. You’ll find a dozen recipes online.
What’s new on the farm?
Sweet potatoes are not difficult to prepare. Roast at 400 degrees in a pan with parchment paper until they begin to ooze their caramelized sugars and take on a bronzing around the edges, then serve. If cured properly, they won’t need anything. (Jan, who looks for any excuse to pull out the maple syrup, will tell you that a spoonful never hurts.) For fans of butternut squash soup, sweet potato soup is an excellent alternative. For the more adventurous, sweet potato lasagna is out of this world.
This week’s batch of sweet potatoes is the first to come out of our makeshift curing room. When harvested, sweet potatoes are all starch. But a week to ten days at 80 degrees turns those starches to sugar. It’s not unlike what a week in the Carribean might do for any of us after a long winter. Connor, who is new on the farm this year, came to us after his Peace Corps work in Ghana was interrupted by the pandemic. His aunt MaryJane owns some of the land that we use to grow your crops. He tells me that the weather in Ghana permits in-ground curing of the roots. In our case, we cordon off a corner of a greenhouse with a heater, turn the temperature up, flood the floor so as to achieve a humidity of nearly 100%, and wait for ten days. That’s usually all there is to it. You can ensure that curing is complete by letting them sit on your counter for another week.
Our sweet potatoes started their lives in North Carolina. Farmers there plant full size sweet potatoes in the field in early spring and then harvest “slips” – the little sprouts that emerge from the roots – and either plant them or sell them to other farmers for planting. My friend Tim, who grew 24 acres this year, drives his box truck all the way to North Carolina every spring to get the best slips, and he brings ours, too. His farm is called Laughing Child Farm, named for his four happy daughters, and on it he produces nothing but sweet potatoes. I admire the simplicity of his business, but I don’t envy it. Nate and I washed and sorted 80 bushels of sweet potatoes today (the yield from three 375’ beds), which I think will be enough for this week’s CSA deliveries, and I would have been done in by the tedium if it wasn’t for the excellent Sunday lineup on our public radio station (Le Show, Splendid Table, Afropop Worldwide and Freakonomics Radio). I prefer the challenge of the wide variety of crops we grow for the CSA.
Winter share information and a signup form should be available next week.
Have a great week, Ted