It’s Week 4 of the Summer Season! Here is what we’re packing in your share:
Frog Song Organics
Galangal
Sweet Onions, Cured
Carnes Pears
Sweet Habanero Peppers
Purple Potatoes
Sweet Potato Greens
Partner Growers
Zucchini Squash (Watsonia Organics)
Red Cabbage (Watsonia Organics)
Red Beets (Clem’s Organic Garden)
The fresh greens in your share this week are sweet potato greens grown on our farm. If this is your first introduction to the notion of eating the leafy above ground portion of the sweet potato plant, you might be unsure how to proceed. Most of us love eating sweet potatoes, but for many it’s a surprise that it’s a plant with edible and tasty leaves. From our farmer’s perspective, sweet potatoes really are a two-in-one, nutrient dense super crop!
Just to clear up an important difference, the leaves of potato plants are not edible. Potatoes are part of the nightshade family, like peppers and tomatoes, and the leaves, roots and stems are poisonous due to the compound solanine. Sweet potatoes, on the other hand, are part of the morning glory family.
Often touted as a swap for spinach, we think sweet potato greens have the advantage there. Since they don’t contain oxalic acid, they don’t have the sharpness or chalky mouthfeel that chard and spinach can have. Sweet potato greens are rather mild and tend to pick up on the flavors of the dish they’re cooked in. Another perk is a pleasantly tender texture and no real bitterness once cooked. Some ideas for using them: omelettes, quiche, soups, stews, curries, stir fries, and even smoothies! The Atlanta Botanical Garden has a unique smoothie recipe if you want to give that a try.
Whether they’re new to you, or a familiar green in your kitchen, we hope your sweet potato greens hit the spot this week!
This Week’s Recipes
A how to for simple Sautéed Sweet Potato Greens.
Gorgeously bright Red Beet Hummus perfect for a hot summer appetizer or snack.
A mouthwatering yet simple dessert, Fresh Pear Pie.