Tulsi Basil
Beets (Clem’s Organic Gardens)
Galangal
Sweet Corn (New Sprout Organic Farm)
Lacinato Kale (New Sprout Organic Farm)
Jalapeno Peppers
Bonita Sweet Potatoes
Sweet Potato Greens
Slicer Tomatoes (New Sprout Organic Farm)
Sweet Potato Leaves
Sorry, beet greens and kale, there’s a new leafy superfood in town: sweet potato leaves. That’s right. They have more vitamin B6, vitamin C, and riboflavin than actual sweet potatoes. Sweet potato leaves also provide impressive amounts of fiber, along with calcium, magnesium, manganese, zinc, copper, potassium, and iron. It gets better. These guys are delicious and less bitter than kale or chard! Cook them up just like chard or spinach – we share a basic sauté recipe below that lends itself to experimentation. For storage, wrap your leaves in a dry paper towel inside an open bag in the fridge for several days. If they wilt a little, don’t worry. They wilt easily, but will cook up just fine.
Seminole Pumpkin Seeds
Did you know you can save the seeds from heirloom varieties of crops like the Seminole pumpkin in last week’s share? Here’s how to do it:
- Rinse the seeds thoroughly in a colander and remove all of the stringy orange bits (the pumpkin guts).
- Spread out in a single layer on parchment paper or a sheet pan or even a few large dinner plates (**not paper towels, they will get stuck to it**).
- Let air dry in A/C or under a fan for at least two weeks to make sure they are totally dry.
- Store in a cool, dark, dry place. Make sure to label them so you know what to plant next year.
Want a free pumpkin? Return the clean, dried seeds from your FSO pumpkin, and we’ll give you another! (while supplies last… please only return seeds to us from our pumpkins, save others for eating or planting in your own garden.) How cool is this? You can eat something delicious and take part in supporting food sovereignty and food security in your community.
Recipes
Sauteed Sweet Potato Greens
Ingredients:
- 1 bunch sweet potato greens
- 2 teaspoons finely chopped garlic
- 1 teaspoon grated Galangal
- 2 tablespoons extra virgin olive oil
- 1/4 cup chopped sweet onion
- 1 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- Splash vinegar or tamari (optional)
Instructions:
- Wash greens thoroughly in cold water to remove all the dirt. Roughly chop and set aside.
- In a skillet or wok over medium heat, add olive oil and saute onion, garlic, and galangal for 2 – 3 minutes or until translucent.
- Add chopped greens, season with red chile flakes and salt. Cook for about 5 – 10 minutes. Mix frequently to cook greens evenly. Add a splash of vinegar or tamari for additional flavor.
German-Style Bonita Potato Salad – theroastedroot.net
Ingredients:
- 1 quart Bonita sweet potatoes
- 4 slices FSO bacon
- 1/3 cup cider vinegar
- 1 tablespoon stoneground mustard
- 4 cloves garlic, minced
- ¾ teaspoon sea salt, or to taste
- 1 bunch green onion, chopped
Instructions:
- Chop the sweet potatoes into quarters or sixths and place in a full pot of water. Bring to a boil and cook 15 to 25 minutes, until sweet potatoes are soft when poked with a fork. Transfer potatoes to a cutting board and chop into large chunks once cool enough to handle.
- Heat bacon over medium-high in a skillet until crispy, about 5 minutes. Leave bacon drippings in skillet and transfer bacon to a cutting board and chop.
- Slowly pour the cider vinegar into the skillet with the bacon drippings. Add the mustard, garlic, and salt, and allow mixture to come to a gentle boil. Cook 2 to 3 minutes, until mixture has thickened slightly.
- Add the potatoes, bacon, and green onion to a large bowl. Pour in all of the bacon-cider dressing mixture and stir well to combine. If desired, mash the potatoes to desired consistency, or leave chunky.
- Let stand 10 minutes before serving.
Galangal Coconut Soup with Seminole Pumpkin – adapted from netmeds.com
Ingredients:
- 1 medium galangal, finely chopped
- 2 cups coconut milk
- 3 tbsp black pepper powder
- 1 small Seminole pumpkin, cut, peeled and boiled
- 1 tbsp soy sauce
- 2 tbsp lime juice
- 3 sweet onions, sliced
- Salt, as needed
Instructions:
- Heat the coconut milk, adding some water in a vessel on medium flame.
- Put in the galangal pieces and black pepper powder and stir for 10 minutes.
- Add the pumpkin slices and cook for another 2 minutes so they become soft and slightly mashed.
- Pour in the lime juice, spring onions, soy sauce, salt and allow it to boil for 5 minutes until all the flavors blend.
- Turn off the stovetop, adjust for salt and pepper and serve hot.
