Friday's Drawers - Sah-weet!

Sweet Potatoes: Cottle Farm, N.Carolina

Kale: Enterprise Farm

Butternut Squash: Enterprise Farm
Red Cabbage: Enterprise Farm, Whately, MA
Grape Tomatoes: East Carolina Organics, N.Carolina
Summer Squash/Zucchini: Lady Moon, Florida

Cranberries: Cranberry Hilly Farm, Plymouth, MA

Citrus, Tangelos: Eagle’s Nest, Florida

A lot of fresh fruits and veggies in our share this week!  Sah-weet!  The tangelos are unbelievably sweet.  And if you really want to know what goes into that one tangelo I enjoyed while lazying on the couch last night, check out Mary Mitchell's story of their 20-acre grove of organic citrus and the human drama behind it.  There's some passion in those oranges! 

"Being organic means killing the bugs by hand, watering the trees by turning on a spigot, keeping blight at bay by paying attention, not by paying for chemicals." 

Keeping blight at bay and paying attention.  I love that.

Now on to the other sweets...the sweet potatoes. 

In our newsletter there was a recipe for sweet potato latkes, which looked really good.  Check it out.

Sweet-Potato Latkes from Gourmet, December 2001

1 lb sweet potatoes, peeled and coarsely grated 

2 scallions, finely chopped
1/3 cup all-purpose flour 

2 large eggs, lightly beaten
1 teaspoon salt 

1/2 teaspoon black pepper

3/4 cup vegetable oil
Stir together potatoes, scallions, flour, eggs, salt, and pepper.

Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

From enterpriseproduce.com

This looked good, but I decided to go with regular potato latkes and make my own favorite afternoon snack, cold roasted sweet potatoes.  You cannot go wrong with these. 

Cut sweet potatoes in quarters, coat with canola oil, lightly salt and roast in a 400 degree oven until tender. (about 1/2 hour).  

I container these up and take a couple to work and have them as an afternoon snack.  Usually cold.  But they reheat and freeze well too.

As for plans for the other things in the share?  Butternut squash soup for sure. This weekend. Red cabbage sattued with apples I think, the kids LOVE steamed squash, and I might try some cranberry muffins or a friend's suggestion for cranberries in steel cut oats.

How do you keep blight at bay and pay attention?  Or what is your favorite sweet potato recipe?