Dear CSA Members and Friends,
And what are those lovely leaves, you ask? I am happy to tell you!
Sweet Potato Greens
Now please note that the leaves of Irish Potatoes are poisonous;
however the leaves of the Sweet Potato are delicious and very edible. Here is some information after the reminder for the CSA Pot-luck. But most importantly, Brian says: "Just use the leaves as you would any cooking green!"
Annual Denison Farm CSA Potluck
Denison Farm
Sunday September 30, 2018
From 2:00 – 5:00
Wishing you all the best - Justine
General Information (From New Entry Sustainable Farming Project)
Sweet potato greens are the mildly flavored leaves of the sweet potato plant, often eaten in Asia and Africa. While sweet potatoes are more often grown for their edible tubers in the United States, in many parts of Asia and Africa, sweet potatoes are grown, at least in part, for their edible greens. The greens are edible raw, but are a bit strong in flavor. Try sautéing them in the place of spinach, adding them to stir-fries, or chopping them finely and adding them to salads.
The sweet potato dates back to prehistoric times, likely originating in the tropical climates of Peru and Ecuador. These vines have a delicate texture and can be used similarly to spinach or turnip greens. Like turnip greens, sweet potato greens are slightly bitter and tough, so are best prepared in a way that reduces that bitterness. In southern cooking, bitter greens are boiled for ages; you can vary this by using only enough water to cover the greens, bringing it to a boil, throwing in some salt and the cleaned, roughly-cut greens, and boiling for 5-7 minutes. Then remove the greens and run them under cool water, chop finer, and use in any recipe. You can then sauté them lightly with garlic, a splash with vinegar, a bit of molasses, and add a little Bragg’s amino acids or soy sauce to get the flavor that meat imparts.
STORING & COOKING INFORMATION
Handling: Wash and chop sweet potato greens as you would other hearty greens.When looking for sweet potato greens, look for sweet potatoes with dark flesh, and deep green leaves (these are the ones with the most nutrients).
Storing: When washing the greens, uses small amounts of water and subsequently, wrap them in a damp paper towel, cover them in a plastic bag with small holes, and place in the crisper drawer of your refrigerator. This will allow the greens to keep for several days.
Preparing: In order to prepare sweet potato greens to ensure maximum nutritious value, it is important to follow these steps when preparing sweet potato greens:
· Rinse and chop the leaves into large chunks and remove the stems.
· Use a minimal amount of water to reduce nutrient loss
· Heat oil (with water) in pan and add greens
· Cover and simmer for 3-5 minutes
· Remove from heat, drain, and serve immediately
Tips: Sweet Potato Greens can be stir-fried with fresh ginger, sesame oil, and lemon juice. Stir-frying cooks food quickly and helps reduce nutrient loss. The Maori people of New Zealand often use sweet potato broth to treat acne. These greens also pair nicely with brown rice or whole grain pasta.
This week your share will most likely include:
Tomatoes
Sweet Potato Greens
Garlic
Lettuce
Multi-colored Peppers
Natasha Potatoes (similar to Yukon Gold)
Arugula
Final Fruit Share of the 2018 Season:
Bag of Honey Crisp Apples and a jar of Honey
Sauteed Sweet Potato Greens ~ the bitten word
1 large bunch sweet potato greens (about half a pound)
1/2 small onion, diced
2 tablespoons extra-virgin olive oil
Salt and pepper
1 1/2 tablespoons maple syrup
Remove sweet potato leaves from stems and set aside. Remove smaller stems from the larger, tougher stems. Discard the larger stems and roughly chop the smaller stems. Heat olive oil in medium-sized pan over medium high heat. Add onion and sauté until just softened, about 3 minutes. Add stem pieces and sauté until tender, about 5 minutes. Add leaves, salt and pepper to taste, and maple syrup. Sauté until leaves are wilted, about 2 minutes. Serve.
Stir Fried Sweet Potato Greens ~ Bake Space
1 bunch of sweet potato leaves
1-2 hot dried red chilies
1-2 cloves of garlic
salt, soy sauce, pepper to taste
Fill a pot with water and put it on the stove over high heat. The pot should be large enough to hold the leaves, and there should be enough water to cover the leaves. Strip the leaves from the branches. The thin stems that attach the leaves to the branch are tender enough to eat, so there is no need to remove only the leaves. Wash and drain the leaves. Mince 1-2 cloves of garlic. Chop the chilies fine, and combine with the garlic. When the water comes to a boil, turn off the heat and carefully add the sweet potato leaves. After 2 minutes, remove and rinse with cold water. Chop the leaves.
In a large skillet or wok, heat some vegetable oil over high heat. When it is hot, add the garlic and chilies. Cook for 30 seconds, stirring often. Add the greens, then stir-fry the mixture until the greens are tender, about 2 or 3 minutes. Add salt, pepper, soy sauce, or other flavorings to taste.
Sweet Potato Greens with Coconut ~”Love and Olive Oil” Blog
1 large bunch sweet potato greens
1 tablespoon vegetable oil
2 shallots, minced
1 clove garlic, minced
1 teaspoon minced fresh ginger root (from a 1/2-inch piece)
2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric
1 small hot pepper, finely sliced
2-inch lemon grass stalk, trimmed and finely sliced
1 to 2 teaspoons soy sauce, or to taste
1 cup coconut cream plus 1 cup water (or substitute 2 cups light or regular coconut milk)
2 to 3 teaspoons raw or brown sugar, or to taste
Salt and pepper, to taste
Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain. Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, hot pepper, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce. Add coconut milk and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice.
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