Beautiful fall harvests continue - sweet potatoes in this week's share! Did you already renew your Fox Creek Farm CSA share?
Fox Creek Farm CSA Newsletter, week of October 14, 2019
IMPORTANT: Pick-up day changes due to Columbus Day (10/14):
As previously announced, the Monday, 10/14 CSA pick-up has moved to Tuesday, 10/15 (same time, same place). The Tuesday deliveries move to Wednesday, 10/16, due to Columbus Day. The Thursday CSA pick-up remains unchanged.
Next week (10/21 - 10/24) we resume our regular our regular Monday/Tuesday/Thursday schedule.
In this newsletter:
Sweet potato fact, and Mexican Style Stuffed Sweet Potato Recipe
This week's share & U-pick update
As almost always, after the first frost of the season, we get treated to some beautiful fall weather. Great conditions for harvesting. Over the weekend, we brought in the last of the late season potatoes. And we found time to pull up the Beauregard sweet potatoes, which will be in your share this week!
Thank you to everyone who already renewed their Fox Creek Farm CSA share for the 2020 growing season. We take it foremost as a big compliment for a job done right. But also, the farm can use your financial contribution to continue on projects throughout the winter, and be able to make payroll obligations comes April.
And while the CSA harvests continue, we work hard on putting the farm to rest for the winter. Mowing, seeding the last of the cover crops. Picking up the irrigation main lines. We broke 200 pounds of garlic, ready to plant when we find a big enough slot of time to tackle that fall task. We're working equally hard on some really nice end-of-season harvests, as well as towards a good start for the next growing season!
Sweet potatoes are botanically unrelated to potatoes. Potatoes are in the nightshade family, together with peppers and tomatoes. Sweet potatoes are related to the morning glory family. At Fox Creek Farm, we plant Beauregard sweet potato, which we think are best adapted to our climate.
Stuffed Sweet Potatoes, Mexican Style
There are many recipe suggestions for sweet potatoes - sweet potato pies, roasted sweet potato, sweet potato pancakes, to name a few.
In this recipe, it’s a spicy roasted sweet potato that takes burrito toppings (serves 2).
Preheat the oven to 425 F. Cut sweet potatoes in half, lengthwise. Toss with 1 Tsp oil, ½ tsp salt, ¼ tsp cayenne and ¼ tsp cumin, and arrange cut side up on baking sheet. Bake until fork tender, about 20 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet. Add the onion and half of the garlic and cook, stirring, about 2–3 minutes. Add beans, broth, 1/4 tsp. salt, and rest of the cayenne and cumin. Cook until liquid is reduced and beans soften, about 10 minutes.
Make the guacamole: mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and adjust flavoring with salt.
Add the spinach and remaining 1 Tbsp. lime juice to bean mixture.
Using the back of a spoon, gently push down in center of potato halves. Spoon the bean mixture on top of the roasted sweet potato halves, and top the beans with the guacamole, grated cheese, and rest of the cilantro.
In this week's share & U-pick update
This week's share: Kathadin potatoes, onions, lettuce, Beauregard sweet potatoes, acorn squash, and garlic (full share only). We rotate kale, Swiss chard, and spinach.
U-Pick update. This time in the season, the U-pick still yields some culinary herbs. Sorry, but the frost did in the remainder of the garden.
Thank you for your support of our family farm!
We pride ourselves in providing our CSA members with an experience that exceeds your expectations. Please don't hesitate to contact us with any of your questions or concerns regarding the farm.