Sweet potatoes are finally here! After enjoying the leaves for a few months we’re able to begin eating the delicious roots as well. Here’s the expected harvest for week 3 of the Fall CSA season:
Full farm share: Sunflower sprouts (Saturday shares), Pea shoots, Wheatgrass or another portion of Pea Shoots, 4 squash, Cucumber, Tomatoes or black eyed peas, Sweet potatoes (double portion for Wednesday shares, single for Saturday shares), peppers, Eggplant, Sweet potato leaves (double portion), Garlic, Basil, Rosemary
Half farm share: Sunflower sprouts (Saturday shares), Pea shoots, 2 squash, Sweet potatoes (double portion for Wednesday shares, single for Saturday shares), Eggplant, Sweet potato leaves, Garlic, Basil, Rosemary
We hope you’ve been enjoying the sunflower sprouts and pea shoots! These tender, young greens offer a health boost of which not many other veggies can boast. The sprouts are a true labor of love, being extremely time consuming. After soaking the seeds, they are planted twice weekly, watered by hand daily and often take hours to harvest. We continue to experiment and seek to perfect our growing methods to increase production and lower labor requirements.
Some shares will receive Wheatgrass – here’s a video on how to juice it.
Here’s a versatile recipe for you to try with your sprouts. You can mix and match ingredients to make your own delicious creation! I enjoyed making it this week with cantaloupe and sunflower sprouts!
Spinach Salad with Sprouts
Fruits: chopped strawberries, blueberries or cantaloupe
Sprouts: sunflower or pea shoots
Toppings: candied pecans, sunflower seeds, slivered almonds, pumpkin seeds
3/4 cup Vegetable oil
1/3 cup Vinegar
1/4 cup Sugar
1 tsp. Salt
1 tsp. Dry mustard
1 Tbsp. Poppy seeds
Shake dressing ingredients together. Combine your choice of salad ingredients and toss with dressing. Enjoy!