October 05, 2018

CSA Week 24

Hello and Happy Friday! Over the last 3 weeks we have dug over 3000 pounds of sweet potatoes. Once the sweet potato comes out of the ground it is not immediately ready to eat. It must be cured for at least 5 days to release enough sugars to develop that sweetness we love. After the curing process, the potatoes can be stores from 6- months to a year!

 Sweet potatoes are not only delicious but full of nutrients, way more than a standard potato. They are high in fiber as well as vitamin A, vitamin C, manganese and several other vitamins and minerals. Sweet potatoes also  contain riboflavin, phosphorus, vitamin E, vitamin K, calcium and iron. 

Turnip and Sweet Potato Hash 


  • About 3 medium sized storage turnips, peeled and cubed to about 1/2 inch
  • 2 medium sweet potatoes, peeled and cubed to about 1/2 inch
  • 1 large or several medium onions (you can't have too many) chipped finely
  • A few cloves of garlic'
  • Salt, fresh ground pepper, crushed red pepper
  • Cinnamon
  • Apple Cider vinegar (any vinegar will do, you can try white wine too)
  • A few pads of butter, or olive oil if you prefer


  1. Warm the butter or oil in a pan on medium/high heat, once hot but not spattering add chopped onion, turn heat down to medium, and let onions cook until clear, tossing them lightly in the pan so they don't stick.
  2. 2)  Once onions have started on their way to being soft and clear, add the turnips, sweet potatoes, a few pinches of crushed red pepper to taste, and garlic, mixing the hodge podge together in the pan.  Again, let cook and stir occasionally to keep from burning.
  3. 3) As you start to get a little browning on the bottom of the pan, add 1-2 heaping tablespoons of cider vinegar to glaze the sugars and goodness from the bottom of the pan.  Toss the veggies in the moisture now in the pan, coating them.
  4. 4)  Repeat the step above (adding small amounts of vinegar each time) until all the veggie are soft and some slightly browned.  As they soften they will blend together - do not be alarmed, this is a hash after all.  If you're not super into the tang of vinegar, start slow and taste it as you go.
  5. 5)  Once you near the end of all veggies being cooked, toss in some salt, freshly ground red pepper, and the kicker - a few pinches of cinnamon, which give the hash a delicious fall flavor and combines well with the spicy red pepper giving it a Mexican edge.  You can add other fall spices like sage and oregano in small doses if you want to add more crazy flavor.
  6. 6) Enjoy - we like this with hot sausage in a taco shell with shredded cabbage  and zucchini relish.


Sweet Potato Chips 


  • 1 large yam or sweet potato
  • 2 tsp oil OR oil spray (for fat-free potato chips)
  • 1/4 tsp salt
  • optional sprinkle garlic powder, onion powder, rosemary, cayenne, or any other spices you wish


1: Peel the sweet potato if desired, then thinly and evenly slice the potato – Make the slices as even as possible, which will ensure that some of the slices don’t burn before others are finished baking.

2: Toss with the seasonings in a large bowl. (See full recipe below.)

 3: Position in a single layer on a wire baking rack placed over a cookie tray. Bake 40 minutes at 300 F, then open the oven and remove chips that are already starting to crisp up. Continue baking the rest of the chips until they begin to curl and crisp up.