As the big fall crops keep coming out of the field we have to take time to get them ready to send your way. For onions this means topping and grading, for squash curing in the dry, warm greenhouse and for sweet potatoes we have a special room. The crew load all the roots into it and sets a heater 85 degrees and a humidifier to 90%. From there we let them sweat for a week. This process stops the roots from making starches and switches them over to simple sugars, which is what make these sweets they taste so great!
Look for more fall crops coming available post-curing in the next few weeks!
