The peaches from last week have mostly found homes in appreciative stomachs across Atlanta, and the few boxes remaining in my walk in are headed for the pigs and chickens. I've already fried my first "waterproof" digital irrigation timer trying to keep the fall seeds cool enough to germinate. But the unrelenting heat is doing amazing things for my favorite green - the sweet potato leaf.
Never heard of eating sweet potato leaves? You're not alone, but you're missing out. They have a wonderful earthy, salty, umami flavor and a nutrient profile similar to spinach. The super small leaves are edible raw, but my favorites are the big ones, cut into strips and sautéed with whatever veggies and spices I have on hand. Sometimes I'll cook them naked with a few cloves of garlic and salt. Other times I'll add a curry paste, go with classic Italian herbs, or poach the leaves whole and use them as wraps.
