It's now officially fall, and the weather has started feeling like it. Things are a bit dry again at the farm, so Ron's been running the drip irrigation every other day. He is also digging sweet potatoes, since they shouldn't be in the ground when the foliage freezes. We're offering them at our online farm stand this week. See below for one of our favorite recipes, featuring sweet potatoes.
Also on this week's list, besides sweet potatoes, are: tomatoes (yes, they're still producing!), beets (red and golden), kale, arugula, cilantro, garlic, onions, poblano and sweet peppers, green onions, romaine, raspberries, and lots of summer squash and zucchini, among other items. Mint tea mix is also back on the list, now that it isn't quite so dry and the weather is cooler.
Southwest Potato Wedges
3 sweet potatoes, sliced into wedges
1 tablespoon olive oil
¼ teaspoon pepper
½ teaspoon paprika
Salt to taste
Preheat oven to 425°. Place potato wedges in a bowl of water and soak them for 10-15 minutes. Drain in a colander and pat dry. Place sweet potato wedges in a large zip-close plastic bag. Add olive oil and seasonings. Seal and toss to coat. Remove potatoes from the bag and place on a greased baking sheet in a single layer; bake 20 minutes. Turn and bake another 20 minutes. The sweet potatoes should be golden brown.
