Brrr, it's getting really chilly these days, and the gardens are almost ready to go to sleep for the winter. This will be the last weekly delivery for the season. After this Thursday we will deliver every 2 or 3 weeks. The service and delivery fee will remain at $5.00, but you will be able to stock up more items each time.
Delivery dates in the near future will be November 18, December 2, and December 16. You will remain on the Harvie list and continue receiving email prior to each delivery, unless you tell us you'd like to be removed from the list. We will have the following items available through the end of the year: eggs, kale, onions, beets, garlic, strawberry jam, and red raspberry jam. Mary will also be baking her buttery shortbread for a holiday treat. (We will continue deliveries in early 2021 every 3 weeks, with limited items.)
This week, in addition to items listed above, we have summer squash and zucchini, a limited amount of salad mix and romaine, arugula, broccoli, cabbage, cilantro, fresh herbs and mint tea mix. We still have lots of peppers, too, and are putting sweet potatoes on the list again for this delivery. The recipe below combines sweet potatoes and peppers and gives them a southwest flavor.
Southwest Roasted Sweet Potatoes and Peppers
1 pound sweet potatoes, cut into 1-inch chunks (about 3 cups)
1 medium sweet pepper, cut into 1-inch chunks
1 medium onion, cut into 1-inch chunks
1 tablespoon oil
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon salt
Preheat oven to 400 degrees. Toss the sweet potatoes, pepper, and onion with the oil in a large bowl. Sprinkle with the spices and salt and toss to coat evenly. Spread in a single layer on a foil-lined 15 x 10 x 1-inch baking pan. Roast 45 minutes or until sweet potatoes are tender, stirring halfway through cooking.
