We believe you have not tried the following two things:
- Fingerling sweet potatoes grown in Boulder County
- Sweet potato greens
What are you waiting for?
We wrote about our sweet potato adventure here, in our last blog entry. Now that we have had a chance to bring the treasures from the food laboratory (aka, the farm) into our kitchens, we have fresh discoveries to share.
First, the sweet potatoes. Stunning. Given the relatively short amount of time we permitted the potatoes to grow before these first harvests, we wondered if the sugar levels in the sweet potatoes would live up to the potato’s name. Fingerlings, you did not let us down. The tubers are fabulous, and because they aren’t starch monstrosities, it doesn’t take as long to prepare them — complete with caramelization.
We are somehow even more excited about the sweet potato greens, in part because the quality of these greens is so very surprising. We understood they were edible, but not living in sweet potato country we never had the chance bring them in the kitchens and mess around. The messing around has been most productive — these greens possess a marvelous, tender texture and more importantly the flavor is spectacular. Imagine a cross of spinach and hazelnut. This is a pleasing reverie, yes? Well, that is the flavor of sweet potato greens.
Look for them in the restaurants in coming weeks, and do not hesitate to order them. You will want more. Next year, we will expand our sweet potato fields.
Now for this week’s Market list. We hope to see you!
- Lettuce mix
- Pak Choi
- Tat Soi
- Purple Tat Soi
- Mizuna
- Osaka purple
- Ruby Streak mizuna
- Red Russian kale
- Sen Posai Asian collards
- Purslane
- Genovese basil
- Purple basil
- Corn
- Magenta turnips
- Broccoli
- Summer squash
- Shishito peppers
- Anaheim peppers
- Banana peppers
- Jalapeños
- Purple and yellow beans
- Tomatoes
- Eggplant
- Tomatillos
- Cucumbers
- Lemon cucumbers
- Squash blossoms
- Whole wheat flour
- Farro
- Polenta flour
- Pork cuts
