We are sorry that the pickin’s have gotten a little slim lately. The heat wave of July put many of the plants in the field into a somewhat dormant mode. For many fruiting plants, such as tomatoes, tomatillos and eggplants all the blossoms of July were burnt by the heat, keeping them from setting fruit for later (now!). Our later plantings of cucurbits were likewise affected and even with irrigation, the plants were severely stressed and then overrun by squash bugs. The beans have been totally confused, blossoming over three weeks ago but barely forming a bean. We hope that they may still produce.
For now though, we do have some delicious vegetables. The potatoes did well this year and we are handing out a double share to the fulls this week. The sweet potato plants are tropical by nature, and with a generous supply of irrigation water have thrived. We plan on digging some this week for inclusion in the shares soon.
This week we will be handing out the delicious and nutritious sweet potato greens. A regular staple in many parts of the world, they are a nice change from all of the fruits of summer. To spice them up we recommend that you mix the cooked greens with some tasty peanut sauce.
Sweet Potato Greens with Peanut Sauce
To cook the sweet potato greens simply cut off the lower half of the leaf stem and rinse the leaves. Put ¼ cup of water in a saucepan, add the greens and cook until tender. You can also add a tablespoon of red or white wine vinegar for flavor and a little salt. Mix or top the greens with peanut sauce.
2 tbsp peanut butter
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1 tbsp water
pinch of salt
Stir all of the ingredients together. I also recommend the Cooking with Amy blog. She gives a very good summary of how to make peanut sauce to suit your personal taste.