This past week was an extremely busy week. Had classes on Tuesday and Wednesday. Volunteered at Locust Grove on Thursday. Friday was devoted to shopping and preparing for my Saturday and Sunday cooking demonstrations at the Dutchess County Sheep and Wool Festival, Rhinebeck, NY (I will be writing about it on Friday). As a result, not much garden chores got done.
To learn more about the festival visit: http://www.sheepandwool.com/cooking-demonstrations/index.asp
Wanted to dig in all the sweet potatoes but never got around to doing so. However the tips of the sweet potato vines looked tender and succulent (unusual for this time of year, must be due to the very rainy August, September and October, thus far) so I cut the tip (6″ – 8″) of each vine. Got a basket full. Took photos, weighed, 1¾ pounds, cleaned and cooked within an hour of harvest (cannot get any fresher). It was deeeelicious!!!!! May be I will get another harvest.
Sweet potato vine (top), tender tip and leaf (right). Tender tip (the section that snaps off easily) and leaf (including leaf stem) are edible parts.
Add 1 – 2 tablespoons oil, 2 – 3 cloves garlic, minced and ½ – 1 teaspoon kosher salt to preheated wok or frying pan, saute until garlic is lightly browned. Add prepped sweet potatoes leaves, saute until wilted. I like it at this stage, the leaf stem is crunchy. However, if you like the stem softer, continue sauteing until reached desired doneness. Shrinks a lot like spinach
Visit Daphne’s Dandelions http://daphnesdandelions.blogspot.com/ for more Harvest Mondays.