If a sweet potato has a tail, may we keep it as a pet?
It's beginning to look a lot like Christmas autumn, and that's because the star of this week's Local Roots' CSA share were 3 petite sweet potatoes with adorable tail-like tendrils.
Shop the Story
But dare summer be overshadowed, nectarines (two of which were promptly eaten, the third of which remains on our desk—destined for breakfast-for-dinner cobbler), tiny tomatoes, and arugula also made an appearance.
What would you do with this crop? Advise us in the comments!
Interested in joining our CSA fun? Local Roots is taking late orders for their fall share until September 22.
Written by: Sarah Jampel
Popular on Food52
5 Comments
Colleen S.
September 17, 2015
Do this (if you want) Bake the sweet potatoes, cut t one of them in half length wise and scoop out the meat. Chop up kale, and arugula and mix with the scooped potato, some salt and pepper, and stuff back in to the skin. Take the other sweet potato, cut lengths, scoop meat out and mix with chopped up nectarine and Vietnamese cinnamon. Stick all back into oven for a little longer… Top savory potato with chopped up fresh tomato salsa and maybe a little creamy situation (coconut cream or even greek yogurt) to the sweet one. Dinner and dessert!!!
Emily
September 17, 2015
Yam Ginger soup! Onions, garlic, and ginger sauteed, yams boiled, and then all of it pureed with a touch of maple syrup, salt, and lemon juice.
Jara
September 17, 2015
I would make Northern spy's kale salad, subbing roasted potato cubes for the winter squash. Add the last nectarine for a bit of sweetness too. https://food52.com/recipes/15584-northern-spy-s-kale-salad
hcammarata
September 17, 2015
Because our local farm has had a wonderful crop of sweet potatoes, my husband and I have becomes obsessed with roasting them and then topping them with hummus and kale chips. But, I think a fresh tomato and arugula salad with a lemony vinaigrette would be a great substitute for the kale!
See what other Food52 readers are saying.