We had sweet potatoes (covington) in the shares back in the very first share. Those sweet potatoes were from last year’s crop and now we get some of the first of this year’s. The simplest way to enjoy a sweet potato is to simply bake it; about 30-45 mins at 350F should do it but just poke it with a fork to make sure its cooked all the way through.
Believe it or not, these sweet potatoes were harvested last fall, likely in November. After being cured, sweet potatoes keep extremely well when stored in the right conditions (potatoes similarly store well). Nichols harvested over 30,000 lbs of sweet potato last year so that we can still be enjoying some this week.
Beauregards have brick-orange skin with deep orange creamy flesh.
Nichols has had one of their best Sweet Potato seasons, harvesting nearly 30,000 lbs. Sweet potatoes are first cured at 85F for 10 days, then they can be held at 60F for nearly the entire winter.
The simplest way to enjoy these is by baking whole at 375F for ~1hr.
Another doubling of sweet potato varieties. Last time, Lisa and I simply baked (375F for ~1hr) one of the each of the sweet potatoes to taste against each other. Unfortunatly, we can really only ever do this after sending out the newsletter and via research the descriptions of the varieties online are uninspiring so you all will have to just taste them to determine the differences yourselves.
The Bayou Belles are the purplish-red, ones and the Beauregards are the brick-orange ones.
We have a theme this week of two varieties of the same veggie. It should be fun to compare the differences
The Covingtons have brick orange skin, while the Carolina Rubys skin is well.. ruby.
In order to store well, sweet potatoes are cured after harvest. After spending 10 days at 85-90 degrees, the sweet potatoes will keep at 60 degrees until spring, which is good because Nichols Farm harvested over 30,000lbs (!!) this season.
The Bayou Belles are the purplish-red, ones, while the Covingtons have brick orange skin.
Japanese sweet potato from the outside look like the Carolina Rubies that we had a few shares back, but their flesh is a pale white. Fluffy, and sweet these are pretty tasty just baked, or use anywhere you would any other sweet potato.
