After a few soggy days, we’ve had a great week of beautiful weather. We’ve been hard at work preparing for lots of visitors on Monday October 15th, when we’ll host a Farm Show and Tell sponsored by the Chatham County Cooperative Extension. It starts at 5:30 pm and will showcase our mushroom operation. That gathering will be followed by our regular 3rd Monday Meeting for Granite Springs Farm Agrarian Intentional Community. All are invited!
Please remember to return your empty bags when you come to your pick up. This weekend’s flock will receive 2 bags of goodies. The blue bag will contain the following:
Dinosaur Kale (Lacinato)
Rainbow Swiss Chard
A few White or Asian Eggplants (the last of the season)
Mixed bunch of French Breakfast Radishes/Crunchy Royale Radishes
Asian Braising Mix (tatsoi, mustards, baby kale)
All of the above, in lesser quantities but no eggplant
Everyone will also get a paper bag of Carolina Ruby Sweet Potatoes. This variety is one of my favorites for flavor and texture. Once you scrub the soil off the taters (we leave it on to prolong storage) you’ll see why they’re called rubies! Below are several delicious recipes that use sweet potatoes compliments of Granite Springs Farm’s Donna Poe. They are gluten free and wonderful. Enjoy!
Sweet Potato Muffins
2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
2 tablespoon cinnamon
2 teaspoon nutmeg
1 teaspoon cloves
1 cup cooked mashed sweet potato
4 tablespoons honey
In a food processor￼ combine almond flour, salt, baking soda and spices
Add pumpkin, honey, and eggs and pulse for 2 minutes
Scoop batter into muffin pan (sprayed with non-stick spray) filled to the top.
Bake at 350° for 20-25 min.
Vegan Sweet Potato Soup
5-6 cups cooked mashed sweet potato
1 Large onion, chopped
1 Large zucchini, chopped
2 garlic cloves minced
2 cups chopped kale
¼ cup pure maple syrup
2 TB coconut oil
32 oz carton of vegetable broth
1 can of coconut milk
Salt, cumin, chilli powder, nutmeg, cinnamon to taste
Saute the onion and garlic in coconut oil till almost tender.
Add the zucchini and leave it for another 5 minutes.
Puree the vegetables, along with the kale adding some of the vegetable broth in the food processor to help the process.
Place in slow cooker along with mashed sweet potatoes and the rest of the vegetable broth.
Add seasonings and maple syrup.
Add the can of coconut milk and blend all ingredients. Add more veg broth/coconut milk if needed and if available or water.
Cook on low for 6-8 hours (adding more seasonings as needed)