In Your Share
· Peppers – Green/Red and Jalapenos
· Tomatoes- Amish Paste Roma and Rose
· Spaghetti Squash
· Sweet Potatoes
Roasted Sage Sweet Potatoes
½ c Crown Royal Maple Finished Whiskey (optional) ¼ tsp. crushed red chile flakes
3 Tbsp. olive oil 3 large sweet potatoes, cut into 1 inch rounds
2 Tbsp. maple syrup Kosher salt and black pepper
2 Tbsp. thinly sliced fresh sage leaves 2 ounces thinly sliced prosciutto (or bacon)
2 garlic cloves, finely chopped 1 ounce parmesan cheese, shaved
Preheat oven to 425 F.
In a large bowl, stir the Crown Royal whiskey, oil, maple syrup, sage, garlic, and chile. Add the sweet potatoes and toss until evenly coated. Arrange the sweet potatoes in an even layer on a half sheet pan and sprinkle generously with salt and pepper.
Roast, carefully turning the sweet potatoes once, until they are browned and tender (about 40 minutes).
Transfer the sweet potatoes to a serving platter. Top with the prosciutto, parmesan and sage leaves.
If you are wondering what the yellowish oval squash is…a spaghetti squash. I use this in place of spaghetti with a robust tomato sauce, but there are many other recipes for it.
Slice the squash in half, set cut side down in a glass pan with a little bit of water and bake at 350 until soft. When the squash is cooked, you should be able to take a fork and scrape out the “spaghetti” onto plates. It’s good as a side dish as well, with a little salt, pepper and parmesan cheese.
What’s Happening on the Farm
The heavy rainfall we received a few weeks ago, split a lot of the tomatoes and so the plants are finally slowing down a little. The germination of fall plantings haven’t gone very well. The hot weather seems to have an effect on germination rates. Add to that the rabbits and deer haven’t had much to eat (before these last rain showers) and kept nibbling off the baby lettuce. The peppers and eggplant in the greenhouse are loving life and will thrive until we have some really hard frosts.