Saturday, August 21, 2010
Our CSA boxes are getting rather thin at this time of the summer. That's understandable. It's hot here. Since the beginning of August, we've had temperatures near or over 100 degrees every day. That's enough to stress out any plant. We hang on for the next month or so, dreaming of the greens that are going to be appearing in October/November.
This summer, dreaming of the greens hasn't been quite as far-fetched. Through non-traditional greens, we are getting small amounts of greens in our CSA boxes. It's wonderful in a summer of eggplant and a variety of peppers. Thanks to purslane (also known as a weed) and sweet potato greens, my diet isn't totally devoid of greens this summer.
Evidently, sweet potatoes greens are commonly eaten else where. Sweet potato greens are high in vitamins A, C, and Riboflavin (B2). They also contain calcium, dietary fiber, potassium, phosphorus and are high in protein. The greens are commonly eaten in West Afriaca, China, Taiwan, and the Phillipines to name a few places.
To prepare the sweet potato greens, remove them from the thick stem (the tender stem can be eaten) and string them--like string beans. I've never actually stringed them, but I may try that next time (the string is supposed to be tougher).
I adapted a Filipino recipe to use these greens. Curtis and I both like it, the kids not so much, but we'll keep working on them.
adapted from Sundays at Moosewood
3 garlic cloves, sliced
2 T olive oil
5 c sweet potato greens (or beet greens, chard, or mustard greens), washed, well drained, and chopped
2 T soy sauce
1 T white vinegar
black pepper, to taste
Heat oil in a large skillet or wok. Stir-fry the garlic until golden. Remove and set aside. Add the greens to the hot skillet and toss over high heat until wilted and at desired tenderness. Turn off the heat. Stir in the soy sauce, vinegar, black pepper, and golden garlic. Serve at once.