- Sit and Sell. After we cure our sweet potatoes in October, they are stable for storage in a cool dry place, like Mama Carson’s basement. We go in each Saturday morning, pick a variety and go off to market. They don’t taste old or lose texture, sweet potatoes are marathon keepers if they like where they are.
- More versatile than shrimp. Here are a few recipes we came to rely on last winter and we’re sure to find more this time around: sweet potato biscuits, sweet potato pancakes, sweet potato casserole, sweet potato hash browns, sweet potato pecan bread, sweet potato fries, sweet potato and kale quesadillas, sweet potato salad, rosemary roasted sweet potatoes with goat cheese, spinach quiche with sweet potato “crust”, sweet potato oatmeal cookies, baked sweet potato (no brown sugar necessary!) sweet potato pie, chocolate sweet potato pie and I shut my mouth. We never tired of them.
Our dear former intern, Erika Kuhn came down to dig some sweet potatoes this month and brought with her these (real old timey film!) photos she took on the farm this summer. Here’s a look back at the beginnings of peak season told through these beautiful photos. Thanks Erika!