Sweet Potato Greens

Who doesn’t love sweet potatoes? Sweet potato pie is one of my all time favorite dishes. Besides their wonderful flavor, they are especially healthy. Bonus!! I’ve planted some this year and they are doing well but they won’t be harvested until sometime in October. The leaves of the sweet potato vine are also edible. In fact, in some parts of Asia and Africa sweet potatoes are grown for the leaves rather than the tubers. They are an excellent source of antioxidants and contain high levels of vitamin A and C, as well as riboflavin, thiamin, folic acid and niacin. Sweet potato vine leaves also provide impressive amounts of fiber, along with calcium, magnesium, manganese, zinc, copper, potassium and iron. That’s a lot of healthy in a little leaf. I’ve been curious about them for a while and finally picked some for dinner this evening. I have read that they can be a little bitter so it’s best to blanch them first before doing a quick saute. Since I wanted to taste them without flavors I simply cooked them, including the stems, in boiling water for 3 or 4 minutes and ate them plain. They were not bitter at all. They resembled spinach somewhat but with a brighter, earthier taste. I’ll have some at the market tomorrow for the adventurous.

Here’s some general info and a few recipes – https://nesfp.org/world-peas-food-hub/world-peas-csa/produce-recipes/sweet-potato-greens

The flower of the week are asters. They are in full bloom but they don’t produce for very long. Expect to see them in this week’s bouquets.

At the market:

  • baby bok choy
  • beets
  • carrots
  • cucumbers
  • eggplant
  • escarole
  • green beans
  • garlic
  • herbs – basil, parsley, dill, cilantro
  • potatoes – fingerlings
  • scallions
  • sweet potato greens
  • tomatoes
  • winter squash – delicata
  • zucchini

Open Friday 11am-6pm


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