The shares continue to put on the pounds right now as the Fall harvest kicks in, and the coming frost calls for harvesting all of the fruit off the peppers, eggplant and tomatoes. And don’t forget the last of the sweet potatoes. It is the richest time of year, as harvesting takes center stage.

The green tomatoes may be in the shares for a couple weeks, so you should know at least one way to cook them. The web is filled with recipes for fried green tomtoes, and here is ours.

Recently the cabbage and sweet potatoes have been coming on, and it seemed that the two of them would make a nice combination. The recipe below is similar to a German potato salad, except it has no bacon. You can use any type of cabbage that you have on hand, including this week’s Chinese cabbage. 

Sweet Potato Cabbage Hash
2 to 2-1/2 lbs sweet potatoes red or orange), chopped
4 cups choppped cabbage
2 cloves garlic
2 medium onions
olive oil
salt and pepper
1/2 cup vinegar
2 tsp honey
parsley

Method

1. Bring a pot of water to boil and add the sweet potatoes, cabbage and a teaspoon of salt. Cover and simmer for 10 minutes. Drain. The liquid can be saved and used as a vegetable stock or warm drink.
2. Meanwhile saute the onions and garlic in olive oil in a large pan for about 10 minutes.
3. Add the sweet potatoes and onions and fry for approximately 15 minutes, until tender and brown.  You can add some ot the stock if the potatoes start sticking to the pan.
4. Mix the vinegar and honey and add to the pan. Stir.
5. Garnish with parsley