Sweet Potato Vines
This little cooling spell has made it feel like Fall is around the corner. It reminded us of how long we have been without greens in our meal. Well, the farm provides, as we currently have a sea of sweet potato vines growing.

Our knowledge of their delicious nature, nutritional facts and growing requirements has been increasing over the past several seasons. Among the new things we’ve experienced is eating the sweet potato vines.

We sauteed some up tonight with a little oil, garlic, onion, salt, and vinegar to re-aquaint ourselves with their mild flavor. It made a small side-dish. It’s nice to work it into a main dish too. Add it to your favorite tomato sauce and cook until tender. Or add some fresh to a salad.

Treat it like you would spinach or any other green. The stems are also edible, so chop them up and add them to the dish, not the compost.

When storing, DON’T PUT THEM IN THE FRIDGE. The sweet potato is a tropical plant and the coolness of your fridge will kill it quickly. Instead, store it in a jar of water on your counter.

For a great recipe I suggest going to Emily Akins’ blog. If you don’t have all the ingredients for her Sexy Stir Fry, substitute as the share allows.