November 1, 2020
The Color of Fall - Orange
By Linda Dansbury

This marks the final 2 weeks of our regular CSA season. The final new veggies we will receive store really well - carrots and sweet potatoes. For both of them, check to see if there are any cuts (from harvest) or signs of decay and use those up first rather than storing with the others. Carrots obviously store well in plastic in the fridge.

Sweet potatoes like to be stored with sufficient air movement around them and at a temperature of about 55-60 degrees. An unheated basement or garage is perfect at this time of year. Do not store them in the fridge where the texture and flavor will suffer. The sweet potatoes will still have soil on them when we receive them because sweet potato skins are very susceptible to damage and washing them will tear the skins.

Both of these fall delights are flexible in their preparation. I absolutely love to do mixed roasted veggies: sweet potatoes, carrots, onions, beets, garlic, turnips, potatoes are delicious together. Just cut them up in similar sizes and toss in a bowl with olive oil, salt and pepper and roast on a cookie sheet in a single layer at 375 to 425 degrees until soft and somewhat caramelized. They shrink up a lot so if making for several people you will need 2 cookie sheets.

This site has a lot of sweet potato and carrot recipes, so check it out!