Picket Fence Farm Happenings
Season 2 Issue #15
What’s Happening on the Farm
We’re loving this cooler weather on the farm! It is feeling like Fall. All the lettuce and greens are up and growing; this cool weather will be good for them. We have sweet potatoes this week, but maybe not as many as we would have liked. It seems some bug has been feasting on them underground and many of them have big holes. The green beans have been growing better this time around, so we had a pretty good harvest of them this morning. We continue to get more eggs from the chickens, so if anyone needs eggs, please ask. We usually have some for sale. On the agenda for the weekend: sowing our pasture mix seed and clover cover crop. The clover will fix nitrogen to the soil and add organic matter to the soil when we till it under in the spring.
What’s in the Box?
Tomatoes-Big Beef, Celebrity, Roma
Cherry Tomatoes, assorted varieties
Okra- Clemson Spineless
Cucumbers-Tendergreen, Diva, or Lemon
Sweet Potatoes- Georgia Jet
Herb Bundles-Basil, Thyme, Chives
Baked Sweet Potato Fries
4-6 sweet potatoes, cut into fries
2 Tbsp oil
Salt and Pepper to taste OR
Brown sugar and cinnamon
Preheat the oven to 425 degrees F (220 degrees C). In a plastic bag, combine the sweet potatoes, oil, and seasonings of your choice. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets
Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.
Creamy Herb Spread
1 8oz pkg. cream cheese
1 Tbsp fresh minced thyme
1Tbsp fresh minced chives
1 garlic clove, minced
In a bowl, combine the cream cheese, thyme, chives and garlic; mix well. Cover and refrigerate until serving. Serve with crackers.