Eating ‘root to leaf’
In summer, we grow sweet potatoes throughout our food forest. Anyone who has seen the sweet potato plant grow will know that the tubers grow under the ground, and its leaves stretch out to cover the surrounding ground, making it an ideal plant for suppressing weeds around our fruit trees.
When sweet potatoes are harvested commercially (usually in late autumn), these leaves are often discarded as a byproduct of the much-desired tubers. We used to do the same. Then a number of years ago, our support worker (who is now a Green Connect ambassador) Emmanuel Bakenga visited the farm and shared with me that in Eastern Africa, the Sweet potato leaf is used widely as a cooking green.
I have since had a new appreciation for the sweet potato leaf, and the idea of eating plants ‘root to leaf’. Once cooked down into a hot dish, the sweet potato leaf is a beautiful alternative to spinach, and it grows incredibly well in the Illawarra!
In your box:
What’s that in my box: Eggplants are their freshest and most nutritious selves at the end of summer which is why we’re bringing this healthy veg to you this week! Did you know that eggplant is best stored at room temperature? Eggplants are rich in an antioxidant called Nasunin which is found in it’s deep purple pigment and these antioxidants become more bio-available to us when we cook eggplant. So whether you’re grilling, sautéing, making faux pulled pork or just baking your eggplant- you’re getting more vitamins and antioxidants than raw eggplant. For more information on how to store & cook any of our vegetables, visit: https://draxe.com/ and type in the veggie you’re looking for.