Mattawoman Creek Farms, OBFM’s rock star organic farmers, are bringing a plenitude of cold-season vegetable in defiance of winter temperatures. Geography helps – water surrounds their Eastern Shore farm on three sides, protecting it from bitter cold. Being organic is huge – their healthy, biologically active soil produces strong plants that can stand up to the weather plus they plant only organic seeds. Half the winter crops are in open fields and half in unheated greenhouses known as high tunnels that give protection from the wind. This Saturday, look for tasty little German butterball potatoes, three kinds of sweet potatoes, lettuces, salad turnips, arugula, escarole, kohlrabi, bok choy, tatsoi, and other cold season vegetables.Ask Rick or Janet Felker about enrolling in one of their CSA (community-supported agriculture) programs where customers pay in advance for fresh local produce.

Also, please look for Hilltop Family YMCA at the market this weekend.

RECIPE

SWEET POTATO HASH

This recipe is wonderful as a breakfast item: just top each serving with a fried or poached egg and pan-fried bacon or sausage crumbles. It is equally delicious as a side dish at dinner, perhaps with a chicken or fish dish, when topped with a generous dollop of sour cream.

Peel and dice into bite sized pieces 1 medium sweet onion, 2 medium sweet potatoes and 1 red sweet pepper. Chop 2 garlic cloves.

Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add onions and cook until tender and translucent, stirring occasionally, about 5 minutes. Add sweet potatoes, red sweet pepper, garlic, 1 teaspoon crushed rosemary, and coarse salt and cracked black pepper to taste.

Cook, stirring occasionally, until sweet potatoes are tender and browned, about 15-20 minutes. Yields 2 servings

From Chef Patrick Evans-Hylton

Publisher, Virginia Eats + Drinks Magazine

(Click for free subscription)

VENDORS

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