Valley Bounty: Sweet Potatoes

Jan 7 2019

Here we are, in the brave new world of 2019. So far, it probably doesn’t feel that different from 2018 for most of us, except that the indulgence-heavy holidays are behind us and we’re staring at our list of resolutions wondering why we thought this was the year we were going to learn French and go to the gym every day. I imagine many of us have vowed to “eat better,” and are now finding that that is not quite as straightforward a task as it seemed when we wrote it down. There’s a lot of competing information out there, and there are a lot more supplement and detox products vying for our attention than there is science to prove they work.

An approach that works better for me is to focus on eating foods I know are nutritious and that I know how to make well. Sweet potatoes are one of my absolute favorites: they’re available locally all winter long; they’re a rich source of fiber, beta-carotene, manganese, and vitamins B5, B6, and C; and they’re a delicious addition to nearly any meal. Sweet potato and chorizo hash with eggs and greens is one of absolute favorite meals on a cold winter night.

Valley Bounty is written by Brian Snell of CISA (Community Involved in Sustaining Agriculture)

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