Last Sunday we were at Hope Farmers Market cooking together seasonal recipes with Matt. The idea was to source the ingredients needed for the recipes right from the market while demonstrating their preparation.
And it was a lot of fun! We got to interact with many folks while cooking with fresh ingredients from the Market. We also got to showcase some ingredients people weren’t too familiar with, like Sweet Potato Leaves and Asian Melons. Wait! Did you just say “Sweet Potato Leaves”? Is that even edible? Yep! You can only get to know about greens like this when you shop at the Farmers Market or if you get them from your CSA.
To our surprise Sweet Potato Leaves have a mild flavor and are very tender, so their are a great alternative to lettuce when making a salad. They also seem to have higher concentration of nutrients than the potatoes themselves1. While new to us, these greens are commonly used as a vegetable in other countries. So next time you see them at the Farmers Market make sure to give them a try! In our crostini recipe we pair them with arugula which is very flavorful making a delicious combination. Think of sorrel, and malabar spinach as other summer greens alternatives to mix them with.
As for the Asian Melons, they don’t need much introduction. They are to me the perfect melon: sweet, easy to deseed, and small. Don’t get me wrong, I love watermelons, but I’m always trying to figure out what to make with so much of it. And Continue reading