February Harvest of the Month is featuring the delicious and lovely Sweet Potato! No matter how you cook it up, the Sweet Potato brings flavor and color to our lives. Our Micro Market, located at 2120 N. 30th St is serving up this Harvest of the Month with a sale of 30% off ALL locally grown sweet potatoes through February!! Woo hoo!! They are also dishing up Froyo Friday 2/6 with with 30% off Frozen Yogurt and Ice Cream Social Saturday with 15% off all of our Picket Fence ice cream! Come check out the sales and sweet potatoes! Hours of operation are 11am-6pm.
Take a look at the Micro Market website to learn more: https://nmepomaha.org/food-services/micro-market.html
Here are some Sweet facts about our Harvest of Month before you visit!
Locally grown sweet potatoes include varieties like red jewel, beauregard, murasaki, orleans, and stokes purple. Include your children in cooking and food preparation, which provides skills needed to support a lifetime of healthy eating.
SELECTION, STORAGE & COOKING:
Choose firm, smooth roots with bright, evenly colored skins. Avoid holes or cuts, a source of decay. Store in a cool, dry place. Do not refrigerate as it causes a hard core and unpleasant taste.
Here are some tips for cooking with sweet potatoes:
For quick preparation, you can microwave sweet potatoes. All you need to do is rinse them, wrap them in a paper towel, and heat them up for 6-8 minutes, until soft.
To properly store sweet potatoes, keep them in a cool, dry area with good ventilation. Avoid storing them in a refrigerator if you don’t plan to eat them soon.
Soak sweet potatoes before you cook them! This helps remove excess starch and usually results in a crispier texture. It also prevents soggy sweet potatoes.
You don’t have to peel potatoes before cooking, you can eat the skins which adds more texture to your dish, and offers more nutrients!
Diets rich in potassium may help to maintain healthy blood pressure. Vegetable sources of potassium include sweet potatoes, white potatoes, white beans, tomato products (paste, sauce, and juice), beet greens, soybeans, lima beans, spinach, lentils, kidney beans, acorn squash, kohlrabi, and yuca.
NUTRITION TIP: The flesh of the sweet potato ranges from white, red, pink, violet, yellow, orange, and purple and is high in vitamin A and C.
Recipe:
ROASTED SWEET POTATOES
Ingredients: 3 pounds sweet potatoes, about 4 medium, 2 Tbsp. olive oil, ½ tsp. Salt, ¼ tsp. black pepper
Directions:
1. Preheat oven to 425°F. Line a
rimmed baking sheet with foil.
2. Wash and peel sweet
potatoes. Cut into cubes.
3. Toss with oil, salt and black pepper. Put
potatoes in a single layer on baking sheet.
4. Bake for 35 minutes, stirring
halfway through. Serve warm!
Source: houseofyumm.com/herb-roasted-sweet-potatoes
