This is what a sweet potato looks like when it’s been damaged by voles.  Pretty ugly, eh?  But other than the obvious cosmetic damage, there’s no harm to the sweet potato — you can trim off the damaged parts and use it as usual.  Vole-damaged sweet potatoes even store just as well as perfect specimens.  But of course a lot of people would be put off by the visual and pass these up in favor of more perfect-appearing sweets.  So when you’re hitting the farmers’ markets at the end of the season, if you see some ugly sweet potatoes cheap, snap ‘em up!  They’re a bargain, and  you’re rewarding a farmer for using organic methods.

I also had some excellent-looking young spinach in this week’s CSA box, and a few onions.  I’d picked up some wonderful linguica from a local sausagemaker a few weeks earlier, and I always keep chicken stock in my freezer.  It’s a blustery day here in Southwest Ohio, with the first sleet of the season.  Soup seemed like the perfect choice.  So I made one of my favorite rustic autumn soups:  Linguica, Sweet Potato, and Spinach Chowder.

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The plant, Brassica oleracea, can be found in such cultivars as white, orange, yellow and purple cauliflower, the beautiful, green Romanesco cauliflower, broccoli, and the cross-variety of brocciflower. These varieties often available at farmers markets in the U.S. are just being introduced into the market in the U.K.

As with other members of the cruciferous vegetables (kale, cabbage, mustard greens), cauliflowers and broccoli are nutrient-dense. The colored varieties have been shown to be higher in some nutrients, their color is a good indication of the nutrient content. Gold cauliflower is higher in beta-carotene and the purple variety is higher in the same anthocyanins that make blueberries and red cabbage healthy. (Recipe for Broccoli and Cauliflower Salad after the jump).

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