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We now can take credit cards upon pick up!! And…a yummy Sweet potato skillet recipe!

We can now take credit cards on pickup! Also, we do take Paypal when you order online! Don’t forget to order by Sunday at 5 pm to pick up or have your box delivered on Tuesday. We will be having regular hours on Halloween (this coming Tuesday!).

This weeks Seasonal T and D Farms box:
half dozen farm fresh eggs
2 lb sweet potatoes
sugar pumpkin
Swiss chard

Sweet Potato and Feta Dinner Skillet

To make this a full dinner, we’d serve with a side salad and corn tortillas or bread. Note that the sweet potatoes result in a soft (not crispy fried) texture.
Serves: 4
12-inch skillet, cast iron if possible
2 pounds sweet potatoes
3 cloves garlic
1 bunch chard
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon kosher salt
Fresh ground pepper
4 ounces feta cheese crumbles
4 eggs
Wash the sweet potatoes, and peel 3 cloves of garlic. In a food processor, shred the potatoes (with the skins on) and the garlic. Wash the chard, then cut it into thin strips (chiffonade).
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the sweet potatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon kosher salt, and fresh ground pepper. Sauté for 7-8 minutes, stirring frequently, until the sweet potatoes are tender but not crispy (make sure to stir enough that the potatoes do not stick to the bottom of the skillet). Add the chard and sauté for another minute.
Stir in half of the feta cheese. Then crack 4 eggs into the skillet and sprinkle the top with the remaining feta crumbles. Broil on high for 4 to 6 minutes until the egg whites are solid. Serve immediately.f