Precision Agriculture

Precision Agriculture

Precision Agriculture improves crop management.  Windhum Farms is featured in this article on AusVeg.  Click here to read all about it. Weather Stations At Windhum Farms we have adopted the use of infield weather stations at our various farms locations. Weather conditions can vary enormously over even short distances, and with the use of smartphones or tablets, this gives us the ability through John Deere Field Connect to monitor: Rainfall Temperature Soil moisture Humidity Wind speed and...
Spicy Sweet Potato Slaw

Spicy Sweet Potato Slaw

Spicy Sweet Potato Slaw Save Print 2 tablespoons lime juice 2 tablespoons sesame oil 1 tablespoon canola oil 1 teaspoon grated fresh ginger 1/2 teaspoon salt 1 large sweet potato, peeled and finely julienned 1 Granny Smith apple, cored and finely julienned 2 cups thinly shredded Savoy cabbage 1 scallion, thinly sliced 1 to 3 teaspoons minced jalapeño pepper 1 tablespoon chopped fresh cilantro 1/4 cup chopped roasted peanuts In a large bowl combine lime juice, sesame oil, canola oil, ginger and salt until combined. Add sweet potato, apple, cabbage, scallion, jalapeño and cilantro to dressing; toss. Transfer to a large shallow serving bowl. Sprinkle with peanuts. Original Recipe found @ NC Sweet...
Roasted Sweet Potato and Harissa Dip

Roasted Sweet Potato and Harissa Dip

Roasted Sweet Potato and Harissa Dip Save Print Makes about 1 cup 2 sweet potatoes (about 1 pound) 3 tablespoons olive oil 1 clove garlic, peeled and coarsely chopped 1/2 teaspoon salt, or to taste 1/2 teaspoon dried chile pepper flakes (I like a mix of aleppo, ancho, and urfa biber) 1/2 teaspoon smoked paprika 11/4 teaspoon ground caraway 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin Preheat the oven to 400°F. Prick the sweet potatoes all over with a fork and roast on a foil-lined baking sheet until soft, about 1 hour. When cool enough to handle, peel the sweet potatoes or scoop out the flesh, whichever you find easier. Combine the sweet potato flesh with the remaining ingredients in a food processor and process until smooth. Taste and adjust seasonings if desired. Serve with crackers, vegetable chips, or crudités. (Can be made 3 days ahead. Cover and refrigerate.) Recipe Notes: • If you have a harissa spice blend or harissa paste on hand, feel free to substitute that for the individual spices. Mixtures vary, so start with about a teaspoon of dry or wet harissa and adjust to taste. Original Recipe found @ KCET...
Corn & Bacon Hash Stuffed Sweet Potato with Chipotle Cream

Corn & Bacon Hash Stuffed Sweet Potato with Chipotle Cream

Corn & Bacon Hash Stuffed Sweet Potato with Chipotle Cream Save Print 4 medium sweet potatoes, halved 2 bacon pieces 2 ears corn, corn cut from cob 1 red bell pepper, diced 1 jalapeno, seeded, diced 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon black pepper Cilantro, for serving For the chipotle cream: 1/2 cup sour cream 1 teaspoon lime juice 2 teaspoons canned chipotle in adobo juice Preheat oven to 400F. Place sweet potatoes cut-side up on a baking sheet, cover with foil and bake for 40 minutes or until soft. Remove from oven, mash insides with a fork (still inside skins). In a large skillet over medium heat, cook bacon. Remove, drain and chop. To the skillet, add corn, jalapeno and red bell pepper; cook for 8-10 minutes or until soft. Add garlic, salt, chili powder, cumin and pepper; cook for 8-10 minutes or until flavors are integrated. To make the chipotle cream: In a bowl, mix together chipotle cream ingredients. To assemble: Fill each sweet potato with hash. Top with cilantro and cream. Serve warm. Original Recipe found @...