Laughing Child Farm is a small farm in the Mettowee River Valley, one of Vermont’s warmest places. Our part of the valley, called “Butternut Bend” has the right climate, the right soils, and has the right community that help us grow the best sweet potatoes.
Our sweet potatoes are certified organic, meaning we feed the soil and not the crop and our sweet potatoes are free of preservatives (which most sweet potatoes are dipped in) and are grown in clean, healthy soils. We rely on cover crops to build soil health and fertility and as an additional benefit our cover crops do the weeding and pest control for us. Our farm is off the market to developers- permanently. It can only be sold or leased to farmers and then, only at fair agricultural value. Farms like ours keep Vermont’s landscape open and affordable to future generations of farmers. We hope you enjoy eating our sweet potatoes. We know they are good for you, but damn, they taste good too.
Laughing Child Farm is owned and operated by Timothy and Brooke Hughes-Muse and kept sane by our four giggling girls. Timothy currently runs Laughing Child Farm in his “spare” time; he is also the Farm Operations Manager at Merck Forest and Farmland Center. Brooke raises the four children, keeps Timothy on his toes and is currently studying to become a midwife.
Its firm texture makes it ideal for soups and stews. Cook slowly for superb sweetness. It is a mainstay of the northern sweet potato growers because it produces reliably in a variety of soils and weather conditions.
Easily the favorite of our children, but only because of the bright sunny inside and purple outside. A touch sweeter than Beauregard and a pleasure to eat because of the color. Rubies have rough skin and are prone to splitting and cracking, leading to more culls in the field during harvest. Worth it though.
Like orange silk. When slow cooked (by this we mean cooking in an oven or stove-top rather than microwave) this is as sweet as sugar and makes the smoothest puree. If you smash your sweet potatoes, get Covingtons. Smooth skin make it a good looking tuber.
A new variety for us in 2013. Sweeter than Beauregard, even when cooked quickly in a microwave (enzymes activate during cooking that help sweeten sweet potatoes and enzymes need time to do their thing). If you are in a hurry, or want a hot meal on your lunch break, bring home an Evangeline. Slow to mature, the Evangeline are the last ones to be brought in from the fields.
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