Meet Charlotte Uwimpuhwe
Charlotte Uwimpuhwe joined RI Farm Incubator in 2018, bringing her expertise in growing both New England and African varietals to the farm. An immigrant, she fled Rwanda almost twenty years ago and came to Rhode Island in 2013. While farming in Africa, she contended with their cycle of dry and wet seasons, and has adapted her growing techniques to our New England climate to much success. She has become one of the most successful growers at Shewatuck Farm, managing her own crew and growing over 10 tons of vegetables for food relief over the past two seasons.
Charlotte grows vegetables that are unique to this area such as African garden eggplant and various hot peppers, alongside more familiar crops such as her gorgeous collard greens, Italian eggplant, cabbage, and sweet potatoes.
above: Charlotte’s garden egg eggplant, an African varietal she grows at Shewatuck farm.
QUESTION: How long have you been farming?
Charlotte: I have been farming for 8 years.
And how did you get started?
Charlotte: I started in the city growing vegetables in small spaces and gardens.
What do you like about farming?
Charlotte: I have learnt a lot about vegetables, eating healthy and most importantly entrepreneurship. I am my own boss, I make my own schedule, get to meet a lot of people while making money.
What surprised you about growing in New England?
Charlotte: Definitely the tech. In my country we still use hoes for ploughing and cleaning farms. Here, we use machines which not only saves time but also takes little to no toll on the body. I am able to do farming with my back problems. Additionally, the irrigation system was something new and amazing to me.
What are you looking forward to planting next year?
Charlotte: Next year I am looking into how I can grow more vegetables.
Charlotte grows sweet potatoes, of which the edible greens have a delightful mildly bitter taste that can be enjoyed when the leaves are eaten raw. They can also be enjoyed cooked, and she shares with us a recipe that she says is worth trying if you want to have a different experience of the flavor of sweet potato greens.
Potato and Celery Root Salad (with sweet potato greens)
Ingredients
water
3 - 4 red potatoes
1 celery root
1/3 cup fresh basil
1 cup sweet potato greens raw
1/2 cup red onion
mayonnaise (as much or as little as you want)
salt
1/2 tsp paprika (optional)
cut potatoes into 1 inch cubes. Peel celery root and cut into 1 inch cubes. Boil both in water until fork tender. You want the potatoes and celery root to hold their shape, but be soft enough to eat. Drain and run under cool water.
Mince red onion. Finely chop basil and sweet potato greens.
In a large bowl, add drained/cooked potatoes and celery root. Add onion, basil, and sweet potato greens and mix until well combined. Add mayonnaise, paprika,m and salt.
Serve immediately