Posts Tagged ‘sweet potatoes’
November 28, 2012
It’s a cold rainy day in New York, but the farmers came through with a bountiful array of vegetables.
We got cabbage, leeks, beets, parsley, lettuce and yams. We ended up with only 1 leek, and 1 bunch of beets (which I love!) but a ton of lettuce and parsley. Wanna swap?
Although they said to take 2 cabbages, this one is bigger than my head and truly magnificent. One is plenty!
We got several heads of lettuce and a few giant, lush bunches of parsley.
My baskets of onions and potatoes have now grown to 3, even though I used a lot for Thanksgiving.
I am toying with the idea of making a sweet potato bread pudding that I found a recipe for. Definitely a salad, with roasted beets, pecans and goat cheese.
The parsley and giant cabbage pose a bigger challenge to my creativity. Perhaps stuffed cabbage of some sort? A parsley pesto?
Great ideas are always welcome!
Tags:beets, cabbage, CSA Tuesday, farm to table, leeks, lettuce, parsely, sweet potatoes, vegetables, yams
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November 26, 2012
My produce bin was filled with an eclectic array of root vegetables. I had turnips, sweet potatoes, carrots, onions and radishes. I also had some fresh herbs leftover from Thanksgiving. As a much needed break from the sweetness and heaviness of holiday side dishes,this one was a winner. So easy, and so clean, I ended up eating this as my meal!
Roasted Root Vegetables:
Use any combination of root vegetables including: potatoes,sweet potatoes, carrots, parsnips, turnips, radishes, onions, garlic, shallots etc.
I used fresh thyme, but any herbs would work as well.
Cut root vegetables into chunks. Toss with a little olive oil, salt and pepper. Sprinkle with fresh herbs.
Roast in the oven at 400 degrees for about 40 minutes, or until the vegetables are softened. Stir once after about 25 minutes or so.
The vegetables will get a brown, slightly caramelized tinge to them.
Enjoy!!!
Tags:carrots, dinner, Food, herbs, holiday side dishes, olive oil, onions, radishes, roasted radishes, roasted root vegetables, root vegetables, sweet potatoes, thyme, turnips, vegetarian
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November 21, 2012
Our weekly CSA provided lots of Thanksgiving ingredients. We got sweet potatoes, carrots, red potatoes, onions, a giant pumpkin and cilantro.
I have already started preparing our Thanksgiving meal!
Our weekly list from fresh from the farm:
Pumpkin pie,anyone?
The baskets of produce ready to be distributed:
Here are a few of our previously published favorite Thanksgiving “unrecipes:” Search the site for even more ideas!
Pumpkin Pie:
http://indigo-jones.com/2011/11/23/unrecipe-of-the-week-thanksgiving-edition-5/
Roasted Garlic and Herb Paste for the Turkey:
http://indigo-jones.com/2010/11/22/unrecipe-of-the-week-thanksgiving-edition-2/
Honey Banana Sweet Potatoes: no marshmallows for me!!
http://indigo-jones.com/2009/11/24/unrecipe-of-the-weekthanksgiving-edition/
Happy Thanksgiving!!! Enjoy!
Hot Cranberry Jones:
http://indigo-jones.com/2009/11/05/unrecipe-of-the-week-14/
Tags:bananas, butter, carrots, cooking, cranberry jones, CSA, dinner, Food, garlic, garlic and herb paste, herbs, hot cranberry and apple compote, indigo jones, onions, pumpkin pie, red potatoes, sweet potatoes, Thanksgiving, thanksgiving meal, turkey, unrecipes
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November 13, 2012
Today is CSA Tuesday, and our selection is a bit Thanksgiving- esque in nature.
We got sweet potatoes, white potatoes, onions, thyme, turnips and several bunches of kale. We also got more radishes, to add to the 2 bunches that we didn’t eat last week.
Turnips look like big radishes, but have a much different flavor!
Potatoes and onions in various shades of reds and browns. Perhaps I will roast them with the turnips and some herbs for a comforting winter dish.
Fresh herbs never seem to last very long, so I think I will try this trick I posted a while ago, for frozen herb butter:
http://indigo-jones.com/2012/07/18/herbal-essence/
I will to roast the radishes, for an another interesting side dish, as previously posted last summer:
http://indigo-jones.com/2012/07/02/unrecipe-of-the-week-47/
I’m off to saute some kale for dinner…that should pretty much take care of this week’s inventory!
Tags:CSA, dinner, Food, fresh herbs, frozen herb butter, indigo jones, kale, onions, potatoes, potatoes and onions, produce, radishes, sweet potatoes, thyme. roasted radishes, turnips, vegetables, vegetarian, white potatoes
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June 5, 2012
We have written here about the “Dirty Dozen,” a list of produce that has the highest levels of pesticides and contamination. It is recommended that these foods be organic wherever possible.
There is another list called the “Clean 15”, which have the lowest pesticide load, and can be enjoyed in the conventional varieties.
These are:
Onions
Sweet corn
Pineapples
Avocado
Sweet peas
Mangoes
Eggplant
Cantaloupe
Kiwi
Watermelon
Sweet potatoes
Grapefruit
Mushrooms
Asparagus
Other foods, such as broccoli, cabbage and tomatoes have more recently tested cleaner as well, due to less pest threats, and therefore less spraying.
Many of these fruits and vegetables have a protective outer layer that gets peeled or removed before eating. This helps eliminate the toxins, which are largely on the outside of the food.
The current list of the most harmful foods tested positive for at least 47 different chemicals, and as many as 67. Buying organic insures that the fruit and vegetables are not treated with harmful pesticides.
Foods that should be organic:
Celery
Strawberries
Peaches
Apples
Blueberries
Nectarines
Sweet bell peppers
Spinach, kale and collard greens
Cherries
Potatoes
Grapes
Lettuce
This lists were compiled by the Environmental Working Group, which is an organization made up of scientists, researchers and policymakers. The data used was supplied by the United States Department of Agriculture’s tests for pesticide residue on fresh produce.
photos: Glasshouse Images
Tags:apples, asparagus, avocado, blueberries, cabbage, cantaloupe, celery, cherries, clean 15, collard greens, corn, dirty dozen, eggplant, environmental working group, Food, grapefruit, grapes, harmful pesticides, kiwi, lettuce, mango, mushrooms, nectarines, onions, peaches, pesticide load, pineapples, potatoes, spinach kale, strawberries, sweet bell peppers, sweet peas, sweet potatoes, tomatoes, United States Department of Agriculture, watermelon
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December 13, 2009
This time of the year, our thoughts turn to latkes, those fried potato pancakes that signal the celebration of Hannukah. They are a bit messy,as is anything that involves a pan with hot oil, but they are delicious! We love to challenge the status quo, and try different ingredients to shake it up. Here is a traditional potato latke recipe, and some variations to try:
Potato Latkes
Peel and grate 6 medium potatoes, and drain them in a colander, pressing to release as much liquid as possible. ( use a food processor if you have one!)
Finely chop a small onion and add it to the potatoes. Mix in 1/4 cup flour, a pinch of baking powder, a generous sprinkling of salt and some pepper to taste. Mix in 2 large eggs. You can do this by hand, for a more rustic texture, or put back into the food processor or blender for a smoother texture.
Heat about 1/8″ or more vegetable oil in a large frying pan. Drop a large tablespoonful of batter into the pan, and flatten it with the spoon. Fry on both sides until brown and crispy.
Drain on paper towels and keep warm in the oven until all the pancakes are ready.
Serve with a dollop of sour cream (or lowfat yoghurt) and apple sauce. Enjoy!
Mix it up: try substituting sweet potatoes, or zucchini for the pototoes in this recipe, for a yummy and less traditional version. I would recommend hand mixing these to maintain a more interesting texture.
TIP: You can make these an hour or 2 in advance and reheat them on a wire rack in the oven and they will maintain their crispness! Place the wire racks on top of a cookie sheet to catch the excess oil that might drip off.
Photo: Glasshouse Images
Tags:Hannukah, latke, potatoes, sweet potatoes, zucchini
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November 24, 2009
There are no candied sweet potatoes with marshmallows at our table! We try to stay traditional, with a tasteful twist. You’ll go absolutely bananas over these sweet potatoes that are easy to make and have a unique flavor that you will love!
Honey Banana Sweet Potatoes
5 medium sweet potatoes
4 bananas
2 sticks butter
1/4 cup honey
3/4 cup brown sugar
1/2 cup flour
1 1/2 cups chopped pecans
Preheat the oven to 400 degrees.
Prick the sweet potatoes with a fork and roast for 30 minutes.
Add the bananas in their peels to the pan and continue roasting for another 10-15 minutes until both are very soft.
Set aside to cool.
Scoop out the insides of the sweet potatoes, peel the bananas, and add them to a bowl with 1 stick of butter, and the honey, and mix until smooth and fluffy. Sprinkle with a little coarse salt.
Spoon into a greased, oven proof dish.
In a seperate bowl, mix the remaining stick of butter, brown sugar, flour and pecans. Rub with your fingers until the mixture resembles coarse crumbs.
Sprinkle the mixture over the sweet potatoes, and bake another 20 minutes until golden.
Enjoy!
note: The banana peels will turn black when cooked. This will not effect the taste.
photo: Glasshouse Images
Tags:bananas, brown sugar, honey, pecans, side dish, sweet potatoes, Thanksgiving
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