Wild Things Farm

  (Crab Orchard, Tennessee)
Farm life adventures of the Happy Hoer
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Roasted Sweet Potato Salad

At a friend's house on New Year's Day, I tasted a really, really good Sweet Potato Salad that her son-in-law had sent her the recipe.  I kind of overdid the chipotle peppers, but it was still very tasty:

Roasted Sweet Potato Salad with Cranberry – Chipotle Dressing

2 ½ lbs. local sweet potatoes, cut into 1/2” cubes
¼ cup plus 1 tbsp. olive oil - divided
salt and pepper – to taste
3 chipotle chilies in adobo sauce – more for extra heat
5 tbsp. lime juice
4 tbsp. honey
4 tbsp. ketchup
2 cloves garlic, minced
½ c. cilantro
1 c. fresh cranberries
1 c. slivered toasted almonds
1 ½ c. chopped green onion, green and white parts
1) Preheat oven to 350 degrees F. Spread sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper and roast for 25 minutes, stirring once, until tender but still firm.  Remove from oven and allow to cool.
2) In a blender or food processor combine, chipotle chilies, lime juice, honey, ketchup, garlic and cilantro.  Process until pureed.  Continue to process while adding remaining olive oil in a slow stream until mixture thickens.  Set aside.
3) In a medium pot, add cranberries, ½ cup of chipotle mixture and ½ cup of water.  Cook over medium heat until cranberries burst.  Use the back of your spoon to crush the cranberries, this will thicken the juices. Allow to cool.
4) In a large bowl combine roasted sweet potatoes, chipotle chili mixture, cranberry mixture, almonds and onions, season to taste with salt and pepper.

Of course I didn't have ALL the ingredients--I had to substitute dried cranberries for the fresh, but instead of cooking them until they popped, I cooked them until they fluffed up--it was still great!



Smart Layering

A week or so ago I was perusing the "Parade" section of our local newspaper and ran across a great article for take-it-with-you lunches that utilize a lot of fresh veggies from the garden AND provide you with a healthy lunch....here's the link:


Stay warm!


Open Farm Day at Wild Things

The weather couldn't have been better for today's Open Farm.  Although I've hosted several Open Farm days for the CSA members, this one was for both members and customers of the "Organical Veggie List".  Visitors got to pet Hattie and Lucy (the dogs), love on Smoky and Bandit (the cats) and we were mildly entertained by the Happy Hens.

Unfortunately my camera is still laying on the counter in the kitchen, untouched during the days' festivities.   Just imagine the fresh greens in the high tunnels, gorgeous blue skies, Christmas lights in the house......there, you can see it.

Several tie-dye shirts found new homes, I have a feeling that many tubes of soothing lip balm are going to be in stockings this year, as will the awesome handmade soap bars that flew out the door!

The real reason for this communication is to pass along recipes for some of the snacks that folks asked for.  The spinach balls were a big hit and they would be well served in a bun warmer to keep them warm while on the table.  This recipe is from a cookbook from a Tennessee Federation of Garden Clubs cookbook, sponsored by Historic Racheff House and Gardens.  I got suckered....uh....persuaded to buy the book when I was Pres of the Fairfield Glade Garden Club.  It's actually a pretty good book.  Here's the recipe:

Spinach Balls

2 (10 oz) pkgs frozen spinach
2 medium onions (1 cup finely chopped)
2-2-1/2 cups stuffing mix
6 medium eggs (I used Fresh Eggs from the Happy Hens)
3/4 cup melted margarine (I used butter)
1-1/2 tsp thyme
1-1/2 tsp pepper
1 tsp garlic powder or 1 large garlic clove, crushed

Cook spinach and drain well.  Use paper towels to help dry spinach.  (I pressed it into a sieve to get all the liquid out.)  Combine all ingredients and mix well--I used my mixer.  Refrigerate 2-3 hours or overnight.  Form into about 1 inch balls and place on greased cookie sheet.  Bake in 350 degree oven for app 20 minutes or until lightly browned.  After baking, balls may be frozen and reheated in oven at 400 degrees for about 5 minutes.

The next favorite recipe was from the same cookbook and this one came from Moira Kay, WBIR TV co-anchor.

Sweet Vidalia Onion Cheese Dip

2 lg Vidalia or sweet onions, chopped (I used sweet onions)
1 cup reduced fat mayonnaise (I used regular)
8 oz sharp cheddar cheese, shredded
1-1/2 tsp Worcestershire sauce

Grease baking dish.  Preheat oven to 375.  Mix onions, mayonnaise, cheese and Worcestershire sauce.  Turn into baking dish and bake for 25 minutes.  Serve warm with crackers or chips (I used tortilla chips).  I kept the dish on the stove eye on low while everyone dipped and munched, but my stove is very handy to the traffic pattern in the kitchen.  A hot plate would work well also, but it needs to be served hot.

Lastly, is the homemade pimento cheese.  I had clipped this recipe from a Southern Living magazine several years ago.  It's called:

Our Favorite Pimento Cheese

Make the mayo mixture:  In a large bowl stir together 1-1/2 cups mayonnaise, 1 (4 oz) jar pimentos, well drained, 1 tsp worcestershire sauce, 1tsp finely grated onion, and 1/4 tsp ground red pepper.    Mix well.

Toast the pecans (I used walnuts):  Toasting brings out the rich flavor of the nuts.  Preheat oven to 350.  Bake 1 cup nuts in a single layer in a shallow pan for 8-10 minutes or until tasted and fragrant, stirring halfway through.

Shred the cheese:  Using the small side of a box grater, grate 8 ounces of extra sharp cheddar.  Then use the large side of the grater to grate an 8 ounce block of sharp cheddar.  (I cheated and used packaged shredded, but "they" say that fresh shredded really makes a difference.  I'll try that next time.)

Stir together and enjoy.  It may be stored in the fridge for up to 1 week.

No one asked for the recipe for the M&M's or Nutter-Butters, but then I don't think anyone tried them either :-)  That's all for now--I'm going to put my feet up for a while!


Greens and Barley Salad

It's amazing how many different flavors you can get from a bowl of greens.  During the winter there are assorted greens growing in the high tunnel and I'm always looking for different flavors to keep the greens interesting to the tastebuds.

The April issue of Better Homes and Gardens magazine had an interesting recipe that I tried yesterday.  The barley in the recipe is what really did the trick.

Greens and Barley Salad

4 cups assorted greens such as baby bok choy, endive, radicchio, and/or butter lettuce (Okay, I used spinach and baby Swiss chard--close enough :-))
1/2 head cauliflower, sliced into 1/2 inch slices
2 carrots, peeled and then sliced into ribbons with a peeler
1/2 cup cooked barley
1/4 cup lemon or lime juice (I used lime)
2 Tbsp honey
1 tsp paprika
1/8 tsp nutmeg (I didn't have any of this)
1/8 tsp cayenne pepper
1/2 handful of toasted walnuts (you have to burn the 1st batch then do the second one perfectly)

In a large bowl combine the vegetables and barley.  I sort of kept the barley together on one side and the veggies on the other so I could taste them separately.  I also had a few cherry tomatoes that were "on their last leg" so I threw them in the bowl as well.

Mix the lemon or lime joice, honey, and the paprika, nutmeg and cayenne in a jar with a screw-top lid.  Shake well then pour over the greens and top with walnuts.  YUM!  This is a keeper.


Delicious Quiche Recipe

The Happy Hens are really laying a lot of eggs now so I thought it was a great time to try a new quiche recipe.  The spinach hadn't recovered from the last harvest sufficiently to include in the recipe, so I went to my favorite recipe site, Allrecipes.com and found this yummy recipe that will be made again.  I took it to my parents' house and my Dad ate it for two meals and Mom wanted the recipe--it's a keeper.

8 oz bacon, fried crisp and crumbled
9" pie crust (popped out of the foil pan and into a glass pie plate)
2 cup sharp cheddar cheese, shredded
1 cup Monterey Jack (I used pepper jack) shredded
3 T all purpose flour
5 eggs, lightly beaten
1-1/2 cups half and half
1/2 cup diced onion
1-4 oz can diced green chiles

Preheat oven to 350 degrees.  Crumble the bacon bits onto the bottom of the pie crust.  Combine cheese and flour and stir to coat cheese with flour.  In a separate bowl mix eggs, half and half, onion, and chiles.  Add the cheese and stir well.  Pour into crust--it will be full--full-full.  I put the pie plate on a cookie sheet and a little ran over but not much.  Bake 60-70 minutes or until firm.  Mine was done in 45 minutes but my oven runs hot.

Let it stand for 10 minutes.  A slice of this and a salad is quite filling--it's good for breakfast too!

Note:  If your husband/boyfriend/significant other won't eat things they can't pronounce, the other name for this recipe is "Bacon, Egg, and Cheese Pie".


Homemade granola

Today's one of those days that one needs a boat to navigate around outdoors.  It's pouring rain but the chickens are out wandering around in the rain--go figure.....

While I'm hold up in the house I decided to replenish my homemade granola supply.  My go-to breakfast every morning is yogurt with fruit and granola on top.  I've made my own a few times in an attempt to reduce the amount of crap I can't pronounce going into my mouth, and it's not hard to make.  The hardest part is finding all the ingredients in Small Town USA.  We do have a couple of health food stores that are proving to be a good source for hard-to-find "healthy" food items.

Every time I make this recipe I tweek it just a little bit, but it always turns out yummy....that is unless I get distracted while baking it and it ummm, gets a little dark :-)

Here's the basic recipe:  (from Allrecipes.com)

4 cups rolled oats
1 cup wheat germ
1/2 cup flax seed meal (I used 1-1/2 cups wheat germ because I didn't have any flax
1/2 cup brown sugar
1/2 cup chopped pecans (I used walnuts)
1/2 cup raw sunflower seeds
1/2 cup sliced almonds
1 tsp ground cinnamon (I omit this)
1-1/2 tsp salt
1/3 cup canola oil (I used grapeseed oil--why?  because I didn't have any canola oil)
1/4 cup honey
1 tsp vanilla extract
1/2 cup water

Preheat oven to 300 degrees.  Mix all the dry ingredients together in a large bowl.  Mix all the wet stuff together in a separate bowl, using a fork or a whisk.  Pour the wet onto the dry and toss to coat all the dry ingredients.  Place in a greased 9x13 or 11x7 inch baking pan.  (I used a large jelly roll pan) that is greased well (sprayed with non-stick spray).  Set the timer for 15 minutes and every 15 minutes stir everything around really well.  Mine usually cooks in about 45 minutes but the recipe calls for an hour or until it's golden brown.  Let it cool completely then store in an airtight container.  I keep mine in a big glass gallon jar......yummy!


"Vegetarian" Chile Rellenos

Ok, I finally did it--made "vegetarian" chile rellenos and they were actually quite tasty.   Through the years I've had eggplant fixed two different ways:  eggplant parmesan or breaded and fried.  It's great both ways, but boring.  I subscribe to a blog called My New Roots and this lady comes up with some really interesting ways to prepare veggies.  She uses eggplant as a neutral base for other flavors much as you would rice or pasta.  Because it is sort of bland it soaks up other flavors nicely.

The ingredients in this dish are:

1 eggplant prepared and chopped (see below)

1/2 onion, chopped

2 Anaheim Chiles halved lengthwise and seeded

dash of cumin

4 small flour tortillas

oil for sauteeing

Monterrey Jack (or similar) cheese

Sour cream or cream cheese

splash of milk

The first step in making this dish is to peel and slice the eggplant then salt it really well and set aside for about 20 minutes.  This causes a lot of the moisture to come out of the eggplant then you take paper towels and dry it off.  Pulse the eggplant in a food processor until the consistency of ground meat (see where I'm going now?)

In a pan saute some chopped onion and a little garlic.  I also put the anaheim chiles in this pan to soften up a bit before placing in tortillas.  After the onion is soft, add the eggplant and a dash of cumin, salt and pepper to taste.   I stirred this around for about 8-10 minutes to get more moisture out.  When you're satisfied with this conglomeration, heat up just a tad of oil in a frying pan large enough to accommodate two tortillas and spread out a chile pepper on one of the tortillas.  Add eggplant mixture and top with cheese (I used Cracker Barrel Aged Reserve cheese--YUMMY!) then top with the other tortilla.  Place in pan on medium low heat until that side is browning then flip it over and repeat.

I made a sauce with some of the cheese, a dollop of whipped cream cheese and a splash of milk, then topped it with some freshly made salsa.

Very tasty.

Footnote:  The Cracker Barrel Aged Reserve cheese AND the whipped cream cheese was purchased at a local grocery stored called United Grocery Outlet or UGO.   The cream cheese was 50 cents a cup and the cheddar cheese was $1.29!   If one were purchasing cheese for this dish I'd say Monterey Jack would work and sour cream would work in the sauce--HOWEVER if you've been reading my recipes very much you'll know that I never have everything in the pantry that a recipe calls for so improvising is one of my strong points!


Basil pesto with spaetzle, beets and swiss chard

I've been scheming to prepare beets for supper, and there's an awful lot of beautiful basil coming in right now.  A quick look through the pantry and I found a partial container of spaetzle I had bought on a shopping trip with a friend who was reminiscing about how her Czech grandmother used to make spaeztle and green beans.

The beets are going to take longer to cook than the pesto or the spaetzle so I washed about five 1 to 1-1/2 inch beets and trimmed off the tops and the roots.  Put them in a microwave safe dish with a little water in the bottom for 5 minutes at a time until they are soft to touch--mine took about 9 minutes.  Take them out and let them cool a bit.  Meanwhile.....

Wash a small bunch of swiss chard and roughly chop.  Heat a small amount of olive oil in a skillet, throw in a tad of garlic then the chard.  Stir around until wilted down, add a little water and put a lid on until the chard is tender, about the time you're ready to eat this meal.  While the chard is steaming,

Wash and put a couple of handfuls of basil into a food processor.  Pour in about a tablespoon of olive oil, about 1/4 cup pine nuts, a couple cloves of garlic, salt and pepper to taste.  Puree till smooth and set this aside.  You've got water boiling for the spaetzle and now it's time to put the spaetzle in the water to cook.  While that's happening, peel the beets, cut them in half, and wash your hands immediately so the red will come off.

When the spaetzle is done, drain it and toss with the pesto.  Put the sliced, warm beets on the plate and cover with feta cheese (a wonderful taste combo).   Plate up the chard and sprinkle with acid of your choice (vinegar, lemon juice, etc.)   The best part of this meal is that the feta cheese tastes wonderful when it migrates over to the basil spaetzle AND when it stays on the beets.

Enjoy a quick and nutritious meal with fresh veggies!


Creamy Garden Vegetable Soup with Tomato Salad

So right about now the fridge is getting overrun with fresh veggies.  It's hard to keep up with them this time of year.  We had much needed rain all day yesterday and other than having to pick squash and dig potatoes in the rain, it was rather enjoyable.

I decided to try out a creamy fresh vegetable soup.  It actually turned out to be very tasty and was relatively easy to prepare.  Here's the recipe (it's a loose one, okay?)

Peel and slice about 3 carrots

Peel and cut 3 or 4 potatoes into 1" chunks

I used about 6" of a Daikon radish, peeled and 1" chunks

1 kohlrabi peeled and cut into about 1/2" chunks

Roma green beans, stem end broken off, sliced lenthwise about 3 times then crosswise to make "French Style" beans

Cover all these with water and simmer slowly until tender.  You might need to drain a little liquid off at this point but save it in case you need to add some back.

Salt and pepper, parsley, and a can of cream of celery soup.  I let this cook a while then added garlic powder, a dash of cayenne pepper and a package of frozen corn from last year.  Then I added a handful of peas I had frozen earlier in the season.  I stirred the pot vigorously to kind of "puree" the potatoes a little to make the soup creamy.

At this point I would have added some cream to thicken the soup a little, (if I had any) but a big dollop of whipped cream cheese was the best I could do.  Stir the cream cheese or cream into the soup and let it thicken a little.


For a side dish I prepared a tomato/rice salad.  There was a bowl of leftover wild rice in the fridge so I took about 1/2 cup of that, chopped one tomato, 1/2 of one of the long Diva cucumbers growing so prolifically right now, a generous sprinkling of fresh basil, some chopped onion, minced garlic, then drizzled with lemon juice and a little unfiltered olive oil, salt and pepper, and tossed well.


The best part of both of these recipes are that they use fresh ingredients that are pouring in from the garden right now, and that's why we garden (or belong to a CSA), right?


"New Way" with Swiss Chard

I say "new way", but someone had to dream it up--I love Allrecipes.com and when I'm trying to find a different way to prepare a veggie that's the first place I look.  This recipe is Baked Swiss Chard with Feta Cheese and actually I bought some feta cheese last trip to the grocery store.  So, here goes:

1 bunch of Swiss Chard, stems and leaves separated

1 onion, chopped

4 large garlic cloves (I added this part and left them whole)

1 TBS olive oil

salt and pepper

2 TBS olive oil

4 oz crumbled feta cheese

Wash the swiss chard and tear the stems out of the leaves; put these in a bowl with chopped onion, peeled garlic cloves, and toss with 1 TBS olive oil.  Place on an oiled baking sheet in a 350 degree oven for about 15 minutes or until onion is starting to brown.

Toss the leaves in the 2 TBS olive oil (I only used 1 TBS here) and salt and pepper to taste.   Careful with the salt; the cheese is pretty salty in itself......Place the leaves on top of the stems and sprinkle with crumbled feta cheese (I only used 2 ounces instead of 4) and put the pan back in the oven for 15-20 minutes longer,


or until some of the leaves are starting to get crispy on the edges.



Could I possibly be considered a hoarder?

I’ve not watched any of the new reality shows on hoarding, but once in a while I ask myself that question.  I do have hoarding tendencies for saving plastic plant pots (I do use them, really I do), plastic produce containers, egg cartons, fabric (she who dies with the most fabric wins) and, oh yes, my pantry is stuffed, along with the freezer.

The only thing that would even resemble a New Year’s resolution for me would be to not buy groceries, except for things like milk, bread, and that sort of thing until I get my pantry and freezer cleaned out some.  This morning was a great experiment in using up the rest of a box of blueberry muffin mix.  The muffin tins are, well, serving another purpose right now, so I used a tart dish (about 8? dia) to bake up this really tasty blueberry muffin-type thingee.  The recipe I used goes like this:

about 3/4 cup blueberry muffin mix (whew, that box is gone from the shelf!)

1 fresh egg from the Happy Hens (I eat the ugly ones that I don’t want to sell)

1 tsp veggie oil

about 1/2 cup of (the rest of a bag of) walnuts, finely chopped in the food processor

2 T wheat bran (I really need to be using this up more often)

a big handful of FRESH blueberries (they were on sale, okay?)

a dash of milk

I sprayed the tart dish with cooking spray then put the batter in and baked at 400 for about 30 minutes.  I topped the slice I ate with, mmmmmm, cream cheese!


This little experiment got rid of the muffin mix, a partial bag of walnuts, some of the wheat bran and some of the cream cheese that’s accumulated in the fridge.  I’ve been known to go to the grocery store, with a list, and think, “oh, I need catsup or mustard or cream cheese” so I buy it and get home just to find that I’ve already bought it.   Sometimes 2 or 3 times!  During the holidays I was making pumpkin rolls and cheese balls so I’ve got a few packages of cream cheese in the fridge.  I know some of you are guilty of that too, fess up!



Healthy Holiday Snacks

OK, so this is supposed to be the "slower" season for farmers.  I still haven't figured out "slow" in what way?  Well, maybe slow in that I don't have to beat the sun up every morning--that's quite a break in itself.  The high tunnel is going great; harvesting greens about every 10 days or so.  The Happy Hens are still busy laying beautiful eggs.  Last week I went to the pen to find two of them laying lifeless in the pen and their heads were gone!  I knew that was a clue as to who did it, so I quizzed "Granny Google" and it was either a raccoon, weasel, or owl.  So, knowing the critters around here, I'd say Rocky Raccoon had chicken brains for supper one night.  No more....I found the breach in security (aka hole in the fence) so now the Happy Hens can rest easy again.  It's amazing how something like that affects egg production.

A couple of months ago I found a really cool blog of a vegetarian chef in Denmark.  I'm always looking for recipes to share with members and customers on creative ways to utilize the bounty of the farm.  Although this particular recipe has nothing to do with produce grown on the farm, it's the holidays and I thought this healthy snack fit right in.  Her website is called My New Roots and the address is http://mynewroots.blogspot.com/.  You know how you get to clicking and clicking and end up, well, in Denmark, reading interesting things.  She had a recipe for Date Balls that is really amazing.  I tweaked it of course, but not much.  She rolled hers in toasted sesame seeds, I used coconut.

2 cups chopped dates (finely chopped would work really well)

2 cups chopped walnuts (again, finely chopped)

Coconut, for coating the balls

Put the dates into a food processor and process until very finely chopped--they are really tough.  Do the same thing to the walnuts.  Mix the two together and roll into 1" balls.  Roll them in shredded coconut.  They are very sweet and tasty and no added sugar!   Note the finely chopped--I didn't chop fine enough and it made the balls hard to get to stick together.  They are delicious anyway.

Merry Christmas, everybody!



Eggplant stuffed peppers

This year wasn’t a particularly “great” year for eggplants but there were a few harvested just before the first predicted frost. So, I have a bag of eggplants in the fridge–what do I do with them?

Last year, or maybe the year before (time gets away, doesn’t it?) I made eggplant “meat” balls with marinara sauce and spaghetti. They were totally edible and actually pretty good. So, I took the eggplant–the skinny Asian eggplants–peeled them and sliced them into about 1/4 inch slices or so, sprinkled them with salt and put them on a paper towel for about 20 minutes or so. This draws the moisture out of the eggplant. Then I pat them dry and roasted them for 20 minutes or so until they seemed kind of done.

At this point I put them in the food processor and processed them until they were ground up like, well, hamburger. I added garlic and some onion (I need to go to the grocery store so its flakes, okay?) Mixed this up with about 1/3 package of an 8 oz pack of cream cheese, about 1/3 cup shredded cheddar cheese, and 3 pieces of sun dried tomato that were chopped up. Oh, I also chopped up a jalapeno pepper that was laying on the counter, just for a little heat. Mix all that together and stuff it into the pepper. Oh yes, the pepper. As I was harvesting all the eggplants before the predicted frost, I harvested all the peppers as well. I had a couple of “Sweet Diablo” peppers which are just a sweet pepper that is about 5-6 inches long by 2 inches wide at the top and sweet, but not hot. I slit the pepper, removed the pith and seeds, and stuffed with this mixture. Then sprinkle with Panko bread crumbs and bake at 350 for 20 minutes or until they start to brown a little. Yum, yum!


Rutabagas and Turnips

Last year, while in the produce section of the local supermarket, I purchased a rutabaga.  I did a blog about how wonderful it tasted and made a note to grow them this year. 

In mid-July I planted three rows, each about 180 feet long.  The seeds germinated, I dutifully thinned them to 5" apart, the cabbage worms came, I sprayed Bt, and I kept watching and waiting---man do they grow slow!

Botanically speaking, a rutabaga is a cross between a turnip and cabbage.  I'd say culinarily speaking it tastes like a cross between white potato, sweet potato, maybe a tad of cabbage, and a faint hint of turnip.  It's a great taste, anyway.  They kind of look like turnips but they aren't colored as brightly, have more roots on them, and they are harvested at a much larger size than turnips. 


The last CSA delivery of the season was last Friday.  I ventured into the rutabaga patch to see if there were any "early birds" fit to put in the day's delivery.  I was pleasantly surprised!  There were just enough large ones to fill the shares on Friday AND I got 2 monsters to try meselfeee.  One of them is about the size of a cantaloupe and the other was about 5" in diameter. (The big one just to the left of the middle is the cantaloupe size one and it may be like cutting a pine knot.)   I cut the second-to-the-largest one up and roasted it with some sweet potatoes and again, YUMMEEEE!  I peeled and chunked the veggies up into 1" squares and tossed them in a baking pan.  Then I mixed up 2T olive oil, 2T honey, 1t lemon juice and drizzled that over the veggies and roast at 350 for 30-45 minutes or until tender, stirring every 10 minutes or so.  Very tasty and simple. 

This has also been a very good turnip year.  They are firm and sweet and great either raw, mashed, or roasted.  Some people boil them but I don't particularly care for them that way.  Anyway, I love pulling turnips--it's kind of like hunting purple Easter eggs.  When they are ready to pull they pooch up out of the ground so you can see the pretty purple tops on them.


Several of the farm members had never tried them before and said that they actually liked them once they tried them.  It's a good substitute for a radish in a salad too!

Eating in season this time of year is very satisfying because a lot of the veggies are "comfort" food.  Personally, I think any food is "comforting" if I'm hungry!

p.s.  We're having a gorgeous fall here in Tennessee--hope everyone else is too :)



More Yummy Sweet Potatoes

The farm CSA members received sweet potatoes in their shares for several weeks and several of them returned a few really good recipes for different ways to cook them.  I tried this one the other night and ooh, baby!  It's a culinary delight :)

Yummy Glazed Sweet Potatoes

Preheat oven to 350

2 lbs. sweet potatoes - peeled, cubed

throw in a baking dish

Whisk together:

2T evoo

2T honey

1 t. lemon juice

1/2 t. salt

pour over and mix with sweet potatoes

Cook approx. 1 hr. stir several times

The potatoes get sticky and gooey and the lemon juice perks right out of the sweetness and says "here I am". 

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