Wild Things Farm

  (Crab Orchard, Tennessee)
Farm life adventures of the Happy Hoer
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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". 


Get to know your veggies--Rutabaga

There are a few words in the English language that are, well, fun to say.  Repeat after me....rutabaga, rutabaga, rutabaga.  I think that's a cool word for a very cool veggie.  Combine a white potato, a sweet potato, and put a smidgen of turnip in there and you've got rutabaga. 

Being a root veggie, rutabagas store through the fall and winter right alongside potatoes, sweet potatoes, carrots, parsnips, and onions.  The nutritional claim to fame of this veggie is the amount of vitamin c that it packs in one cup cubed---that would be 32 mg or 53% of the recommended daily allowance.  WOW!  That's impressive.  Along with the punch of vitamin c, 1 cup of rutabaga has 3% of the MDR of Vitamin E, 1% Vitamin K, 9% Thiamin, 4% Riboflavin, 6% Niacin, 9% Vitamin B6, and 6% Folate.  Gee, we need to be eating more rutabaga.

A wonderfully simple and tasty way to prepare rutabaga is to wash and peel (if necessary) carrots, potatoes, rutabaga, sweet potato, onion, and garlic, then cube into 1 to 1-1/2 inch cubes and place on a baking sheet.  Drizzle with olive oil, salt and pepper to taste, then roast at 350 for about 45 minutes or so.  Stir them around about half way through and stick a fork in them occasionally to test for doneness.  It's good to make extra because they are wonderful as leftovers.

Let's hear it for rutabaga, another veggie winner!

The nutrition data was obtained from Nutritiondata.self.com; a wonderful resource for nutritional data for the veggies we eat.


Butternut Squash Soup

Part of eating in season includes coming up with new ways to prepare the bounty of the season.  There were several small squashes in the harvest this year that were kept for myself.  Yesterday I made butternut squash soup and this particular blend of ingredients was quite tasty.  I used sour cream because I didn't have any regular cream or half and half; it worked great.  A great way to keep chipotle peppers around is to buy them in the can, transfer them to a glass jar, and they'll keep in the fridge for a really long time.  Just take one out when you need it and put the rest back in the fridge.  If you're not into spicy, then just forget the pepper.

2 tablespoons butter

1/2 onion, chopped

1 small carrot, chopped into 1/2" pieces

2 cloves minced garlic

2 small butternut squash peeled, seeded and chopped  (about 2-3 cups chopped)

1 can chicken stock

1/2 tsp sage

pinch of pumpkin pie seasoning

salt and pepper

about 1/2 cup sour cream (or regular cream or half and half)

1 chipotle pepper, chopped

Put squash in a pot with the chicken stock and start simmering.  Melt butter in a frying pan and saute' onion and carrots till tender then add garlic.

Pour onion and carrots into the squash and continue cooking until all veggies are soft.  Add chipotle pepper, sage, and salt and pepper.  Set pot off the heat and use an immersion blender to puree all the ingredients.  When the veggies are all creamed, add the cream and finish blending.   If you don't have an immersion blender you can put the soup in small batches into a blender or food processor to puree. 

I made some garlic cheese biscuits to go with the soup.  Yum!


Sweet Summer Kraut Salad

I'm not sure of the "proper" name of this salad, but it is delicious!  One of the farm members gave me the recipe and even brought a sample of it the next week, and oh my, it's worth sharing.  It would be great with beans and cornbread or on a polish sausage on a bun, or just as a side dish.  It's sweet and I think would be great with some hot peppers in it too.  Here's the recipe:

1 can sauerkraut, drained

1/2 c chopped green pepper

1/2 c chopped onion

1/8 tsp curry

1/3 c sugar

1/8 t cumin

1/8 t paprika

3/8 t dill weed

Mix all the ingredients together and let it marinade in the fridge overnight. 

Thanks, Dale!


Time for Gazpacho!

Even though it's been sweltering here for the last several weeks, it just doesn't seem like summer until the first big batch of gazpacho is chilling in the fridge.

Gazpacho, or cold soup, is a very loose recipe; you can add to or alter the ingredients pretty much as you like.  I wouldn't advise adding okra to it though.  Don't get me wrong, I LOVE okra, but it does not work in gazpacho.   It turns the otherwise yummy tomato soupey base into a tomato slimey base. 

Here's my recipe for a manageable size batch:


2 cups tomato or v-8 type juice

1 beef boullion cube dissolved in 1/2 cup water or 1/2 c beef broth

4 cups chopped tomatoes

1/2 cup chopped onion

1/2 to 1 cup chopped and seeded cucumber (this is a good recipe to use some of those kind of big ones that hid from the last picking

1/2 to 1 cup chopped green and or red bell peppers, banana peppers, jalapeno, it doesn't matter what kind as long as you don't make it too hot to eat

1-2 TBS fresh basil, chopped

2 or 7 cloves of garlic :)

generous dash of worcestershire sauce

salt and pepper to taste

Add the boullion cube to the water and tomato juice (I use a big tupperware bowl that has a lid) and set aside.  Chop all your vegetables and add those and everything else to the tomato juice.  Stir well and let it set in the fridge for at least 2-3 hours so the flavors will blend.  It will keep in the fridge for several days but it won't last that long!


Another good Summer Squash recipe

This time of year squash is really "doin' its thang", so another yummy squash recipe should be welcome.  The original recipe calls for zucchini, but I can't tell much difference in the summer squashes, so I call it "Squash Fritters".  This is also a good recipe to use up some of those squash that were hiding the day before and got kind of big to greet you the next picking day!  I still haven't perfected the art of picking every single squash or cucumber--has anyone? :)


Squash Fritters

2 small summer squash (yellow, pattypan, zucchini) OR 1 larger one, with most of the seeds removed

4 minced scallions (or green onions, or onions)

¼ cup parsley

¼ cup dill (can use dried dill, sparingly)

1 beaten egg

¾ cup parmesan cheese

¼ cup flour (I used panko)

 Grate squash into a colander and toss w/ 2 tsp salt, let sit 10 minutes.  Squeeze out liquid.

Then mix squash with other ingredients and pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3-4 minutes per side, until golden.  Drain on paper towels & season with salt.




More places to get recipes for the summer's bounty

Okay, so I'm a magazine junkie.  My mom, two of my sisters, and one of my best friends share the same addiction.  While perusing the March 2009 issue of Southern Living (courtesy of Mom), I ran across an article for great recipes that had tasty Gulf Shrimp in them.  That statement, sadly, doesn't mean the same thing today. 

I did make an awesome find in the magazine though.  Southern Living is famous for their amazing recipes, and their recipe website is http://www.myrecipes.com/.  It looks very easy to use,and  has over 46,000 recipes and everyone knows you can't have too many recipes!

Just yesterday one of the "on-farm pickups" came to pick up her box and she told me about a great blogsite called A Veggie Venture and that address is:  http://kitchen-parade-veggieventure.blogspot.com/.  It's an upbeat site with yummy-sounding different vegetable recipes.  Today the author posted a recipe for "Toad in the Pattypan Hole" for breakfast.  After looking at more pattypan squash recipes, I'm going to try the stuffed pattypan squash tonight.  The squash are doing great in spite of the drought we're deep into around here.


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