All We Need Farm

Mint Julep-

Soaked Radish….Marinating the radish takes the heat down a notch.

Ingredients:

·5 French Breakfast Radish

·¼ cup of olive oil

·¼ of a cup of balsamic vinegar

·3 tablespoons of honey

·Gruyere cheese or sharp white cheddar.

·Mint leaves

Mix oil, honey and vinegar with a wisk.Cut the radish in small bite size circles and place in the mixture.Cover and allow to sit for at least an hour (longer is better-overnight ideal).Cut the cheese into small cubes and place on your radish pieces.Top with mint leaves.

Note:Don’t throw out your marinade because it will make a great salad dressing.

Sweet Potato Soup….adapted from Chef Folse’s… “Encyclopedia of Cajun and Creole Cuisine”-this ain’t Dr. Weil’s healthy kitchen

Ingredients:

·2 cups of diced sweetpotato

·Your bag of sweetpotato greens

·1 cup of julienned smoked sausage

·½ cup of butter

·Your green onions-

·1 hot pepper

·¼ cup of minced garlic chives

·1 cup of flour

·3 quarts of chicken stock

·1 quart of heavy whipping cream

·Salt and pepper to taste

In a soup pot, melt butter over medium heat, and stir in sausage, onions, pepper and garlic.Sauté’ 3-5 minutes stirring constantly, whisk in flour until a blonde roux is formed…A blonde roux is not cooked so long, you don’t want the flour to turn brown.

Add chicken stock, one ladle at a time, stirring constantly until a soup consistency is achieved.Stir in sweetpotato.Bring to a rolling boil, reduce to simmer and cook approximately 30 minutes.Mix in cream, greens, and chives.Season to taste with salt and pepper.When potatoes are tender, serve in soup bowls.