news from the farm…
hi friends! i hope that you’re having a great long weekend (for those of you who do)! we have our first sweet potatoes for you this week! at the farm we, vegetables included, are appreciating these cooler temperatures, and looking ahead to fall crops. for anyone going back to school/work this week, happy return! see you soon at the farm.
in the share this week:
- in the share room:
- braising greens: kale, collards, chard, sweet potato greens!
- mix & match:
- green tomatoes
- sweet potatoes!
- pick your own:
- green beans
tips for using this week’s veggies!
*we love the small, fingerling, sweet potatoes this time of year. roast them whole, nothing added, until they get soft and their juices begin to caramelize in the pan. SO GOOD.
*tender, mild tasting, and very much like spinach but without the oxalic acid, sweet potato greens are a revelation. try them while they’re around!
recipes by mira
cornbread. everything about it is good: light, a little sweet, corny, a perfect pairing with spicy chili,
sweet butter, all manner of cheeses, melt-in-your mouth slow-cooked greens, soupy black beans, honey… *sigh* this love of cornbread (can you tell?) has led to me baking it often, playing with variations and simplicity, and finding excuses to add it to all sorts of meals.
it was on an evening in late summer when i found a few vegetables in my fridge and wanted to make a meal out of them that my steady love of cornbread sparked this dish: cornbread skillet. cook just about anything delicious in your cast iron (oven proof) skillet, add cornbread batter on top, and bake it to perfection. fried onions, foraged mushrooms in lots of butter, crispy bits of bacon and chunks of leftover sweet potato, a mess of spinach sautéed with garlic – they are all superb as the base layer of a cornbread skillet. this version with late summer vegetables and baby lima beans is divine. try it – you’ll thank yourself. and then have at it and create your own favorites!
*cook 1/2 cup dry baby lima beans in plenty of water until done, 30-45 minutes, depending on the freshness and size of your beans. strain, toss the cooked beans with butter and season with salt and pepper
*add 1/2 cup or more fresh or frozen corn kernels and stir
*chop a few cups of veggies into bite sized pieces. use whatever delicious combination you have of: onions, leeks, garlic, carrots, peppers, tomatoes, green beans, eggplant…
*in a medium-hot 9″ or 10″cast iron (oven-proof) skillet, pour a generous glug of olive oil, add the chopped veggies, season with salt and pepper, and sauté until just translucent but not fully done, 5-10 minutes. sauté the onions/leeks/garlic first, then carrots, then the other vegetables.
*add the seasoned lima beans and cook 2-3 minutes more
**meanwhile, preheat your oven to 350 degrees and make a cornbread batter**
*in a large bowl mix dry ingredients together:
*1 cup cornmeal
*1 cup flour (spelt, white, whole wheat, GF, or a combination)
*generous pinch of salt
*1 Tbs of sugar (or use honey and add to wet ingredients)
*2 1/2 tsp baking powder
*make a well in the center of the mixed dry ingredients and add:
*a slightly beaten egg
*6 Tbs melted butter
*1/4 cup plain yogurt
*1/4 cup half & half
*mix the wet ingredients quickly together in their well, just a few strokes
*mix the wet ingredients into the dry, using as few strokes as necessary so that they just come together. add 1/2 fresh or frozen corn kernels and bring them quickly into the batter
*spoon the batter onto the sautéed vegetables and smooth it out so it covers the top, right to the edges
*grate plenty of cheddar cheese on top and bake, uncovered, 20-25 minutes until corn bread is done and a knife comes out clean.
*easy, fast, delicious, and nourishing! yum!