We are back this week, and better then ever! Heather gave birth September 20th at 6:29pm to Jonas Hunter Edelman. 8lb 8oz. One week later, and both Mom and baby are doing very well. We look forward to having Jonas out in the garden picking beans with us soon!
Before we went into the hospital last week, I checked over the sweet potatoes. Wow, were we amazed at what we saw. We have a bumper crop!! Here is the first recipe we tried this year with the sweet potatoes. It was delicious. We thank my mother, Joyce, who unearthed the recipe from the internet and made us a dish for a post baby meal.
- Yield Serves 6
Ingredients
- 4 large sweet potatoes, pierced with the tines of a fork
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 tablespoons heavy cream
- 1/2 cup applesauce, preferably homemade
- 2 teaspoons grated fresh peeled ginger
- 1 teaspoon coarse salt
- Freshly ground pepper
- 2 apples (1 pound), peeled, cored, and cut into 1-inch pieces
- 3 tablespoons sugar
Directions
- Preheat oven to 375 degrees. Arrange potatoes on a baking sheet lined with parchment. Bake until tender, 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven; let stand until cool enough to handle.
- Cut each potato lengthwise. Scoop flesh into the bowl of an electric mixer fitted with a paddle attachment; discard skins. Add 2 tablespoons butter and the cream; mix on medium speed until smooth. Mix in applesauce and ginger; season with salt and pepper.
- Transfer potato mixture to an ovenproof dish. Bake until heated through, about 10 minutes.
- Meanwhile, toss apples with sugar in a bowl. Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add apple mixture; cook, stirring occasionally, until apples are golden and caramelized, about 10 minutes.
- Remove potato mixture from oven; top with caramelized apples, and serve.
Another way we are going to use the sweet potatoes is for baby food!! Jonas will have to wait a few months to enjoy them, but I am going to go out on a limb and say he will love it!
We also have butternut squash this week. Here is a fantastic soup recipe from Heather’s friend Rachel at girlinanapron.blogspot.com….
Roasted Butternut Squash Soup:
*3 butternut squash, cut lengthwise, seeds scooped out
*2 carrots
*3 celery stalks
*1 sweet or Spanish onion
*2 cloves garlic, peeled left whole
*4 Tbsp. butter
*6-7 cups chicken stock (or mushroom stock)
*1 tsp ground ginger
*3/4 tsp. mace
*salt and pepper to taste
*plain yogurt or sour cream for garnish
*Chopped parsley or chives for garnish
*salt and pepper to taste
*plain yogurt or sour cream for garnish
*Chopped parsley or chives for garnish
Preheat oven to 375. Cut butternuts lengthwise and scoop out seeds (you can save these for roasting, they are delicious). Cut celery stalks and carrots in half. Cut onion into quarters. On a lined baking sheet, arrange all of the vegetables. Place small pats of butter into seed wells of squash. Salt and pepper everything. Roast in oven until tender about 1 hour. Remove from oven and allow to cool slightly. Working in batches, scoop out squash flesh into food processor or blender. Add about 2 cups stock and puree. Continue with remaining squash, carrots, celery, onion and garlic. Place puree in a large soup pot with remaining stock over med heat. Add spices and additional salt and pepper to taste. Whisk together. Serve in bowls with a spoonful of yogurt or sour cream. Garnish with chives or parsley.
The box this week:
Sweet Potatoes
Butternut Squash
Lettuce Mix
Kale
Beans
Edamame
Peppers
Eggplant
Radish