What to Do With Your Share---Week 27

On into November with yet another wonderful harvest. While we have had numerous nights in the mid- to high-20’s that have ended the season for some vegetables, others continue to grow. The carrots, beets, fennel, lettuce and raab in the field are covered and should help feed us all for awhile.

This week's share is:
Lettuce (a romaine and a butterhead)
Arugula
Leeks
Cherry belle radish
Carrots
Bulb fennel
Asian greens
Broccoli or cauliflower

The high tunnel continues to flourish. This week’s high tunnel fare will include the Asian greens, arugula, herbs, the butterhead lettuce, and radishes. Let us know what your think, and if these items seem different in any way.

 

As we load you up these next few weeks remember, many items in your shares can be stored for over a month and savored into the Winter. Radishes, bulb fennel, carrots, leeks and cabbage can be used today or three weeks from now if stored in a bag in your crisper drawer. You can store and accumulate sweet potatoes too, just keep them warm (above 55 degrees) and in the dark.

Our recipe this week blew us away at dinner tonight. Member Emily Akins sent us a link to Roasted Spiced Sweet Potato Wedges from www.smittenkitchen.com. To say that the aroma, flavor and texture was a treat is an understatement. For those of you not sure what to do with sweet potatoes, or stuck in a rut, I highly recommend this recipe.

If you don't have all the spice they suggest, you can pull substitutions. Sage, cumin, black pepper, or ground cloves are all possibilities.

Roasted Spiced Sweet Potatoes
Adapted from Gourmet, January 2002
Makes 4 to 6 servings.
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so using according to your preferences)
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil

Preheat oven to 425°F. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Roasted Sweet Potato Wedges (photo by smittenkitchen)