Obessed with sweet potatoes!

Did you know that Sweetpotatoes (yes, this is spelt correctly. It's supposed to be one word, not two), potatoes and yams are not related, despite the shared common name?  Let me explain.

Since Columbus sailed the ocean blue, there has been a mix up between sweetpotato and potato..  Columbus introduced the  sweetpotato to Europe with a Native American name- "batatas", "patate" and other forms that become the word "potato." Potato meant sweetpotato in Europe until nearly a half century later, when what we now referred to as the potato, landed in America. By way of distinction "Ipomoea batatas", not "Solanum tuberosum" (our known white potato) became the sweet potato.

To confuse us even more we have the sweetpotato and the yam.  True yams are species of Dioscore, starchy tuberous roots that do not resemble Ipomoea batatas, sweetpotato, and are rarely sweet. Portuguese slave traders brought inhame (pronounced eenyam) to the new world. When they arrived in the American South, the word was erroneously changed to yam.

In the 1930's promoters of Southern grown sweets hit on the word "yam" for a campaign to set apart their Louisiana product from drier,paler sweets grown in New Jersey, Maryland and Virginia.  Ironically, although the misnomer "yam" may have helped at the time, it now adds to the mess because the same varietieses are grown nationwide. So there you have it.  A sweetpotato, potato and yam are three separate vegetables.

Americans are the only citizens in the world who prefer this variety of sweet potatoes.  Ninety percent of the sweetpotato crops are grown in Asia and they are rarely orange in color. We are the only nation that prefers our sweetpotatoes to taste like pumpkin!

Traditional sweetpotatoes found in American markets include the Jewel and the Garnet.  The Jewel will have a light colored skin with a brighter orange pulp while the Garnet has a deeper orange red skin and a paler orange yellow pulp. Whatever the cooking method, they both will have a soft, sometimes squishy feel in the mouth and a pumpkin flavor. They will always be sweet in flavor but the intensity of the sweetness will vary depending on the cultivar, how they are handled after harvest and the length of time after harvest.

In November you will find sweet potatoes on every American Thanksgiving table.  Many will be buried under pounds of sugar in the form of marshmallows and brown sugar.  I say "what a shame!" Let me suggest a variety of my favorite ways to enjoy the splendid sweetness of this orange gems.

Sweet Potato Oven French Fries

Ingredients

sweet potatoes- one medium size potato per 2 people
olive oil
salt
pepper

Directions

1. Preheat oven to 400 degrees
2. Wash your potatoes under warm water and towel dry
3. In the round, slice potatoes about 1/4 inch thick
4. Grease a pizza stone or cookie sheet with olive oil
5. Place potato rounds on the tray and drizzle them with olive oil
6. Sprinkle with salt and pepper and place them in the oven.
7. Cook for about 10 minutes. check for doness and adjust cooking time accordingly.

Sweet Potato Casserole

Ingredients:
4 medium sweet potatoes, peeled and cubed
1/2 cup orange juice
1 tsp orange zest
1 tbs brown sugar
1/2 tsp cinnamon
1/2 tsp ground ginger
Topping:
3/4 cup rolled oats
2 Tablespoons butter
2 Tablespoons olive oil
1/4 cup brown sugar

 Directions:

1.Bring a large pot of water to a boil. Add sweet potatoes and cook for 20-25 minutes until tender.

2. Drain sweet potatoes; add orange juice, orange zest, brown sugar, cinnamon and ginger.

3. Mash until smooth. 

4. In a separate bowl mix the ingredients for the topping.

5. Place mashed potatoes in a baking dish,  Top with the topping mixture. 

6. Place in a 350 degree preheated oven and bake for 30 minutes.

Have you seen or heard of black rice? Well it's my newest food addition and I want to encourage you to find it and add it to your diet. It is delicious, as well as nutritious.

Black Rice is full of antioxidants, (you know those guys that run around in your body collecting the free radicals that want to hurt you) and may be healthier for you than brown rice. It's dark purple and reddish pigment- which are also found in blueberries, grapes and acai berries, provide you with that added benefit of antioxidents and fiber.

It has a distinct flavor and may not appeal to the typical American palette. The texture is found to be chewier than brown rice and more intense in flavor. I find it to be much more enjoyable in taste and interesting than brown rice.

Nutritionally black rice has an advantage over blueberries in that it is not high in sugar. One spoonful of black rice bran contains the amount of anthocyanin (form of antioxidant) as 10 spoonfuls of blueberries, and is less expensive.

Since it is relatively new in the American food market you may have a little trouble finding it. Whole food stores currently stock it. You may want to check your local health food stores and organic isles of your local grocery store for availibility.

Because of the bran layer it will need a longer cooking time, similar to that of brown rice. It can be enjoyed in a variety of ways. Use as you would any other rice.

Give it a try and let me know what you think!

Check out this link for more information about rice.

 

http://www.wholefoodsmarket.com/recipes/guides/rice.php

Fall is in the Air

I don't know many people who don't love fall. I have often said I love fall but it's what follows that I hate.  I have a new perspective on the cooler months which have helped me embrace the colder months and make the most of them.  Instead of seeing Autumn as the season of "death", when our beloved perennials shed their blooms, I now see it as a time of year when the old is "kicked off in efforts to make room for the new."  I like this new perspective and it brings me excitement and hope for all that lies ahead.

So while we are in the "kick off season" why not embrace all the wonderful colors and flavors that make this time of year so wonderful. Butternut squash, pumpkin, kale, sausage, soups, sweet breads and cranberries are some of my favorite food staples for this time of year. I have had the urge to get my crock pot out and roast an entire chicken.  Those 15 butternuts sitting on my picnic table are shouting "soup", "lasagna" and "roasted vegetables". I will make a bit of all of those items. For now, let me share this luscious recipe from the Simply in Season cookbook that you will enjoy.

Liberian Pumpkin

Ingredients

2-3 cups pumpkin or butternut squash, peeled and chopped into 1 inch pieces

1 onion, chopped

hot chili peppers, chopped or hot pepper sauce, to taste

1 cup chicken broth

1 cup browned sausage ( I use turkey sausage to keep the fat content lower)

salt and pepper to taste

Directions

1. In a skillet heat 2 tablespoons of olive oil

2. add the onions, squash and chile pepper. Cook and cover until the squash is tener, about 10 minutes.

3. Add the broth and cook for 10 minutes.

4. Add the sausage and cook until liquid is absorbed.  Serve with rice or noodles.

Happy Autum to you!

No more room on the kitchen counter

Last night I was complaining that I was tired of seeing all this produce sitting out on my kitchen counter.  I think that my statement was misunderstood.  I certainly was not bemoaning about the bounty of my vegetable garden, but about the clutter it brought to my kitchen work space.

I went out to my community garden last night after a week and a half of not visiting and I was struck by what I saw. Irene had made an uninvited visit to our community garden knocking over corn stalks, sunflowers, cosmos and my beautiful bean stalk tee-pee. I never gave any thought to the garden when I was hunkered down at home praying that the hurricane would not destroy any of my oak trees or home.

After I got over the disappointment of destroyed flowers and bean stalks, I got down to business looking for vegetables.  The photo above reflects just a small portion of the bounty that Irene did not touch.  I also dug up some awesome yellow and orange carrots.  Which, I might add, are quite delicious.

My guess is if you have a garden you also have a counter full of tomatoes.  How many dishes can you make out of tomatoes?  Well I would like to offer you one option- Basic Tomato Sauce.

Coming from an Italian family filled with many wonderful cooks, you know there's got to be at least one good sauce recipe.  My aunt Angie gave me this recipe from her collection of catering recipes. So now I share it with you.  Enjoy!

Basic Tomato Sauce

28 ounces canned or fresh tomatoes

1 large carrot, peeled and chopped

1 large onion, peeled and chopped

2 sticks of celery, chopped

1 handful fresh parsley

salt and pepper

2 tablespoons butter or 4 tablespoons olive oil

Directions

1. Place all the vegetables and parsley into a large stock pot. Bring to a boil. Cover and simmer gently for about 40 minutes.

2. Remove from heat, pass through a sieve or food mill and discard all the seeds and mashed vegetables.  This puree can now be stored in your refrigerator or freezer until you are ready to use it.

3. Prepare your pasta as desired.

4. Pour the puree tomato sauce back into the saucepan and add the salt and pepper. Right before serving the pasta, add the  butter or olive oil.  DO NOT cook the oil or butter, just mix it through the sauce before serving. 

cool as a cucumber

Did you know that over 600 acres of Pennsylvania farm land is dedicated to the production of cucumbers?

Did you know that the inside of a cucumber is 20 degrees cooler than the outside air?

Did you know that cucumbers were originally grown in India and brought to the United States by Christopher Columbus?

Did you know that cucumbers should be refrigerated after picking?

Did you know that straight cucumbers are more desirable for eating than crooked ones?

Did you know that dark green skinned cucumbers are best for slicing and light green are best for pickling?

Here is a delicious cucumber and watermelon recipes to keep you cool and full this summer.

Cucumber and Watermelon Salad

Ingredients:

1 cucumber, peeled, seeded and cut into cubes

4 cups watermelon, cut into same size cubes as the cucumber

1/2 cup chopped cashews

1/4 cup olive oil

handful fresh basil

goat cheese (or feta)

the juice of one fresh lemon

salt

Directions


1. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber;
2. Toss with a handful of thinly sliced basil.
3. Add chopped cashews.
4. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss.
5. Top with crumbled goat cheese.

Patty Pan Squash

My garden has turned out to being quite surprising this summer!  What I thought was to be yellow squash has turned out to be butternut squash.  And where I planted zucchini, patty pan squash has grown.  I am actually quite tickled by these vegetables and find myself trying things I would not have normally eaten.

Patty pans are in the squash family and resemble little bells with scalloped edges.  The  should be picked young and small, resulting in a very tender and tasty vegetable. Patty pans come in a variety of colors varying from almost white, to bright yellow and every shade of green in between. They can be buttery and nutty in flavor when picked young or very bland if picked when grown too large.

Patty Pan's appeal is their shape and color.  Whenever possible pick them small and cook them whole. They can be sauteed, baked or steamed. Give this recipe a try!

Scallop Squash with Herbed Crumb Cheese Filling

8 small scalloped squash (patty pans) weighing about 3-4 ounces each

3 quarts of water

1/2 tsp. dried thyme

2 garlic cloves, halved

1/2 tsp. dried rosemary

1/8 tsp. chili flakes

5 Tbsp. olive oil

1 tsp. minced garlic

1 1/4 cups fresh bread crumbs

1 tsp kosher salt

pepper to taste

1/4 cup minced parsley

1/2 tsp grated nutmeg

3 ounces Gruyere cheese

Directions:

1. Set oven to 375 degrees. 

2. Trim a thin sliver from the blossom side of the squash. Cut off the stems plus 1/2 inch of each squash. With a small melon ball cutter, scoop out the flesh and reserve, leaving the squash shell about 1/2 inch thick.

3. In a large saucepan, combine water, thyme, halve of the garlic, rosemary, chili and 1 tablespoon olive oil. Bring to a boil for 5 minutes. Add squash cases and boil until not quite tender, about 1-2 minutes. Remove and drain upside down on a rake.

4. Mince reserved squash pulp. Warm remaining 1/4 cup oil and minced garlic in skillet over low heat. 

Add minced squash and cook until tender and lightly browned, about 8 minutes. Shut off the heat. Add bread crumbs, salt and pepper, parsley and nutmeg and toss. Grate cheese. Add 2/3s of the cheese to stuffing, blending and seasoning.

5. Spoon the filling into the squash. Set in a oiled baking dish. Sprinkle the remaining cheese over the squash. Cover loosely with foil. Bake on the upper shelf in your oven until tender, about 20 minutes.

6. uncover the squash and bake until browned about 10 more minutes. Serve hot.

Serves 4

Gardening Barefoot

We are finally deep into the gardening season.  Oh the long awaited season of growing good things, finding joy in getting dirt under our nails and enjoying the delicious bounty of our labor.

Getting to my vegetable, which does not grown at my home, seems to be a challenge for me.  Sometimes the thoughts of uncontrollable weeds overtakes me as I am driving home from work..Wanting to restrict my gasoline use, I stop at the garden en route to my house.  When I get there I find myself not dressed for gardening, particularly my foot!  Not wanting to ruin my very expensive new sandals I decided to pull weeds in my bare feet.  What a liberation this has been.  The red dirt has become such a menace to my white socks, sneakers, car mats and the rest of my feet touching world.

After my joyous barefoot discovery I stumble upon this article.  I loved it so much that I wanted to share it with you.  Enjoy!

This has been taken from the Organic Gardening magazine, Vol.58:5 Aug/Sept 2011
Written by Maria Rodale


Barefoot in the Garden

"Ethne Clarke asked what kind of boots I wear for gardening? Boots? What boots? My favorite thing is gardening in bare feet.  The soles of my calloused feet directly connect my soul to the warm, wet, textured earth...it's like a whole new sixth sense of summer experienced through my toes, like prehensile antennae and a profound sensual pleasure.

It all started when I was a kid growing up on 20th-century America's first organic farm.  When summer came, my mom would let us out in the morning and then beep the car horn at night when it was time to come home for dinner. Did I wear shoes? No way. I didn't eve wear a shirt till I was 8 or 9. I could measure the progression of summer by how much easier it got to run over the sun baked macadam pavement or gravel drive. The first week was always hard, but by the end of summer nothing could stop me!

When I studied permaculture with Bill Mollison many years ago, I was fascinated by his feet. He rarely wore shoes (or if he had to, a pair of cheap flip-flops), and as a result, the calluses on the bottoms of his feet looked to be about 2 inches thick. Now that's something to be proud of!

Unfortunately, with my job and such, I can't get close to wearing that sort of casual footwear, but home I love to see my feet get so dirty that even scrubbing doesn't get the dirt off. And here is why: It grounds me. The energy of the whole planet flows through my body like a radio current that harmonizes with my soul. But it's practical too.  Through my feet, I can tell if the soil is good or not, and how much water is needs, or if the grass is healthy.  I can even tell if it's organic or not! Even the stones have messages- about temperature or time of day.

Some people walk on fire to test their faith and their bodies. I look at gardening barefoot in the same way. It's amazing what we can do when we overcome our fear, when we walk carefully, watching each step and feeling the universe through our soles. At first, our feet  might be too sensitive.  But it's like exercise.  We build our strength and resilience over time and with use.  Yes, there are some risks (the occasional step on a bee, a rose thorn, or- worst of all!-a slug!), but those risks remind us that nature has a voice, too. We can't just run roughshod over her without consequences.  Barefoot gardening builds trust- in nature, in ourselves, and in our gardens.

But it feels good too!"- Maria Rodale


Go ahead- leave your shoes behind and live!- Lenelle