We had our first hard frost this week. That means the end of some crops, such as peppers and basil. But many of our fall crops thrive on this cold. Which for our member means two more weeks of delicious vegetables.
Mike and Sarah at Thursday mornings wash-up. Our well water is a little on the cold side now, but at least it wasn't raining as it was on Tuesday. Here they are washing Bolero Carrots and Purple-Top Turnips.
Roasted Sweet Potato Fries
courtesy of Bon Appetit
Ingredients:
Nonstick vegetable oil spray
1 1/2 pounds sweet potatoes, peeled, cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
2 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 garlic clove, minced
Directions:
Preheat oven to 500°F. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter.
Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet potatoes.
courtesy of Bon Appetit
Ingredients:
Nonstick vegetable oil spray
1 1/2 pounds sweet potatoes, peeled, cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips
2 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 garlic clove, minced
Directions:
Preheat oven to 500°F. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter.
Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet potatoes.