It is time to buy local Sweet Potatoes. Eat them often!!!
BAKED SWEET POTATOES
(by Martha Stafford, owner and instructor)
*Choose Sweet Potatoes of Similar Size
Preheat the oven to 400°. Cover a baking sheet with foil. Scrub the potatoes and rub with vegetable oil. Poke several holes in them with a paring knife. Place them on the baking sheet and bake for 1 hour.
Delicious plain and sliced or split down the middle and drizzled with melted butter. For even more flavor, create a brown butter by letting the melted butter “cook” a little longer until it has browned slightly. Then drizzle that on the potatoes.
You can print out the recipe by downloading the pdf file below.
It is time to buy local Butternut Squash! Serve it for dinner or pack it in lunches. Yum!!!
BUTTERNUT SQUASH SOUP
(by Martha Stafford, owner and instructor)
2 pounds Butternut Squash, peeled and diced 1-2 medium onions, diced 3-4 cloves garlic crushed and minced 1 TBS extra virgin olive oil 2-3 cups water or stock 1 tsp. salt 2-3 tsp. ground cumin Freshly ground pepper
1) Heat the olive oil in a pot a large enough to hold all the ingredients. Add the onion and sauté over medium heat until translucent. Add the garlic and sauté until soft but not brown.
2) Stir in the cumin and cook for two and three minutes. Add the squash and stir to coat each piece with the onion garlic mixture.
3) Pour in the water being sure there is enough to cover to cover the squash. Add the salt and 2 or 3 grounds of fresh of fresh pepper. Bring to a boil, turn down the heat and let it simmer for 30-40 minutes, or until the squash is very soft.
4) Puree the mixture using a blender or food processor. Thin the soup, if desired, with more water or stock.
You can print out the recipe by downloading the pdf file below.
