Here’s a tasty twist on sweet potato casserole. Chef and cookbook author, Regina Charboneau gives this classic winter dish an update. Baked sweet potatoes are topped with a spicy fruit chutney. It’s easy to prepare, serve and clean up.
Regina Charboneau, chef at Monmouth Plantation in Natchez, spices up traditional sweet potatoes with bourbon, brown sugar and cinnamon.
This recipe for broccoli sauté fits the bill when it comes to being healthy and simple. Plus broccoli is one of the best foods for us. It contains certain phytochemicals that have been proven to help in our body’s defense against cancer and believe it or not, actually contains more vitamin C per serving than an orange. In fact it contains 200 percent of the recommended daily allowance of C.
Ashley Christensen from Raleigh, North Carolina, and owner of Poole’s Diner recently came to the farm to cook for an event that I had and shared her delicious saut&eacut;ed mushroom recipe with us.
Matsutake mushrooms are considered to be a signature mushroom of fall. They’re also known as pine mushrooms. They’ve got a really pretty dense texture and really earthy aroma and also some sweet notes of cinnamon.
One of my favorite cool season vegetables is kale. Not only is it tasty, it’s beautiful in the garden and most varieties are so cold tolerant they can be harvested well into winter. In late summer I direct sow crops for fall harvest and then plant seedlings in spring to enjoy before the weather heats up. Kale is a crisp, sweet green that is high in iron, vitamins A and C, and calcium. The flavor is best right after harvest, but it will keep for a few days in the refrigerator. You can find it at the grocery store, but it never tastes as good as homegrown and it is so easy to grow that you might as well try it. For this recipe the kale is lightly steamed and spiced with garlic, onion, red pepper and lime.
So many of the dishes we traditionally enjoy during the fall and winter are based on combinations of produce that store for long periods of time – like apples and winter squash. Here is a recipe for stuffed squash takes very little time to prepare and combines these two great flavors of the season.
I was honored to have James Beard Award nominee and local-food advocate Ashley Christensen of Poole’s Downtown Diner prepare the meal for the fall 2010 Tale of Two Farms dinner. She served up a delightful meal prepared with ingredients grown at the farm.
On Friday we went to the One Acre Vegetable Garden and dug sweet potatoes. By Saturday night she had transformed them into this yummy dish. It’s simple to prepare and so good you’ll want to make enough for two helpings per person.