WEEK 18

Week 18

September 7 and September 10

This week you will find in you share:

Sweet Potatoes
Hot and Bell Peppers
Garlic
Basil
Corn
Tomatoes
Ornamental Gourds
Cilantro
Oregano
Sage
Green Beans


What a beautiful weekend! These are the days when we all remember why we live in Southern Illinois. The squash bugs did a number on the winter squash, so that is all we are going to get for this season. There were many that never had a chance to fully mature before being damaged by the squash bugs. We think that we will have to use row covers next year. That seems to be the best recommendation.

Enjoy the veggies and the nice weather!

All the best,
Anne




Roasted Sweet-Potato Rounds with Garlic Oil and Fried Sage

Taken from http://www.epicurious.com

Ingredients

For sweet potatoes:
• 3 large garlic cloves
• 1/4 cup olive oil
• 2 1/2 pounds sweet potatoes, peeled and sliced into 1/2-inch-thick rounds

For fried sage:
• 1/3 cup olive oil
• 24 sage leaves
Roast sweet potatoes:
Preheat oven 450°F with rack in upper third.
Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
Bake until golden in patches and cooked through, 20 to 30 minutes.
To fry sage leaves:
Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
Serve sweet potatoes with sage leaves scattered on top.