I’m putting myself on the line by claiming that this is the “Best Sweet Potato Casserole Ever”. Now it hasn’t won any awards or a blue ribbon at the State Fair or anything like that. But I can tell you that I never liked sweet potatoes — until I created this recipe. I make this for my family year-round, take it to cookouts and potlucks, and have shared this recipe with many friends and family. It’s so good! [by Lindsey Dietz]
Roasting is a one of my favorite ways to prepare vegetables! It’s perfectly simple, requiring little more than chopping, tossing in oil, and placing in a hot oven. During roasting, vegetables become lovely and crisp on the outside, tender and soft on the inside. Roasted vegetables are a wonderful accompaniment to any fall or winter meal. I also find that many vegetables taste better roasted than they do raw or steamed. Some vegetables I don’t generally like are absolutely delicious roasted (cauliflower, for example). Here’s a simple guide to roasting vegetables, whether combining them together or roasting them singly.
Did you know you can ferment all manner of greens? Yes, you can — and it is a good idea because dark leafy greens are high in oxalic acid. Fermentation (and steaming) reduces this anti-nutrient which otherwise would interfere with mineral absorption. Spinach kraut is a lemony fresh and salty take on regular old cabbage kraut. We love it. (My new book, The Complete Idiot’s Guide to Fermenting Foods, includes this recipe, and a recipe for fermenting lemon and dill spinach sticks.)
Today, I’m a guest on Beyond The Peel TV, hosted by Joshua and France of the Beyond The Peel blog. Joshua and I talk about my family, my classes, how easy it is to get started with traditional foods, and lots more. Joshua is a great host. No wonder he’s doing an internet TV show — he’s a natural! In this post, I also share the recipe for simple, no-pound sauerkraut which I mentioned in the show.
Don’t assume you don’t like parsnips. That is, unless you’ve already had them like this — pan-fried, browned and caramelized in butter. Super good and super easy. Beth, with whom we shared a garden last summer, gave me this recipe and a taste-test of her prized leftovers. They were fantastic, so I couldn’t wait to try it myself. And the whole family loved these!
Green beans are in season! We love this easy and delicious green bean salad, flavored with lemon, garlic and olive oil. In this week’s free video, I make a delicious salad using the heirloom Spanish ‘miralda’ climbing beans, grown and seed-saved (for 20 years) by our friends the Olsons with whom we garden.
We picked the last of our beets, for this season anyway. We have more growing for the fall. I don’t remember the variety because they were seeds I bought 6 years ago and never expected to be viable anyway. A nice surprise that they really came in! This variety is striped and the colors range from pale to deep orange/pink. They’re lovely. I love to simply roast beets, which is what I demonstrate in this week’s free video.