It is the dead of winter but we are looking forward to spring and have started our planning for year 4 of the Harvard Farmers Market. Would you like to help us out? We can really use some extra hands. We have lots of jobs for all kinds of volunteers. Please email us or leave a note in the comments if you would like to get more involved.
Asiago Sweet Potatoes
serves 4
4 T olive oil
2 T fresh thyme leaves
2 medium sweet potatoes (or 1 1/2 large), sliced thin
2 small onions, sliced thin
2 c grated Asiago cheese
Preheat oven to 400F. In a casserole dish, drizzle 2 T olive oil, and sprinkle 1 T thyme. Layer sweet potato slices, slightly overlapping, followed by onions. Sprinkle with a handful of Asiago. Repeat, layering sweet potatoes, onion, and Asiago, until no ingredients remain, about 5-7 layers total. Drizzle with 2 T olive oil and sprinkle with 1 T thyme.
Transfer to oven, and bake until potatoes are cooked through, and cheese is brown and bubbling, about 45 minutes.
Harvard’s Kelly Bollman of Simple Balance will be back at the Market this week with more awesome raw food! Her booth was packed a few weeks ago (see earlier post and recipe) and this week she’s preparing Green Smoothies. Stop by and taste a free sample from Kelly’s magical blender!
Want to make them at home? Recipes below are provided by Simple Balance, www.aboutsimplebalance.com.
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Sweet Green Smoothie Recipes: |
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Apple-Banana-Parsley 2 apples (peel and seed if using a regular blender) 1 ripe banana 1/3 bunch of flat leaf parsley (remove stems if using regular blender) 2 cups water (add more if desired) |
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Blueberry-Apple-Banana: 2 cups blueberries 2 apples 1 banana 3-5 leaves Swiss Chard (remove stalks if using regular blender) 2 cups water (add more if desired) |
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| Peach-Spinach: 6 peaches 2 handfuls of spinach leaves 2 cups water (add more if desired)
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Kelly Bollman created a buzz at the 9/18 market with her raw food prep and samples. She shared her recipe for Pasta with Marinara Sauce and showed folks how to make raw ‘pasta’ from zucchini. By the end of the Market not a zucchini or squash was left at any of our vendors!
Kudos to Kelly for her great demonstration of this healthful dish and for her ongoing support of the Market!
photo by Becky Luigart-Stayner
Move over Ball and Kerr – there is something much more stylish (if you, like me, desire that kind of thing). I am having a little obsession with Weck Canning jars. The shapes and sizes of these German jars are so pretty and interesting. And the lids are reusable – no rusting, no bending and no throwing away. Unfortunately though, you can’t just run down to Ace Hardware and grab a few in a pinch – you have to buy them from the Weck website, but maybe you can do like me and slowly, with time, migrate over.
I offer you a little canning eye candy to inspire you to fill your pantry with the beautifully preserved bounty of the harvest season.
The photo is from Chez Pim of Weck jars filled with her tomato confit.
image from Studio Clip.
Elderberry Syrup recipe and image by Chiot’s Run.
