Here’s this week’s haul. The red apples and sweet potatoes are a whiff of fall, and I’m excited for that change. First up, fruit.
The apples have been a delicious part of our week. We snack on them in the afternoon. Yum!
Sweet potato greens are yummy greens. Better than most. They cook down a whole bunch, though, so be prepared for that.
I’m leaving the sweet potatoes to cure a little. Chris and I were disappointed with some sweet potatoes last year. They seemed kind of flavorless. Maybe we ate them too soon? We’ll give them a week or so in the cool dark. Then we’ll bake them in the oven for supper and rejoice over the arrival of fall.
Bernie’s cheese pecan shortbread was dreamy! They were light, crispy, and cheddary. (Please notice the past tense. These crackers were gobbled up along with an apple right after I got everything put away.)
Not having any salad greens around, I was at first stumped at what to do with sprouts. They ended up as topping for sliced roasted beets and goat cheese. Worked great!
A strange combination? Okay, I admit it – I meant to put the coffee in the last picture. We’ve got a store of garlic to use up now. To get started, I’m going to roast a whole head with some local new potatoes and then smash the garlic half way through the baking to flavor the potatoes.
I also made a order o’ dairy from the online store.
My mother has been raving about this cheese, so I had to give it a shot. I haven’t unwrapped it yet. (What’s wrong with me?), but I will do so this afternoon and have it star in an afternoon snack.
Enjoy your food!