Nooo …. not November already!!

beets

Where did this year go … and do I say that every year?

This year we have had a stroke of luck with the recent balmy weather.  It has certainly widened the possibilities when it comes to the available produce from our organic farm.  Normally we would be down to root crops – carrots, beets, potatoes and the eternal Black Spanish Radish.  Not that I would complain, mind you, given the tremendous quality and variety of each of those items.  Above, you can behold the symphony of colours on the beet salad we made last week!

With this latest warm spell though, the farm has been offering some amazing produce … tiny perfect baby kale and tat soi, plump Napa cabbages, brilliant parsley, broccoli and the astonishingly fractal Romanesco (or broccoflower to the uninitiated).

broccoflower3

It’s been nice to stretch out the “green” season this year.  Nice, that is, for the cooks – the farmers may have other opinions! I fear it won’t last though … so let’s turn our attention to an excellent fall/winter dessert…

Sweet Potato Pie

Roast whole sweet potatoes in the oven, turning once or twice until just soft – usually an hour to an hour and a half, depending on their size.  Let cool, then peel and measure.

Puree until smooth …

2 c roasted sweet potato (you could also use pumpkin or squash … but sweet potatoes are SO GOOD!)

1 c apple cider

1/2 c brown sugar

1 T lemon juice

1/2 t each of ground cinnamon, ginger and coriander, sea salt

1/4 t each of ground nutmeg and cloves

(I like to push this mixture through a wire strainer, just to make sure it is absolutely silky.  A soup ladle makes a good “pusher.)

Beat well and strain …

3 large eggs

Add the eggs to the sweet potato mix and stir until completely incorporated.

Bake in a fluted pie shell (yes … we buy ours), no top is needed.  This will usually take about 50 minutes on the bottom shelf… the pastry should be fully cooked, and the centre of the pie filling should be just barely solid, not shiny and beginning to puff up a bit.  Serve hot or cold … with or without decadent whipped cream.

Sometimes we bake this filling in a glass pie plate without a crust so our gluten-free friends (as well as our dairy-free friends) can enjoy it.  I think it’s just as nice that way.

Brace yourselves … winter is (probably) coming…

Take care of each other!  ❤

 

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