Category: Food

Sweet Potatoes

There is more to sweet potatoes than a casserole topped with marshmallows.

Do you like sweet potatoes?

Most people think of sweet potatoes only at Thanksgiving. Baked in a casserole with loads of brown sugar, butter and marshmallows melted on top. Although that is a delicious dish reminscent of warmth and family, if that is the only time you are eating sweet potatoes, you are missing out. Sweet potatoes are a delicious, colorful and nutrient rich powerhouse any time of year.

Culivation of sweet potatoes originated in the tropics thousands of years ago. The consistent warm and humid weather provides ideal growing conditions. As humans began to travel the world, they took this vegetable with them and created new varieties.

Even those this relative of the morning glory is a tropical plant if you pay attention to the weather, you can grow them quite well in the 6a zone of Central Illinois. The most prevalent variety and what we grow here at the farm is Beauregard. This variety produces a tuber with dark orange flesh.

Harvest and Storage

As you might imagine with their tropical history, sweet potatoes must be dug before the first frost. If you experience a light frost, it will kill the vines and you should dig the potatoes as soon as possible.

After digging, lay out the potatoes to cure in a warm humid location. This improves the storage capability and makes them sweeter. After two weeks of curing, brush off remaining dirt and store as you would white potatoes.

We have discovered that even though this is the way to prepare for longer term storage, the potatoes are sweet and delicious fresh from the garden.

Preparation

Beauregard sweet potatoes have a smooth creamy flesh when cooked. They are sweet with no additional sugar added. Try cutting into bite size chunks and steaming until tender. Or drizzle with olive oil, season with salt and pepper and roast in a 425º oven until done and the edges are carmelized. Most recently I added steamed sweet potatoes in a ramen noodle bowl along with carrot strips fresh from the garden.

Sweet potatoes go beyond a delicious dish. They are good for you with rich stores of beta-carotene, Vitamin C, fiber and other nutrients.

Think about sweet potatoes next time you want to add some color to your plate.

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All About Pie

“Despite my changing tastes and desire to get away from using processed foods,  pie crust is an exception. I don’t make pie often, so it truly is a treat. Shortening just makes better, more tender and flaky pie crust in my opinion. I have used lard a time or two but I still prefer Crisco shortening.”

From Simply Delicious, pg. 69

As I prepare to make somewhere north of 75 individual dessert-sized pies this weekend, I find myself reflecting on what it is about pie that draws people to dessert. 

Pie has been around as long as anyone can remember and is a beloved American dessert. Who hasn’t heard the phrase “as American as apple pie”? 

Sweet Pies/Savory Pies

We tend to first think of sweet filled pies when referring to pie, but there are also pot pies, meat pies, shepherd’s pie, and tomato pies to name a few. The list expands further if you include tarts and galettes which are basically fancy pies. 

Fruit pies, such as I will be making for sale are relatively easy to produce. Make the crust, add filling and bake. Of course the detail is what makes it so delicious. A flaky tender-crisp crust, filling that is not too sweet and not too tart, edges crimped just so. 

Cream or custard pies require a bit more expertise to ensure the filling is smooth and, if topped with meringue, that it does not shrink and weep. 

Why Do We Love Pie?

Could it be the memories associated with pie that makes them so delectable? Visions of our mothers or grandmothers setting a hot-from-the-oven pie on the table after a groaning board meal. When we all say “oh, I don’t have room for dessert, but since you have pie, I’ll take just a small slice”, then finish off a large piece just because it is too good to stop eating.

So as I bake blackberry, cherry and peach mini-pies this weekend, I’ll be planning for the next round of pies. 

And maybe a savory one for supper.

By the way, my thoughts about pie crust have not changed. 

Stay tuned to Five Feline Farm through Facebook, Twitter, and Instagram to find out what flavor pie is being offered at the Farm Fresh Mercantile. Available through pre-order only.

Get Your Scones and Pies!

Did you know we only bake to order for the Farm Fresh Mercantile?

In Illinois there are several rules and regulations that govern selling food. This ranges from commercial food processing to restaurant kitchens to food trucks all the way down to cottage food permits and home based operations.

Five Feline Farm operates under the last two and there are some slight differences. 

Our cottage food permit allows us to make certain baked goods, jams and jellies to sell at Farmer’s Markets. We do this from May through September at both the 18th Street Farmer’s Market in Charleston and Market Thyme in Casey.

Through the winter months we have our on farm store, the Farm Fresh Mercantile. Here we operate under our Home Based permit. This allows us to make and sell baked items through pre-order only; plus a few other items where local farm ingredients are featured in the product. (Think blackberry jam.) 

What does this mean for you?

In order to get our famous scones or individual sized mini-pies, you must order in advance. We want to get the word out so you can place your orders and not be disappointed when you arrive. 

Here is what we are offering on October 12, 2019. Orders must be received by October 10, 2019. 

You can place your order through email, social media or phone. We will have your scones and pies ready for pick up between 9:00 and 3:00 on the 12th. 

But don’t just come to pick up an order. Bring a lawn chair and enjoy music by Doty and Dexter. Visit with friends. Shop other great vendors like Four Little Pumpkins, Hazel Anne Farm and others.

It’s all happening at Farm Fest.

October 12, 2019 from 9:00AM – 3:00PM.

 

If you just can’t make it to the Farm, you can still shop for other Five Feline Farm merchandise in our online Mercantile.

Sunshine Mary

Are you tired of tomatoes yet? We are not.

It is nearly October and the tomato season is not over. Yes, the tomatoes are smaller and fewer, but it is still possible to have a warm, fresh tomato straight from the garden. It seems the yellow and orange ones are more prevalent now so it is time to concoct a recipe for those.

Sunshine Mary

A Bloody Mary made with all yellow tomatoes becomes a Sunshine Mary. This version is made with freshly juiced tomatoes. A freshly juiced tomato drink has a different flavor than either our home canned Bloody Mary mix or a store bought mix.

The Recipe

Makes 2 drinks.

4 medium yellow tomatoes

2 small hot peppers

1 stalk celery

1/2 lemon

1 Tbsp horseradish

4 ounces gin or vodka

Salt and pepper to taste

Celery sticks and olives for garnish

Using an electric juicer, juice the tomatoes, hot peppers, celery and lemon. Mix thoroughly and add horseradish, salt and pepper to taste. Garnish with olives and celery stalk. For a nice spicy rim on the glass, spread 2 teaspoons of your favorite steak seasoning on a saucer. Dip the edge of the glass in lemon juice, then on the steak seasoning to coat the rim.

You can leave out the alcohol and have a delicious, healthful drink.

Don’t forget to check out our online Mercantile and follow us on social media: Facebook, Twitter and Instagram. For an added treat, you can check out our weekly podcast.