Saturday, August 27, 2011

This week's trip to the Farmers' Market.

We got:
muscadine grapes, plums, mushrooms, cabbage, 5 different peppers, 3 different kinds of apples, tomatoes, a butternut squash, yellow squash, zucchini, and sweet potatoes.
I have never had sweet potatoes before except in a pie.  I have also never had butternut squash either.  What am I going to do with these??

3 comments:

Gil said...

Anne bakes sweet potatoes after giving them a good wash. When done you slit them open and add butter, honey, both or nothing. I usually the whole potato skin and all. Well, except for the end!

I answered the wrong question, because I must be craving a sweet potato.

Anne is out at the stores, but I called my daughter and she said you can cook butternut squash like other (Acorn) squashes. Peel them, cut in squares, boil and mash up with butter, salt & pepper, etc. A better way is to cut them in half, scoop out the seeds, flavor with: salt & pepper, butter and or honey and broil in the oven. Once cooked you can cut in chunks (depending on the size of the squash) or you can scoop out the cooked flesh (insides) and mash in a bowl. I like it when we get our own chunk as I can flavor the way I like (no extra salt).

Is that a box of lovely looking cherries in the upper left?

JoAnne Isgro said...

No that is muscadine grapes.
Thanks for the ideas.

Nancy @ She Cooks, He Cleans said...

You are in for a treat if you haven't had sweet potatoes or butternut squash -- two of my favorites! One really simple introduction to sweet potatoes is to peel them, chop them in chunks (about 1 inch, sort-of like cubes), toss them in a little olive oil (or coconut oil), season with a little salt and pepper, then roast at 400F. They usually need around 30 minutes, but shake the pan or flip them every once in awhile so they get evenly roasted. They will be a little caramelized on the outside, and soft and creamy in the middle. Mmmm! You can actually do the same thing with the butternut squash, but they are a bit of a pain to peel.