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<\/a><\/div>\nAs we load you up these next few weeks remember, many items in your shares can be stored for over a month and savored into the Winter. Radishes, bulb fennel, carrots, leeks and cabbage can be used today or three weeks from now if stored in a bag in your crisper drawer. You can store and accumulate sweet potatoes too, just keep them warm (above 55 degrees) and in the dark.<\/p>\n
Our recipe this week blew us away at dinner tonight. Member Emily Akins sent us a link to Roasted Spiced Sweet Potato Wedges<\/a> from www.smittenkitchen.com<\/a>. To say that the aroma, flavor and texture was a treat is an understatement. For those of you not sure what to do with sweet potatoes, or stuck in a rut, I highly recommend this recipe. <\/p>\n If you don’t have all the spice they suggest, you can pull substitutions. Sage, cumin, black pepper, or ground cloves are all possibilities.<\/p>\n Roasted Spiced Sweet Potatoes<\/b> Preheat oven to 425\u00b0F. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee\/spice grinder or with a mortar and pestle. Stir together spices and salt. <\/a><\/div>\n
Adapted from Gourmet, January 2002<\/a>
Makes 4 to 6 servings.
1 teaspoon coriander seeds
1\/2 teaspoon fennel seeds
1\/2 teaspoon dried oregano
1\/4 to 1\/2 teaspoon dried hot red pepper flakes (the latter will make them quite<\/i> spicy, so using according to your preferences)
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil<\/p>\n
Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more. <\/p>\n