I am very excited to be eating fresh sweet potatoes from Ollin Farms. Sweet potatoes are quite versatile and I like to make sweet potato patties, sweet potato biscuits, and even sweet potato smoothies.
This time I made a hearty baked vegetarian burger.
- 3 cloves garlic, chopped
- 1 can black beans- rinsed, drained, somewhat smashed with your hands
- 1 cup finely grated yam/sweet potato
- 1/3 cup yellow cornmeal
- 1/2 tsp Spanish sweet paprika
- 1 egg, beaten
- pinch of sea salt
- ground black pepper
Mix all of the ingredients together in a large bowl. Form patties with your hands and bake them (I lined a baking tray with parchment paper). Start with the oven preheated to 400. After 10 minutes, lower the temp to 375 and let them cook another 5 minutes or so. Flip them and lower the oven to 350. They should be done in another 5-10 minutes, depending on your oven. They’ll be a nice golden brown and won’t fall apart.
I served this on a tortilla with some caramelized onion avocado spread, some caramelized onion, and Tillamook white cheddar cheese.
I swear… this heirloom melon is really called a Minnesota Midget. I wouldn’t make that up. I thought Mark at Ollin Farms was kidding, but he assured me that was the name of this small, sweet, juicy melon. I looked it up… he wasn’t kidding.
This small melon is just the right size for two people to split for dessert. I included a cork in my photo so you can get an idea of the Minnesota Midget’s small stature. But, what it lacks in size, it makes up for in flavor. It tastes like one of the best cantaloupes ever, but not exactly like a cantaloupe. I can’t really describe it well, so go out to your local farmers’ market and see if anyone is growing them. If not, ask them to grow some next year.
Edamame. It’s not just a fun word to say… it’s fun to eat. I got a big bag of edamame in my CSA share from Ollin Farms and was eager to eat the little green beans. I hadn’t had edamame since they were in season last summer, which seems like a long time ago now!
First, I brought a large pot of water to a boil. Then, I added my edamame (maybe a pound?) in their shells and let them boil with a pinch of sea salt for 3-4 minutes. I fished them out of the water and rinsed them in cold water to stop them from cooking.
Now comes the fun part: shelling them. Ask for help here if you want to eat these within a reasonable amount of time.
I dressed mine with sea salt, pepper, a drizzle of olive oil, and 3 cloves of garlic that I grilled, let cool, and coarsely chopped. Yum. The grilled garlic flavor really compliments the buttery flavor and texture of edamame. I’m definitely going to make this dish again.
Another week of a not-so-challenging CSA Challenge. I LOVE all of this stuff! Corn, zucchini, fingerling potatoes, celery, peppers, lemon cucumbers, kale, basil… and a LOT of tomatoes that I somehow forgot to get into the photo!
Thanks Ollin Farms!