Well, we’re almost to the end of the road. On Monday, I picked up my very last CSA haul of the year from Rolling Prairie. It’s so sad to me because it signals the end of the summer. The days are getting cooler and pretty soon the Lawrence Farmers’ Market will be a goner too. Sigh. But, I do feel a bit lucky, because I know from talking to friends that other CSAs have ended earlier than ours.

So, next week will be my last CSA blog until next spring, but I’m cooking up a weekly something to keep all of us foodies busy in the in-between.

But, until then, I had a lot of fun whipping up different items this week with last week’s goodies.

Including sweet potato medallions…

A salad for work with our lettuce mix (plus local apples and walnuts)…

And Swiss chard wraps based on a recipe by my sweet friend Natalia.

Inside, that’s a mixture of Natalia’s “eggplant bacon” (made from local eggplant!), avocado, local tomatoes, and a cilantro-lime sauce/dip that made the whole thing have the same salty/sweet level as a BLT.

I highly recommend checking out Natalia’s book if those wraps look like something you might want to try.

So, the recipe I’m going to share is the one for the sweet potato medallions. It’s a recipe my dad gave us a few years ago and its a total staple for our family. I’ve blogged about it before, but because of some sort of glitch, that recipe (and a few others) is missing from my past blogs. But it’s really too good not to share again.

Now, I do it with the amount of seasoning listed, but my dad — the recipe perfecter, as it were — will sometimes double the amount of seasoning and coat the potatoes a second time after flipping them. If you think that’s your cup of tea, go for it.

Sweet Potato Medallions

2 large sweet potatoes, peeled and cut into rounds (about 1/8 to 1/4-inch thick)

2 tablespoons brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

Olive oil/olive oil spray

Preheat oven to 425 degrees. Spray two cookie sheets (lipped ones are best) with olive oil. Place the sweet potato rounds on the cookie sheets.

In a small bowl, mix together the brown sugar, salt and pepper.

Spray the sweet potatoes with oil, or put a little olive oil in a small bowl and coat each round with oil using a basting brush. Once all the rounds are coated, sprinkle on the sugar and spice mixture.

Place the sweet potatoes in the oven for 15 minutes. After 15 minutes, flip the rounds and put them in for another 5 to 10 minutes. Let cool.

What’d we get in our last week from Rolling Prairie? Two bags of salad greens, more chard leaves, potatoes, sweet potatoes and peppers.