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Cooking away the CSA, week 26: When seasons cross, and the dinners they bring


A salad for summer and fall.

A salad for summer and fall. by Sarah Henning

We’ve come to the time of year where winter squashes and tubers are sharing table space with tomatoes and cucumbers at local CSAs and the Lawrence Farmers' Market.

For instance, we got eggplant, tomatoes, cucumbers, sweet potatoes, tat soi, lettuce mix and peppers last week from Rolling Prairie.

It seems totally odd, right? Even though these items share shelf space in the produce department of nearly every grocery store in America year-round.

Makes you think about our industrial food system a bit, eh?

And you know what? There’s nothing that says we can’t enjoy some of these summer-fall goodies in the same meal, or even in the same dish.

This week, I was so intent on achieving that goal that I made a salad that included not only roasted sweet potatoes but also tomatoes (yep) and delicate baby greens.Probably could’ve thrown some tat soi and cooked eggplant in there, too, if I’d had my wits about me.

Yes, it sounds strange, but if you find your kitchen full of these seemingly incompatible items, give this dish a try — if you can actually make the potatoes and not eat them all off the pan by themselves while waiting for them to cool enough not to wilt your lettuce.

I love sweet potato season.

I love sweet potato season. by Sarah Henning

Slightly Sweet Roasted Sweet Potatoes

2 medium to large sweet potatoes, sliced into quarter-inch rounds, skin removed

1 tablespoon coconut oil

1 teaspoon coconut sugar (or brown sugar)

¼ teaspoon salt

¼ teaspoon pepper

Heat oven to 425 degrees. Place sliced sweet potatoes on one to two cookie sheets, lined with parchment paper. Using a clean finger, rub a little coconut oil on the top side of each sweet potato slice. If you don’t use all the coconut oil, that’s OK.

Next, combine coconut sugar, salt and pepper in a small bowl. Sprinkle onto oiled potatoes.

Roast potatoes for 15 minutes. Flip. Roast for another 15 minutes or so until soft and browning.

Enjoy alone or on the salad below.

Mixed-Up Season Salad

Per salad:

Handful mixed salad greens

Handful cherry or grape tomatoes

¼ chopped avocado

5-6 roasted sweet potatoes (above) slices, halved and cooled

Throw all ingredients in a bowl. Cover with balsamic vinegar and olive oil or your favorite dressing. Enjoy.

This week's haul: Roasted peppers, salad greens, cooking greens, tomatoes, cucumbers, sweet potatoes and peppers.

This week's haul: Roasted peppers, salad greens, cooking greens, tomatoes, cucumbers, sweet potatoes and peppers. by Sarah Henning

What’d we get this week? Roasted peppers, salad greens, cooking greens, tomatoes, cucumbers, sweet potatoes, peppers.


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