Day 299–Sweet Potato/Apple Hash

The softer, orange-fleshed variety of sweet po...

Orange sweet potatoes are abundant here in North Carolina and they are packed with nutrients and vitamins!

I have a super abundance of sweet potatoes right now, mostly because I keep getting them in my Produce Box and I was too busy to mess around with them. Thankfully, they keep well for weeks, so I could park them to the side and wait until I had more time. Most of the recipes I have for sweet potatoes involve long cooking times or messing about with pots of water–neither of which was possible until this week. But this weekend, I created a recipe that is super easy, quick, healthy, and used ingredients I already had around the house. We served this with a beef roast from our Farmhand Foods meat box and it was really good–savory and a teensy bit sweet, too!

Sweet Potato/Apple Hash

  • 3 large sweet potatoes
  • 3 large apples
  • 1 sweet onion
  • 3-4 tbsp. olive oil
  • Kosher salt
  • Pepper
  • 1/8 c. pure maple syrup
  1. Peel the sweet potatoes and dice by cutting into planks, then matchsticks, then cutting across the matchsticks for a small dice. Set aside.
  2. Core, peel and dice the apple so that the apple and the sweet potato pieces are about the same size. Set aside.
  3. Peel and dice the onion. Set aside.
  4. Heat the olive oil in a saute pan to medium high heat. Add the sweet potato and a pinch of salt. Saute for 2-3 minutes until potatoes start to soften.
  5. Add the onion and continue to saute for another 2-3 minutes until onion is translucent.
  6. Add the apple, salt and pepper to taste and additional olive oil if needed. Saute for about 8 minutes or until sweet potatoes are soft.
  7. Drizzle with maple syrup, correct for seasoning and serve!
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Day 293–Sauteed Cabbage and Apples

Various apples

Apples combined with cabbage? Yummy and soul satisfying!

I am simply loco for apples and pumpkins this time of year. I think Trader Joes has about 20,000 new pumpkin flavored foods this fall and I’ll probably try about 5,000 of those before December. Yum.

In spite of our late freeze this year, which took a major toll on our NC apple crops, we’re still finding delicious, local apples at our farmer’s markets. The prices are higher, but they are so delicious that I’m willing to splurge on apples to eat in hand and to use in recipes, but making apple butter or canning apples probably won’t happen this year.

We made this recipe a couple of weeks ago when we received a lovely head of green cabbage in our Produce Box. Not only is this dish a  delicious way to enjoy local cabbage, but it also is very economical and deeply satisfying. Unlike some vegetable dishes, this seems to taste even better warmed up later, so make plenty! We served this with pan seared pork chops from Mae Farm in Louisburg, NC and it made for a simple, but incredibly good meal! You could also serve this as a main course with some crusty bread and have a terrific rustic winter meal! If you want a vegetarian version, omit the bacon and use 3 tbsp. of olive oil and replace the chicken stock with vegetable stock.

Sautéed Cabbage and Apples

  • 8 slices thick cut bacon, cut into 1/2″ pieces
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and coarsely chopped
  • 2 tbsp. apple cider vinegar
  • 1 medium head green cabbage, cored and coarsely chopped
  • 3 large apples (granny smith or gala), peeled, cored and sliced thick
  • 1/2 c. chicken stock
  • 1/2 tsp. coriander seed
  • Salt and pepper to taste
  1. In a heavy-bottomed pot or Dutch oven, cook bacon pieces over medium heat and stir often to keep them from sticking. Cook until browned, but not too crisp (about 6-7 minutes).
  2. Remove bacon from pot and set aside. Reduce drippings to about 3 tbsp.
  3. Add onion and carrots to the pot and cook over medium/high heat about 4 minutes until onion is translucent.
  4. Add apple cider vinegar and scrape the bottom of the pan to loosen any brown bits.
  5. Add the cabbage and stir to combine. Cook about 10 minutes until cabbage softens. Add apples, stock and coriander. Reduce heat to low, cover and simmer for about 30 minutes. Check frequently to make sure the cabbage is not sticking. Add a bit of water or more stock if needed.
  6. Add bacon back into the pot and cook an additional 5 minutes. Remove from heat and serve!