Fall Week 1

Contents:
Sweet potatoes (Steve Sheid, Blanchard, OK)
Apples (Gold Rush and Golden Delcious, Freedom Farms, Blanchard)
Peppers (assorted sweet, High Tides & Green Fields)
Heirloom Tomatoes

Greetings Garden Clubbers! Welcome to the fall season! Though the temperatures are still rather warm during day, the mornings are getting more and more pleasant. Some summer staples will linger in our bags, while fall will bring us a whole new variety of delicious crops to try. I’m excited because the weeks basket features one of my personal favorites, sweet potatoes! The recipe I selected is for grilled sweet potatoes and a really easy apple dessert, both would be great to try out for you tailgate parties this week! What a great way to kick off a new season of produce and football!

For those of you that know Dev, you know that peppers and cherry tomatoes are her specialty. The tomato plants took a beating in August, but a few of these little gems survived. Peppers can be added to almost any recipe for a flavor boost.

Most of you are veteran garden clubbers, but for the new folks, I just wanted to give a quick lowdown of what to expect. Each Friday, Dev from High Tides & Green Fields, delivers the weeks best picks from her farm and other nearby farms to Native Roots. Our crew sorts it into the bags and we provide recipes, serving suggestions, and often spices. We will also post photos and the recipes on our blog each week. We invite and encourage you to give feedback on the blog as well: what you liked, what you didn’t like or share your own recipes with fellow garden clubbers!
Visit the Blog here  http://www.nativerootsmarket.com/blogs/the_garden_club_blog
Also, each week please bring back your green bags so we can reuse them, thanks.

Grilled Sweet Potatoes

Ingredients

• 2 large sweet potatoes, cut into 1-inch cubes
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, or more to taste
• salt and pepper to taste

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Divide the sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil. Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper. Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
3. Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are tender and cooked through, 20 to 30 minutes.

Source: http://allrecipes.com/Recipe/Grilled-Sweet-Potatoes-2/Detail.aspx

Easy Apple Crunch

Ingredients:

• 4 cups peeled, cored, sliced apples
• 1/4 cup water
• 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup softened butter

Preparation:

Directions for apple crunch.
Place apples in a lightly buttered baking dish, about 9 1/2 x 6 or 9-inch square. Add water. Combine flour, sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over the apples. Bake apple crunch at 350° for 35 to 45 minutes, or until apples are tender. Serve apple crunch warm with ice cream, if desired. Apple crunch serves 6.
Source: http://southernfood.about.com/od/dessertrecipe1/r/bl30214d.htm