Sorghumed Fingerling Sweet Potatoes + Sautéed Mushrooms + Sautéed Greens and Daikon Radish

Recipes by Farmers' Chef James Edwards and Charlotte Coman.

Sorghumed Fingerling Sweet Potatoes

  • Fingerling sweet potatoes, scrubbed

  • 3 tablespoons butter

  • 3 tablespoons sorghum (a thick golden syrup made from grain)

Prepare an ice bath.

Bring a pot of salted water to a boil. Add the potatoes and boil 10-12 minutes, or until tender.

Strain the cooked potatoes, and drop them into the ice bath. When chilled through, remove them, dry them, and set them aside.

In a sauté pan or skillet melt the butter until it begins to bubble. Add the potatoes. Cook until their skins turn crispy, about 5 minutes. Add the sorghum and toss the potatoes around until they are coated. Remove from heat. 

Sautéed Shiitake and Oyster Mushrooms with Hot Peppers and Thyme

  • Shiitake mushrooms, sliced ¼ inch think

  • Oyster mushrooms, removed from growth end and gently torn in half or thirds depending on the size

  • ½ a hot pepper, thinly sliced

  • 2 cloves garlic, minced

  • 3 or 4 sprigs thyme

  • Sea salt

Heat a few tablespoons canola oil in a stainless steel sauté pan over high heat. Add mushrooms, and move them around until they are coated in oil. Reduce heat to medium-high and cook the mushrooms for about 4 minutes.

Add pepper slices, garlic, and thyme leaves, and cook for about 4 more minutes. Season with sea salt to taste. 

Sautéed Greens and Daikon Radish

  • 1 bunch chard, leaves and stems roughly chopped

  • 2 heads pac choi, stem removed, leaves left whole or cut in half

  • Arugula

  • ½ daikon radish, finely diced

  • Apple cider vinegar

  • Sea salt

In a sauté pan over medium heat add a tablespoon EVOO. Add greens and sprinkle with salt. Sauté until greens are starting to wilt, about 4 minutes (tongs work best for this). Add radish and a splash of apple cider vinegar cook 2 minutes more. Adjust seasoning to taste.

RecipesCarly Demler