Sorghumed Fingerling Sweet Potatoes + Sautéed Mushrooms + Sautéed Greens and Daikon Radish
Recipes by Farmers' Chef James Edwards and Charlotte Coman.Sorghumed Fingerling Sweet PotatoesFingerling sweet potatoes, scrubbed3 tablespoons butter3 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 ThymeShiitake mushrooms, sliced ¼ inch thinkOyster mushrooms, removed from growth end and gently torn in half or thirds depending on the size½ a hot pepper, thinly sliced2 cloves garlic, minced3 or 4 sprigs thymeSea saltHeat 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 Radish1 bunch chard, leaves and stems roughly chopped2 heads pac choi, stem removed, leaves left whole or cut in halfArugula½ daikon radish, finely dicedApple cider vinegarSea saltIn 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.