From our farm delivery we were inundated for a two weeks with sweet potatoes.
On one day I made a side dish that was between a pan-fried biscuit and a sweet potato pancake. They were pretty freaking tasty, and with the spicy Italian sausage sauteed with peppers and onions over top, the combo was nice in the flavor department and consistency department, if the look was a little lacking.
The next day the missus put together a potato salad using boiled sweet potatoes (a little too far), but without mayonnaise. Here's a look:
It had thinly sliced baby beets and flash sauteed garlic and beet greens. Topping off the flavors, she'd taken some of our freshly grown dill seeds to the mortar and pestle and then added them to about a quarter-cup of sherry vinegar. Maybe it was less than a quarter-cup, but it was damn good. It was creative and used up plenty of our farm delivery material.
Sometimes that just works out like that.
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