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Cool Mornings and Fall Glory
This was a good week, with progress in repairing tunnels damaged in the hail early this season, and more fall planting. The cool mornings were delightful, and the hot afternoons are more welcome when we know that in another couple of months we’ll be wishing for more heat. The fall squash and apples are excellent, and reminders that fall will arrive in full glory not too long from now.
We have a great selection of pumpkins, gourds, and other fall decor at the farmstand, and we’ll have a selection of it at market tomorrow as well.
—Millsap Farm Crew
Arugula
If you haven’t tried this spicy green, it might surprise you the first time. It’s got a fair bit of mustardy spiciness, less in cool weather, more in hot, but also some nutty notes, and some sweetness. I like it best with an oil based dressing, which tames the mustard a little, and sweet apples, pears, or sweet potatoes, which adds some complexity to the salad. Topped with a little soft cheese, the whole combination is delightful.
Autumn Crisp Apple Sweet Potato Salad
Ingredients
Prep time: 10 mins | Cook time: 25 mins | Servings: 4 people
1 tablespoon olive oil
2 medium sweet potatoes (peeled and diced into ½ inch cubes)
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
Kosher salt and black pepper
5 ounce fresh arugula (or baby kale)
1 ½ cups apples (peeled and diced into ½ inch cubes)
½ cup crumbled goat cheese (or feta or blue cheese)
½ cup sunflower seeds or pepitas (pecans or walnuts work too)
⅓ cup dried cranberries
Dressing:
⅓ cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon dijon mustard (or honey mustard)
¼ teaspoon salt and pepper
Instructions
Potatoes: Position a rack in the center of the oven and preheat the oven to 400ºF. In a bowl, add the olive oil, cinnamon, cayenne, a big pinch of salt, and some freshly cracked black pepper. Stir or swirl the bowl to combine. Add the sweet potatoes to the bowl and toss until all the potatoes are lightly coated. Spread the potatoes out onto a baking sheet and roast the potatoes for 25–30 minutes or until the potatoes are tender, brown, and toasted around the edges. Make the dressing while the potatoes are cooking. Remove the potatoes and set aside.
Dressing: Combine the ingredients for the dressing in a mason jar and shake with a lid on or whisk it together in a measuring cup.
Assemble: Add the arugula to a large serving bowl, top with sweet potatoes, diced apples, goat cheese, sunflower seeds, and cranberries. Drizzle in just over half of the dressing and toss to combine. Taste and adjust with additional dressing as desired. Serve immediately!
Recipe source: Little Spice Jar