Sweet Potato, Corn and Edamame Hash

We served this dish at the Redlands Conservancy Feasting on the Farn event on Sunday and people really seemed to enjoy it. Since the event, I have had several requests for the recipe, so here it is ! For consistency in appearance and taste, rough chop all ingredients into similar sizes and shapes.

1 sweet onion, diced- rough chop (we used maui onions, but yellow onion will work)
1 tbsp olive oil
2 (or 4 small) large sweet potatoes, peeled and cut into 1/4 in cubes (similar to size of a kernel of corn)
1 8oz package of diced smoked ham
1-2 garlic cloves, minced
1 12 oz package uncooked frozen shelled edamame
1 12 oz package frozen whole kernel corn
1/4 cup chicken broth
1 tbsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp freshly ground pepper

Saute ham and onion in hot oil in a skillet over medium heat-high heat. (I prefer to use a large cast iron skillet but a standard non-stick skillet will work). Sautee for approx 6-8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and saute for additional 5 minutes. Add garlic and saute for 1 minute max. Stir in edamame and remaining three ingredients. Reduce heat to medium-low. Cover and cook, stirring occasionally 10-12 minutes or until sweet potatoes are tender. Add salt and pepper.

Note: To serve as a brunch item, serve over fresh bed of arugula and top with poached eggs.

Feasting on the Farm Photos !

If you haven't seen them already, please check out the wonderful photos from Sunday's Redlands Conservancy Feasting on the Farm Event on Facebook or at Modphotography.com, (click "BLOG", "Feasting on the Farm"!! Incredible job captured well---- Thank you Mod Photography !!!

Feasting on the Farm Event

Yesterday's Feasting on the Farm Event was a huge success !!! Thanks to our wonderful volunteers and sponsors, attendees really enjoyed the event. Photos will soon be posted and published @ Modphotography.com. I will also post some selected photos to this blog. Stay tuned for notifications about future events, there's definitely more to come !!!

Tickets Available for Redlands Conservancy Feasting on the Farm

Just found out... there are a limited number of tickets remaining for Sunday's Redlands Conservancy Feasting on the Farm Event. Cost of tickets are $60. per person or $100. per couple. Please e-mail me (LFBurton@gmail.com) ASAP if you are interested. Visit redlandsconservancy.org- click parties for the necklace, Feasting on the Farm- for more info. Also, see prior posts on this blog for additional info.

Redlands Conservancy Parties for the Necklace

Some of you have inquired about the Parties for the Necklace events/fundraisers. Here's some info:

Parties for the Necklace offers a variety of parties, events, and activities for the Redlands Conservancy’s supporters to enjoy. The Parties are fully underwritten by individuals, groups, or businesses, and the money raised goes to support the Redlands Conservancy’s Emerald Necklace projects and programs.

What does Parties for the Necklace support?

The Redlands Conservancy’s mission is to preserve Redlands historic built environment and conserve it’s irreplaceable natural and agricultural environment. The Conservancy’s Emerald Necklace programs concentrate on the natural and agricultural environment, including three major programs.
1. Trails- Redlands Heritage Trails Alliance and Trails at 10 Series of Trail Excursions.
2. Public Outreach and Education – Presentation at events and meetings, exhibits at events, the Annual Emerald Jubilee and the Desert Alive Program for Redlands High School Students.
3. Land and Easement Acquisition

(From RedlandsConservancy.org)

Chuck Williams Zucchini

While working for Willams Sonoma, I ran across this recipe from the Founder of Williams Sonoma, Chuck Williams. I think this is one of the easiest and freshest ways to prepare summer zucchini. This recipe was adapted from a recipe from the Williams Sonoma book "Celebrating the Pleasures of Cooking" by Chuck Williams, Time-Life Books, 1997.

Ingredients:
15-20 very small zucchini
Salt to taste
1/2 Lemon

Trim unpeeled zucchini and shred on a small or medium holes of a handheld shredder or grater or a fine-holed disk of a food processor.

Put the zucchini into a large saute pan, cover and place over high heat for 20 to 30 seconds. Uncover and stir, adjusting the heat as needed so the zucchini does not burn. Re-cover, let steam again for 10 to 20 seconds, then uncover and stir. Repeat until the zucchini is just heated through, it should remain crisp and green. If too much juice appears, leave off the cover to reduce liquid. The whole process should only take a few minutes.

Just before serving, add salt and squeeze of lemon. Transfer to a warmed serving dish and serve immediately.

Alice Says....

While taking a break from studying, I read some excerpts from Alice Waters' "In the Green Kitchen. Alice writes her in "Green Kitchen Manifesto:

* A garden brings life and beauty to the table.
* Buy food that is organic, local and seasonal.
* Daily cooking improves the economy of our kitchen
* Cooking and shopping for food brings rhythm and meaning to our life.
* Simple cooking techniques can be learned by heart.

I couldn't agree with you more, Alice !!!!