We still have asparagus coming up and lots of volunteer salad greens. While it’s great to have the greens they don’t quite fill you up by themselves. But wait, there’s more . . . sweet potatoes from the 2012 fall harvest. We still have half our last year’s harvest left. They keep for a long, long time, if properly cured and stored.
I baked 4 large sweet potatoes at 400 degrees for an hour, until easily pierced with a fork. For our meal, the two of us only needed one split in half. The other three are chilling in the refrigerator for a salad or whatever pops up for a meal in the future.
In addition to the buttered sweet potato, we made a lettuce salad topped with blue cheese chunks, onions, and a homemade white wine garlic vinaigrette. The meal was rounded out by an asparagus, onion, and shiitake sauté seasoned with a bit of tamari sauce.
The meal was outstanding . . . all the freshness of spring, anchored with a very substantial sweet potato. Life is good!