let the images tell you their story
Friday in Pictures: Duende’s Woods
Recipe Thursday: Bread Book – Moroccan Greens Dip
Spring is springing and all I can think about is Greens. Our northside of the hill, in lower Mid-Maine, is still pretty scarce on the green front but signs are coming. I love wild greens, garden greens, all especially as bitter greens. But it’s still also pretty cool, and though I will certainly pair a salad with anything these days, I want warm greens right now. We are more likely to make Summer salads a main dish (my favorites are golden beet with tender slices of pork and toasted hazelnuts or pumpkin seeds with a vinaigrette on a fluffy bed of greens, maybe some bleu or goat cheese) and Winter greens into stews but Spring calls for full-on baked dishes of creamy greens over polenta or just barely sauteed greens with plenty of garlic, sometimes warm salads with bacon and medium-boiled eggs.
Returning to the savvy dreamy Arabic-inspired dishes of Paula Wolfert, I am reminded of this green spice-filled dip with preserved lemons. In Winter lemons go on sale so I pick up a good bag or two (not Meyers), and preserve them though I have found them at Whole Foods on the deli olive shelves sometimes (they aren’t as good, if you ask me, but they will work in a pinch. You can ‘quick’ preserve lemons, too, by boiling cut wedges for just a few minutes in super salty water, letting them sit for at least 20 min in the salty water to cool, but again, not as good). Preserved Lemons are stunning cooked in Moroccan Chicken With Olives (ridiculously addictive), they are amazing chopped small in my Roasted Squash Fall Salad, and are even bright little points in garlic hummus. They bring a zing to any dish they are used in. I’ve just envisioned sliding slivers up under Roast Chicken skin before baking, with thyme and garlic…now I know what I’m trying this weekend.
But right now, this greens dip sounds like a warm Spring wish – healthy greens sauteed with garlic and spices, whipped to creaminess and served with preserved lemons and salty Moroccan olives scooped up with toasted pita or yummy bread. Delish.
Preserved Lemons
(this will make one ‘batch’, which should cover most needs for 3-4 dishes, unless you are us and like to use them often or copiously, I generally double this recipe just to make sure I have them on hand)
Best to use a widemouth pint jar or a half liter widemouth squat clip jar with good rubber seal
3-4 Lemons (more if they are small)
Natural Sea Salt – fine ground (at least a cup)
Organic Lemon Juice (I like Santa Cruz) (at least a cup)
Soften lemons by rolling firmly on the counter (but not too hard, you don’t want to break the skin) a couple of times. Cut lemons from one end but not all the way through in half and then half again, making four long wedges still attached at one end (no biggie if you cut through by mistake, you will want some loose wedges, too). Open like a flower and salt each side of each wedge liberally. Put some salt (maybe tsp or 2) in the bottom of the jar. Jam the lemons into the jar to release juices, adding a liberal shake of salt after each lemon. Fill spaces with loose wedges but try and keep pieces as big as possible (if you can fit more lemons, feel free to do so). If not enough lemon juice squishes out to cover lemons, add enough bottled lemon juice to do so, topping with another good shake of salt. Cover and let sit on the shelf for at least a month, shaking occasionally (but make sure lemons are generally covered with liquid). The liquid can be used many times – once you get a good batch going, when you use some, just throw more wedged lemons in.
To use: Remove a lemon carefully (at this point the skin will be very soft and rip easily), scoop out the lemon flesh into a bowl or measuring cup (do not throw away yet, you might want this for dressing, or added umami in a dish such as Chicken w/ Olives or even swirled into hummus – remove seeds and thick pulp, but if you have no further use, chuck it) – in most dishes it will be the lemon peel you are eating/using. Be sure to scrape away any tough webbing on the inside of the peel, discard. Rinse cured lemon peel under water gently and cut into thin strips.
Moroccan Warm Green Dip
Serves 4
Any kind of mixed leafy mild greens can be used here but adding a little wild(ness) makes this dish exciting- mallow leaves are traditional though anyone from purslane/miner’s lettuce/chard/beet greens/spinach/young dandelion or baby kale can be used – I like to use young violet or primrose leaf or lambsquarters, as well. This is best if it sits in the fridge for an hour before serving.
1 pound (6 cups) of mixed leafy greens, stem and chop coarsely if large
4oz (1 cup) stemmed flat-leaf parsley, chopped
3 cloves garlic, unpeeled
1oz (1/2 cup) cilantro leaves, coarsely chopped
1/4 tsp salt, more to taste
3 Tbsp Extra Virgin Olive Oil, plus more for finishing
1/4 tsp sweet paprika
pinch of hot red pepper
1/4 tsp ground cumin, more to taste
Juice of 1/2 lemon (1 Tbsp), more to taste
1/4 preserved lemon, rinsed and cut into slivers, more to taste
12 Moroccan oil-cured olives (these are the shriveled black oily/salty puckery bad boys that Josh loves, I can eat one or two, but they are good here as they are ‘cleaned’) – halve, pit and soak in several batches of water to remove salt
Wash and drain the greens and parsley until water runs clear. Steam the greens, parsley, and garlic until tender, about 15 minutes. Cool the greens then squeeze out as much moisture as possible and chop finely. Peel garlic and place in a mortar with cilantro and 1/4 tsp salt, crush to a paste.
Heat 3 Tbsp olive oil in a 10″ skillet, add the garlic paste and the chopped greens – cook over Medium-Low heat until all the liquid has evaporated, turning the mixture often to avoid burning, about 10 minutes. Blend in the paprika, hot pepper, cumin, and lemon juice. Cool slightly, then add to small food processor (or use hand/electric beaters) enough oil to make the texture similar to whipped potatoes. Cover and refrigerate for at least and hour.
Correct the seasoning with more salt, cumin, and lemon juice if necessary; whip once more to lighten the mixture. Shape the greens into a ‘smooth hemisphere’ (Wolfert’s words – ha!) and decorate with slivered lemon peel and black olives.
Serve with crusty bread, flatbreads, or toasted pita wedges. Enjoy!
Faeries and Wood Sprites
Duendesday: {a day to check in with a 9 yr old’s doings}
If ever there was a time to invoke a little magick, now would be the time. We knew that we were the kind of people who might need some at some point (I certainly don’t rule it out on a regular basis) so it seemed fitting to name our child appropriately so. I think I pictured a sweet pixie child who loved to cavort around the woods whispering into tree notches and peering under strawberry leaves for faerie-folk but Duende is definitely more on the wood sprite of things (Puck-ish, if you will – edgy, trickster, a warrior creature – she is an astrological Cancer) – which I wouldn’t trade for the world.
Being in Maine we have always supported and encouraged the tradition of faerie house building. Duende only knows Mackworth Island in Falmouth as ‘Faerie Island’ because of the stretch of woods/trail dedicated to layers and layers and years and years of faerie house building. Whenever we went camping, family faerie house building always ensued, and now at the house, any season, there is always some form of faerie way-station being structured – right now there is a temple in the front yard, some sleeping quarters right smack next to the stone spot in the back, and an underground dance club in the old herb garden. Our only rule is that it has to be made of only natural materials (because it will be forgotten or blown over, etc) unless those materials are main structures (some blocks of wood used to support one on the old well) and the underground club is built under a half-buried cinder block that she found in the herb garden.
As spring progresses it is likely there will be more – with all the new building materials coming into view and bloom. We’ve been talking about inviting guests to wander the woods, maybe have a beer 6ft away from us at the firepit, and children to build more faerie houses randomly on the property. If you need to get out, let us know – we have a nice path through the woods, foraging options, and plenty of space just to breathe – we can make that happen for you and still abide by the distancing requirements. Keep us posted.
Happy Spring Faeries!
Happenings
Incremental happenings – one tiny step at a time!
- Thanks to our beautiful and brilliant community of friends, family, and subscribers – we are slowly getting up to speed. Deliveries are starting to re-happen to the Portland area, which is great! Bready bits, kimchi, seed packets, jams & syrup – fantastic! I’m glad we can help provide healthy food full of love to you!
- Now that the snow (again and finally?) has melted, moves toward a Farmstand are happening again. I can’t wait! In celebration (though really, just out of love and support for them) we’re going shopping to other Farmstands tomorrow – The Milkhouse, this lovely Mennonite (maybe?) farmstand who makes butter, cookies, pies, slicing bread, and a neighbor selling chicken and duck eggs. Spending as local as possible (and staying out of the stores, if we can help it!).
- Seedlings are growing strong and happy – many Heirloom (full size and cherry) tomatoes, Orange and ‘Chocolate’ bell peppers, Hot peppers, White, Green, Rosa Bianca and Rosita eggplants, Yellow watermelons, Honeydew, and Blacktail Watermelons, Thyme, Borage, Marjoram, Calendula, Sage, Oregano, Celery (my first time growing!), Johnny Jump-ups, Phlox, English cukes, Lemon cukes, Red and Green Cabbage, Purple and White Cauliflower, and the hard squashes are awaiting germination (Hubbards, Acorn, Spaghetti squashes, White, Orange, and Mini pumpkins) – and we do ‘milkjug’ batches of things that don’t like their roots manipulated too much and that we want in ‘clumps’ like other herbs, wildflowers, lavender, rue, echinacea, etc. We will keep you posted as they become ready, next month!
- Apparently it’s ‘National Letter Writing Month’ which couldn’t come at a better time (for the mail service and our caring connections – our mail service folk would be better served by our human to human connections-while risking theirs- than by our need for commercial goods that we probably don’t need…) since I am starting an Art Mail Projekt. A few years ago our friend Matt started one that was a lot of fun – sign up with your mailing address at rockbottommaine@gmail.com and I will pair you with another address where you can send a bit of random arty love – an art card, a photograph, a work of art, textile gift, recipe – it’s really up to you. Just connect with a human being you don’t know but wish them wellness and sanity and humanity. Everyone who signs up will get random arty love from someone else and Rock Bottom Homestead. Mail On!
Musings
Dreams, memories, the sacred–they are all alike in that they are beyond our grasp. Once we are even marginally separated from what we can touch, the object is sanctified; it acquires the beauty of the unattainable, the quality of the miraculous. Everything, really, has this quality of sacredness, but we can desecrate it at a touch. How strange man is! His touch defiles and yet he contains the source of miracles.
~
Recipe Thursday: Froot Crisp (GF)
You read that right – that’s how we spell it around here. Why? ’cause it’s funnier that way, that’s why. Homeskooling is hilarious because you really get to not only see the ridiculousness of some of our learning systems but you also get to mess with your kids…take spelling, for instance – many words are spelled specifically because of their etymologies and historical uses (i.e. colonialism and imperialism, sometimes borrowing or common usage, but mostly power issues) and so the American English system is a (yes, also lovely) frustrating system of ‘just because’. I reject this in many ways and am also a stickler in others. However, froot and skool are ways I rebel (we also rebel frequently in renaming ‘brand name’ common usage things – booboo strips for band-aids – though I might go back to plasters on that one, tissue for kleenex, etc).
You’ve probably had our Froot Crisp. It’s my go-to GF dessert for gatherings. I’m sure you’ve had it good (with hand whipped cream) and forgotten (where it’s the last thing to go in the oven, and therefore the last thing remembered as it carmelizes into itself, resembling more like a chewy bar when finally found). It’s a recipe I make up everytime, based on a ‘crunch’ recipe from Ian Knauer. Crisps are nearly a regional thing (like ‘crunch’ or crumbles, cobblers, brown betty’s, sonkers, but not to be confused with things like buckles and brambles, etc – what’s yours?). Officially, I think because we use oats it’s a crunch…so I should probably fix my thinking on that…
You could skip the GF parts and just use flour and if you are savvy and need it to be vegan you could probably use vegan butter options (I bet coconut oil would work). You can also use berries, apples, plums, peaches – those sorts of things. This one is based on our frozen blackberries but I use fresh, canned, and frozen apples a lot, too, and Wyler’s blueberries (not NJ blueberries or pears or grapes – too big and wet, if you want to try, I would recommend adding another Tbsp of flour).
Froot ‘Crunch'(formerly Crisp)
Serves 6ish
Preheat oven to 375 degrees, with a rack in the middle.
for the froot
12-15 oz Berries (a whole bag of Wyler’s for us, including the snacking – the kid loves frozen berries), or froot (chunked or sliced, doesn’t really matter, if apples – i like to add dash cinnamon and allspice or ground ginger but not necessary)
1/4 Cane Sugar
2 Tbsp Brown Rice Flour
2 Tbsp Lemon Juice (optional but recommended for blueberries, apples, and peaches depending on tartness)
1/4 tsp Salt
Toss froot with sugar, flour, lemon juice (if using), and salt. Transfer to generously buttered 9″ pie or tart plate.
for the crunch
1/2 cup Brown Rice Flour (though sometimes I just grind up some oats and use oat or almond flour, too)
3/4 cup Oats (I use Maine Grains when I have them, they are really chunky old-fashioned oats, if you decide to use ‘quick cooking’ oats, I’d recommend a cup)
1/2 cup Brown Sugar (we don’t buy brown sugar so I use just under a 1/2c of cane sugar and 1 overfull Tbsp of molasses)
1/2 tsp Vanilla
1/2 tsp Salt (unless using salted butter, then just a dash)
1 stick Butter, cut into cubes
Stir together flour, oats, ‘brown’ sugar, vanilla, salt. Mix the cubes of butter in with your hands or pastry cutter (sometimes when I feel fancy, I add a little cinnamon here, too).
Scatter big clumps of crunch topping over the froot in pie plate.
Bake the crunch until the froot is bubbly, the crunch is set and browned in places, 25-35 minutes. Let cool slightly before serving.
Serve with Vanilla Ice Cream or whipped cream (we use heavy cream with a Tbsp or 2 maple syrup, and 1tsp vanilla – whipped in the kitchen aid, unless you have/want muscles, then use whisk). Enjoy!
Duendesday
{a day to check in with a 9 yr old’s doings}
As Josh says, “the best $11. ever spent” – it was a great day for a hike in the woods and some kite flying. This kite keeps this kid happy.
When I was a teenager, I moved in with a friend and her family for awhile. Every Easter they would go to the beach and fly kites. What a great tradition. I think that first year her mother begged us to go to church for Easter service – I was long done with the church (recovering Catholic) but she begged, and we thought it was funny so ‘sure’. We were late, so we had to stand in a side alcove, and laughed at all the people who were aghast at our ‘appearance’ (hey, we dressed up – I wore a butterfly dress with a black lace sweater and docs, but I could do nothing about the ‘hawk, that’s just the way it was – my friend was uber hippie at the time; hair wraps, ankle bells, Janis skirts – we were a pair!) – and then to the beach. Even in NJ the beach is breezy and still cold in early Spring.
Though we don’t celebrate Easter here (or Oestre, we’re not Pagan, though you may think so), I love the kite flying idea. The same days warrant bird thermals, too – watching hawks, eagles, vultures ride the currents especially above the backfield is mesmerizing.
Big D loves to fly the kite but also to just languish beneath its soar when Josh flies it for her. We’ve made kites a few times, too – it’s all fun. I hope you get some days out to enjoy sweet breezes.
Happenings: Seed Starters
I love growing things. I’m no expert, by any means, but I have always had a love affair with dirt, soil, earth and the magick that springs forth. When I was a kid, we had a garden, and chickens (and turkeys and rabbits) but I lived on a steep sloping hill with just a bit of plateau (big enough for the house, the drive, the garden) on a narrow strip. We were country folk and ‘put up’ a lot of tomatoes and beans every year, cured meats (and skins); but my people were more hunters and fishermen than growers (more like a history of trapping and moonshine). But the principles were there. When I would go to my grandmother’s, in the big ‘town’, we would plant flower beds upon flower beds. Her mother kept the back fence garden full of dahlia’s, hollyhocks, gladiolas – the old time flowers. My grandmother would plant this large peanut-shaped bed on the lawn with annuals every year, and I would help. It was my favorite time of the year.
By the time I was surly-mohawked-19yr-old, living part-time in Staten Island with my mom, going to hardcore shows in the city, you would think the growing was out of me (or on hiatus) but I had a little herb garden and was making my own teas (much to my little brother’s chagrin as he was the official taste-tester) and sewing my own tea bags. When I met Josh a few years later I was still planting herbs outside the house I shared with a girlfriend (and when Josh and I decided to run off into the sunset, I dug them all up, put them in baskets and sold them at our yard sale for as much cash as we could scratch up before we left to drive to New Orleans from VT). But then Josh and I lived in many apartments where we could not have a garden (though I always tried, even in the darkest of shared yard corners and driveway medians, porch and window boxes).
I’m the kind of person floored by the magick of the seed. Janisse Ray’s book The Seed Underground, anything about the kooky Gettle’s (the people behind Baker Creek Seeds), and their associate Vandana Shiva – all make me deeply appreciative of seed-magick. I’m in an online book club now on Robin Wall Kimmerer’s Braiding Sweetgrass, which is just such a lovely book I’ve been in love with now for a couple of years (it’s one of those books I like to always give as a gift, that and Maxine Hong Kingston’s Fifth Book of Peace). Books about growing – in more ways than one. For those of you who like those sorts of avenues and communities – both ‘Taproot’ and ‘Emergence’ magazine are great resources. The latter features the seed goddess Rowen White, as well.
With that said, I think it’s beautiful if the Victory Garden comes back (though less about the name – perhaps we could have something less war-like or combative in cultivation) – seed sales are through the roof and people are gardening as homeschooling (YES!), gardening for food security (YES!), gardening because they want to be outside and better connected to nature (YES!) – I wish all this sanity and productivity and creativity for everyone. The particular beauty of these gardens is that there will always be surplus of something to share with someone else. It’s always been my fantasy that if everyone grew even just one thing and shared it with someone else, so so so many of our people problems (and likely the earth’s) would be mitigated. Go forth and grow.
So, that’s what’s really happening here – a lot of growing. I have trays and trays of seedlings getting up to speed. We will have many for sale, I will keep you posted as to who is ready and when – I can tell you that I have melons, cucurbits, eggplants, tomatoes, peppers, celery, flowers (hollyhocks, pansies, marigolds, phlox), herbs (thyme, oregano, marjoram, basil, lavender, hyssop, cilantro so far), and more growing but I also have a ton of seed – if you want to start your own, let me know. I have ready-made garden seed packs ready for delivery options at $6 pack (pay on Venmo or Paypal). Shipping through the mail is not the best choice as there are some restrictions and machine issues, so let me know if you really need them shipped and we can figure something out individually.
All packets are subject to substitutions of a similar kind (specific kinds will be in packets) but do let me know if you can’t have something in particular that comes as part of the packet (like onions, or nightshades, etc) and I will substitute for something else. Most seeds are organic or non-synthetic (most are likely Fedco 1-3 code, Baker Creek, Johnny’s, or saved seed from my own stock). None of these seeds are treated or chemically/genetically modified. And have all been chosen for best viability in the North East (zones 4 and 5). With every pack – you’ll get an free gift plant of my choice!
Garden Starter (for bigger gardens with ground space)
- Parsley * Red Russian Kale
- Marigold * Fresh Beans
- Mixed Heirloom Tomatoes * Brussels Sprouts
- Winter Squash * Cucumbers
- Watermelon * Sunflower
- Summer Squash * Peas (either snap or shelling)
Wild Places (good for enticing companion species/some medicinals)
- Hyssop * Evening Primrose
- Cheyenne Spirit Coneflower * Milkweed
- Red Clover * Dill
- Black-Eyed Susan * Gloriosa Daisy
Kitchen Potager (for smaller spaces, more ‘immediate’ needs)
- Orange Pepper * Lemon Cucumber
- Pattypan Squash * Purple Sprouting Broccoli
- Nasturtium * Cherry Tomatoes
- Radish * Basil
- Chard * Marigold
Root Cellah (for storage and the long haul)
- Leeks * Cabbage
- Beets * Rutabaga
- Carrots * Cauliflower
- Parsnips * Winter Squash
Wee One’s Nibble Garden (designed for kids!)
- Cherry Tomatoes * Strawberry Popcorn
- Lettuce * Mexican Gherkins
- Snow Peas * Radish
- Marigold * Sunflower
Window Box (a mix of flowers, herbs, veg)
- Lettuce * Thyme
- Parisienne Carrot * Chamomile
- Pansy * Tatsoi/Purple Pac Choi
- Sprouting Peas * Cherry Tomatoes
Let me know what you think – how you want them. Or wait for seedlings, coming soon!
Monday Musings
“At the end of the first month of spring, the yang ethers of heaven are said to waft down while the yin ethers of earth rise. They commingled harmoniously, and as a result grasses and trees begin to sprout. Later (or earlier since the seasons are cyclical), at the end of the first month of winter, this process is reversed. Heaven’s essence withdraws back to the sky; earth’s essence sinks down to ground; and, as with quarreling spouses, communication shuts down. In ancient China, winter meant walling up and closing off. In spring, nature reconnects the two existential essences and everything surges back to life.” ~ Liza Dalby: east wind melts the ice
Recipe Thursday: Roast Chicken & Sweet Potato Gratin
I know – I’m sorry – Duendesday slipped right by in the busy and bustle of online meetings yesterday. I can tell you she’s developing a new comic series of Bunnies (and a comic relief duck princess) and the perspectives are hilarious. Today she wants to cuddle up in our animal onesies (no, J doesn’t have one – he refuses, though the child is deeply offended. I get to be the Mama Llama) and watch a rainy day movie and eat popcorn. Let it be.
Food – I hear the world is baking. That sounds lovely. What’s thrilling about sourdough or fermentation, in particular, is that everyone will bring their own funk to the table. It is your own terroir – your bacteria, fueled by the air and moisture in your space and environment. I also hear there is a bit of flour shortage! Though not here in Maine – we love to use Maine Grains (though for bulk baking we stick to King Arthur; we’re just poor country folk up here, though with a consideration of localish/B corp/ Cooperatives) and Skowhegan is seeing a big surge of business which is great. Maine grown, Maine stone ground: bring grain back to Maine. Brilliant.
But that’s not what I’m offering here today. Today it’s a classic Roast Chicken (see, it’s almost like Duendesday!) and Ottolenghi’s Sweet Potato Gratin. Simple and really sexy. The latter is not adapted very much at all – because it’s amazing just the way it is. A lovely arty friend gave me the cookbook and it’s got some real keepers in it – this one is easy and decadent, all at the same time. As far as the Roast Chicken goes – this method is perfect, every time. I’ve tried many methods, and though this one seems a bit more ‘maintenance’ (it’s not, really, there are worse), I’ve never been disappointed, it’s adapted from a Food52 recipe I’ve been using for years (the original adds lavender at the last timing stage, and it’s wonderful, especially in early Fall when you can still squeeze in the last of the pink wine and salads with butter lettuces).
Roast Chicken
3-4lb whole chicken (we use our own free range frozen chickens – need one? Let us know! They aren’t as ‘plump’ as store bought because they run around and are of a breed that can fend for themselves a bit, a little wilder than the hybrids specifically built for meat – but I find them very tasty), thawed
Olive Oil
Salt & Black Pepper
(on other days without the Gratin, also use Soy Sauce/Tamari/Amino Acids for rub)
Garlic Powder (optional)
Preheat oven to 425 degrees. Rub chicken all over with olive oil, salt & pepper, and put in roaster pan/dutch oven. When oven is hot, roast chicken (no lid/cover) for 20 min. DO NOT OPEN OVEN DOOR (this is very important, it is the ‘secret’ ingredient of this recipe) – turn down oven to 325 degrees and roast for 45min. After the 20 min high roast, then the 45 min secret roast, it’s at this point you can add herbs sprinkled on top or 2″cubed potatoes tossed in olive oil/s &p, then roast for another 45 min. Any time after the initial 45 you can check on, peek at, temp your chicken (insert thermometer in the deepest part of the thigh, though with my little guys I generally try one or two points, 165-170 degrees). When the chicken temps correctly, remove, cover and let sit 10-15 min (with slicing time will equal the 25m in below while the sweet tatas cook, see below). Slice, pick, eat, enjoy (sometimes we just serve it whole for the 3 of us, somewhere at the 30 min mark we throw in halved asparagus spears, make flatbreads and eat ‘family style’).
Don’t forget to toss your chicken bones in some water for broth or in the freezer for broth later!
Sweet Potato Gratin
6 Med Sweet Potatoes, sliced into(unpeeled) 1/8″ discs
5Tbsp coarsely chopped fresh sage (or 3 Tbsp crumbled dry, need some?), though thyme or rosemary would be equally yummy
6 Garlic cloves, crushed/minced
Sea Salt & Fresh Ground Black Pepper
1 cup Heavy Cream
If making with the chicken, you will add this dish covered at the second 45 min. mark (when you’re allowed to open the oven), and uncover to finish cooking when you remove the chicken, raising the temp up to 400 degrees.
If making separate – Preheat oven to 400 degrees and proceed. In a 9 x 13 baking dish, rub sweet potato discs with olive oil, salt & pepper, garlic, and herb. Then collect them and stand them up in tight stacks “they should fit together quite tightly so you get the parallel lines of sweet potato slices (skins showing) along the length or width of the dish”. Cover the dish with foil and Roast approx 45 min. Uncover, pour cream evenly over the potatoes and roast another 25 min. Fork or slide knife into potatoes to make sure they are tender and soft. Enjoy. They are delectable, and even magickal the next day with a crispy piece of sourdough toast and an egg.
Rock Bottom Homestead 