Seasonal transition recipe and city girls on a farm

Seasonal transition recipe and city girls on a farm

Last Sunday we had a gathering with some school parents to welcome the youngest new kids in school and in the block! 😉 . We call it a “butifarrada” (meaning a sausage feast), since the organizers of the event grill sausages for everybody. Then each family also brings a few side dishes from home and we all share. Since it is nearly fall and we are starting to say goodbye to summer, I made a dish that reflects this seasonal transition with some fall and summer vegetables.

Sweet potatoes and tomato salad (serves 4):

3 large sweet potatoes

1 large onion, like figueres (a sweet kind), cut into chunks

thyme

olive oil

salt

pepper

¼ small cabbage, shredded. I like to use a cabbage with thin leaves, like col riçada or col de Milà (savoy cabbage kind), since they have a more delicate texture and milder flavor.

1 ripe tomato, diced into small pieces

1 lemon zest

fresh mint

Heat the oven to 180 C (350 F).

Clean with a vegetable brush the sweet potatoes and chop them into medium size wedges. I like to keep the skin on for texture and of course for the nutrients. But of course I take out bruises and roots with a knife.

Cut the onion in chunks. Season the onion and sweet potatoes with salt, pepper, thyme and olive oil, and mix well in an oven tray. Put it in the oven for 30 minutes. Take the tray out and turn the vegetables before they get too soft and break when you turn. Cook for 20-25 more minutes or until the sweet potatoes start browning.

Season the shredded cabbage with olive oil and salt and mix with the other vegetables. Put back the tray in the oven and shut it off. Leave it cooking for about 15 minutes or until the cabbage is wilted. If you use a cabbage that has a stronger, thicker leaves, I recommend to blanch them for 3 minutes in boiling water and strain it before placing it in the oven.

Add the diced tomatoes seasoned with olive oil and salt and mix well. Once it is cool, add fresh mint and the zest of one lemon, and adjust the seasoning to taste.

As for my daughter and her friends, after lunch they got carried away with the excitement of being on a farm, running and laughing, looking for food to feed the “hungry” animals! I think the poor animals will have to fast for a week to recover from so much food!!!

It was fun to see the girls so happy with the animals!

Hope you enjoy the recipe and have a good week.

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