This recipe does not come with a witty anecdote, it's just straight up delicious. The classic autumnal flavors of apple, sweet potato, and kale come together perfectly in these delicious little cakes. Pan fried and served with warm bacon-maple dressing... does it get any better? I highly doubt it.
1 sweet potato - peeled and grated
1 honey crisp apple - peeled and grated
3 kale leaves - chopped
3 scallions - chopped
3 TBSP flour
1 tsp baking powder
1/4 tsp salt
Start by placing grated apple and sweet potato in a dry towel. Squeeze out excess water. Place mixture into a bowl, add the rest of the above listed ingredients and stir to combine. Drop spoonfuls of mixture into a buttered skillet on medium heat and brown on each side. Serve with bacon-maple dressing.
4-5 slices of thick cut bacon
3 TBSP red wine vinegar
1 tsp sugar
1/2 tsp dijon mustard
2 tsp pure maple syrup
chopped scallion for garnish
Fry bacon slices in a skillet then set them aside on a paper towel to drain off excess grease, reserving about 3 TBSP of rendered bacon fat in the skillet. Add the rest of the above listed ingredients to the skillet. Whisk together over low heat. Once thoroughly incorporated, remove from heat, add chopped bacon and garnish with chopped scallions.
I am sure you have heard the phrase, "farm to table"... but have you ever actually gone to a farm, picked out your food, and taken it to your own table? Last Sunday that is exactly what I did. Tucked away in the heart of southwest Michigan, my two amazing friends have a beautiful plot of land that stretches as far as the eye can see. They allowed me the opportunity to wander around with my camera, gather some eggs, and enjoy a few glasses of wine. 20+ chickens call this place home. Corn, buckwheat, and amaranth abound. Large garden beds house everything from tomatoes to melons to root vegetables galore. (Lucky for me, the tomato garden happened to be overflowing which afforded me a to-go box large enough to feed an army!) I watched the chickens wander around the yard, I saw where they sleep at night, I learned their names. I saw how much they were loved and cared for. There is something to be said for going to the source for your food. It nourishes your soul as well as your body. The labor of love that is owning your own farm is astonishing and demands respect. Many thanks to Chuck and Lis, you gave me way more than tomatoes and eggs that day.