Potatoland

I’ve gotten downright spooked about the amount of potatoes we’ve been eating, but being much more active and eating fewer proteins (we’re finding our tofu, bean and nut supplies, but the going has been slow!), we’re finding that our bodies must be starving for fuel.

One of the nicest treats of an earlier cool season and multiple potato varieties is the chance to indulge in our love for sweet potatoes. Served as ‘chips,’ glazed with citrus juices or just eaten plain baked, sweet potatoes are good for boosting energy, promoting a healthy heart and skin and helping to lower blood pressure. They are good slow release carbohydrates that are rich in antioxidants. They contain more vitamin E than any other low fat food and are a good source of potassium and iron. I found this great little recipe that is close to what I do with pumpkins — minus the curry. I’m going to continue to fiddle with the seasonings (it just might need some garlic!); enjoy your own inventive efforts!

Creamy Sweet Potato Soup, Base Recipe

2 cups (1/4-inch) cubed peeled sweet potato

1 1/2 cups thinly sliced leek (about 1 medium)

1 1/4 cups fat-free vegetable broth, divided

2/3 cup evaporated skim milk

1 1/2 teaspoons Dijon mustard

1/2 teaspoon salt

Dash of freshly ground pepper

1/4 tsp freshly ground nutmeg

Chopped leek

Combine sweet potato, sliced leek, and 1/4 cup broth in a 1 1/2-quart casserole; stir well. Cover, and microwave at HIGH 10 minutes, stirring after 5 minutes. Place sweet potato mixture in a blender or food processor; process until smooth. Add remaining ingredients except chopped leek; process 30 seconds or until blended. Garnish with chopped leek. Serve warm. 4 servings (serving size: 3/4 cup)

Nutritional Information

CALORIES 136(3% from fat); FAT 0.5g (sat 0.1g,mono 0.1g,poly 0.2g); PROTEIN 5g; CHOLESTEROL 2mg; CALCIUM 162mg; SODIUM 416mg; FIBER 2.5g; IRON 1.3mg; CARBOHYDRATE 27.2g (base recipe from Cooking Light, NOVEMBER 1996)

There’s a farm market somewhere in town this weekend, and I can only assume that it’s going to be under some kind of roof, as it’s been raining off and on for the last few days. The flashes of brightness, when they come, are blinding, and we open up the windows to let the suddenly warm breezes into the room. The weather in Scotland “changes on your backswing,” a knowledgeable golfer once said. It’s true — we sit at the windows and watch the weather roll in and away. The rain isn’t the bummer it could be — it’s the helpful friend of the most tender and tasty crop of green beans I’ve ever eaten. We just discovered that a local greengrocer has weekly organic boxes, and we look forward to checking that out. Good soups to you!

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