Over the last weeks, we have harvested a LOT of carrots and sweet potatoes. Now some were huge and perfect, some were smaller or were chopped in the harvesting process. Once we had cleaned and sorted all of them, we had a pile of ones that I wanted to use quickly, before they could get soft or rot.
I roasted a huge tray of sweet potatoes, and started looking for recipes. You have to love the internet when you can type in “savory” and “sweet potatoes” and have a recipe for savory sweet potato puffs pop up. That definitely is my new favorite recipe! Then, I still had a ton of roasted sweet potatoes, so I googled “sweet potato bread,” and another amazing recipe popped up. Hours later, I had a tray of puffs cooling, and three loaves of bread — one loaf in the freezer, a half headed off with our oldest son, a half going to college with our youngest, and one on the counter for our enjoyment this week.
Then the carrots. Anyone who spends a lot of time with me knows that I love cooked carrots. They are one of my favorite foods, and one that I will go for when I want comfort food. But we have a lot of carrots right now. Many are in storage for the winter, but I had a bucket with the less than perfect ones needing to be used. Some were roasted with beets. Some were peeled and sliced into carrot sticks for lunches. The rest were made into an absolutely amazing carrot cake. My whole life I have wanted to make a carrot cake from scratch. I don’t know why I hadn’t before now, but now I have, and I will make it again and again.
As the weekend comes to a close, the house smells of great food, the wood stove is keeping us warm and toasty, and all is well.