We finished our market season with a cooking demo. We featured products from several of our vendors including mushrooms from Flyway Family Farm, sweet potatoes from Miller Tater Farm, carrots from Shade Tree Farm, and herb blend from Flora Bay. Thank you to Kim Reese for all her cooking demos this season. Kim is a student of SIUC Nutrition Program.
1 Tbsp Olive Oil
1/2 Red Onion, diced
1 Cup Flyway Farms Mushrooms, chopped
16 oz Miller’s Farm Sweet Potatoes, medium diced, with skin
2 Tsps Flora Bay Savory Herb Blend
1/2 Cup Vegetable Broth, low sodium (or water)
2 Shade Tree Farms Carrots, peeled, grated
1/2 Lemon, zested and juiced
Over medium heat sauté onion in olive oil for 1 minute.
Stir in mushrooms. Sauté 3 minutes.
Stir in sweet potatoes, herbs and broth.
Cover and simmer 15 minutes. Stir occasionally. Stir in grated carrots. Simmer 5 minutes more covered or until sweet potatoes are tender.
Add lemon zest and juice. Serve.