Lettuce, Potatoes, Muffins & Pie

We couldn't stand it any longer.  Even though we are {still} waiting to plan our garden so we can base it on what the next year will bring, we have such a hankering for fresh vegetables- particularly lettuces.  So, a couple weeks back, Jamey planted some baby beds of lettuce in our office under lights.  They are coming up nicely and need thinning.

We're not sure if they'll make it until he can build a larger cold frame to house them outside.  They might just end up in our tummies even though they would make some of the world's smallest salads.

Our potatoes which are stored (wrapped in newspaper) in our outer (non-heated) mud room are fairing pretty well.  They are beginning to sprout and are the slightest bit soft, but are still lovely inside.  I used a big bowl full to make Jamey mashed potatoes for Valentine's Day.  It just goes to show how much I love him (if you haven't caught on, I dislike mashed potatoes- what is it all you people see in them?).

Our sweet potatoes are still hanging out wrapped in newspaper untder the table in the office that holds the lettuce beds.  Stored beside them is our tub of oats.  At the rate we eat baked oatmeal, we buy 25 pound bags of oats and divide them into the proper amounts for each large batch.  The sweet potatoes are holding up pretty well.  But, because they're upstairs, I tend to forget about them.  Every once in awhile Jamey points out we haven't eaten any in awhile and that jump starts me into sweet potato action.  Just in case you need a couple ideas for your sweet potatoes, here's what I've been doing with them...

The other week, I cooked up a couple large pots of sweet potatoes and hand-blender-ed them...

Okay.  I just have to interrupt myself to tell you that Sadie (5) just came into the dining room and asked, "Mom, can I clean up the whole house?"  Either A) my house is so messy that my 5-year-old can't stand it anymore or B) she's the child of my dreams.

...into puree for sweet potato pie and muffins.  The pie recipe is fairly standard, but a good one, so I'll include the recipe below.  I often serve it with dinner, as a vegetable, and it makes the kids think I'm the coolest (albeit a temporary thought).  The muffins, I love.  They are not your standard, crumbly, on the dry-side muffins that require butter or jam.  These muffins are actually creamy.  And, not under-baked creamy, either.  Just perfectly spiced and moist and creamy.  You can find the recipe for Creamy Sweet Potato Muffins here.

Sweet Potato Pie (adapted from allrecipes.com)

2 cups mashed sweet potatoes
1/4 cup butter, melted
2 eggs
3/4-1 cup packed brown sugar, depending on your love of sweet
1/4 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup evaporated milk
1 9-inch unbaked pie crust

In a mixing bowl, combine all ingredients and blend well.  Pour into pie shell and bake at 400 degrees for 10 minutes, then for 30 minutes at 350 degrees or until the center of the pie is set and no longer giggly.  Let stand 15 minutes before cutting. Pin It