I was unable to visit farms this week but I thought I would post a new fall recipe. I spoke with Randy Tillery this morning (stalls 46-48) and he said his produce is still producing, in fact the tomatoes are still coming on strong and look as nice as they did during the summer. I am keeping my finger crossed that Jack Frost stays away  for a little longer, I am not ready to give up eating summer produce.

Sweet Potato Brulee

12 oz. Sweet Potatoes
1/4 cup butter
1/2 cup brown sugar
1/2 tsp. kosher salt
1/3 cup chopped pecans
6 Tbsp. sugar

Pierce sweet potatoes several times with a fork and microwave until tender. Split in half lengthwise and let cool. Scoop the potato out of the skin and place in a food processor. Add butter, brown sugar and salt. Process briefly until smooth.

Stir in the pecans then divide the mixture between four one-cup ramekins. Microwave until hot. Top each dish with 1 1/2 Tbsp. sugar. Using quick, lateral motions and a short flame, heat the sugar until it turns brown and bubbly. (you can place under the broiler if you don't have a torch) let cool one or two minutes for the sugar to harden. serves 4

I found this recipe in "In Season Cooking Fresh From The Kansas City Farmers' Market" by Julienne Gehrer

Nutty Apple and Spinach Salad

You will be able to find spinach, apples, goat cheese and honey at the farmers market this weekend.

1 large Jonathan apple washed, quartered, cored and sliced thin
2 cups washed spinash
1/2 cup walnuts, toasted
1/2 cup fetta or goat cheese, crumbled
1 Tbsp. lemon juice
2 tsp. honey

Wash hands and surfaces before beginning. For dressing whisk lemon juice and honey in a small bowl to blend. In a large bowl combine apple and spinach. Toss with enough dressing to coat. Mound salad on four plates. Sprinkle with walnuts and cheese. Refrigerate leftover immediately.

Recipe from FNEP (Family Nutrition Education Programs)