email this pageCooler weather aside, I love fall for two things-pumpkins and chili. I have no restraint when it comes to all the quirky, colorful squash at the farmers' market, hauling home a squash for every surface in and around my house. They don't wilt like flowers, and after we tire of them, I cook them. Happy fall!
Jill Melton, Editor
Be Green in the Kitchen
- Use Tupperware instead of plastic wrap, which is made from petroleum products and uses fossil fuels.
- Always bring water to a boil with the lid on the pan. It will save countless hours of energy.
- Dust off the pressure cooker. It's the fastest way to cook, thereby saving energy.
Sweet!
Folks in Darlington, S.C., like their cars fast (the town is the birthplace of stock car racing) and their potatoes sweet, especially on the second Saturday in October (Oct. 10, 2009). That's when the South Carolina Sweet Potato Festival rolls in to town. Whether you have a hankering for sweet potato pie, fries, biscuits or even ice cream, you'll find it at the festival. Only locally made dishes are allowed to be displayed and sold at the fair, and all focus is strictly on the vegetable, down to the crafts, live music and the old car show. Even the balloons match the overall color scheme. To set the mood, try our Sweet Potato Fries, below.
—Linda Rogak
Sweet Potato Fries
3 sweet potatoes, peeled
2 tablespoons olive oil
1 tablespoon Cajun seasoning
- Preheat oven to 375F.
- Cut potatoes in half. Cut each half into 5 strips. Toss with olive oil and Cajun seasoning. Place in a single layer on baking sheet. Bake 30 minutes. Serves 6.
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