Greens, Peas and Sweet Potatoes

Judy left a comment the other day that made me laugh out loud. It also made me think of two things. My stepfather always kept a plot he would sow a mix of greens in. One year he planted a mixture of mustard greens, turnips and rutabagas. We would go out in the cool of fall after the frost had fallen and gather a good mess for supper. One Sunday morning before church I went over and gathered a bag full and brought them home to cook after church. I washed and looked and washed and looked. He never used insecticide so everything had to be washed well. Sand is an aweful thing to feel gritting between your teeth. I put the greens on to cook and came back about thirty minutes later. There floating in the top of the pot was a couple worms and a spider I had missed while cleaning. I scooped them off with a spoon and dumped them in the trashcan. The man I was married to at the time had pissed me off, which wasn't uncommon, I finished cooking supper. Colby and I ate, but not the greens. When he stumbled in later ready for his supper, I fed him the greens. I have told you a little about my great-grandmother. She was my mother's father's mother. The only great-grandparent I knew. Grandma had long hair that was steel grey. She took it down every morning, brushed it out, then she braided it into two long braids and wound them into a neat bun at the back of her neck, securing it on either side with tortoise shell combs. She wore mid-calf length cotton dresses with a silky slip underneath. She wore knee high nylons and black shoes. From the time I can remember her, age 4 or 5, until she passed away when I was 20 she looked exactly the same. In the summer time Grandma's favorite meal was fresh peas (sometimes mixed with fresh butterbeans) fried cornbread, sliced red tomaotes and a 6oz bottle of coke. I have no idea how many times I had this meal at her house but I know it was frequently. We would spend the early morning shelling peas and then Grandma would wash and look them, put them in her big pot and set them to cook. That evening they were supper. After she died, we sat around one evening, my mother with all of her sisters. We were talking about Grandma and one of my mother's sisters had similar memories that I had. Rachel was always Grandma's favorite when they were little. My momma turned to us both and said "I cannot believe you ate peas at Grandma's house. She couldn't see well and there were always pea worms floating at the top of the pot." "Don't look at me," I said, "I was a little kid! And you let me go over there!" Hahahahahahaha!! As gross as this might sound to you, it is my favorite memory of my great-grandmother. Jenny asked about sweet potatoes. This is what I do with sweet potatoes. For all of these recipes (except the fries) wash the potatoes well. Dry them. Drizzle with oil and using your hands rub the oil all over the outside making sure you coat all of the skin with oil. Place them in a baking dish. Bake at 375 degrees until cooked soft, maybe and hour to an hour and half, depending on the size of the potatoes. The skins will cook crisp almost like dry leaves. As they cool the potato will shrink away from the skin. When they are cool enough to handle gently peel away the skin. Baked Sweet Potato - You can stop at this point, slice in two and place a nice big pat of butter and sprinkle with salt and pepper to taste. This is an excellent side dish as is. Candied Sweet Potatoes - Cut the baked potatoes into nice size chunks. Sprinkle with a little brown sugar and cinnamon, add a little butter and place under the broiler until the sugar is melted and gooey. OR Cut the raw, peeled potatoes into chunks and boil until they just begin to soften. Strain them out of the water and place in a baking dish. Save 1 cup of the water they were cooked in. To it add 2 - 3 tbsp brown sugar, 2 tsp cinnamon, grate a little nutmeg and pour over the potatoes in the baking pan. Add a few pats of butter and bake in a hot oven until the potatoes are fork tender, basting occassionally. This is great to throw in 1/2 cup of raisin to the juice or a few prunes and waltnuts. Remember everything sweet needs a little salt. I salt after they get to the table. Sweet Potato Pie - Make exactly like pumpkin pie only use the cooked sweet potatoes instead of pumpkin. Use the Libby's pumpkin pie recipe. Sweet Potato Pone - Mash the baked potatoes. In a large mixing bowl add 1 tbsp butter for every potato. 1 tsp cinnamon, mix well. 1 beaten egg for every 2 potatoes, mix well. 1/4 cup cream, mix well. 1/4 cup flour, mix well. Pour into a buttered baking pan. Bake at 375 degrees. It is done when a toothpick pressed into the center comes out clean. Cool completely. Slice into squares. The end result should be firm and hold the square shape but should be creamy when you bite into it almost like the texture of a moist gooey fudge brownie. Sweet Potato Casserole #1 - Mash 4 baked potatoes. Add a couple tbsp of butter, a tsp or two of cinnamon, 1/2 cup milk and spread in a buttered baking dish. In a bowl take 1/2 cup brown sugar, 1/2 stick of softened butter and cream the sugar into the butter. Mix in 1/2 cup chopped pecans. Sprinkle this over the top of the sweet potato mash. Bake at 375 until the toping is a nice tender crust. Sweet Potato Casserole #2 - Mash 4 baked potatoes. Add a couple tbsp of butter, a tsp or two of cinnamon, 1/2 cup of milk, 1/2 cup raisins and spread in a buttered baking dish. Bake until just done. Remove from the oven and sprinkle mini marshmallows over the top. Return to the oven and bake until the marshmallows are toasted. Sweet Potato Baby Food - bake the potatoes. Allow them to cool completely. With a fork mash them until they are creamy. Feed your baby. Sweet Potato french fries - peel the potatoes, slice lengthwise into strips like regular french fries. Deep fry, sprinkle with salt. Serve with Hamburgers and ketchup. My kids love these. Please note, these recipes are not with exact measurements. These are done by feel. I might use more brown sugar based on the potato. Taste the potatoes after you have baked them to judge their natural sweetness. In the deep cold of winter I like more cinnamon. In the late fall I like less. You can really adjust these to fit your specific taste and preference.