delightful deliveries

I like grocery shopping, but I also like when delicious things are delivered to my door.

I'm happy to tell you folks about The Produce Box, an organization of more than 200 stay-at-home moms and dads who provide home-delivered produce year round in North Carolina, specifically the Triangle, Triad, Wilmington, and now Charlotte. The company works with local farmers and food producers to provide direct delivery from farms to subscribers. Subscribers have the option of choosing from up to eight boxes and can make swaps and add other items such as local meats, artisanal cheeses, granola, and fresh-baked breads. There are no contracts involved, simply order or skip as needed. Every order supports local farmers, provides food for families in need, and helps raise funds for local schools and non-profits.

If you live in NC, I encourage you to see if The Produce Box is accessible to you! The choices are fun and mixed, and all of the items I received were of good quality and delicious. Believe it or not, I'd never purchased Bibb lettuce and never even worked with leeks, so I found the enclosed paper detailing each item (when to eat it, how to store it, some good ideas for preparing it) VERY helpful.

I'd been meaning to try this sweet potato recipe from the much-acclaimed Gjelina cookbook. It didn't disappoint! The flavors are complex but not too crazy and the method is easy but effective. I had my doubts that such random sauce would be good, but it was bright and creamy and refreshing, the perfect complement to the sweet potatoes. I love it when a plan comes together!

Sweet and Savory Sweet Potatoes
Based on this recipe from this book
(printable recipe)
Serves 3-6
Ingredients:

• 2 large sweet potatoes
• 1 tablespoons honey
• 2 teaspoons dried rosemary
• 2 teaspoons crushed red pepper flakes
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 1/4 cup Greek yogurt
• 2 tablespoons fresh lime juice, approximately 1 lime

Directions:
Heat oven to 425 degrees F.
Cut each sweet potato lengthwise into wedges.
Put the wedges in a large bowl, and toss them with the honey, 1 teaspoon rosemary and 1 teaspoon crushed red pepper flakes, and olive oil. Let the mixture sit for 10 minutes or so as the oven heats, tossing once or twice to coat.
Transfer the potatoes to a foil-lined, rimmed baking sheet, season with salt and pepper, and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.
As the potatoes roast, combine the yogurt and lime juice in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.
When the potatoes are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining rosemary and red pepper flakes and some flaky sea salt, if desired. Serve immediately.