|The Hamm even vegetarians like|
THURSDAY OPENING DAY
3 - 7 pm
First Presbyterian Church
SATURDAY OPENING DAY
10 - 3 pm
Easter dinner in the UrbanFarmJunkie's household was not exactly an EatLocal Fest. Not only was I not organized enough to order my Skagit River Ranch ham (or lamb) in time, but when I swung by Bill the Butcher's (which advertises local, sustainable, etc. etc.), I was even too late for their Oregon(?) hams. They sold me one from Iowa. Darn. And then I overheated it. Double darn.
I think only our peach cobbler (frozen from last summer), potatoes, half-and-half, butter, and Beecher's cheese hailed from the great state of Washington. The furthest food on offer was probably the fresh pineapple, but, man, was it worth it.
To assuage my guilt, at least no part of this distant Iowa ham will go to waste. I'm a sucker for hashes, and if you have a ham chunk sitting in the refrigerator, give this recipe a try.
Ham and Sweet Potato Hash * Modified from a Nov 2005 Bon Appetit recipe
2-1/2 cups peeled, sweet potato or yam chunks (about 1/2")
2 cups 1/2" cubes of ham
1 onion, chopped
2 cups chopped fresh spinach
In a large skillet, heat 3 T olive oil over medium-high. Add sweet potato cubes. Cover and cook 5 minutes. Mix in ham and onion. Cover and cook until sweet potato is tender and bottom of hash begins to brown, about 5-8 minutes. Sprinkle with pepper. Use spatula to turn over, smooshing it down. Cook uncovered until golden, turning occasionally, 5-10 minutes longer. Stir in spinach until wilted. Fry eggs separately or make room in the hash.
If you have kids like mine, you may want to increase the ham, since you'll just have to pick it out of the hash for them to eat.
That's it for this week! There's plenty of awful news in the food world, but I'll save it for another day...