Turkey Tracks: April 27, 2018
April 2018 on the Homefront
The snow is almost gone from the Snowball slopes–where we have local skiing. I stopped to take this picture because I love it when wispy clouds cover the top of the mountain, allowing glimpses here and there as they swirl and drift. My world is greening up now, especially after two days of much needed rain.
I planted pansies this week. Usually these barrels get planted much later in the spring, but they had to be moved from their winter spot due to the garage drainage project. I love pansies, so having them planted where I see them every day is a real treat. I’ll plant them every spring now.
The droopy plant below has recovered after two days of rain.
Dinner the other night was some scallops I found frozen at the Belfast Coop the other day. The scallop season up here is very short and starts in December. It’s amazing to think they are mostly collected by DIVERS who brave the cold Maine bay waters that time of year. I made sweet potato fries to go with and sautéed some baby boy chow–a favorite vegetable of mine. I just flash cook scallops in a good fat, or a mixture of good fats, so that they caramelize. They are amazing with sweet potatoes.
This sweet potato is one of the white Japanese ones. Peel, cut into fry sizes, put into an oven pan lined with parchment paper (please, please, please DO NOT use aluminum foil for any cooking), add dried herbs, minced garlic and ginger (you don’t have to peel the ginger, just chop it fine), drizzle with olive oil and toss everything around. I used the convection oven feature to cook these at about 350 degrees. Otherwise, use a slightly higher heat and check that you are not burning the bottom of the pieces. Turn them over if they are getting brown. I don’t know. It takes about 30 minutes, depending on heat temps. This sweet potato variety is dead sweet.
Louisa Enright's Blog 
your dinner looks delicious.