I'm loaded up with all sorts of root veggies and squashes, courtesy of Boston Organics. While I'm looking forward to summer and, with it, the bounty of rich leafy green veggies that I'll be getting, I'm doing my best not to waste any of the produce that I'm currently getting.
Last night I made a simple potato bake: chopped white potatoes, yams, carrots, squash and a yellow onion - tossed together with some olive oil and sea salt and baked. Delicious.
And this morning I mashed up the remainder and made these yummy potato pancakes. So filling and delicious on this windy, rainy and cold morning.
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