By Fourth of July weekend. I grilled. The annual practice: ribs on the outdoor grill with dry rub, low heat for three hours, corn on the cob, the new potatoes from the garden. Ate outside at the porch table in the warm evening with the sounds of the valley's celebrations drifting up the hill at dusk. This is a good holiday for a farm because the farm provides exactly what the holiday wants.
Ted Marchand came for dinner on Saturday. He's been over for several meals this summer — his health is good now, the hip healed, his daughter in Burlington keeps in regular contact. He ate three ears of corn and said nothing in particular and everything in general. He told me about a conversation he'd had with his daughter about whether she might move back to Vermont from Burlington. He seemed to want me to think it was possible. I said: I think it is. He seemed pleased to hear that, more than the statement warranted. Some things you want someone to affirm.
The first Brandywine of 2023 is close. I can see it starting to turn on the vine — the faint blush along the shoulder that means a week from ripe. I've been watching the same plant since late June. The anticipation has its own flavor, distinct from the tomato itself. Both are good.
Teddy is at the cooking intensive in New Haven this week. He texted twice: Tuesday to say the instructor is very good, Thursday to say he'd made a classic French mother sauce from scratch. I said: which one? He said: béchamel today, will do espagnole tomorrow. I said: go. He said: I'm going.
The new potatoes from the garden were the quiet star of that Saturday dinner — Ted ate them without comment, which from Ted is high praise. Boiled sweet potatoes follow that same philosophy: let the vegetable speak, don’t crowd it. After a meal like that one, full of warm evening air and easy conversation, it felt right to write down the method that’s worked all these summers, so it’s here when the next harvest comes in.
Boiled Sweet Potatoes
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Ingredients
- 2 pounds sweet potatoes (about 3–4 medium), scrubbed and cut into 1-inch chunks
- 1 teaspoon kosher salt, plus more for the water
- 1 tablespoon unsalted butter
- 1/4 teaspoon black pepper
- Optional: fresh parsley or chives for garnish
Instructions
- Prep the potatoes. Scrub sweet potatoes well under cold water. Peel if desired, then cut into uniform 1-inch chunks so they cook evenly.
- Bring water to a boil. Fill a large pot with enough cold water to cover the potatoes by 2 inches. Add a generous pinch of salt and bring to a rolling boil over high heat.
- Cook the potatoes. Add the sweet potato chunks to the boiling water. Reduce heat to medium-high and cook uncovered for 15–20 minutes, until a fork pierces the center easily with no resistance.
- Drain and season. Drain the potatoes thoroughly in a colander and return them to the warm pot. Add butter, 1 teaspoon salt, and black pepper. Toss gently to coat.
- Serve. Transfer to a serving dish. Garnish with fresh parsley or chives if desired. Serve immediately while hot.
Nutrition (per serving)
Calories: 180 | Protein: 2g | Fat: 3g | Carbs: 36g | Fiber: 5g | Sodium: 320mg