'Watch as Sasha harvests and cooks fall crops with her friend Jenna, the head chef at Baker Creek\'s restaurant. From persimmons to purple sweet potatoes, you\'re sure to be enthralled by the variety of tasty recipes that can be made from this wonderful fruit and root veggies. Recipe for Thai Spiced Sweet Potato Fries and Persimmon Chutney: Ingredients: 1 medium purple sweet potato Juice of 1/2 lime 1/2 tablespoon maple syrup 1/2 tablespoon olive oil 1 teaspoon lime zest 1/2 teaspoon cayenne pepper (more to taste) 1/2 teaspoon salt 1 tablespoon cornstarch Instructions: Preheat the oven to 450 degrees. Line baking sheet (or sheets) with parchment paper. Cut the potatoes into french fry-sized strips. Transfer to a large bowl and add the lime juice, maple syrup, oil, lime zest, cayenne and salt. Toss to coat. Add cornstarch and toss the mixture further. (Don\'t worry if the cornstarch dissolves.) Arrange the potato strips in a single layer on the baking sheets and cook 15 minutes. Remove from oven. Persimmon Ketchup (Chutney) From the Garnish and Gather blog (https://garnishandgather.com/blog/persimmon-ketchup) Ingredients: 1 tablespoon oil 2 tablespoons diced onion 1/2 teaspoon minced garlic 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 ripe persimmon 3 tablespoons apple cider vinegar 2 teaspoons sugar 1/4 cup water Directions: In a pot, heat oil over medium and add onion, garlic, cumin & coriander. Cook 4—5 minutes , or until onions are softened. Peel and dice persimmons. Add persimmon, apple cider vinegar, sugar & water Simmer 10—15 minutes, or until the persimmon is falling apart. Transfer ketchup to food processor and purée until smooth. Purple Sweet Potato Mochi Based on this recipe from Rhian\'s Recipes: https://www.rhiansrecipes.com/purple-sweet-potato-mochi-vegan-gf/ Recipe for Vegan Purple Sweet Potato Pie With Coconut Almond Crust (from The Endless Meal / https://www.theendlessmeal.com/vegan-purple-sweet-potato-pie/) Ingredients: For the crust: 1/4 cup coconut oil, melted 1/4 cup maple syrup 1 cup almond meal 1 cup unsweetened shredded coconut 1/2 teaspoon sea salt 1/2 teaspoon baking soda For the pie filling: 2 lb. Molokai Purple sweet potatoes (or other purple yams/sweet potatoes), peeled and cut into 1-inch rounds (about four cups worth) 3/4 cup canned coconut milk (not low fat) 1/2 cup maple syrup (see notes) 1 1/2 tablespoons tapioca starch 1 tablespoon fresh lime juice 2 teaspoons ground cinnamon 1 teaspoon sea salt 1 teaspoon ground ginger 1/2 teaspoon allspice 1/4 - 1/2 teaspoon cayenne pepper 1/4 teaspoon ground cloves For the coconut whipped cream: 1 can full-fat, additive-free coconut milk (make sure it does not contain guar gum) 2 tablespoons powdered sugar Instructions: Preheat the oven to 350 degrees. Grease the bottom and sides of a 9\" pie pan with coconut oil. Mix all the crust ingredients in a large bowl, then transfer them to the prepared pie pan. Wash your hands lightly to prevent the crust from sticking to them, then press the crust into the pan, making sure it is even on the sides and bottom. Bake the crust in the preheated oven for 10 minutes. The crust should be puffed up and golden brown when you remove it. Use the back of a spoon to push the crust down gently so that there is room for the filling. For the filling: Bring a medium-sized pot of water to a boil. Add the sweet potatoes/yams and boil for 10 minutes, or until they can be pierced with a fork. Drain the sweet potatoes and place them in a food processor or high-powered blender. Add the rest of the ingredients and blend on high until creamy. Pour the pie filling over the baked pie shell and smooth out the top. Bake in the preheated oven for 45 minutes, or until the pie has set but still jiggles a bit in the middle. Remove the pie from the oven and let cool completely. For the coconut whipped cream: Chill the can of coconut milk in the fridge for at least an hour, but preferably overnight. You want the cream and the milk to separate, and this is easier if it is very cold. Separate the hard cream from the watery milk. Put the cream in a large bowl and add the powdered sugar. Using electric beaters, beat the cream for 2-3 minutes. It won\'t form stiff peaks like regular whipped cream, but it will be still enough to dollop. Notes: Taste the pie filling before adding it to the crust, adding more maple syrup or sugar if you prefer more sweetness. Get your seeds at RareSeeds.com Video created by KBMotionPictures.com'
Tags: fall , Chicken , relaxing , simple life , Harvesting , seeds , old fashioned , Persimmons , baker creek heirloom seed company , rare seeds , li ziqi style , okinawan sweet potato , molokai sweet potato , molokai purple mochi , thai spiced weet potato fries and persimmon chutney , coconut milk whipped cream , almond flour crust , native crops , fall crops , wild harvesting
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