“At Local Roots, as the seasons change, we also begin changing our cooking techniques. For instance, we begin braising our meats and using a wood fire oven. I think just the smoky, nostalgic smell begins to set the mood for fall.” “We also use the confit technique for cooking turkey. We use bacon fat seasoned with garlic, bay leaves, thyme, and chili for the dark meat, like the legs and thighs. We use our turkey in a variety of dishes from soup to sandwiches to hash. I would recommend Beaujolais as a wine pairing. It’s a versatile red wine that works well in the fall, especially with a Thanksgiving meal,” Lintz elaborated. His food and ingredient list is driven by the availability of ingredients from local farmers. “Whether it’s the variety of fresh vegetables or how they are prepared, we like to put our own spin on dishes. Our menu is a constant evolution,” said Lintz. Not only a healthy option but versatile and tasty as well, the sweet potato, ranks high as another fall favorite. Family owned, Sandy Ridge Farm, in Senatobia, Mississippi, produces between seven and seven and half million pounds of sweet potatoes annually. Second generation farmers, Anna Murphree Rhinewalt, her husband, Dustin Rhinewalt, and brothers Calvert and Michael Murphree, continue to farm what their father started 30 years ago. With distribution throughout the Southeast United States, from Louisiana to the Florida panhandle, the Murphree family is happy to share the benefits of sweet potatoes. “Sweet potatoes offer a range of vitamins. A medium sized sweet potato can offer 8,100 milligrams of Vitamin A and only has 114 calories,” said Anna. 38 DeSoto
Offering a lower glycemic level than Irish potatoes, once washed, if kept cool in a dark place with low humidity, they can be stored for up to three months. “We grow three varieties of sweet potatoes: Beauregard, Orleans, and Bonita. The Beauregard and Orleans are orange sweet potatoes, typically found in the grocery store. They have a similar taste and creamy texture. The Bonita is actually a white sweet potato. It is more dense, and takes longer to cook. Once it is cooked, it is fluffy and cake like,” explained Anna. Demand dictated the variety choice. “We began growing Bonitas due to a regional demand in Louisiana. We soon found our older customers here liked them, because they remind them of a yellow heirloom variety of sweet potato. Some of our customers purchase a combination of our varieties. They like the texture of the Bonita with the flavor of the Beauregard, “she elaborated. In addition to being a holiday tradition, the Murphrees attribute the sweet potato’s popularity to its versatility. “Sweet potatoes can be baked, used in casseroles, pies, and candied. As a puree, they can be added to ice cream, bread, and even sausage balls. Yes, the sausage balls still taste like sausage balls, but the sweet potato puree helps keep them moist,” added Anna. Sandy Ridge Farm is open to the public. Forty pound cases of sweet potatoes are available for purchase. They are located at 615 Sides Bottom Road, Senatobia, Miss. To contact them, call 662-562-6316. To learn more about Local Roots Restaurant and view their fall menu, please visit www.localrootsrestaurant.com.