Tarragon Yam Bake

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Sweet potatoes are frequently called yams in this country but they are not the same vegetable nor are they even distantly related.  Yams are darker skinned, have a darker, golden flesh and are, oddly enough, sweeter than sweet potatoes.
This recipe is one that I have been making for a long time.  It is simple to make and you can vary the amount of each vegetable and the tarragon to suit your own tastes and how many servings are needed.
It is surprisingly delicious!
Cleo, Food Bank volunteer

Ingredients:

1 medium yam
3-4 small red or Yukon potatoes
2 carrots
1 medium onion
1-2 tbs safflower or sunflower oil
Tarragon
Water
Salt to taste


Directions:


Preheat oven to 400 degrees.
Cut yams, potatoes and carrots into slices or cubes and quarter the onion.  Combine all the veggies in an oven-proof casserole dish with a cover.    Add the oil and the tarragon then toss veggies to cover all pieces.  Add a little water to keep the veggies moisturized.  Cover the dish and bake for 30 to 45 minutes or until the veggies are tender but not mushy.  Salt to taste before serving.

November's Volunteer of the Month

By a unanimous vote amoung Food Bank of Yolo County (FBYC) staff, this month's featured volunteer is Misty O'Donnell. Though quiet, she has made a big impression at the FBYC. Her “can-do” attitude and friendly demeanor are a pleasure to be around.

Misty first heard about FBYC through the Work Experience Program (WEX). Through this program, individuals are matched up with local organizations to build their job skills.

Misty has been with the FBYC for about a month and a half and continues to be a great asset. She makes sure the warehouse is clean and organized, and she is taking on more responsibility by learning how to take inventory. She enjoys “being able to help the community” and says that “the staff is always so kind”.

When she is not working at FBYC, Misty enjoys spending time with her children.