2.6 miles is what separates every conceivable expensive, organic product from my kitchen. If my beloved red Vibe were unable to traverse those 2.6 miles, there’s a flight of steep city steps that nearly extends from my curb to a busway, which offers one of the few direct, convenient routes in our public transit system. Since I hate waiting for transportation, I have also walked those 2.6 miles, but it makes returning with a significant stock of groceries a challenge. All that is to say, my path to healthy food is nearly a yellow brick road, and that’s a luxury.
A car and a mere 2.6 miles means we can run to the store when the kibble is but dust at the bottom of the bin. We can make dinner decisions well into the evening. We can be cooking dinner, discover we forgot something and still go to the store. We are fortunate, but others are not so lucky, nor do they have such easy access to wholesome foods.
When the Urban Farmer began his search for land, he sought the obvious factors for optimal growth (south facing, drainage, etc), but he also targeted communities he thought would benefit from an urban farm. The farm’s namesake neighborhood, Hazelwood, had a prime location and a need for fresh, healthy food. The neighborhood fit the “food desert” classification, but that’s changing due to several agricultural initiatives and thanks to one woman with a vision.
Dianne Schenk turned what could have been lofty thesis research on food deserts into a very tangible, seasonal fruit & vegetable stand in a food desert. Then she turned that stand into a year-round brick-and-mortar. Today, she runs Dylamato’s Market, and at long last, the neighbors have easy access to fresh, healthy, affordable food, including the sweet potatoes you see here, in my retake on the classic reuben. It’s not a grocery store, but it is a means to fresh food versus processed or canned goods, and it’s a hard-earned step in the right direction. Here’s to you Dianne!
P.S: That giant ass can of beer paired with the reuben? My fella, the Urban Farmer, designed that label for the fine folks at Round About Brewery. You’ll need a beer that size to keep up with this hearty sandwich!
Sweet Potato Reuben Sandwiches (Vegetarian)
About This Recipe: This isn’t a precise recipe, just a guide for an easy vegetarian reuben. Thousand Island Dressing is the traditional condiment for a reuben, but I broke the rules and mixed homemade ketchup and an organic mayo to create an easy, similar tasting sauce. If I’m not making my own mayo, I recommend Sir Kensington’s Mayonnaise because it’s GMO free and uses a healthy oil (sunflower). If not using a homemade ketchup, be sure to use an organic variety to avoid corn syrup and excess sugar. The sandwich shown does not feature cheese, but I love a cheesy version. For a vegan option, use a non-gmo vegenaise.
Ingredients
Marble Rye bread
organic Sauerkraut
Roasted or pan-fried sweet potatoes (greased with coconut oil, cut in rings)
organic ketchup (or homemade)
organic mayo (recommended: Sir Kensington’s Mayonnaise or homemade)
optional: swiss cheese
Directions (A very loose guide)
Grilled Option w/ Cheese:
If using swiss cheese, place one buttered piece of bread butter side down in a skillet, over medium-low heat. Add a mixture of ketchup and mayo, a layer of roasted or pan-fried sweet potatoes, sauerkraut, cheese and the remaining slice of bread. Press down with a spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
Alternately:
Assemble the ingredients on plain or toasted bread. Voila!
Enjoy!
