It’s that wonderful time of year when a glorious second wave of vegetables, like corn and sweet potatoes, hits the market.

These are some of my favorite ingredients. Their colors, flavors and healthful benefits — along with their budget-friendly prices — make them great ingredients to have on hand.


I like to buy a whole sack of corn and spend a nice, breezy (if I’m lucky) hour or so on the back porch shucking ears. Then I blanch the cobs in boiling water for about 5 minutes followed by a plunge in ice water to stop the cooking process. Once cooled, I can store them in the freezer for months and use them whenever we want.

Sweet potatoes are high in vitamins A and C. Did you know you can bake sweet potatoes then freeze them in 1-cup portions to use in recipes later? I usually buy a couple pounds at time. I find I can store them in our cool house for three to four weeks, but they do not last as long as regular potatoes.

I’m relishing this burst of fall temperatures, and the season’s bounty of Louisiana-grown ingredients it brings. With this lovely fall weather, this roasted corn soup and warm sweet potato rolls hit the spot for supper.

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at