Love me my Sweet Potatoes!

with a bounty of sweet potatoes available right now I thought I would share a favorite sweet potato salad with you...something surprisingly different. Sweet and tangy with a delicious bite of ginger. Originally from Martha Stewart's Everydayfood magazine

I am able to find all of the ingredients at our local farmers market for one stop shopping!



Serves 4

* 2 1/2 pounds sweet potatoes, cut into 3/4-inch chunks
* 1 tablespoon olive oil
* 1 teaspoon coarse salt
* 1/4 teaspoon ground pepper
* 2 tablespoons fresh orange juice
* 1 tablespoon oil
* 1 tablespoon minced fresh ginger
* 2 teaspoons Dijon mustard
* 3 scallions, thinly sliced crosswise

Directions

1. Preheat oven to 425 degrees. On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil, coarse salt, and ground pepper; roast until fork-tender, about 35 minutes.
2. In a large bowl, whisk together fresh orange juice, oil, minced fresh ginger, and 2 teaspoons Dijon mustard.
3. Add scallions and potatoes; toss to coat with dressing. Season with salt and pepper, if desired. Serve warm, cold, or at room temperature.


enjoy!

Yummy Goodness....

Oven Roasted Plum Tomatoes.... run, don't walk to your nearest farmers market... scoop up the biggest basket you can find (I bought a 1/2 bushel) and pop a few trays of these tomatoes in your oven Pronto! You can come back here and thank me later... after you tempt your tastebuds with the rich, salty sweet taste of the roasted tomatoes... so good!



so... here is what you need to do:

rinse off your tomatoes & slice in half lengthwise

place on baking sheet - cut side up - drizzle with olive oil, sea salt, add a few cloves of garlic and I used fresh thyme leaves too


place in oven at 225 degrees farenheit (sorry celsius blog readers) and roast for 9-10 HOURS! yes... HOURS! we ate them on baguette, homemade pizzas, plain, eggs, you name it... diced like a dip or popped straight into your mouth the taste can not be beat! I have even frozen some and the taste is great even out of the freezer... so as I said earlier... RUN don't walk to your local farmers market and scoop up a bushel to make these beauties!!

What's for Dinner tonight??

with fall in the air it is time for roasting vegetables! My sister and I headed to the local public market yesterday to scoop up some of falls best bounty...



I picked out some yummy delicata squash and sweet potatoes for roasted veggies for dinner.... this is how I prepared it!



cut off ends of squash, slice in half lengthwise, scoop out seeds and slice into 1/2" thick slices





slice the sweet potato into thick sticks ... keep skin on for added nutritional value!



toss in a bowl with onion slices and season to taste with olive oil, salt, ground cumin and curry powder



place in pan - try to keep it to 1-2 layers high... roast at 350 degrees until tender - about 45 minutes



enjoy!!!

Farmers Market Collection.............Fall 2008 from gock's frocks







I am in love with Sandi Henderson's latest collection for Michael Miller. I have designed 8 skirts using her delicious fabrics...pair them with one of my custom applique tees and you will be set for back to school festivities!











find these goodies on ebay or etsy!

To market...to market....

Leo and I went on Thursday to our local farmers market for fresh produce

...we came home laden with tomatoes,eggplant, peppers, beans and so much more. I always get carried away by the freshness of it all... we came home and made the most delicious soup

Roasted Tomato Eggplant Soup...definitely one of the family favorites. I am hoping to make a tradition of this every thursday with Leo