Caesar Salad, Roasted Radishes, Rice, and Roasted Sweet Potatoes topped with Feta, and Dried Berries.

Recipes follow...

Roasted Sweet Potato Surprise

This recipe was born on a day I needed to feel original and creative. I hope you're brave enough to give it a go. It's like nothing I've ever eaten. I don't think you will be disappointed if you have an adventuresome palette.

Ingredients:

Sweet Potatoes (as many as you have, want, or need)

Onions (I used Vidalia, again, as many as you like)

Olive Oil (about 1/4 Cu.)

Course Salt

Toppings:

Dried Cranberries, or other dried Berry (or fruit that you like)

Feta Cheese

Pre-heat oven to 500 degrees.

Dice Sweet Potatoes. I cut mine in half by length, then slice about 1/4 inch thick.

Slice Onions thinly.

Drizzle with Olive Oil, and sprinkle with Salt.

Mix. Roast at 500 degrees for 30-45 min. or longer if you like your roasted veggies more done.

Top with a Tbsp. Feta and a Tbsp. Dried Berries.

Enjoy!!

Roasted Radishes

This is a variety of Radish called Easter Egg. They are able to grow much larger than most without getting pithy. I recently boasted about how much I don't like Radishes. I tried these, and have changed my mind. They're quite yummy, especially the white ones. If you like cooked cabbage, you should love this recipe.

Wash and pat the radishes dry.

Slice the radishes.

Drizzle with Olive Oil, and sprinkle Sea Salt to taste.

Preheat oven to 500 degrees. Roast for 30 min. or until they are as done as you like.

Enjoy!!

Caesar Salad Dressing

Warning: Once you make your own Caesar Salad Dressing made from fresh ingredients, you may find it very difficult to go back to a store brand.

Ingredients:
2 -3 Fresh Egg Yolks (depending on the size)
At least 2 Garlic Cloves (add more if you like. I use 4 or 5)
1/8-1/4 Cu. Lemon Juice
1/4-1/2 cu. Parmesan Cheese
1 tsp. Anchovy Paste
1/2 Cu. Olive Oil (Canola if you need a substitute)
Salt & Pepper to taste


Obviously this is a dressing that is to be played with according to your taste.


Separate eggs, and put yolks in blender with garlic cloves, and lemon juice. Blend. Add Parmesan Cheese, and anchovy paste. Blend again. I turn on the blender, and slowly add oil to emulsify. Add salt and pepper to taste.

Mark expiration date of eggs on jar or calendar.

Enjoy!!

The Farm

Here is a link to the farm that we volunteer on. http://phoenixfarms.blogspot.com/

It's officially the Elma C. Lomax Incubator Farm. There are 11 or so farmers with their own projects going on that larger farm.

Enjoy, and check in on Aaron's blog often to see what's happening, and for some other yummy recipes.

Welcome, and grab your apron. "Pipi", my 10 year old daughter and I will be cooking with fresh, local, organic vegetables that we have either harvested from our own backyard, or from an incubator farm where we volunteer.

We hope you will enjoy the recipes we'll be making, and posting from the earth to the table.

Bon Apetit!