It seems like it has been awhile since I posted about my passion for eating local foods. Perhaps you were thinking it’s because it’s December?
Nope!
Even in December, we can incorporate local foods into our diet to benefit the health of our ecosystems, our bodies, to reduce our carbon footprints, and to support small, friendly, community farmers!
Look what I got from Morningside Farm just yesterday at the Tremont Farmers’ Market:
Although the days of endless variety at the farmers’ market may have passed, there is still plenty of fresh, local, delicious food to eat! Squashes, potatoes, greens, onions, cheeses, and more abound! What more could you ask for?
And now on to a recipe for a sweet potato bake that I discovered (and then updated) several nights ago. It’s easy to make, very delicious, and a great way to taste the late fall!
To make it you’ll need:
- 3 large sweet potatoes
- 1 small onion, diced
- 2-3 Tbs. olive oil
- 1-2 cloves garlic, minced
- 2 pinches dried oregano
- 2 pinches dried rosemary
- Salt and pepper to taste
Preheat oven to 350*. Cut the sweet potatoes into 1″ pieces and toss with the oil, onion, and seasonings. Place into a glass baking dish and bake for 45 minutes – 1 hour. That’s it!
I ate this with my favorite kale salad recipe and it made for a delicious, healthy, and local meal! 
Yum! I love eating with the seasons!
Shared with: Backyard Farming Connection, Seasonal Celebration, and Wildcrafting Wednesday.
