Thank you all for your sweet comments. I have been spending a lot of time on the couch with Henry watching episode after episode of Parenthood. I am still not feeling 100 percent and plan to spend another day doing the same. Being sick is the pits! Thank god for instant Netflix.
When I am feeling better I will fill you all in on the rest of our seed order for the upcoming farm season. We just completed our biggest order so far (our bank accounts are dwindling)!!! I know a few of you have shown interest in the process that is involved in starting your own farm. I will do my best to answer some of your questions. The reality is, there is SO much involved in planning out an entire farm season that I would have to write a textbook to answer everything. However, I definitely want to fill you all in a little more on how we plan to organize and build our farm. Look for that post later next week!
Back to the sweet potatoes and tomatoes.
I am not going to lie to you, it felt very wrong purchasing a tomato from the grocery store. They are out of season and for the most part have zero flavor right now. I miss the good old days when I was eating pint after pint of fresh tomatoes right off of the vine.
I have found the best way to consume a tomato when it is out of season is by roasting it. This brings out some of the sweetness and a slight smoky flavor. When paired with a roasted sweet potato the flavors explode. Summer meets winter in your mouth!
Roasted Garlic Sweet Potatoes and Tomatoes with Poached Egg:
1 good sized sweet potato, scrubbed clean, and cut into 1/4 inch rounds
1 good size tomato, cut into 1/4 inch rounds
3 large cloves of garlic, minced
2 tbs olive oil, divided
salt and pepper to taste
a giant handful of arugula
Preheat the oven to 400.
Toss the tomato, potato, and garlic with 1 tbs olive oil. Place on a greased baking sheet and roast in the oven for 20-25 minutes. Warning: the garlic will get crispy (it doesn’t burn though). I love crispy garlic so this is not a problem. However, if you wish you can saute’ the garlic on the stove top.
For the poached egg I cheated:
I can’t tell you how many youtube videos I have watched on how to properly poach an egg. I have never been able to get it right. So in a moment of desperation (I was really craving a poached egg)! I went out and bought myself these nifty little egg poachers. They work like a charm.
All you do is crack your egg into one of these guys. Place in 1 inch of boiling water and cook for 4 minutes. 4 MINUTES only!!! They turn out perfectly every time!
If you do not have an egg poacher I hope you are more gifted than me when it comes to poaching an egg. Otherwise, you can always add a fried egg on top.
Once your potato and tomato are done cooking remove from oven. Place the tomatoes, potatoes, and garlic on top of some arugula. Top with the poached egg and 1 tbs of drizzled olive oil. Enjoy!