
One trick to enjoying meals from the farmers market is to keep your pantry stocked. I like to visit my health food shop or supermarket occasionally and purchase items that I can keep on hand so I can go to the farmers market every week and skip the weekly trip to the chain supermarkets.
Here is a short list of what I like have in my pantry:
A variety of flours, grains and dried pulses
Dried pasta
Spices and dried herbs
Tinned tomatoes, tuna, and pulses
Olives, artichokes, sun dried tomatoes
Good quality tomato sauce or passata, coconut milk
Stocks, either homemade or good quality packaged
If you keep you pantry stocked you are free to create a menu or decide at the last minute what to make with your items from your local farmers market.
My family has been enjoying several varieties of sweet potatoes from our farmers market. Sweet potatoes come in a variety of colors and they have unique flavors when cooked. It is fun to get a few different potatoes and roast them up and enjoy the different textures and levels of sweetness. There is also no shortage of ways to prepare sweet potatoes-in soups, roasted with other root vegetables and in salads.
A simple roasted sweet potato salad makes a lovely light dinner, I like to make extra for lunch the following day. You can also roast up extra sweet potato to use in a soup for another meal. If roast vegetables are on the menu one night, throw in some extras to make a salad or soup the next day.
Roasted Sweet Potato Salad
one large or two medium sweet potato
one onion, preferably red
four cloves garlic
a handful of trimmed green beans, a few cups of fresh spinach or cooked silver beet or kale
balsamic vinegar
olive oil
optional sweet chilli sauce or feta cheese
Chop sweet potato into small cubes. You can remove the skin if you like but if your sweet potatoes are organic the skin is full of nutrients, I love the taste of roasted sweet potato skin. Lightly coat with olive oil, salt and pepper, and bake for 15 minutes on 180-200C.
Add sliced onion and cloves of garlic along with a bit more olive oil and continue to bake for 20 to 30 minutes.
Meanwhile lightly cook your beans or greens if you like them that way.
Make a light dressing out of the roasted garlic(simply squeeze the garlic out of the skin when roasted) and balsamic vinegar, sweet chilli sauce if you like and maybe a little olive oil. Mix veggies and coat with dressing. Add a bit of feta cheese. Lentils would also mike a nice addition. To make a nice meal, serve with salad greens and bread of your choice. Also makes a lovely side dish.
Michele Dennis
image courtesy of Drew Avery under a Creative Commons license















