Farmers’ Market Lunch for One

Yesterday’s flowers on display

One of my favorite simple lunches is a baked sweet potato. Last time I made it in the microwave the skin dried up a little. Today I tried baking it in the good old fashioned oven. I lined a baking sheet with foil, pierced the sweet potato a few times, and threw it in the oven at 400 degrees F. While that started, I cut off the tough ends of the asparagus and tossed them in a bowl with olive oil, salt and pepper. After 30 minutes I added them to the baking sheet.

Twenty minutes later a pleasant aroma was drifting through the house. The fork went right through the sweet potato and the asparagus was tender. I added a little organic butter, cinnamon, and nutmeg to the potato. It was such a nice day that I put the veggies in a glass bowl with a lid and took them to the park to eat outside.  

Simple. Sweet. Delicious.


Baked Sweet Potato

Heat the oven to 400 degrees F. Pierce the sweet potato with a fork several times. Place the sweet potato on a baking sheet lined with foil. Bake about 45 minutes, or until a fork slides through easily. When finished add butter, cinnamon, and nutmeg.

Roasted Asparagus

Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus. Place the asparagus on a baking sheet lined with foil. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat the asparagus. Spread the asparagus in a single layer. Roast the asparagus for 20 minutes, until tender but still crisp.

*Alternatively, when sharing a baking sheet with other things already in the oven, toss the oil, salt, pepper and asparagus in a bowl. This dirties a bowl, but saves a baking sheet. Take your pick.


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