This is a farmers lunch that really hits the spot!
We spent the majority of our weekend up at the farm. There was an unexpected wind and snow storm and we were a little worried that our propane tank (which is how we are heating our greenhouse) was running low. If the propane tanks runs out we are screwed! All of our precious seedlings could be goners in an instant! We brought snacks and beer while we babysat during the storm.
11 o’clock at night and things are looking warm and cozy.
Taylor was busying checking the weather forecast while I did jumping jacks in-between sips of beer to stay warm!
It was a long night but we pretended like we were on an awesome camping trip. We told silly stories, sang stupid songs, and ate snack food. Our heater was almost as good as a bon fire. All that was missing was an endless supply of s’mores and a few rounds of Kumbaya. We didn’t get home until really late but our seedlings survived. We are bringing sleeping bags with us next time!
The morning came before we knew it, but we felt well rested. We are getting pretty good at surviving unexpected storms. Our seedlings are proving to be total rock stars, the weatherman on the other hand is on my shit list!
As always, after a storm the sun will always find a way to shine. These sweet potato grilled cheese sandwiches with kale pesto were the light at the end of a dark tunnel. Enjoy!
The kale pesto recipe can be found in this old blog post of mine
For the sandwiches: Serves two
1-2 TBS olive oil
1 large sweet potato, scrubbed clean and cut into 1/4 inch rounds
4 slices of your favorite sandwich bread
salt and pepper
Preheat your oven to 400. In a large bowl mix sweet potatoes with olive oil, salt and pepper. Transfer to a prepared baking sheet. Roast in the oven for 10-15 minutes (flipping sweet potatoes halfway through) or until sweet potatoes are fork tender. Remover from oven and set aside. Leave the oven on.
To assemble your sandwiches first smear a healthy portion of kale pesto on both slices of bread. Place a few rounds of sweet potato, followed by red onion, goat cheese crumbles, and a drizzle of olive oil. Place sandwiches open-faced in the oven for a couple of minutes, or just until bread toasts and cheese melts. Remove from oven and add arugula. Enjoy!