It feels like midnight! I guess that’s what happens when you don’t sleep a wink the night before.
I really hope dark circles under eyelids are a hot new look. If not we are in major trouble!
Coffee is becoming a major food group in our household once again. This is the first indication that farm season is in full swing.
Last night was our first dose of reality. After seeding our onions we had trouble regulating the temperature in our greenhouse. Taylor and I took turns throughout the night checking on the temperature and adjusting as necessary. At least we had Henry to accompany us on our trips. I’m scared of the dark!
The good news is that we have done this before. Farming feels natural to us. The bad news is that this is our first time going at it alone. It is extremely scary and our wallets are shrinking by the day!
At least we have these awesome rosemary parmesan chickpea sweet potatoes to make us feel comforted.
As always, whenever the world seems out of control I turn to my kitchen. These sweet potatoes felt like one gigantic hug. The combination of rosemary, parmesan and sweet taters is a match made in heaven.
If you are feeling like life is a bit challenging and you need some comfort, I highly recommend this easy side dish.
Rosemary Parmesan Chickpea Sweet Potatoes (serves 2)
2 sweet potatoes
3/4 cup cooked chickpeas
3 cloves of garlic, minced
3 tbs finely grated parmesan cheese
1 tbs minced fresh rosemary
2 tbs olive oil
salt and pepper to taste
Preheat your oven to 400 degrees. Wash and scrub your sweet potatoes. With a fork poke a few holes in your taters. Place in the oven for about 45 minutes to 1 hour (or until potatoes are tender. Depending on the size of your taters this will take longer or shorter than my recommended time)
Meanwhile, saute your garlic over medium heat in a little olive oil in skillet. After about 5 minutes add the chickpeas. Cook until chickpeas are slightly crispy.
Remove your potatoes from the oven. Slice the potatoes lengthwise and squish the ends together to open. Stuff them with the chickpeas and garlic. Drizzle with olive oil, parmesan, rosemary, salt and pepper. Enjoy!
oh these potatoes look incredible! what a good idea!
These potatoes look fantastic! I’ve never thought to put chickpeas with sweet potatoes, but now it kind of seems like an amazing choice.
Out of control? It seems like you have things IN control! That is the BEST LOOKING stuffed potato that I have ever seen!!
These look amazing… I am a sucker for anything with sweet potatoes. Hope you get things straightened out with the greenhouse!
Farming is not an easy thing but you know what you are doing ( including Henry :)) and hey, I can’t see any dark circles under your eyes on that picture…?! 😉 That sweet potato looks awesome…comforting for sure! Nothing like healing wounds with a good food.
That is one hot potato! Keep the planting coming!
This will be dinner tonight. Thank you for sharing!
Looks like you have been workin’ hard mama! I hope everything turns out as planned, I bet it can be nerve wracking. As always, your recipes are so creative and look delicious!
Hi! I’m a recent reader and I want to tell you how much I love your blog! I grew up on a farm in Albany, Oregon. My husband grew up in Hillsboro. We now live in Sitka, Alaska and I’ve started a u-pick garden here….can you believe it?!?! At first noone knew what I was talking about, and even though it’s the smallest u-pick garden in the world, it has been so gratifying!
I was curious about your seed trays…do you ever cover them with plastic domed lids or white plastic garbage bags to insulate them a bit and keep them from drying out?
I SO want to make some of your food, but as a “farmer” I am busy too and have a hard time taking the time to slow down and cook! I think I need to hire someone to cook for me??!!!
Thanks for writing., Lori Adams
If you want to check out my blog it’s at downtoearth.blogspot.com
Thanks for stopping by the blog! I’m so happy to hear that you have a u pick garden in Alaska!!! that’s amazing!
As far as our seed trays we keep them in a heat regulated greenhouse. We water about twice a day so they don’t dry out.
I will definitely check out your blog!
can i request this as my last supper before leaving town? pretty please?
haha! absolutely. But you risk getting locked in my house so that you can’t move!!!!
i’ll take that risk, but will bring along a few bottles of wine so we can keep fueled during the lockdown.
Ohh my goodness…you have just combined two of my favorite foods! This sounds absolutely fabulous. I am definitely bookmarking this recipe!
Sometimes the best things in life require the biggest risks. I know you guys can do it! And this potato is inspiring. What a great new way to enjoy a sweet potato. Thank you for sharing!
Dark circles never looks so gorgeous… same goes for these sweet potatoes! YUMZ!
You are too sweet!
I believe in you and your adorable husband. You are going to be a smashing success. I want to come visit. xoxox Missy
What a wonderful & tasty filled sweet potato!! MMMMMM! My dinner for tomorrow! Yum!
I’m a total scardy cat in the dark and would definitely be clenching the pup the whole way out to the greenhouse! You’re courageous to brave the cold night to check on the seeds! You can stuff my potato any day, deary…any. damn. day! They look awesome!
It’s all going to be okay. I promise. Believe that. Get a mantra. Repeat the mantra until you are blue in the face.
The best things we do are often the very scariest! Someday you’ll joke about having to take shifts in the middle of the night to care for the baby onions. 🙂 (And these sweet potatoes look wonderful).
I need to get more in the habit of stress-eating sweet potatoes instead of chocolate. These look so delicious!!
We used to have a giant schnauzer, I felt so safe every time I walked her at night! Dogs are probably the greatest company in darkness. And those sweet potatoes would probably help too 🙂
Hehe I just turned the laptop to Tyler and said ‘Make this for me’!!
Wow! This looks amazing. I love chickpeas; I love sweet potatoes and I love them together 🙂
These were dinner last night – so yummy! Added some kale in with the chickpeas. My boyfriend says they’re his favorite meal I’ve cooked recently and even took leftovers today – a sure sign he meant it 🙂 Thanks for the recipe!