An Attitude of Gratitude
“Be present in all things and thankful for all things.”
Hi all! It seems we're in for some weather possibly! With Tropical Storm Nicole looming we're watching the weather closely and we will let you know if we are going to call the market. We are a rain or shine market, meaning we will be set up regardless of the weather, but if it is so severe that it becomes unsafe for people to be out, we will call the market or close early. Be sure to follow us on Facebook and Instagram where we will post about that.
November has always been a month of finding the good in life for me. I choose to intentionally find the things I'm thankful for and celebrate those. Most of what I'm thankful for are people. People are amazing! They can make any situation so much better, they're a comfort when you're mourning, they're there if you need a hand moving, they're there to support you when you need it most! Of course cultivating relationships comes into play, but at its core, people are there, not material things.
November starts our holiday season, and we do have holiday hours. I'll post these in the blog posts each week so you can reference them, they'll also be posted to Facebook and Instagram.
Since we are a year round market, we're open year round. We will be in the park every Thursday from 3:30-6:00 pm with the exception of Thanksgiving Day (November 24) and the Thursday between Christmas and New Years (December 29).
This week Loy’s is bringing sweet potatoes, tomatoes, cucumbers, onions, plums, mangoes, apples, oranges, collards, turnips, rutabaga, lemons, cabbage, and bell peppers.
This week I'm featuring sweet potatoes again! I love a good chili. They're a great way to pack in vegetables so people who aren't fond of vegetables eat them. You can customize the heat however you like it and it sticks to your ribs and my grandma used to say. It's tasty to eat with tortilla chips or cornbread or at a tailgate party with Fritos. I have a recipe that I've made over and over that my children will eat without complaints! We have a number of preferences with 4 children, some aren't into tomatoes and others have texture issues. When I'm cooking for my family I have to consider all of this. Sweet potatoes are full of vitamins and minerals and are a great addition to chili! I have a basic recipe below. Measurements are just a starting point, if you feel you need more of something or less to make it how you'd like it, then go for it! I love a good adaptation!
Sweet Potato Chili
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 lb. ground beef (or one cup quinoa dry, or 2 cans of black beans rinsed)
1 tbsp. chili powder
1 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. cayenne (or smoked paprika or chipotle powder)
Kosher salt
Freshly ground black pepper
4 large sweet potatoes, peeled and cubed into 1" pieces
3 c. low-sodium broth of your choice
2 (14.5-oz.) can diced tomatoes
In a large pot over medium heat, heat oil. Add onion and bell pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add meat (if using) and cook, breaking up meat with a wooden spoon until no longer pink, 7 minutes. Add chili powder, oregano, garlic powder, and cayenne and season with salt and pepper.
Add sweet potatoes, broth, dry quinoa (if using), and tomatoes and bring to a boil. Reduce heat, add beans (if using), and let simmer, covered, until sweet potatoes are tender, about 15 minutes.
Serve with sour cream, cheese, and cornbread or chips.