Tallahassee Weekend Sept. 11-13

Open Enrollment for State of Florida employees and retirees
Open Enrollment for 2010 benefits starts Monday, Sept. 14. Learn more at http://www.myflorida.com/mybenefits/Health/Medical_Plans/Annual_Enrollment2010.htm.

Living Green Tip – Buy Local, Seasonal Produce
Check the farmers’ markets this weekend for in-season, locally grown sweet potatoes. You can whip up a new recipe (below) for the fam or friends. Buying local helps the environment: less energy used transporting produce to you; cooking at home saves money and local food is fresher and tastier!
Sweet Potato Gnocchi (serves six) – prep time one hour
Ingredients:
• 2 pounds sweet potatoes
• 2/3 cup whole milk ricotta cheese
• 1 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp black pepper
• 1 1/4 pound flour (1 pound for the gnocchi, 1/4 pound for the work surface)
Directions:
Stick the sweet potatoes a few times with a fork and cook for 40-45 minutes (or until tender) in your oven at 425 degrees. Let them cool slightly; cut them in half and scoop the insides into a bowl (around two cups). Add ricotta, salt, cinnamon, and pepper, then mash it all up. Add flour little by little (about 1/2-cup at a time) and stir until a dough forms. Spread 1/4 pound of the flour on your counter or a cutting board, then divide up the dough into fist-size balls until it's gone. Roll each ball into a one-inch wide coil and cut it into one-inch pieces. Press a fork into the top of each of the pieces (like you would with, say, peanut butter cookies, but only one direction) to get those traditional gnocchi dents. Add to boiling water and cook for five to six minutes. Remove and drain as they float to the top.

Source: IdealBite.com