In your share this week
heirloom popcorn
spinach
lettuce
carrots
parsley
beira kale (similar to collard greens)
russet potatoes
brussels sprouts
parsnips
celeriac
baby leeks
Your final share will be bagged instead of boxed so you don't have to worry about returning the box, please remember to return any wax boxes at the last pick up.
A note about your popcorn
The popcorn in your share still needs to finish curing before it will be ready for popping. We recommend allowing it to cure for another 4 to 6 weeks before popping. The best way to do this is to place 3 to 6 ears in a mesh bag. Hang the bag in a warm, well-ventilated room. To remove the kernels once cured, grab a cob with both hands and twist in opposite directions to loosen the kernels. Run your hand down the length of the cob, separating the kernels from the cob. Store the popcorn in airtight container in a dry, dark place. To test the popcorn pop 3 to 4 kernels. if they all pop it is ready. You can also place the whole cured ear of popcorn (remove husk completely) in a small brown paper and pop in a microwave.
Irish Stew
1 tbsp. olive oil
2 lbs. boneless lamb shoulder, cut into 1 1/2 inch pieces
1/2 tsp. salt
black pepper
1 cup chopped carrots
1 parsnip chopped
4 cups stock or water
2 cups potatoes chopped
1 cup coarsely chopped leeks
2 celeriac peeled and chopped
chopped fresh parsley
1. Heat oil over medium heat in a large stockpot. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
2. Add all the vegetables except for the parsley and cook alongside the meat for a few minutes. Stir in the stock or water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or until vegetables and meat are cooked and tender. Serve topped with chopped fresh parsley.
Glazed Baby Carrots and Brussels Sprouts
baby carrots, topped and trimmed
brussels sprouts
1 cup chicken broth
4 tbsp. butter
1/4 cup brown sugar
1/2 tbsp. black pepper
1. Blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer carrots to a bowl of ice water using a slotted spoon. Return water to a boil. Add sprouts and blanch until crisp-tender, about 5 minutes. Transfer to another bowl of ice water. Drain vegetables.
2. Bring broth, butter, and brown sugar to a boil in a large heavy skillet. Stir until sugar dissolves. Boil until reduced by half, about 7 minutes. Add carrots. Cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. Add brussels sprouts and pepper. Cook until heated through stirring occasionally, about 4 minutes.
Beira Kale Salad with mango and pepitas
1 bunch beira kale stalks removed, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
kosher salt
2 tsp. honey
freshly ground black pepper
1 mango, diced small (about a cup)
small handful toasted pepitas (pumpkin seeds)
1. In a large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
2. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
We will begin sign-up for the 2012 season CSA in a few weeks and of course this years members get first priority, if you feel that a CSA share isn't ideal for you we also offer a Greenbucks program where you can chose your own vegetables, contact Tim Garboski @ afrmr@aol.com if this is something you might be interested in.
Thank you all for a wonderful season! Have a Happy Thanksgiving and a great winter, see you next spring.
In your share this week
baby spinach
arugula
baby lettuce
carrots
leeks
russet potatoes
sweet potatoes
parsnips
brussels sprouts
curly kale (not pictured)
Sweet Potato French Toast
1/4 cup cooked, mashed sweet potatoes
4 eggs
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
8 slices whole wheat bread
1. Whisk together the sweet potato, eggs, cinnamon and nutmeg until smooth. Dip the bread into the egg mixture on both sides for several seconds until the bread is moist all the way through.
2. Heat a large, lightly-oiled skillet over medium heat. Cook the french toast in batches until golden brown on each side and no longer wet in the center, about 4 minutes per side.
Curly Kale Puttanesca
1/2 (16 oz.) package whole wheat angel hair pasta
2 tbsp. olive oil
1/2 large onion, sliced
2 garlic cloves, minced
1 tsp. red pepper flakes
1 tbsp. drained capers
1 (2 oz.) can anchovy fillets, drained and quartered
1 cup canned diced tomatoes, undrained
1 bunch coarsely chopped curly kale
1 (4 oz.) can sliced black olives, drained
1/2 cup grated parmesan cheese, or to taste
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over skillet over medium-high heat. Add onions, garlic, and red pepper flakes. Cook and stir until the onion has softened and begun to turn golden brown, about 5 minutes. Stir in capers, anchovy fillets, and diced tomatoes, and bring to a simmer. Stir in kale, and simmer over medium-low heat until wilted and tender, about 10 minutes.
3. Once the pasta has cooked and been drained, stir into the puttanesca along with the black olives. Toss and sprinkle with grated parmesan cheese.
Parsnip Ginger Soup
2 tbsp. olive oil
1 lb. parsnips, cut into 1 inch chunks
1 large onion, cut into large dice
1 tbsp. butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 tsp. ground ginger
1/4 tsp. cardamom
1/4 tsp. allspice
1/8 tsp. cayenne pepper
3 cups chicken broth
1 1/2 cups half and half or whole milk
salt and pepper to taste
garnish: sauteed hazelnuts and dried cranberries
1. Heat oil over medium-high heat in a large, deep saute pan until simmering.
2. Add parsnips, then onion, saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a caramel color, about 10 minutes longer.
4. Add ginger, cardamom, allspice, and cayenne pepper; continue to saute until fragrant, 30 seconds to a minute longer.
5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
6. Using a blender puree until very smooth, 30 seconds to 1 minute.
7. Return to pan; add enough half and half so the mixture is soup like, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Caramelized Brussels Sprouts with Pistachios
1 lb. brussels sprouts
2 tbsp. butter
1 small red onion, cut into strips
1 tbsp. red wine vinegar
1-1/2 tsp. white sugar
salt and pepper to taste
2 tbsp. coarsely chopped pistachios
1. Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender but crisp.
2. Melt the butter in a deep skillet, add the onions and vinegar; cook until onions brown.
3. Add the brussels sprouts, and sugar. Saute over medium heat unti brussels sprouts are lightly caramelized.
4. Season with salt and pepper to taste and garnish with pistachios.
In your share this week
rosemary
carrots
tuscan kale
celeriac
leeks
arugula
sweet potatoes
potatoes
parsnips
brussels sprouts
red and/or green cayenne peppers
hot paper lantern and caribbean red habanero peppers
Sweet Potato Bread
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1 3/4 cups sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/3 cup water
1 cup cooked and mashed sweet potato
1/2 cup chopped pecans
1. Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon, and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped pecans.
2. Pour batter into greased 9x5 inch loaf pan. Bake at 350 degrees for about 1 hour.
Hot Pepper Jelly (you might want to wear rubber gloves when working with habaneros)
8 half pint canning jars with lids and rings
1 1/2 cups cider vinegar
6 1/2 cups sugar
1 cup shredded carrots
15 habanero peppers, seeded and minced
2 (3 ounce) pouches liquid pectin
1. Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from jelly.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stock pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
Habanero Hot Sauce -See newsletter week #17 for recipe ( really good but actually not very hot)
and very easy to make.
Autumn Minestrone
2 tbsp. olive oil
1 cup chopped leeks
2 garlic cloves, minced
2 1/2 cups sweet potato cubed
2 celeriac bulbs peeled and cubed
1/2 cup carrots diced
2 1/2 cups potatoes cubed
1/2 cup parsnips diced
1 tbsp chopped rosemary
1 tsp. dried oregano
2 tsp. salt
1/2 tsp. pepper
6 cups veggie or chicken broth or water
1 bunch tuscan kale chopped
1 medium size can diced tomatoes
1 1/2 cups cooked or canned cannellini beans
Warm the oil in a large soup pot on medium heat. Add the leeks and garlic, and saute for 5 minutes. Add the sweet potato, celeriac, carrots, parsnips, potatoes, rosemary, oregano, salt, pepper, and broth or water and cook for 10 minutes or until the potatoes are almost done. Add the kale, tomatoes, and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
Brussels Sprouts in Sherry Bacon Cream Sauce
1 tbsp. salt
1 lb. brussels sprouts, halved lengthwise
2 tbsp. olive oil
sea salt and black pepper to taste
4 slices bacon, chopped
1 shallot, chopped
7 cremini mushrooms, chopped
1 garlic clove minced
1/4 cup cream sherry
1/2 cup heavy cream
1. Dissolve 1 tbsp. salt in enough water to cover the brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
2. Preheat oven to 475 degrees.
3. Place the bacon in a large deep skillet and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
4. While the sauce is cooking, lay the brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
In your share this week
radishes
purple top turnips
brussel sprouts
lettuce
parsnips
potatoes
red sweet potatoes
parsley
celery
fennel
leeks
Smoky Sweet Potato Soup
3 tbsp. extra-virgin olive oil
3 garlic cloves, minced
1 small leek, thinly sliced and rinsed well
1 tart green apple, ( such as Granny Smith) cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 tsp. finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
6 cups chicken stock
1 medium canned chipotle chile in adobo sauce
salt and pepper
1/2 cup pepitas (green hulled pumpkin seeds)
1. Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
2. Working in batches, transfer mixture to a blender or food processor and puree until smooth, transferring soup to a large bowl as you work. Season with salt and pepper. Sprinkle with pepitas before serving.
Five-Spice Roast Pear and Fennel
Toss pear and fennel wedges with olive oil, brown sugar, chinese five-spice powder, salt and pepper; roast at 500 degrees for about 12 minutes.
Radish Salad
2 teaspoons Dijon mustard
3 tablespoons rice wine vinegar
salt and pepper
1/2 cup extra-virgin olive oil
1 bunch radishes thinly sliced
1 cup italian flat leaf parsley, chopped, lightly packed
4 large hard-boiled eggs, chopped
1. Whisk mustard and vinegar with a sprinkling of salt and pepper. Gradually whisk in oil in a slow, steady stream to form a thick dressing.
2. Place radishes, parsley and chopped eggs in a medium bowl.
3. Toss with dressing, season with salt, pepper, and vinegar to taste.
Turnip Souffle
1 bunch of turnips sliced
salt
1/2 tsp. sugar
1/2 cup butter
2 tbsp. all-purpose flour
2/3 cup milk
4 eggs, separated
3 bacon strips, cooked and crumbled
1. Place turnips, 1/2 tsp. salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash. set aside.
2. In another saucepan, melt butter, stir in the flour and 1 tsp. salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11x7x2 inch glass baking dish. Sprinkle with bacon. Bake, uncovered, at 350 degrees for 30 minutes or until golden brown.
Happy Halloween!
In your share this week
arugula
salad mix
broccoli florets
red sweet potatoes
kennebec potatoes
celeriac (celery root) (good raw or cooked, try boiled and mashed with potatoes)
lettuce
carrots
green cabbage
dill
For those of you new to Grateful Farm and our Fall CSA you might want to look through the blogs previous posts for recipes in addition to the ones below.
Cabbage and Celeriac Salad
16 ounces shredded cabbage
1 celeriac bulb, peeled and shredded
1/3 cup pine nuts
1 (11 ounce ) can mandarin oranges, reserving liquid (or fresh oranges and juice)
2 handfuls dried cranberries
DRESSING:
4 tbsp. brown sugar
1/2 tsp black pepper
1/4 tsp. salt
4 tbsp. red wine vinegar
1 tbsp. reserved mandarin orange liquid (or squeezed juice)
1/2 cup olive oil
1/2 tsp. garlic powder
1. Place the cabbage, celeriac, pine nuts, oranges, and cranberries in a large bowl and set aside.
2. In a jar mix the brown sugar, pepper, salt, vinegar, reserved liquid or juice from the oranges, olive oil, and garlic powder. Shake well.
3. Pour dressing on salad and toss to coat.
Baby Carrots with Dill Butter
1 bunch of baby carrots
2 tbsp. butter
1 tbsp. chopped dill
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes until tender. Remove from heat, and drain. Gently toss with butter, dill, and lemon juice. Season with salt and pepper.
Caramel Apple-Sweet Potato Casserole
1/2 cup sugar
1/2 cup apple juice
5 tbsp. butter
salt and pepper
2 lbs. sweet potatoes, cut into 1-inch cubes (6 cups)
1 lb. tart apples, cut into 1-inch cubes (2 cups)
4 cups whole wheat bread cubes (1/4 inch)
1. Position a rack in the center of the oven and preheat to 400 degrees. Grease a 9x13 inch baking dish. In a 1 quart heavy bottomed saucepan, cook the sugar, without stirring, over medium heat until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until the sugar turns a deep golden caramel color. Remove the melted sugar from the heat and carefully stir in the apple juice, 2 tbsp. butter, 1/2 tsp. salt and 1/4 tsp. pepper. Return to medium-low heat and cook, stirring, until the caramel is dissolved. Let the caramel sauce cool for about 10 minutes.
2. In a large bowl, toss the caramel sauce with the sweet potato and apple cubes; transfer to the prepared baking dish. Cover the baking dish with foil and bake, stirring once, until the apples and sweet potatoes are tender, about 35 minutes.
3. Meanwhile, in a large skillet, melt the remaining 3 tbsp. butter over medium heat. Add the bread cubes and 1/4 tsp. each salt and pepper; toss to coat evenly. Cook the bread cubes, stirring occasionally, until they are lightly toasted.
4. Uncover the casserole and sprinkle the croutons on top. Bake until deep golden, about 10 minutes longer.
Grateful Farm CSA #21 Final week
In your share this week
lettuce
carrots
celery
parsnips
brussel sprouts (on the stalks, they pop off easily)
kennebec potatoes
red sweet potatoes
parsley
sweet peppers
cauliflower
leeks
Crunchy Sweet Brussels Sprouts Salad
2 stalks brussels sprouts (popped off )
2 tbsp. olive oil
1/2 tsp. ground nutmeg
kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries
Shred the brussels sprouts by thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until brussels sprouts are bright green and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
Potato Leek Soup
2 leeks, split lengthwise, washed well and chopped
1 tbsp. butter
1 1/2 cups water
1 cup chicken or vegetable broth
1 lb. potatoes
2 tbsp. minced fresh parsley leaves
In a large saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2 inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender or food processor puree 1 cup of the soup, stir the puree into the remaining soup with the parsley, and season the soup with salt and pepper.
Parsnip and Carrot Latkes
1/2 lb. parsnips
1/4 lb. carrots
1/2 large onion
3 garlic cloves
1/2 tbsp. ground black pepper
1 tsp. salt
1/4 of a lemon, juice of
1/4 a cup chives, finely chopped (optional)
1 1/2 eggs, beaten
1/2 cup flour or 1/4 cup matzo meal
olive oil (for frying)
1. Grate parsnips and carrots by hand or with a food processors grater attachment. Place in a large bowl.
2. Puree onions and garlic in food processor and add to vegetable mixture. Add remaining ingredients and mix well.
3. Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point. Add a 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick. Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes). Flip and cook on the other side. Remove with a slotted spatula and place on a plate lined with a paper towels. Serve hot with sour cream.
Fall extension shares still available
If you are interested in extending the season with a fall share let me know at Saturday or Tuesday pick up. The cost of the share is $125 for 5 weeks and will begin October 22nd, 2pm-5pm. You can pay by check made out to Grateful Farm at pick up or mail to 49 Prospect Street, Franklin, MA. 02038.
If you are not signing up for the fall share but still want to purchase vegetables at the farm you can come to the farm on Saturdays 2pm-5pm for customer hours until the end of November.
Thank You All for such a great season, have a wonderful winter and we look forward to seeing you next spring!
In your share this week
arugula
basil
celeriac
russet potatoes
red sweet potatoes
white sweet potatoes
lettuce
cauliflower
sweet peppers
eggplant
fennel
kohlrabi
Celeriac also known as celery root is a kind of celery grown for it's large, bulbous root. It can be used raw or cooked. Celeriac has has a tough, furrowed, outer surface which is usually sliced off before use because it is too tough to peel. Since it has a mild celery like taste it is often used in soups and stews and anywhere you might normally use celery, it is also good on it's own. I usually cut it into cubes, toss with olive oil and roast it. (I cook frequently for someone who claims to hate celery so I often use this instead). It keeps well and should last 3 to 4 months if stored at 32 to 41 degrees and not allowed to dry out.
Shrimp, Cod, And Fennel Soup
1 small can diced tomatoes
2 tbsp. extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 small fennel bulb, quartered length-wise, cored, thinly sliced crosswise, fronds reserved for garnish.
coarse salt
freshly ground white pepper
1 cup dry white wine
4 cups fish stock
12 ounces skinless cod fillets, cut into 1 1/2 pieces
12 ounces medium shrimp, peeled and deveined (tails left intact)
1. Heat 1 tbsp. oil in a large pot over medium-high heat. Cook onion, garlic, and fennel until fragrant and softened, 3 to 5 minutes. Season with 1/2 a tsp. salt and 1/4 a tsp. white pepper. Remove from heat, and add wine. Return to heat and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 2 minutes.
3. Add stock and diced tomatoes. Bring to a simmer. stir in cod and shrimp, and return to a simmer. Remove from heat, and let stand, stirring halfway through, until cod and shrimp are just cooked through, about 3 minutes. Divide soup among 4 bowls, and drizzle with remaining tbsp. of olive oil. Garnish with reserved fennel fronds. Serve immediately.
Cauliflower Salad
1 head cauliflower cut into bite size florets
3/4 cup mayonnaise
1 tbsp. mustard
salt to taste
black pepper to taste
1 bell pepper chopped
1/4 cup finely chopped celeriac
1/4 cup finely chopped kohlrabi
3 hard boiled eggs chopped
1/4 a cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled (optional)
1. Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just tender, about 10 minutes. Drain and cool slightly.
2. In a large bowl whisk together the mayonnaise, mustard, salt and pepper. Add the cauliflower, eggs, onion, pickles, kohlrabi, celeriac, bell pepper and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Celeriac Mashed Potatoes
1 celeriac peeled and cut into 1/2 inch pieces
1lb. russet potatoes, cut into 1/2 inch pieces
1/3 cup cream (or milk)
3 tbsp. butter
salt and pepper to taste
1. Place celeriac cubes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
2. Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth. Serve as a side or use to top shepards pie.
Sweet Potato Pie
1 lb. red (or white) sweet potatoes
1/2 cup butter
1 cup sugar
1/2 cup milk
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. vanilla extract
1 (9 inch) unbaked pie crust
1. Boil sweet potatoes whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potatoes to cool, and remove skin.
2 Break apart sweet potato in a bowl. Add butter, and mix well with a mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat until smooth and pour into pie crust.
3. Bake at 350 degrees for 55 to 60 minutes, or until an inserted knife comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
Fresh pumpkin pie and chicken pot pie with turnips, celeriac, carrots and a mashed potato crust
