May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
I have been busy today making pumpkin marmalade. I hope it turns out – I saved a few pumpkins so I could do this for my CSA at Thanksgiving. I will put it in jars tomorrow – wish me luck.
Farm News: DELIVERY AND PICK UP THIS WEEK IS ON TUESDAY – the MAIN STREET MARKET is on TUESDAY this week….so you will have time to use all your precious produce for your Thanksgiving meal!!
We’ve had a quieter week this week. Curtis hurt his arm fencing – so we have been trying to let him rest it. Can’t seem to keep him from throwing 5 gallon buckets full of water for the animals over the fence though, during the cold spell!
What’s in the Bucket this week: Arugula, lettuce, kale, carrots, beets, sweet potatoes and pumpkin marmalade.
I wouldn’t dream of sending this recipe out any other week (Ok, maybe Christmas). Hence the quote at the top!!
Sweet Potato Casserole
Units: US | Metric
3 cups mashed sweet potatoes
2 eggs, lightly beaten
1/2 cup sugar
1/2 teaspoon salt
1/4 cup melted butter
1/4 cup cream (or milk)
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
1/3 cup flour
1/2 cup chopped walnuts
1/2 cup chopped pecans
3 tablespoons melted butter
1 cup mini marshmallows (optional)
Mix all of the casserole ingredients together until well blended.
Spread into a buttered casserole dish.
Mix topping ingredients (except marshmallows) together and sprinkle over the casserole.
Bake uncovered in a 350 degree oven for 35 minutes.
Remove from oven.
If topping with marshmallows, place them on the casserole and bake for an addition 5-7 minutes or until marshmallows have melted.
Happy Thanksgiving…Happy Eating and thanks for buying local food from our farm!!