Circle S Farm Delivery/MSFM pick-up TUESDAY, November 25

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!
~Grandpa Jonesphoto

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!!




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