Our market will be open this Tuesday (closed Thursday) so you can fill your basket with fresh produce and herbs for your Thanksgiving Day meal. You will not have fresher herbs than from our farm: sage, thyme, parsley, marjoram, chives, rosemary and more.
Sweet potatoes, onions, salad greens, arugula, gold potatoes (and more), and of course, we have a few pumpkins. . . perfect for this MUST MAKE sweet potato casserole.
5 medium size sweet potatoes. boil and mash - should be around 3 cups. Mix with the mashed sweet potatoes, 2 eggs beaten, 1/2 c - 3/4 c sugar, 1/2 stick of melted butter, 1/2 t. nutmeg and cinnamon, 1 c whole milk.
Mix this together - well. Place in a buttered 9x12 inch pan and bake for 20 minutes at 400 degrees.
3/4 crushed cornflakes (I use organic from my local Sprouts), 1/2 c. chopped pecans, 1/2 c brown sugar and 1/2 stick of melted butter Mix this and spread over the top of the baked casserole, then bake for 8 - 10 minutes