Saturday, November 29, 2014

November 27, 2014




Winter Market!

Saturdays, 9:00 – 1:00 at Hope Artiste Village located on 999 & 1005 Main Street, Pawtucket

Coastal Growers Market also open 10:00-1:00
at Lafayette Mill, 640 Ten Rod Road, North Kingstown

See you there!

PRODUCE:

Potatoes
Carrots
Brussel sprouts
Arugula
Celeriac
Beets
Kohlrabi
Winter squash – acorn, butternut, carnival, jester, delicata, red kuri, sweet dumpling, kabocha
Garlic
Leeks
Shallots
Onion - cipollini, red, torpedo and yellow
Rainbow chard
Kale
Radishes
Cabbage
Sweet pie pumpkins

Recipe of the week: Sweet Potato Pie with pecan crust

First, start with your sweet potato, plucked from the earth. Here's a big one!


That's me, holding said potato

Steam the potato until it is soft enough to insert a knife. Peel and mash.

Ingredients for filling:
30 ounces of sweet potato
3 eggs
1 can (14 ounces) condensed milk
1 tsp. vanilla
1 1/2-2 tsp. pumpkin pie spice
1/2 tsp. salt
Blend in a food processor until smooth. Now you have your filling ready.

For the crust, I modified the original recipe to 2 cups of pecans and 1 -1 1/2 cups of pitted dates. You can add more dates if you want the crust to be sweeter. Blend in a food processor until soft so you can easily mold it into a pie dish. Mold the crust edge a little lower than normal so it doesn't burn. Now pour your filling into the crust.

Bake for 15 minutes in a 425 oven; then reduce heat to 350 for 30 - 35 minutes longer or until you can insert a knife in the middle that comes out clean.

Top with a dab of whipped cream and enjoy!

Mmm....says Charlie























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