In your share this week: Tomatoes, Leeks/Scallions, Potatoes/Sweet Potatoes/Carrots, Hot peppers, Eggplants/Peppers, Fall lettuce mix (spinach/kale/lettuce), Garlic, Kale/Chard/Celery/radishes, U-pick Cherry Tomatoes

In celebration of our first week of sweet potatoes, we have a sweet potato casserole recipe for you! You can bookmark this one for Thanksgiving. Also, make sure to check out the recipes listed below from one of our shareholders.

Sweet Potato Casserole

  • 4 cups sweet potato, cubed
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 4 Tbsp butter, softened
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 Tbsp butter, softened
  • 1/2 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Shareholder Recipe

Linda shared this recipe with us that she said was delicious! We’ve had eggplant and tomatoes for a bit now at the farm, so if you’re looking to try something new, try Grilled Eggplant Tomato Stacks.

Want to share a recipe you’ve tried this season? Send it to Alaina ( and we’ll include it on our weekly blog.