October is the perfect time to stock up on those Winter needs!

20% OFF 

CASE PRICE

of

 TOMATO SAUCE, KETCHUP, AND BUTTERS

Receive 20% off all cases of our own sauces and butters.  Great for a quick meal without having to slave over the stove for hours making sauce.  Butters may be used for a variety of things...........even to

make Pumpkin Butter Ice Cream.........mmmmmmm....what a treat!  

Don't forget to come and visit our "Recipe Rack," for some of the most scrumptious delights for winter squash.     From Kuri to Delicata.......this is the best time of year for winter squashes.  If you haven't tried them yet you sure are missing out!  So stop by and say hi!

Also Don't forget! It's not too late to book your Hayride for this month.  

The brisk fresh air and wonderful tales about the farm are part of the charm of our hayride.  Call to make a reservation today!

Once you gather some history you can come on down and gather up some goodies for the rest of your day.

Local fresh baked apple pie, hand made bees wax candles and cider are only a few of the treats you will find down at the stand.  Let's not forget HG's Corn, Heirloom and Red Tomatoes.

Reminder:

Secretary Collin O'Mara  &  Secretary Ed Kee  will join us to welcome our honored guest  Fred Kirschenmann, Ph.D.  and continue the collective dialogue of sustainable solutions towards social, environmental, economic, & agricultural needs of our communities As  author Michael Pollan stated, 'Fred is one of the wisest, sanest, most practical, and most trusted voices in the movement to reform the American Food System”. presented by Historic Penn Farm      DATE: Friday, October 19, 2012   TIME: 6:30 PM to 9:00 PM   LOCATION: Oberod Conference Center 400 Burnt Mill Road Greenville, DE 19807 $35   RSVP by October 11, 2012 REGISTRATION AND MORE INFORMATION HERE

CSA for the Week of October 15th:
1 Bulb of Garlic
2 1/2 lbs. of Sweet Potatoes
1 Large Indian Corn
1 small Indian Corn
2 Green Peppers
2 HG Tomatoes
1 Heirloom Tomato
1 Green and White Acorn Squash
4 Ears of Corn

Recipe for the Week is provided by Paula Dean

Ingredients

• 2 cups peeled, cooked sweet potatoes
• 1 1/4 cups sugar
• 1/2 stick melted butter
• 2 eggs
• 1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup milk
• 9-inch unbaked pie crust
• 3 egg whites

Directions

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.