One of our former plant vendors, Sarah Machado from Upstarts Organic Seedlings, is also a very fine baker and cook. Sarah shared her favorite pumpkin pie recipe. “This recipe is my twist on Libby’s famous pumpkin pie. The recipe makes two 9-inch pumpkin pies. If you have time, instead of using canned pumpkin, make your...Read More

INGREDIENTS: Filling: 1 lb. sweet potatoes, cooked, peeled (preferably baked), and quartered 1/4 cup butter 1 14 oz. can sweetened condensed milk 3 eggs, beaten 1 teaspoon vanilla     1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 9″ pie shell, unbaked Pecan Topping: 1 egg, beaten     3 tablespoons dark corn syrup...Read More

INGREDIENTS: 3 large eggs 1 cup dark Karo syrup 1 cup sugar 2 tablespoons butter, melted 1 teaspoon vanilla 1 1/2 cups pecan halves Pastry crust in a 9-inch pie plate, chilled METHOD: Preheat oven to 350°F. In a large bowl, mix eggs, syrup, sugar, butter, and vanilla until well blended. Stir in pecans. Pour...Read More