OCTOBER 10, 2017

Hello Everyone,

We’re on the home stretch. Our last regular pick-up date at the site is November 14. If you have not yet volunteered at the site, please sign up now. It is your obligation to perform one 2-hour shift. The core group are all volunteers and we need help. We work very hard to make your CSA experience a good one, and everyone must help us at least once.


Today’s recipe is delicious, for every day or at Thanksgiving. It’s a recipe for lovely twice baked sweet potatoes with a bacon brittle laced with sesame seeds.



4 slices bacon, cut into 1/2″-wide pieces

1/3 cup sugar

1 TBS sesame seeds

6 medium sweet potatoes (6-8 ounces each)

2 large eggs

3 TBS unsalted butter, at room temperature

2 TBS white miso (fermented soybean paste)

1- 2 to 3 inch piece ginger, peeled, finely grated (about 2 teaspoons)

2 1″ pieces scallion (dark-green parts only), thinly sliced lengthwise


1. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

2. Cook bacon in a medium non-stick skillet over medium heat until most of the fat is rendered and the bacon is starting to crisp. Transfer the bacon to a strainer set over a small bowl. Reserve the drippings.

3. Return the bacon, 1 tablespoon of the drippings, the sugar, and the sesame seeds to same skillet. Cook over medium heat, stirring frequently, until the sugar turns the color of milk chocolate, about 5 minutes. Transfer the mixture to the prepared baking sheet and spread out evenly with a spatula. Allow it to cool and then break the brittle into shards.

4. Preheat the oven to 400°F. Place the sweet potatoes on a foil-lined baking sheet. Roast them until tender, 45-55 minutes. Let them sit until they are cool enough to handle.

5. Slice the potatoes in half lengthwise. Working over a large bowl, scoop out the flesh from the 8 halves, leaving a 1/2″-thick layer inside the skins. Place the potato halves on the same foil-lined baking sheet.

6. Scoop the flesh from the remaining 4 halves and discard the skins. Mash the flesh with a whisk or masher, add the eggs, butter, miso, and ginger and stir until the mixture is smooth. Spoon or pipe the filling into the reserved skins.

7. Bake the potatoes until the tops are lightly puffed and golden brown, about 30-35 minutes This will take longer if the potatoes have been chilled.

8. Top the potatoes with bacon-sesame brittle and scallions.

HELPFUL HINT: The brittle can be made a day ahead and stored in an airtight container on your kitchen counter.

ANOTHER HELPFUL HINT: You can prepare the potatoes up to 6 hours ahead. Just cover and chill.

ONE MORE HELPFUL HINT: White miso, also called shiro miso, can be found on Amazon.com or at Asian groceries.


Try this recipe – you won’t be disappointed!

That’s it for this week. I hope you enjoy the sweet potatoes. Have a delicious week!



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