Cooler temperatures bring us delicious fall veggie treats. On Sunday, I was treated to Mae’s Homemade Sweet Potato Pie. This is an easy recipe sure to please your family.
Mix together these ingredients and pour into a pie shell:
- 1 1/2 cups hot cooked mashed sweet potatoes
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 4 tbsp. butter
- 1/2 cup evaporated milk
- 1 large egg beaten
- 1 small box french vanilla instant pudding mix
- 1 tbsp. vanilla (or butternut flavoring).
Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake an additional 30 minutes.
You can find more sweet potato ideas and see my sweet potato video at www.theproducelady.org.

In addition to your traditional carved pumpkins, consider veggie art with other fall veggies. My chef friend, Joy, taught me how to make this great vase with a butternut squash that is filled with veggie flowers. For nutritious tips on winter squash, see The Produce Lady video.
Joy is also creator of “pantry ingredient” pet treats.” Let’s take better care of our pets, as well as our families, as we are enjoying more simple foods prepared at home.











e beautiful, handmade quilt they have been making this year. Proceeds from the quilt sales are used to pay for scholarships for county students. Now that’s sustainable living!
What a delight to share local foods and get the entire community involved! 






On Thursday, May 21 from 4 to 7 p.m., I’ll be at the North Carolina Research Campus Farmers Market in Kannapolis making broccoli frittatas. If you’re in the area, come by for a taste test and pick up the recipe! We’ll also be posting it to our Web site soon at



