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PLUS....One of our most popular programs is Fermented, where a bio-chemist by trade...and we lovingly refer to him as a "Professor of Mixology".... Mark Griswold anchors the roundtable as he talks everything from historical drinks like the "shrub" to categories...like rum drinks...martinis...or taste tests for best Scotch...the sky is the limit.  Joining him is a real professor...Professor Stephen Gencarella from UMass/Amherst.  He shares his love and passion for folklore attached to the adult beverage .  He shares myths and legends..and nuggets of historical fascination, as alcohol is such a part of our textured past...and social and economic landscape, as well.

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Sweet Potatoes!

Category: Farmer's Markets

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on: Nov 17, 2016

BAKED STUFFED SWEET POTATOES — Serves 6

6 Sweet Potatoesstuffed-sweet-potatoes
1/2 cup Sun-dried Tomatoes, diced
6-8 Scallions, finely diced
2 TBS Olive Oil
Smoked Sea Salt to taste

Wash sweet potatoes throughly, but do not pierce skin. Bake in preheated
400°F oven for 45 minutes to 1 hour, until tender when pierced with a knife
or fork. Remove from oven and cool slightly. Using a serrated knife, cut
1/4 to 1/3 of sweet potato off the top. Discard skin from this portion, but
save flesh. From the remaining larger portion of the potatoes, scoop flesh
from each, leaving a 1/4-inch border, so the potato half will stand up to
be filled.

Mash all flesh scooped from potato with that saved from top cut-off
portion. Add scallions, sun-dried tomatoes, smoked sea salt and olive oil.
Mix well, then fill shells. Bake in 400F oven for 20-25 minutes. Potatoes
can be prepared one to two days prior to baking. Once cooked, serve
immediately.