While at the Marin Civic Center farmers market on Sundays, Ladybug spends part of her time scouting for the produce she’ll put into her pies for the following week. And finding the best sweet potatoes money can buy is now on her list of goods to look for! Once the best looking sweet potatoes and Japanese yams in the market come home with Ladybug she then slowly roasts them. The long, low heat roasting process is more than just a great way to make the kitchen smell amazing, it also develops the natural sugars in the potatoes. And with more of the natural sugars developed, the less refined sugar needs to be added! Boom! Organic Sweet Potato Pie will make its way onto Little Ladybugs pie table mid October! Keep your eyes and tastebuds out for it!
I know that you love delicious sweet and juicy fruit pies as much as I do but… the season is coming to a close soooooo, ON TO THE NEXT! I’ll be breaking out my Heirloom Pumpkin Pie around the middle of October! Little Ladybug uses a recipe that has been passed down over several generations (hence the ‘heirloom’ name) and let me tell you, it is a tried and true recipe! The Pumpkin Pie filling is soft and custard-y with just the right balance of fall spices (cinnamon, ginger, nutmeg, clove) and yummy pumpkin flavor. I love this pie because it tastes amazing both hot and cold, for breakfast, lunch, dinner, dessert and eaten by the glow of refrigerator light. Im ready for it, are you?