Giant sweet potatoes

From the files of "extremely artful shots of raw ingredients that no one thinks are cool but Cynthia" comes this image of ABSOLUTELY ENORMOUS sweet potatoes, courtesy of Urban Oaks Organic Farm. Possibly you can't tell from the photo, but trust us, they're ridiculous. Basically the size of a regulation NFL football. Try tossing that around the yard. It may take quite a while to get these peeled, but once we do, expect many tasty results. For now, however, why not save yourself a few headaches and order some thanksgiving dishes from Sugar & Olives? We've got you covered—everything but the turkey.

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Good times in the New York Times

Sugar & Olives was just featured in the Sunday New York Times about the many tasty ways to use fresh, local pumpkins. We think it wouldn't have been the same without our snickerdoodle pumpkin ice cream sandwiches. Plus if you have the hard copy, check out the picture of Jennifer working the kitchen...

Pumpkin Many Ways, Except from a Can

Rosemary flatbread

It's a flatbread, it's a cracker, it's a dipping accessory... it's amazing, and you'll never buy crackers again. Fresh rosemary really makes it, and if you also buy yourself a pizza stone, you won't regret it...

INGREDIENTS

3 cups semolina flour

3 cups all-purpose flour

2 T kosher salt

1/2 cup extra virgin olive oil

3 T fresh rosemary, chopped

1 2/3 cup water

• • •

Preheat your oven to 450°F, and use a pizza stone if you have one.

Find yourself a very large bowl (but don't spend too much time looking). Add the flours and salt and rosemary to it, and whisk to combine. Make a well in the center, and pour in the water and the oil. UsIng a fork, pull the dry ingredients into the wet ones, working from the outside and rotating the bowl. When the fork has done enough, use your hands to bring the dough together. Squeeze together to form a ball, do not work up a sweat and do not overwork it! Gather the dough up into a ball and wrap well in plastic wrap. Store in the fridge for at least one hour (and for up to one week).

Remove the chilled dough from the fridge, and working with one small piece at a time (the size of an egg) roll out very thin. Start with the dough in an egg shape and then flatten it out—roll out so it’s long, narrow, and uneven. It should be paper thin. Transfer the dough to the pre-heated stone in the hot oven (or slide it onto an upside-down sheet pan if you don't have a pizza stone.) Bake for 8–10 minutes, until light brown and crispy. Remove from oven and brush on olive oil and salt.

These can sit on your counter partially wrapped for up to one week. Makes about 20 large flatbreads.