Harvesting on time is vital for crop distribution. My great-grandparents were harvesters. They had 350 acres in central Texas with 8 children to help tend the fields. Their home-place still exists and serves as a family reunion gathering spot. We share family stories and visit the family cemetery to pay respect for those who toiled for us. It’s a grateful and reinforcing experience. May you gather soon during Thanksgiving to share family moments, laughter and fantastic food. Kelly McBride Loft

Down-Home Stuffed Squash
Utilize a yellow squash per person. Trim both ends of the squash and boil the squash until tender. Remove the squash from the water and cut each squash in half, lengthwise. Remove the squash interior section and place into a bowl. Reserve the squash skin. Crumble crackers (about 3 per squash) to mix with the squash pulp. Add Kosher salt and pepper. Mix well. Stuff the squash skin with the mixture. Top each with a touch of butter. Cover each with shredded cheese. Bake until the cheese has melted.

Orange Flavored Sweet Potatoes
2 – 3 lbs of cooked, mashed yams
1/4 cup brown sugar
2 eggs
4 tablespoons of Maple sugar
2 tablespoons of butter
1/4 cup orange juice
Mix well. Bake in a greased casserole dish at 325º for 1 hour.

Hull out whole oranges by cutting off the top. This will form a cup. Fill each orange with the cooked sweet potato. Top each orange with the Pecan Topping

Pecan Topping
1/3 cup brown sugar
1 tablespoon flour
1/2 teaspoons salt
3 tablespoons of melted butter
1/3 cup chopped nuts

Top each stuffed orange with this mixture. Bake at 350º for 10 to 15 minutes.