Farm-fresh Produce and Eggs – Since 1999
Adapted from Feeding the Whole Family by Cynthia Lair
Ingredients:
2 eggs
½ cup oil
½ cup sugar
1 cup pumpkin purée
1 ½ cup flour
½ t baking powder
½ t baking soda
1 t salt
3 t cinnamon
1 ½ t ginger
¼ t cloves
½ cup chocolate chips
Combine eggs, oil, sugar, and pumpkin puree in a bowl. In a separate bowl, combine remaining ingredients, but not yet the chocolate chips. Combine the two bowls, stir briefly and then fold in the chocolate chips.
Bake in muffin tins for 20-25 minutes at 350°
2-3 large leeks
4 potatoes
2 TBSP butter
1 pint chicken or beef broth (optional)
water
Salt and pepper to taste
2 cups milk or 1/2 cup cream (both optional)
Melt butter in soup pot. Slice leeks lengthwise and clean them well. Slice into one inch pieces all the way up into the green section and throw into melted butter in pot. Let soften. Cut potatoes into cubes and add to pot when leeks are soft. Add broth if using it. Just cover vegetables with water. Bring to a boil, then reduce heat and simmer 15 minutes. Add milk, salt and pepper and serve. Yum!
Joanne’s dad, Jim gave us this recipe. It is delicious just as is. We recently had a similar soup very nicely enhanced by a dollop of basil pesto floating in it. You can also add a dollop of sour cream.
Ingredients
1.5 pounds summer squash cut in 1 inch chunks
1/2 cup chopped onion
3 T butter
4 1/2 cups water or chicken stock
1 1/2 t white wine vinegar (or other vinegar)
3/4 t tarragon (we usually skip this but others swear by it)
6 T cooked rice or quinoa
Salt and pepper
Cook onions in butter til brown. Add all else but rice. Bring to boil. Stir in rice. Simmer 20-25 minutes. Puree, then season with salt and pepper.