Recipies from the Open Farm on October 16.

A huge thank you goes to Debra Davis who prepared 3 delicious dishes to taste at the open farm event last Sunday.  Debra used vegetables from the farm to create some unique tastes.  If you would like to try to make it at home, here are the recipies that she used: 

Carrot Soup

4 slices bacon
1/2 C. onion
1-3 cloves garlic
26oz chicken broth
2 C. carrots, chopped
1 C. potatoes, diced
2-3 fresh tomatoes or 1- 14oz can diced

In a stock pot, cook bacon (till crisp), onion and garlic. Stir in chicken broth, carrots, potatoes and tomatoes. Bring to a boil, then simmer until veggies are tender. Using a stick blender or pour soup into a blender; puree until smooth. Add more broth if necessary. Garnish with a dollop of sour cream and chopped fresh parsley.

Baba Ghanoush

1 Lg eggplant(about 1 lb.)
1 clove garlic, minced
1/4 tsp. salt
1/4 C. finely chopped fresh flat-leafed parsly, plus more for garnish.
2 T. tahini
2 T. lemon juice

Preheat oven to 450*F
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smoothe and transfer to a medium bowl.
On a cutting board, work garlic and 1/4 tsp salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt to taste. Garnish with additional parsley.

Sweet Potato Muffins

1 1/2 C. unbleached A P flour
1/4 C. sugar
1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1/2 C. vegetable oil
1/2 C. brown sugar
2 eggs
1 tsp. vanilla
3/4 lb. sweet potatoes, cooked and mashed,(1 1/2 cups)
3/4 lb. unpeeled succhini,shredded(1 1/2 cups)
1 T. minced fresh tarragon
1 1/2 tsp cinnamon

Preheat oven to 375*F. Grease 2 muffin tins or line with paper muffin cups. Sift together the flour, sugar, baking powder, baking soda, and salt. In a separate large bowl, beat the oil, brown sugar, eggs, and vanilla.
Stir the sweet potatoes, zucchini, tarragon, and cinnamon into the oil and egg mixture. Add the flour mixture and stir until blended.
Pour the batter into the muffin tins. Bake for 20 minutes.
2 dozen regular size muffins or 1 doz oversized muffins.