Farmer's Market

• Preheat oven to 500 degrees
• 5 medium potatoes, cut into 1/4 inch think slices (or use a mandoline slicer to make the slices thinner.
• 2 tablespoons olive oil
• Garlic powder to taste
• Rosemary to taste
• Salt to taste, after removing from the oven and still warm

Place the potato slices in a bowl and drizzle with the olive oil.  Sprinkle with the garlic powder and rosemary and mix together with your hands until all the chips are coated.  Bake for 10 minutes then turn the chips over.  Bake for another 10 minutes (the time may vary depending on your oven, so you may want to check more often the first time you make these).

Core, peel and slice apples (pippins, granny smiths work well).  No sugar is needed, but you can add 1/4 cup to 8 cups of apples if the apples are particularly tart.  Add 1/4 to 1/2 teaspoon cinnamon and enough lemon juice to barely cover the apples.  Put in a blender and puree.  Instead of cinnamon you can throw in 1/4 cup or so of red hots.  This works well if you are going to cook the apples and adds nice color too!

• 1/4 cup water
• 1/4 cup lemon juice
• 1/2 a garlic bulb or 2 roasted garlic bulbs (the latter is best)
• 1/8 cup olive oil
• 1/2 cup tahini
• 1 shallot, minced
• 1 teaspoon salt
• Pinch of cayenne
• 2 15 ounce cans of chickpeas

In a blender, combine the water, lemon juice and garlic.  Pour into a medium sized bowl and add the olive oil, tahini, salt and cayenne.  Mash or grate the chickpeas in a separate bowl and add to tahini mixture.  Pour all back into the blender and pulse to a desired smoothness.  Serve with pita wedges or pita chips.

• 2 large baking potatoes
• 1 medium onion
• 1 egg (for vegans, use an egg substitute)
• 2 tablespoons chopped parsley
• 2 tablespoons flour
• 2 tablespoons breadcrumbs
• Juice from 2 lemons
• Salt and pepper to taste
• vegetable oil

In a food processor, grate the potato and onion.  Squeeze out the excess liquid and place the dry potato onion mixture in a bowl.  Combine with the egg, parsley, flour, breadcrumbs, lemon juice, salt and pepper.  Warm oil on high heat in skillet.  Add a 1/2 cup of the potato mixture to the oil and flatten into a thick pancake.  Turn the heat down to medium.  Cook for 5 minutes on each side or until golden brown.  Repeat with the rest of the potato mixture.  Top with fresh applesauce.

• Preheat oven to 425 degrees
• 10 medium carrots, cut into sticks (or used the small, peels carrots)
• 2 tablespoons olive oil
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon sugar
• 1/2 teaspoon salt and a pinch of pepper

Combine the ingredients in a mixing bowl and mix until the carrots are evenly coated.  Bake in a foil-lined jelly roll baking pan until tender and well browned, about 20 minutes.

First, make a simple syrup like my grandmothers used for canning: 1 part water to part sugar.  Bring to a boil, then simmer for 5 minutes.  Store in the refrigerator.

For the lemonade use fresh squeezed Meyer lemons: 1 part juice to 2 parts water, then add the sugar syrup to taste.

• 4 cups flour
• 1 teaspoon salt
• 2 teaspoons yeast
• 1/2 to 1 cup water

Mix all ingredients together, sprinkle with flour and cover.  Wait 1 hour.  Form dough into balls and bake at 500 degrees for 10 minutes.

• 4 cups potatoes, peels and diced (Yukon Gold are best, but all are good!)
• 2 cups water
• 6 cups vegetable broth
• 1/2 cup of thinly shredded/grated carrots (or you can use a jar of baby food instead)
• 3 tablespoons dairy free margarine (Earth Balance Organic, Whipped margarine works well)
• Salt and pepper to taste

In a large soup pot, boil the potatoes and carrots in the 8 cups of liquid until really cooked (about 15-20 minutes).  Add margarine (and carrots, if you use the baby food carrots).  Blend the mixture in a blender or food processor in batches until smooth and creamy.  Sometimes the mixture is really soft and you only need a potato masher.  Return to the pot.  Whisk in salt, pepper and any other seasonings you might want.  The carrots are only about color, visually this adds to the creamy flavor.

• One 5 to 6 pound pumpkin
• 2 butternut squash
• 3/4 cup chopped onion
• Dash of nutmeg
• 1/8 teaspoon ginger
• 1/8 teaspoon cinnamon
• Salt and pepper to taste
• 3 tablespoons apple cider

Preheat the oven to 375 degrees.  With a sharp knife, cut off the top of the pumpkin.  Scoop out the seeds and fibers and discard.  (Save seeds for toasting!)  Place the pumpkin with the top next to it on a baking sheet.  Bake in the center of the oven until the inside of the pumpkin is tender – about 1 hour.  Remove from the oven and and keep warm, covering the top of the pumpkin with foil to prevent the flesh from drying out.

Meanwhile, bring the water to a boil in a heavy saucepan.  Add the squash which has been pared and cubed and return to a boil.  Reduce the heat to a simmer, cover and cook until the squash is soft.  Drain.

Heat the margarine in a large skillet.  Add onions and sauté until golden.  Add the apples, spices, salt and pepper and sauté for 5 minutes.  Then add the apple cider and sauté for 5 more minutes.

Scoop out the soft pumpkin flesh and puree along with the drained squash and the sauté mixture.  Add vegetable broth to adjust the consistency of the soup.