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A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant (area covering Israel, the Palestinian Territories, Jordan, Lebanon, Syria, Kurdistan, and Egypt).
In Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. The baba ghanoush can be found (with cut eggplants) in southern Turkey. In Palestinian homes, it is made with “wild” eggplants.
NOTE: At the farm, we’ve tried it without tahini and sesame seeds, and it was just as good. – Shelli
Source: www.allrecipes.com (Entered by Shelli Brin)
Servings: Serves 6
Ingredient keywords: eggplant, lime, tahini, sesame, garlic, salt, olive
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Carrot Top Soup Recipe
4 lbs of small to medium carrots with tops and roots
2 tablespoons butter
3 tablespoons white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 tablespoons chopped dill, parsley, or celery leaves
salt and freshly ground pepper
6 cups vegetable stock, chicken stock, or water
Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.
Source: http://www.carrotmuseum.co.uk/carrotops.html (Entered by Nate Olive)
Servings: a bunch of carrot lovers
Ingredient keywords: carrot
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Pumpkin, Pumpkin, Delicious Pumpkin
We’ve been celebrating the beginning of fall up at Creque Dam Farm with a beautiful harvest of pumpkins. Our talented chefs have been whipping them up in everything.
Here’s a few favorite recipes:
Ayurvedic Pumpkin Cookies by Astrid
1 cup pumpkin pureed (boiled until soft and then blended in the blender)
1/2 cup unsalted butter softened
1 cup sugar
2 T. vanilla
1/2 t. cinnamon
1/2 t. ginger
1/2. t. clove
1/4 t. nutmeg
2 cups flour
pinch of salt
4 T. ground pecans
3 dozen whole nuts for topping
Preheat oven to 350 degrees F
Cream butter, sugar, spices, and vanilla together
Add dates, nuts, and pumpkin.
Whisk in salt and flour to wet mix.
Bake on buttered sheet for 15 minutes or until golden brown.
These are so decadent!
*Roasted Pumpkin *
Peel pumpkin and remove the seeds. Wash the seeds and roast them for a tasty treat. Add a bit of sea salt or cinnamon.
Then slice your pumpkin into 1/8 inch (thin slices). Toss in olive oil and a bit of salt.
Lay on a cookie sheet in a single layer and roast at 400 for 15-20 minutes. Better than french fries!
Basic Pumpkin Puree
You can add pumpkin puree to many, many things….soup, bread, muffins, pie, smoothies, and sauces. To make pumpkin puree, peel and seed your pumpkin. Then, cut it up into chunks and steam it in a large saucepan. You can use a steamer basket or just place the pumpkin in a few inches of water in the pot and boil away. You’ll get delicious, soft boiled pumpkin in 20-30 minutes. After it’s soft, put the steamed pumpkin in a blender or food processor and you will have pumpkin puree!
You can pretty much use pumpkin in any way that you would use a banana or a potato. Sweet or savory, pumpkin is delicious. Be brave, have fun, and enjoy the delicious taste!
Source: Astrid (Entered by Claudia Seixas)
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