Pies

Fall is a great time for pies. My brother-in-law thinks elderberries make the best of all pies. He picks copious quantities from the edge of his farm fields to bring to my sister. She freezes them so that he can have elderberry pie in winter.

I saw these at Wasem's and decided to make one too. If you continue to the recipe page there are illustrated instructions for the pie filling and crust. The crust recipe can be used for peach, apple and other pies. (continue)

Ratatouille – A Fine Mess of Vegetables

Every fall I make a large batch of ratatouille. That way I have lots of this great vegetable stew left over to freeze. Why don't you make some too?
Step 1 is to go to the Ann Arbor Farmers Market and purchase the vegetables. The fall harvest has arrived and all the necessary veggies are there. You will want tomatoes, eggplant, summer squash, garlic, peppers and herbs. The choices are flexible and it is not important to use the exact ratios I use.

Buying a loaf of bread Mill Pond bread to go with the ratatouille is a great idea. If you continue to the ratatouille page. the recipe and the method of production is there. (continue)