Potato Cauliflower Chowder

• 1 Onion (diced)
• 3 Cloves of garlic (minced)
• 1 Farm fresh cauliflower (chopped into florets)
• 2lbs Farm fresh potatoes (cut into 1 inch cubes)
• 6C Broth of choice (chicken or veggie)
• ½C  Heavy cream
• 2T Butter
• 3 Pieces of bacon (optional–chopped)
• Cheese of choice (optional)
• Cilantro (optional)

In a large pot over medium heat cook the bacon pieces until golden brown. Add the diced onion and minced garlic to the pot and cook while stirring for 1 more minute. Stir in the cauliflower florets, potatoes as well as the broth and bring to a boil.

Turn the heat down to a low simmer and cook about 15 minutes or until the cauliflower and potatoes are tender when pierced with a fork.

Blend the contents of your pot until mostly smooth.

Stir in the cream, butter, and any desired spices such as salt and pepper. Top with desired cheese, cilantro and any additional bacon.

Simple Pumpkin Muffins

• 3C Flour of choice
• 1t Cinnamon
• 1/2t Nutmeg
•  2t Vanilla extract
• 2t Baking soda
• 1t Salt
• 3C Sugar
• 2 Cups pumpkin puree
• 4 Eggs
• 1/2C Oil (vegetable recommended)  
• 1/2C Water

Pumpkin Puree: 

Preheat oven to 325 degrees.

Cut your farm fresh pumpkin in half and remove seeds as well as the pulp. Cover each half with foil and bake for 1 hour or until it is tender. Let cool and scrape pumpkin meat from shell halves before whizzing  in a blender until smooth.

Muffins:

Combine your flour, spices, baking soda and salt in large bowl. In a separate bowl mix together sugar, pumpkin, eggs, oil and water. Add flour mixture to pumpkin mixture until cohesive. Spoon batter into prepared muffin cups and bake at 350 for 25-30 minutes.