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It's Pie Contest Time!
*Flavors of Fall in Michigan Pie Contest*
September 22, 2018
Choose your favorite pie using any flavor of fall like apples, pears, pumpkin, sweet potatoes, or any Michigan grown fruit, (tomatoes are a fruit) then choose your favorite way to make it...traditional pie, rustic, tart, slab pie, galette, or hand pie. 
Categories include professional, adult and youth, and market vendors. Judging will consider flavor, appearance and creativity. Prizes in each category include gift certificates to use at the Battle Creek and Bellevue Farmers Markets. One Grand Prize award will be selected from all categories to receive the Golden Pie Plate and $100. Get busy planning your entry...bragging rights are up for grabs!
Entries are accepted on September 22nd from 9am to 10:45. Judging will begin promptly at 11:00 with winners announced at noon.

 

 

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Roasted Eggplant Cilantro Dip

2 medium eggplants (peeled, cut into 1-inch cubes)

Soak in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.

2-3 cloves garlic (peeled)
1 TBSP olive oil

Add to baking pan. Stir to coat eggplant with oil and sprinkle with salt and pepper. Bake in preheated oven at 350, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.

2-3 TBSP olive oil

Mix with eggplant and garlic in food processor (or with a fork) until smooth.

1 cup fresh cilantro (chopped)
juice of 2 lemons

Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.

*Taken from Simply in Season.