The fall season is upon us. The leaves have decorated the landscape with colour and are now floating down to blanket the earth. The air is crisp in the morning, with sun for a much shorter time during the day, followed by the most amazing night skies.
All of these changes mean that the yard work has subsided since we now have more time to spend inside catching up from our summer sabbatical.
I often call this time “plum delicious” — little purple plums are still in my refrigerator because I love them so much that I buy them in cases.
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But let’s not leave out the other bountiful food options that are fresh and ready to grace our menus.
I have bowls of fresh picked tomatoes, beets in the fridge, many zucchinis, concord grapes and a table centrepiece of fresh apples on display. The aroma is heavenly.
Remember to buy local and Canadian produce when available — check the labels.
So what can we do with all of this produce? Well, read on and enjoy.
Spinach beet salad
This salad is filled with flavour and rich colour. It’s a delicious side dish to a juicy steak, roast chicken, turkey or baked fish.
- 4-5 medium size fresh beets, cooked, cooled and peeled 4-5
- 1 tbsp. balsamic vinegar 15 mL
- 1 1/2 tsp. honey 7 mL
- 1 1/2 tsp. Dijon mustard 7 mL
- 1/4 tsp. salt 1 mL
- 1/4 tsp. pepper 1 mL
- 1/4 c. olive oil 60 mL
- 5 c. fresh baby spinach 1.25 L
- 1/4 c. goat cheese or feta, crumbled 60 mL
- 1/2 c. chopped walnuts, toasted (optional) 125 mL
Scrub beets and trim the tops. Place in a pot with water, bring to a boil and reduce to a simmer until tender, approximately 30 minutes. Remove from the water; cool. Peel beets and cut into one inch pieces.
In a small mixing bowl, combine the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended.
Place the spinach in a large salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.
Serves six to eight.
Source: Taste of Home
Apple slaw
My grandma used to put apples in coleslaw. It is just the way I like it.
Dressing
- 1/2 c. mayonnaise 125 mL
- 2 tbsp. apple cider or regular vinegar 30 mL
- 1 tbsp. granulated sugar 15 mL
- 1 tbsp. mustard 15 mL
- 1/2 tsp. salt 2 mL
- 1/2 tsp. celery seed 2 mL
- 1/2 tsp. black pepper 2 mL
- dash of salt to taste
Slaw
- 4 c. green cabbage shredded 1 L
- 2 Granny Smith apples (or any apple on hand) cored and julienned or shredded 2
- 1 c. shredded carrots 250 mL
Combine dressing ingredients in a small bowl and set aside.
Toss with slaw ingredients.
Allow to sit for at least one hour before serving.
Makes six to eight servings.
Source: www.spendingwithpennies.com.
Harvest tomato soup
This is a hearty and warming dish that hits the spot.
- 1 c. chopped celery 250 mL
- 1 medium onion, chopped 1
- 1 c. carrot, grated 250 mL
- 1/2 of a green pepper, chopped 1/2
- 1/4 c. butter 60 mL
- 4 1/2 c. chicken broth 1 L plus 125 mL
- 1 quart/ 4 c. of fresh chopped or canned tomatoes 1 L
- 1/2 tsp. curry powder 2 mL
- 1/2 tsp. salt 2 mL
- 1/4 tsp. pepper 1 mL
- 4 tsp. sugar 20 mL
- 1/4 c. flour 60 mL
Saute the celery, onion, carrot and pepper in butter in a large pot. Then add four cups of the broth, tomatoes and seasonings. Once combined, reduce the heat and simmer for approximately 20 minutes.
Blend the remaining broth with the flour and gradually pour into the soup mix, stirring frequently. Cook until thickened. Serves four to six.
From a dear friend, Margery Martin.
Chicken and grape sandwiches
This is such a unique sandwich flavour and is so easy to prepare. I served it to guests from Scotland, and the recipe was requested immediately.
- 2 c. chopped cooked chicken or canned chicken (drained) 500 mL
- 1 c. halved grapes depending on size (I use red grapes in summer and concord in the fall) 250 mL
- 1/4 c. chopped green onions 60 mL
- 1/4 c. mayonnaise 60 mL
- dash of salt, pepper and seasoning salt to taste
- 4 to 6 buns depending on size
- fresh lettuce
In a mixing bowl combine the chicken, grapes, onions, mayonnaise and seasoning until well combined. Spoon approximately 1 c. (250 mL) of the chicken mixture in each bun. Top with lettuce if desired and season to taste. It’s also delicious in croissants or in wraps. Enjoy.
Plum fruit crumble
Purple plums are an autumn treat. These little purple gems frequent our lunches and are so simple to eat. When the purple plums are in season, a fruit crumble is the dessert of choice.
This recipe originally was the fruit and topping for a pie, but I decided that I did not need the pastry, so it is now so quick to prepare.
When plums are in abundance, I often pit and freeze them in a freezer bag or container and make crisps or crumbles throughout the year.
Plum crumble is often made at Christmas, which is no problem if I plan ahead and freeze some now. They are only available for a short time and I have never seen them in the freezer section of a grocery store.
I also substitute any season fruits in the dish, such as apples and peaches. Really, just use what you have on hand.
- 5 c. halved and pitted purple plums 1.25 L
- squeeze of a fresh lemon
- 1/2 c. sugar 125 mL
- 1/4 c. flour 60 mL
- 1/2 tsp. cinnamon 2 mL
- dash of nutmeg
- dash of salt
Topping:
- 1/2 c. flour 125 mL
- 1/2 c. brown or white sugar 125 mL
- 1/2 c. cold butter 125 mL
Preheat the oven to 375 F (190 C).
Add the plums (or fruit of choice) to a large mixing bowl and squeeze some lemon juice over the fruit. Coat with flour, sugar, cinnamon, nutmeg and salt. Put in a prepared baking dish. Set aside.
In a mixing bowl, combine the flour, brown sugar and butter. Mix with a fork or pastry cutter until the dough is crumbly. Spread over the plums and gently press down with an open hand so the top is quite flat. Bake for 40 to 50 minutes or until the fruit is bubbling and the top is golden brown. Serve warm.
Note: to freeze, simply wash and dry the fruit. Leave the fruit whole or halve them and pit them with a small cut with a paring knife and place on a baking sheet to freeze. Once frozen, you can bag them in freezer bags or place in a sterile freezer container that seals. Be sure to let extra air out.
Carrot cake loaf
Sweet carrots and spice make a taste sensation.
- 1 1/2 c. all-purpose flour 375 mL
- 1 tsp. baking powder 5 mL
- 3/4 tsp. baking soda 3 mL
- 1/4 tsp. salt 1 mL
- 1 tsp. ground cinnamon 5 mL
- 1/2 tsp. ground ginger 2 mL
- 1/4 tsp. ground nutmeg 1 mL
- 1/2 c. oil 125 mL
- 2 large eggs, at room temperature 2
- 1 c. packed light or dark brown sugar 250 mL
- 1/3 c. unsweetened applesauce or yogurt, at room temperature 80 mL
- 1 tsp. pure vanilla 5 mL
- 1 1/2 c. peeled and shredded carrots* (about 3 large carrots) 375 mL
- Optional add-in: 3/4 c./175 mL chopped walnuts or pecans, raisins or dried cranberries
Cream cheese frosting (optional)
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 2 tbsp. unsalted butter, |softened to room temperature 30 mL
- 1 c. confectioners’ sugar 250 mL
- 1/2 tsp. pure vanilla extract 2 mL
- 1/4 tsp. ground cinnamon 1 mL
- pinch salt
Preheat the oven to 350 F(180 C). Prepare a nine by five inch (22X 12ncm) loaf pan.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Fold in the nuts/add-in. Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 55 to 65 minutes. The bread is done when a toothpick inserted in the centre comes out clean. Remove the bread from the oven. Cool completely in the pan and set on a wire rack before removing and frosting.
Optional frosting
Beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, vanilla, cinnamon and a pinch of salt, then beat on low speed until smooth and creamy. Frost cooled bread, slice and serve.
Store in the refrigerator if the loaf is frosted. Makes one loaf.
Source: www.sallysbakingaddiction.com
Zucchini Muffins
There is always an abundance of zucchini this time of year.
- 3/4 c. all-purpose flour 175 mL
- 1/2 c. sugar 125 mL
- 1/4 tsp. baking powder 1 mL
- 1/4 tsp. baking soda 1 mL
- 1/4 tsp. salt 1 mL
- 1/4 tsp. ground cinnamon 1 mL
- 1 large egg, room temperature 1
- 1/4 c. oil 60 mL
- 1 c. finely shredded unpeeled zucchini 250 mL
- 1/2 c. chopped walnuts (optional) 125 mL
- 1/4 c. dried currants, raisins or chocolate chips.
Preheat oven to 350 F (180 C). Prepare muffin tins.
In a mixing bowl, combine the first six ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants.
Fill muffin cups about half full with batter. Bake until a toothpick in centre comes out clean, 22 to 25 minutes. Cool for five minutes before removing from pan to a wire rack. Makes 12 muffins.
Source: Taste of Home.
Lentil oatmeal chocolate chippers
This is a great way to prove to people that eating lentils can be sweet. A must bake after the lentils are harvested.
- 1 c. brown sugar 250 mL
- 3/4 c. butter or margarine 175 mL
- 1 egg 1
- 1 1/2 tsp. vanilla 7 mL
- 3/4 c. lentil puree* 175 mL
- 1 1/2 c. flour 375 mL
- 1/2 tsp. salt 2 mL
- 1 tsp. baking soda 5 mL
- 2 c. rolled oats 500 mL
- 1 1/2 c. chocolate chips 375 mL
- 1 c. chopped walnuts, pecans or almonds 250 mL
Preheat the oven to 375 F (190 C) and grease a cookie sheet.
In a mixing bowl, cream the sugar and butter, add the egg and mix until blended. Add the vanilla and puree.
In a separate bowl, combine the flour, salt and soda together.
Add the flour mix a third at a time to the creamed mixture. Then add the oats, chocolate chips and nuts.
Drop by the spoonful onto the cookie sheet about an inch apart and flatten slightly with your hand or a fork. Bake for 12 to 15 minutes. Makes 36 cookies.
*To cook lentils: In a large saucepan, combine 3 c. / 750 mL of liquid (water) to 1 c. of dry lentils. Like rice, they will expand while cooking. On the stovetop, bring the mix to a boil, cover, reduce heat and simmer until they are tender and ready to use. For whole lentils, cooking time is about 15 to 20 minutes. For split red lentils, cooking time is only about five to seven minutes.
*Lentil Puree: Place cooked lentils (or canned that are rinsed and drained) in a food processor. For every cup (250 mL) of cooked lentils, add 1/4 cup (60 mL) water. Blend until smooth. Lentil puree has a similar consistency to canned pumpkin. Add additional water one tablespoon (15 mL) at a time if more moisture is needed. Store in the refrigerator for up to three to four days, or freeze for up to three months.
Source: Discover The Pulse Potential by the Saskatchewan Pulse Crop Development Board.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
