Parsnip-Fennel Puree

2 to 3 Parsnips, diced

1 Fennel bulb, stalks trimmed flush with bulb and bulb diced

2 to 3 Cloves fresh garlic, diced

Sea salt

1 Tablespoon extra-virgin olive oil

2 to 3 Sprigs fresh flat-leaf  parsley, finely minced

Place the parsnips, fennel and garlic in a saucepan with water to just cover. Cover and bring to a boil. Add a generous pinch of salt, re-cover and reduce the heat to low. Cook until the vegetables are very tender, 15 to 20 minutes. Drain the vegetables well and transfer to a food processor. Add the olive oil and salt to taste and puree until smooth. transfer to a small bowl and fold in the parsley. Serve warm, as a side dish or a spread for toasted bread.

-Oh did I ever spread this on toast mmm

This recipe is printed with permission from Christina Pirello

 The Fruits of fall

We spent many afternoons so far this fall at U-pick farms,where we picked berries, apples, pears, peaches and more. Such a great outdoor activity!  A day in the sun,fresh air and delicious fruit.

Raspberries 

Raspberry kanten

1 1/2 Cups water

1 1/2 Cups apple juice

4 tbsp agar-agar flakes

1 – 1 1/2 Cup fresh raspberries

pinch of sea salt

In a medium pot bring water and juice to a boil,add the pinch of sea salt, slowly stir in agar- agar until it dissolves. Turn heat down to low and simmer for about 15 min.  Place raspberries into a small glass pan (casserole  style). Pour mixture  over raspberries. Refrigerate until set. About 1 hour.

Freezing Raspberries

wash, and place raspberries in a single layer on a cookie sheet. Put in freezer. When frozen transfer raspberries into freezer bags.

Peaches

Peach Crisp

5-6 peaches, remove pits and slice thinly

2 Tbsp arrowroot flour

1/2 tsp cinnamon

pinch of sea salt

1/4 cup water

1/2 cup rice syrup

—

1/4 cup whole wheat flour

3 tbsp sesame or corn oil

1/2 cup roasted walnuts

2 tbsp sesame seeds

1 Cup rolled oats

2 tbsp rice syrup

Heat oven to 375′

In a large pan, add peaches,arrowroot, sea salt ,1/2 cup rice syrup and cinnamon. Place in stove and cook slowly on low heat until peaches become soft, adding water if they stick. About 10 min. Pour peach mixture into a large baking dish.

For the topping mix all dry ingredients and  roast in a cast iron pan for 2-3 min , place in a bowl and add wet ingredients. Crumble  mixture with your hands over the peaches. Bake in oven for 20-30 min until top is crisp and fruit is bubbly.

Freezing peaches

Fill a large pot to the brim with sliced peaches ,a pinch of salt and 2 tbsp of rice syrup. Bring to a boil on low heat and stir until peaches are soft. Cool and place in containers. Freeze.

Apples

Applesauce

 This recipe is for those who do not have a foley food mill.

5 lbs apples, peeled, cored and sliced

1- 1 1/2 Cups water

1/4 tsp sea salt

Add all ingredients to a large pot and bring to a boil. Turn the heat to low and simmer for 25-30 min. Make sure to stir every few min.  Turn off heat and mash any lumps with a potato masher. Store in an airtight container in the fridge.

Chestnuts

- Prick chestnuts with a fork and roast in a 400 degree oven for about 20-30 min. The skin should be splitting and the inside a golden brown colour . Do not roast  them for too long. They can EXPLODE!

- Boil chestnuts with fennel seed in a small amount of water for 15-20 min till you can pierce easily with a fork.

-After chestnuts are cooked, peel while still warm and blend until smooth with water and a pinch of sea salt to make a puree. You can add sweetener if you like, but I find chestnuts are nice and sweet on their own.