Fall is all around

Que pasa...

Fall is all around.  Back to school night was this week.  Punk'n Ale is back on the shelves.  It's the most wonderful time of the year.

Where'd we find these great recipes?

The recipes below are adaptations of recipes found in our favorite CSA cook book, The Farmer's Kitchen, The Ultimate Guide to Enjoying Your CSA and Farmers' Market Foods, by Julia Shanks and Brett Grohsgal (2011-2012).

What to make?

*Beef and Eggplant

Ingredients: 

- 1/2 pound sirloin steak cut into 1/4 inch strips

- 3 teaspoons fresh ginger, chopped

- 1 teaspoon vermouth

- 2 teaspoons salt

- 1 teaspoon canola oil

- 1 tablespoon corn starch

- 2 small eggplants

- 3 garlic cloves, chopped

- canola oil for frying 

- scallions for garnishing

Sauce: 

- 1/2 cup chicken broth

- 3 tablespoons soy sauce

- 2 teaspoons sugar

Directions: 

1. Combine: beef, ginger, vermouth, a shake of salt, 1 teaspoon oil, and corn starch.  Let the beef marinate for 30 minutes.

2. Cut the eggplant into 1/2 inch slices.  Toss with a little salt.  

3. Make the sauce.

4. In a wok, add 1/4 inch of canola oil.  Cook eggplant first - until golden brown - about 10 minutes.  Remove.  Add garlic and ginger to wok - cook for a minute.  Add the beef - cook about 3 minutes.  Add the sauce and cook until it thickens (it will - the corn starch marinade will make this happen).  Stir in the eggplant and scallions.

5. Serve over rice.  

*Pumpkin Bread

Ingredients:
- 1 and 3/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon apple pie spice
- 1 and 1/2 cups pumpkin puree (~1 can pumpkin)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- Pam or butter to grease pans
- 2 large eggs
- 1 tablespoon chopped ginger
- made at home buttermilk (3/4 cups milk + juice from 1/4 lemon)
- pepitas (pumpkin seeds)

Directions:
1. Preheat over to 350.  Grease two 9" bread pans.

2. Create the dry mix by combining: flour, baking powder, baking soda, salt, cinnamon, and apple pie spice.

3. In a separate mixing bowl, create the wet mix by combining: pumpkin, both sugars, oil, eggs, and minced ginger.  Mix with hand mixer until smooth.

4. Gradually add the dry mix to the wet mix - alternatively with buttermilk - in 3 batches.

5. Divide batter between pans, top with pepitas, and bake for approximately 1 hour.


*Apple Sauce

Ingredients:

- 9 apples (variety - red and green)

- 3/4 cups sugar

- 1 and 1/2 cups water

- Apple pie spice, to taste

- 1/4 lemon (for the juice)

Directions: Peel, core, and dice the apples.  Cook apples, sugar, apple pie spice, and water in a sauce pot (medium heat).  Continue cooking - covered - until the apples become very mushy.  Occasionally stir, and mash with a potato masher.  Remove from heat when it looks like apple sauce - you'll know when - but about  20 minutes.  Take the cover off and let the excess liquid cook off (this is an alternative to straining it).  When it's the consistency you're looking for, add a little lemon juice.