What a wonderful afternoon it was at the Fairmount Farm Market . It’s the perfect time of year to show off our Ontario produce. Here’s our Fairmount Farm Market Applesauce Recipe, made with a mixture of Russett, Spy and Cortland apples.
Fairmount Farm Market Applesauce
Ingredients
4 lbs Apples
½ cup Water
1 tsp Cinnamon, Ground — or to taste
Instructions
Peel your apples and remove the core. Cut into quarters. Place apples and water into pressure cooker. Bring pressure cooker to pressure. Turn off heat, let stand until pressure dissipates naturally. Open lid, stir in cinnamon, enjoy your fall bounty and freeze your leftovers.
Next up is our Beet and Carrot Salad
Carrot And Beet Salad With Ginger Vinaigrette
Ingredients
8 medium Beets — shredded
4 large Carrots — shredded
2 inches Ginger Root — minced
½ cup Oil, Olive
2 cloves Garlic — minced
¼ cup Rice Vinegar
1 tbsp Soy Sauce
Instructions
Mix together shredded beets and carrots in a large bowl.
In a small bowl whisk together oil, rice vinegar, minced garlic and soy sauce.
Pour dressing over carrots and beets and mix thoroughly.
Our last recipe is for Butternut Squash Soup
Fairmount Park Farm Market Butternut Squash Soup – Serves 10
Ingredients
1 large Butternut Squash — peeled, chopped
3 medium Onions — peeled, chopped
2 tbsp Oil, Olive
2 cloves Garlic — minced
½ tsp Thyme
1 litre Stock, Chicken — or more to taste
½ cup Cream, Heavy, Whipping — or more to taste
Instructions
Heat pressure cooker over medium high. Add chopped onion and sauté for a few minutes or until onion is translucent. Add thyme and squash cubes. Add minced garlic and chicken stock. Put lid on pot and bring to full pressure. Let run at full pressure for 20 minutes.
Release pressure naturally. Use immersion blender to grind soup to desired texture. Season with salt and pepper, add cream if desired.